Spicy Mexican Dip


I wanted to call this “Gameday Dip,” because it is perfect for tailgating. The only thing holding me back is a firmly-held conviction that a recipe should be descriptive to the reader. Recipes with names like “better than sex cake” or “crack bread” annoy and confuse me.

The reason I almost departed from my convention is that this dip really may be better described as “Gameday Dip” than anything else. It’s served cold, which is convenient despite the great lengths I have gone to in the past to serve hot food from the bed of a truck at a tailgate. The dip should also be made at least eight hours in advance of serving to let the flavors combine. This allows you more time to scrutinize your outfit and run around town gathering up more decor that no one cares about, as well as more food and drinks than anyone can reasonably consume in a few hours.

An example of a decor detail that really wasn’t worth the effort: bringing my prized Arkansas-shaped cutting board to a morning tailgate for an over-the-top Bloody Mary buffet. And the cute glass jars. And the fresh black pepper. And while we’re on the subject, probably four varieties of pickled vegetables was a bit much (green beans, pickles, okra, and olives).


A few notes on this recipe: use real mayonnaise and real sour cream to avoid texture problems. Mexican-style corn is sold as “Mexicorn” at my local grocery store in cans. Mexicorn is just a blend of white and yellow corn kernels with bits of red and green bell pepper. If you can’t find Mexicorn, just use one 11 ounce can each of white corn and yellow corn, and increase the red bell pepper in the recipe slightly. Use a fresh red bell pepper, also, not a roasted red pepper (sold in a jar).

Spicy Mexican Dip

You will need:

  • Two 11-ounce cans Mexican-style corn, drained
  • 1 cup mayonnaise
  • 1 cup sour cream
  • Tops of four green onions, thinly sliced
  • One 4.5 ounce can green chili peppers, chopped
  • 1/2 cup chopped red bell pepper
  • 1 fresh jalapeno or 2-3 tablespoons canned jalapeno, finely chopped
  • 6 ounces grated Mexican cheese blend
  • 6 ounces grated pepper jack cheese
  • 2 tablespoons Mexican hot sauce (my go-to is Cholula)
  • Black pepper, cayenne, cumin, and paprika – optional; to taste


  • Combine all ingredients, cover, and refrigerate for 6 to 12 hours before serving.
  • Serve chilled with tortilla chips, pretzels, or carrot sticks.
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