2025 “Dip-Off” Champion: Mexican Corn Dip Recipe
Congratulations to our 2025 “Dip-Off” champion: Mindi Billings, Inside Sales Rep at Feralloy’s Midwest Division in Portage, IN. This year, Mindi brought her A-game with her take on a classic: Mexican Corn Dip. Here’s the recipe…
Ingredients:
3 cans of drained corn
1 bag shredded Mexican cheese
2 blocks of cream cheese
2 sliced jalapenos
6 ounces of light sour cream
1 package Queso Fresco, cubed
1/2 pack of cooked bacon or bacon bits
Taco seasoning
Lime
Directions:
Cook corn, shredded cheese, cream cheese, jalapenos and sour cream in crockpot on high for one hour. Add the cubed Queso Fresco and cooked bacon or bacon bits, taco seasoning to taste. Squeeze one fresh lime. Cook another 30 minutes.
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Legal Information
Privacy Policy
Terms of Sale
Purchase Terms
Credit Application
Legal Information
ISO-9001:2015
Feralloy Corporation is a subsidiary
of Reliance, Inc.
Copyright © 2021 Feralloy Corporation. All Rights Reserved.