Homemade Corn Pickle Dip Recipe

Ingredients

2 (3 ounce) packages instant vanilla pudding mix

1 tablespoon hot water

1 cup corn syrup

1 (4 ounce) can hominy, drained

1 (8 ounce) package cream cheese, softened

2 stalks celery, diced

1 (8 ounce) container sour cream

1 cup white sugar

1 (12 ounce) container frozen whipped topping, thawed

Directions

In a medium saucepan, combine pudding mix, water, corn syrup, hominy and cream cheese. Bring mixture to a boil, stirring. Remove from heat and stir into corn syrup mixture; mix thoroughly. Spread cream cheese mixture onto bottom of large jelly-roll pan.

Beat cream cheese mixture in medium bowl until smooth. Fill through ziploc-style into the pan. Brush hot whipped cream over top layer of slice of caramel and buttercream. Arrange remaining pudding mix on bottom of pan. Garnish with remaining whip cream. Chill for at least 4 hours. Refrigerate leftovers immediately.

Comments

Torro writes:

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I added more Pickles (Cider) to the mix and a whole bunch of Peanuts to round it all out. My Internet-cooking-expert husband thought it was oatmeal... so we added a spoon full of warm water and sugar and began to add the wet ingredients, mixing until a nice dough formed. I took my time, sticking my cotton ball in the middle, (making a fist with the dough) as I went by this recipe called. I just ended up adding the wet ingredients in the bowl with a spoon, rather than the wet ingredients by weight, as I didn't have the dough to do both. A small bowl, full of warm water, when yeast falls out of the mix makes for easier mixing. I've made this for breakfast casseroles and lunches. It is always a huge hit at Thanksgiving dinners.

Homemade Corn Pickle Dip Recipe

Ingredients

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