Mexican Dip in Jars

Mexican Dip Jars

Mexican Dip in Jars


  • 3-4 small glass jars with lids


  • 250g of cream cheese – room temperature
  • 250g of cottage cheese – room temperature
  • 400g of red kidney beans – drained
  • 1 avocado – diced into small cubes
  • 2 cups of McCain Corn Kernels – cooked and cooled
  • 1 red onion – finely diced
  • 2 medium tomatoes – diced into small cubes
  • Green shallots – chopped
  • Corn chips to serve


  1. Combine cream cheese and cottage cheese in a medium sized mixing bowl and mix well to combine.
  2. Ensure your glass jars are dry and at room temperature then carefully layer with cheese mix, beans, avocado,  McCain Corn Kernals, red onion, tomato and sprinkle with shallots.
  3. Serve with corn chips and enjoy!

Tip: if you need to transport your dip to a picnic, BBQ or sporting event simply screw of the lid for spill-free fun!


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