NOTE- Pic is not mine. Credit to Ourbestbites.com
I made this dip for our family Christmas eve get together. I was in the mood for dip and for some reason corn sounded good so I started perusing Pinterest and found this little lovely. It didn't take too much time to prepare, I had the majority of the ingredients on hand and well it just looked and sounded like something I wanted to eat. It did not disappoint. It was creamy and delicious. It wasn't too heavy and wasn't greasy at all. I am definitely going to be making this again. Only problem with this dip is you want to either take it with you somewhere or have allot of people over to help you eat it otherwise it would be easy to sit and devour the whole thing alone!! I have a BIG weakness for dip!! Enjoy =)
Ingredients
•2 Tbs butter
•3 1/2 cups corn kernels (I used WF sweet white corn)
•1/2 tsp salt
•1/8 tsp freshly ground black pepper
•1 cup finely chopped yellow onions
•1/2 cup finely chopped red bell peppers
•1/4 cup chopped green onions (green and white parts)
•1 jalapeno, seeded and minced- (I omitted this)
•2 tsp minced garlic
•1/2 to 1 cup mayonnaise - 1/2 C was plenty for mine
•4 ounces Monterey jack shredded
•4 ounces sharp cheddar, shredded
•1/4 tsp cayenne (I omitted this)
•Tortilla chips or a sliced baguette, for dipping
directions
•1-Preheat the oven to 350°.
•2-Melt 1 Tbs of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Note that if you’re using frozen corn it probably won’t get golden brown. Just cook for about 5 minutes as the recipe states. Transfer to a bowl.
•3-Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.
•4-Add 1/2 C mayo, cayenne pepper, half of the Monterey jack and half of the cheddar and mix well. If you need more mayo to hold the mixture together then add it, but I found that 1/2 C was plenty, and I even added a little extra cheese.
•5-Pour into an 8-inch square baking dish, or something equivalent and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos or sliced baguette.
Showing posts with label Dips. Show all posts
Showing posts with label Dips. Show all posts
Monday, December 30, 2013
Hot Corn Dip
NOTE- Pic is not mine. Credit to Ourbestbites.com
I made this dip for our family Christmas eve get together. I was in the mood for dip and for some reason corn sounded good so I started perusing Pinterest and found this little lovely. It didn't take too much time to prepare, I had the majority of the ingredients on hand and well it just looked and sounded like something I wanted to eat. It did not disappoint. It was creamy and delicious. It wasn't too heavy and wasn't greasy at all. I am definitely going to be making this again. Only problem with this dip is you want to either take it with you somewhere or have allot of people over to help you eat it otherwise it would be easy to sit and devour the whole thing alone!! I have a BIG weakness for dip!! Enjoy =)
Ingredients
•2 Tbs butter
•3 1/2 cups corn kernels (I used WF sweet white corn)
•1/2 tsp salt
•1/8 tsp freshly ground black pepper
•1 cup finely chopped yellow onions
•1/2 cup finely chopped red bell peppers
•1/4 cup chopped green onions (green and white parts)
•1 jalapeno, seeded and minced- (I omitted this)
•2 tsp minced garlic
•1/2 to 1 cup mayonnaise - 1/2 C was plenty for mine
•4 ounces Monterey jack shredded
•4 ounces sharp cheddar, shredded
•1/4 tsp cayenne (I omitted this)
•Tortilla chips or a sliced baguette, for dipping
directions
•1-Preheat the oven to 350°.
•2-Melt 1 Tbs of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Note that if you’re using frozen corn it probably won’t get golden brown. Just cook for about 5 minutes as the recipe states. Transfer to a bowl.
•3-Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.
•4-Add 1/2 C mayo, cayenne pepper, half of the Monterey jack and half of the cheddar and mix well. If you need more mayo to hold the mixture together then add it, but I found that 1/2 C was plenty, and I even added a little extra cheese.
•5-Pour into an 8-inch square baking dish, or something equivalent and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos or sliced baguette.
Tuesday, June 9, 2009
Cheddar Cheese Ball
Another cheese ball recipe. This is the very first one I ever made. Given that it was from America's Test Kitchen, it is no wonder it was so good. Once again oh so easy and delicious. You could make any additions such as bacon, fresh herbs etc to change this recipe up. I think the next time I make one of these I'll add some bacon to it. Yummmm!
Cheddar Cheese Ball
America's Test Kitchen
1 (8 ounce) packages cream cheese, softened
2 tablespoons of mayonnaise
1 tablespoon worchestire sauce
1 teaspoon minced garlic
2 cups of grated cheddar cheese
1.In a medium bowl, beat together the cream cheese, mayonnaise, worchestire sauce, and garlic until smooth. Once smooth, add cheddar cheese and continue to blend until all ingredients are well incorporated. Wrap the mixture in some clear plastic wrap and mold into a rough ball shape. Refrigerate 6 to 8 hours, or overnight. Once refrigerated, unwrap the ball and re-shape to make a neat ball. Roll the ball in sliced almonds.
Let the ball sit out for 15 minutes before serving so that it has enough time to soften a little.
Enjoy!
Cheddar Cheese Ball
America's Test Kitchen
1 (8 ounce) packages cream cheese, softened
2 tablespoons of mayonnaise
1 tablespoon worchestire sauce
1 teaspoon minced garlic
2 cups of grated cheddar cheese
1.In a medium bowl, beat together the cream cheese, mayonnaise, worchestire sauce, and garlic until smooth. Once smooth, add cheddar cheese and continue to blend until all ingredients are well incorporated. Wrap the mixture in some clear plastic wrap and mold into a rough ball shape. Refrigerate 6 to 8 hours, or overnight. Once refrigerated, unwrap the ball and re-shape to make a neat ball. Roll the ball in sliced almonds.
Let the ball sit out for 15 minutes before serving so that it has enough time to soften a little.
Enjoy!
Saturday, June 6, 2009
Garlic Cheese Dip Ball
Let me just say right now that I will NEVER buy another dip ball from the store again! I made my first dip ball a few weeks ago when my sister in law Shanna was moving into her house for all the helpers to snack on. I was blown away by how fast and easy it was. It literally took me 10 minutes to throw this together and I was done. Minus the sliced almonds, I even had all the ingredients on hand at home - a HUGE plus! This is the second cheese ball recipe I tried. I'll pull the other one out of my cookbook and will post it soon. I made this one for the baby shower. Being a lover of ranch, cheese and garlic I knew I'd love this one. It did not disappoint me.
Garlic Cheese Dip Ball
2 (8 ounce) packages cream cheese, softened
1/2 cup butter melted
1 tablespoon prepared Dijon-style mustard
1 teaspoon minced garlic
1 (1 ounce) package ranch dressing mix
1.In a medium bowl, beat together the cream cheese, butter, Dijon-style mustard, garlic and ranch dressing mix. Wrap the mixture in some clear plastic wrap and mold into a rough ball shape. Refrigerate 6 to 8 hours, or overnight. Once refrigerated, unwrap the ball and re-shape to make a neat ball. Roll the ball in sliced almonds.
Let the ball sit out for 15 minutes before serving so that it has enough time to soften a little.
Enjoy!
Garlic Cheese Dip Ball
2 (8 ounce) packages cream cheese, softened
1/2 cup butter melted
1 tablespoon prepared Dijon-style mustard
1 teaspoon minced garlic
1 (1 ounce) package ranch dressing mix
1.In a medium bowl, beat together the cream cheese, butter, Dijon-style mustard, garlic and ranch dressing mix. Wrap the mixture in some clear plastic wrap and mold into a rough ball shape. Refrigerate 6 to 8 hours, or overnight. Once refrigerated, unwrap the ball and re-shape to make a neat ball. Roll the ball in sliced almonds.
Let the ball sit out for 15 minutes before serving so that it has enough time to soften a little.
Enjoy!
Sunday, April 5, 2009
Slow cooker Sausage Dip
Here is another awesome dip recipe. I got this one from a lady I work with at the firm. She had made it once and brought it into work and I immediately fell in love. It was oh so creamy and delicious. I am not a huge fan of vegies- I know it's bad and I really am not a huge fan of green peppers, but I didn't even know that they were in this dip until she gave me the recipe.
Sausage Dip
This is not a picture of my dip. I made it a while ago for a family thing and never took a picture. This looks alot like it though.
Crock Pot Full (small size crockpot):
Fry and drain 1 lbs of country style (Jimmy Dean) sausage
1 large or 2 small onions chopped
2 green peppers chopped
1 can diced gree chilis (4 or 6 oz)
2 tomatoes chopped
16 oz. Sour Cream
2 – 8 oz packages cream cheese
Cook in crock pot on low for at least ½ day. The longer you cook it the softer your veggies will be. All day is probably the preferred. If possible, stir every couple of hours. The recipe can be halved.
I always start the crock pot on high first (about 1 hour) to get the cream cheese softened faster so; then turn it down to low
Sausage Dip
This is not a picture of my dip. I made it a while ago for a family thing and never took a picture. This looks alot like it though.
Crock Pot Full (small size crockpot):
Fry and drain 1 lbs of country style (Jimmy Dean) sausage
1 large or 2 small onions chopped
2 green peppers chopped
1 can diced gree chilis (4 or 6 oz)
2 tomatoes chopped
16 oz. Sour Cream
2 – 8 oz packages cream cheese
Cook in crock pot on low for at least ½ day. The longer you cook it the softer your veggies will be. All day is probably the preferred. If possible, stir every couple of hours. The recipe can be halved.
I always start the crock pot on high first (about 1 hour) to get the cream cheese softened faster so; then turn it down to low
Friday, April 3, 2009
Hot Spinach and Artichoke Dip
Hands down one of my ALL time favorite dips, this one never dissapoints. I first tried this dip at a church function a couple of years ago and immediately begged for the recipe. I'm not sure where it officially comes from. Hot, creamy, cheesy and just plain delicious. I'm not ashamed to say that I have literally eaten this for dinner on maybe more than one occasion. This is a recipe that once you make it for family and friends they will never stop requesting it. Oh and did I mention how EASY it is to make. It is SO easy! The only fall back about this dip is the cost to make it. With all the cheese it can get a little pricey. That being said, if you ask me it is worth EVERY penny! My sister in law Shanna asked me just the other day if I had ever posted this recipe and I can't believe I hadn't until now. This one is for you Shanna!
Hot Spinach and Artichoke Dip
1 cup mayo
1 cup sour cream
6 cloves garlic minced
2 cups Monterey jack cheese shredded
2 cups shredded parmesan cheese
10 oz. pkg. frozen chopped spinach thawed and pat dry
1 can chopped artichoke hearts - plain best if not use marinated but drain well!
Simply combine all the ingredients and bake in glass casserole dish at 350 for 30 min.
Serve warm with french bread or your favorite cracker.
Hot Spinach and Artichoke Dip
1 cup mayo
1 cup sour cream
6 cloves garlic minced
2 cups Monterey jack cheese shredded
2 cups shredded parmesan cheese
10 oz. pkg. frozen chopped spinach thawed and pat dry
1 can chopped artichoke hearts - plain best if not use marinated but drain well!
Simply combine all the ingredients and bake in glass casserole dish at 350 for 30 min.
Serve warm with french bread or your favorite cracker.
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