Mexican Street Corn Dip

Mexican Street Corn Dip - Eating Well

Active - 20 min
Servings - 6

Ingredients

Ingredient Checklist

• 1 teaspoon canola oil
• 2 ⅓ cups fresh or frozen (thawed) corn kernels
• 1 jalapeño pepper, seeded and finely chopped
• ¼ cup mayonnaise
• ¼ cup Mexican crema or sour cream
• 2 tablespoons lime juice
•         1 teaspoon chili powder
• ¾ cup crumbled queso fresco, divided
• ⅛ teaspoon cayenne pepper
• Chopped cilantro for garnish
• Tortilla chips for serving

Directions

Instructions Checklist

• Step 1
  Preheat oven to 350 degrees F. Heat oil in a large skillet over high heat until hot but not smoking. Add corn and jalapeno and cook, without stirring, until lightly charred, about 3 minutes. Stir and cook for another 3 minutes. Transfer the mixture to a medium bowl. Stir in mayonnaise, crema (or sour cream), lime juice, chili powder and 1/2 cup queso fresco.

Step 2

Spread mixture in an 8-inch glass pie pan or 1-quart baking dish. Top with the remaining 1/4 cup queso fresco and sprinkle with cayenne. Bake until the cheese is melted and the outer edges begin to bubble, about 12 minutes. Garnish with chopped cilantro and serve with tortilla chips, if desired.

Goat Cheese with Cherry Salsa

Goat Cheese with Cherry Salsa - from WholeFoodsMarket

Ingredients:

• 1 cup sweet cherries, pitted and roughly chopped
• 1 jalapeno, stemmed, seeded, and finely chopped
• 1 shallot, finely chopped
• 1T basil leaves, chopped
• 1 teaspoon balsamic vinegar
• pinch sea salt
• pinch ground black pepper

Directions:

1. Toss all ingredients together in a large bowl. Cover and chill for at least 1 hour before serving.
2. Spread on top of a wheel of goat cheese, serve with sliced baguette or crackers.

Avocado Mango Salsa

Avocado Mango Salsa - from Allrecipes.com user SixPackToGo

Ingredients

• 1 avocado - peeled, pitted and diced
• 1 lime, juiced
• 1 mango - peeled, seeded and diced
• 1 small red onion, chopped
• 1 habanero pepper, seeded and chopped (optional)
• 1 tablespoon chopped fresh cilantro
• salt to taste

Directions

1. Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, habanero pepper, cilantro and salt.

Cream Cheese Stuffed Mushrooms

Cream Cheese Stuffed Mushrooms - from Margaret
Ingredients:
1 package whole fresh mushrooms (about 24 – 30 mushrooms)
1 Tbsp Extra Virgin Olive Oil
1 Tbsp minced garlic
1 (8 ounce) package cream cheese, softened
1/3 cup grated Parmesan cheese
1/4 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp ground cayenne pepper

Directions:

1. Preheat oven to 350F. Grease a baking sheet. Clean mushrooms with a damp paper towel.
2. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
   Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Saute until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared baking sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Hot Corn Dip

Hot Corn Dip
Recipe by Emeril Lagasse, as seen on Our Best Bites
 

• 2 tablespoons butter
• 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn)
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped red bell peppers - I used roasted red bell peppers from a jar.
• 1/4 cup chopped green onions (green and white parts)
• 1 jalapeno, seeded and minced
• 2 teaspoons minced garlic
• 1/2 to 1 cup mayonnaise - 1/2 C was plenty for mine
• 4 ounces monterey jack or cheddar, shredded- I used monterey jack
• 4 ounces sharp cheddar, shredded
• 1/4 teaspoon cayenne
• Tortilla chips, for dipping

Preheat the oven to 350 degrees F. 

Melt 1 tablespoon 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. 

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. 

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.  

Pour into an 8-inch square baking dish, or something equivilant and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos.

Pizza Dip

Pizza Dip - as seen on Sugarcrafter

• 1 (8 ounce) package cream cheese, softened
• 1 cup pasta sauce
• 1/4 cup onion, diced
• 1 clove garlic, minced
• 1 cup diced pepperoni slices
• 1 1/2 cups shredded mozzarella cheese
• Crusty Italian bread or tortilla chips, for dipping

Preheat the oven to 350 degrees. In a greased baking dish (I used a 7″ soufflé dish), layer the cream cheese, pizza sauce, onion and garlic, pepperoni, and cheese, in that order.

Bake 20-25 minutes or until the cheese is bubbly.

Serve with crusty Italian bread or tortilla chips.

Buffalo Chicken Dip

Buffalo Chicken Dip
Adapted from Frank’s Red Hot Sauce - as seen on Couture & Crayons

• 1 rotisserie chicken, meat shredded with a fork
• 8 oz. cream cheese, softened
• 1/4 cup blue cheese salad dressing (omit and use 1/2 cup ranch dressing total, if you prefer)
• 1/4 cup ranch salad dressing
• 1/2 cup crumbled blue cheese (substitute shredded mozzarella if you prefer)
• 1/2 cup Frank’s Red Hot sauce (any hot sauce will do)

Mix together all ingredients until well combined. Bake in a preheated 350 degree oven for 20 minutes. Serve with crackers, chips, or sliced bread.

Buffalo Chicken Cheese Balls

Buffalo Chicken Cheese Balls - as seen on FoodNetwork

Ingredients

• 1 store-bought rotisserie chicken
• 1/4 cup hot sauce (recommended: Frank's Red Hot)
• 1 teaspoon ground black pepper
• 1 3/4 cups sharp Cheddar
• 1/4 cup freshly sliced scallions
• 1 cups all-purpose flour
• 3 eggs, lightly beaten
• 2 cups panko bread crumbs
• Vegetable oil, for frying

Blue Cheese Dip:

• 1 1/2 cups mayonnaise
• 1/2 cup packed blue cheese, broken up
• 1/2 teaspoon hot sauce
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 lemon, juiced
• 1 teaspoon chopped garlic

Directions

Have oil heated to 350 degrees F.

Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.

Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.

When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.

To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

Cream Cheese Stuffed Mushrooms

Cream Cheese Stuffed Mushrooms - from Margaret Zollars
Ingredients:
1 package whole fresh mushrooms (about 24 – 30 mushrooms)
1 Tbsp Extra Virgin Olive Oil
1 Tbsp minced garlic
1 (8 ounce) package cream cheese, softened
1/3 cup grated Parmesan cheese
1/4 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp ground cayenne pepper

Directions:

1. Preheat oven to 350F. Grease a baking sheet. Clean mushrooms with a damp paper towel.
2. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
   Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Saute until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared baking sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Cranberry Apple Baked Brie

Cranberry Apple Baked Brie - from user blue-eyedwife from thenest.com

Basically you cook 2 Tbsp butter with 5 Tbsp brown sugar, until the butter melts. Then add 2 apples, sliced and about a cup of cranberries and simmer until the apples are nice and soft, the cranberries have popped, and kind of thickened the whole thing. Let it cool. Then place on a wheel of brie, wrap in puff pastry dough, and bake in the oven for 24 minutes at 350.

Spinach Artichoke Dip

Spinach Artichoke Dip - from user kiajh from thenest.com

1 can quartered artichokes

1 box chopped spinach, thawed & drained

1 c. parmesan cheese

1 8 oz. cream cheese

1/3 c. mayonnaise

2/3 c. sour cream

2 tsp. roasted garlic

Mix it all together, cook in 9" pie plate or other small ovensafe dish at 375 degrees for 30 minutes.

Mojo Corn and Bean Salsa

Mojo recipe - from Susan White

Ingredients:
1 - 16oz pkg frozen whole kernel corn
3-4 green onions rinsed
1 - 15oz can black beans rinsed
8oz fresh pre-diced tomatoes
1/2 cup mojo marinade
1 tablespoon honey

Steps:
1. Thaw corn on colander under cool running water 2-3 min; drain
thoroughly and place in medium bowl.

2. Slice green onions thinly; add to corn. Stir in remaining
ingredients; let stand 10 minutes for flavors to blend. Stir and
serve.

Alan's sidenotes:
1. Chop green onions as small as possible.
2. Let stand as long as possible before.
3. Don't use too much mojo...its really strong.

Buffalo Chicken Dip aka Crack Dip

Buffalo Chicken Dip aka Crack Dip - as seen on It's all about sustenance

INGREDIENTS

* 2 (10 ounce) cans chunk chicken, drained OR 2-3 boneless breasts, cooked and shredded
* 2 (8 ounce) packages cream cheese, softened
* 1 cup Ranch dressing
* 3/4 cup pepper sauce (such as Frank's Red Hot®)
* 1 1/2 cups shredded Cheddar cheese
* OPTIONAL: Bleu cheese. Either itself or Bleu Cheese Dressing

DIRECTIONS

1. Mix all and bake in a 350 oven for 20-30 minutes. If you need to keep it warm - transfer to a slow cooker and leave it on "warm".
2. Serve with celery sticks and crackers (Tostito scoops work great).

Caprese Tarts

Caprese Tarts - from Annie's Eats


Ingredients:
2 sheets frozen puff pastry, thawed
Olive oil
Kosher salt
Black pepper
Cherry tomatoes, sliced thinly
Fresh mozzarella cheese, diced
Fresh basil, minced

Directions:
Preheat the oven to 400 degrees F. Using a round biscuit cutter, cut rounds of puff pastry. Transfer them to a parchment-lined baking sheet. Brush the puff pastry rounds lightly with olive oil. Sprinkle with salt and pepper. Top each round with sliced tomatoes, mozzarella, and basil. Bake in preheated oven for 25-30 minutes or until golden. Serve warm.

Source: Annie’s Eats

Cheesy Chili Dip

Cheesy Chili Dip - Jan Thomas

• 1 (8 oz.) package cream cheese
• 1 can (about 14 ounces) Rotel chili WITHOUT beans
• Tabasco sauce
  
• shredded Cheddar cheese - enough to cover the top
  

1. Spread the cream cheese in the bottom of an oven-proof dish.
2. Spread the chili on top of the cream cheese.
3. Sprinkle some Tabasco sauce on top (it will be diluted by the cheeses surrounding it).
   
4. Sprinkle the cheddar on top.
5. Bake at 350 for about 20 minutes.
   

Baked Brie (in puff pastry)

Baked Brie - as seen on Good Eats 'n Sweet Treats

Green notes - original author comments
Red notes - my comments

1 Puff Pastry Sheet, thawed
1 round of Brie (I like to remove the white "skin" from my brie using a vegetable peeler but that is optional)
12 ounces fruit preserves (my favorite is cherry) - I (julie) like apricot

Preheat oven to 350F

Unfold the puff pastry into a single layer on a baking sheet. Spread the fruit preserves over the center. Place the brie on top of the fruit preserves.

Fold the pastry dough over the top of the brie and press the edges together to seal tightly.

You can bake the brie as is on the baking sheet, but I prefer to invert it into an oven safe bowl so the seams are on the bottom, and any juices that leak will stay in the bowl.

Bake for 25 minutes. Let cool for 10 to 15 minutes before serving. Serve with your favorite crackers or some sliced apples. Jamie recommends Wheat Thins.

Goat Cheese Garlic Dip

Goat Cheese Garlic Dip - from Notably Nashville by the Junior League of Nashville

• 8 ounces cream cheese, softened
• 8 ounces fresh goat cheese, softened
• 8 ounces sour cream
• 2 teaspoons minced garlic
• 1 tablespoon chopped fresh chives
• 1 teaspoon chopped fresh thyme
  
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper
• cayenne pepper to taste

Combine the cream cheese and goat cheese in a food processor and pulse to mix well. Add the sour cream, garlic, chives, thyme, salt, cracked pepper, and cayenne pepper and mix until smooth. Spoon into a serving bowl and chill, covered, until serving time. Serve with crackers or pita chips.

Serves 12

Guacamole

Guacamole - Jenny Rose

2 avocados
1/2 lime, juiced (can use whole lime if small)
2 Tbsp. chopped onion
1/2 tsp. salt
1 tsp. olive oil
1 Tbsp. chopped cilantro
1 clove garlic, chopped
1/4 c. chopped tomato
1/4 tsp. ground pepper
1/4 tsp. Tabasco sauce

Mix all ingredients together, cover tightly, and refrigerate at least 1 hour.

Can also add sprinkle of cumin or chopped jalapeño pepper.

Layered Mexican Dip

Layered Mexican Dip - Jan Thomas

3 medium ripe avocados
juice of 1/2 lemon
1/2 tsp salt
1/4 tsp pepper
1 c. sour cream
1/2 cup Miracle Whip mayonnaise
1 pkg. taco seasoning mix
1 can refried beans
1 c. chopped green onions
2 c. chopped tomatoes
8 oz. pkg Cheddar Cheese, shredded

Peel, pit, mash avocados in bowl with lemon juice, salt, and pepper. Combine sour cream, mayo, taco seasoning in another bowl.

To assemble:
1. Spread bean dip on shallow serving platter.
2. Top with avocado mixture.
3. Layer with sour cream mixture.
4. Sprinkle with chopped onion and tomatoes.
5. Cover with shredded cheese.
6. Serve with Tostitos chips.

Aunt Rainelle's Dip

Aunt Rainelle's Dip - Rainelle


1 c. cottage cheese
1 c. cream cheese
1 pkg. taco seasoning
green onions (a bunch or so)
fresh tomatoes, diced
green peppers & hot peppers (optional)
shredded cheese (cheddar?)

Mix cottage and cream cheeses. Sprinkle on 1/2 pkg. seasoning, onions, tomatoes, then 1/2 package shredded cheese.