Posts Tagged ‘cilantro’

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Hot and Cheesy Corn Dip

June 15, 2017

This is a fun twist on gooey, cheesy dips that reminds me of summer with all the sweet corn inside. It goes wonderfully with crispy tortilla chips (we had a mix of blue corn and sweet potato chips on hand). If you have fresh summer corn at home, feel free to cut the kernels off a cob or two and mix it in before baking for extra crunch and the deliciousness of long sunny days.

20170505 Corn Dip 01

You will need:

 

  • 16 oz (2 sticks) low fat cream cheese, softened
  • 1/2 c sour cream
  • 3 cloves garlic, minced
  • 3 T hot sauce
  • 2 limes, zested and juices
  • 2 1/2 c shredded cheddar cheese, divided
  • ~30 oz canned corn, drained and rinsed
  • 4 oz feta cheese, crumbled
  • 4.5 oz chopped green chiles (mild to spicy, depending on your taste)
  • 1 bunch scallions, trimmed and chopped
  • 3 T red onion, chopped
  • 1/3 c fresh cilantro, chopped

 

Then you will…

  1. Preheat your oven to 350 degrees. Lightly spray a pie plate with nonstick cooking spray.
  2. Use a food processor to mix together the cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheddar.
  3. In a large mixing bowl, combine the cream cheese mixture with 1 cup of the cheddar, lime zest, corn, feta, green chiles with their liquid, red onion, scallion and cilantro.
  4. Pour mixture into a prepared pie plate.
  5. Sprinkle with the remaining cheddar.
  6. Bake for 20 minutes or until bubbly and delicious.
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Chili Queso Dip

March 6, 2015

20150201 Queso 02

I’m not sure I could go without cheese in life. When it’s melty, I love it even more. This is a fun version of queso dip that will be a big hit at your next party. If you have a crockpot, use it to keep the dip warm when serving.

You will need:

  • 2 T olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1/2 c ale of your choice
  • 1 1/2 c milk
  • 3 T cornstarch
  • 1 t chili powder
  • 1 t cumin
  • 1/2 t cayenne pepper
  • 1/2 t pepper
  • 1/4 t salt
  • 2 c sharp cheddar or a Mexican blend of cheese, shredded
  • 1 lime, juiced
  • 1 can (14.5 oz) diced fire-roasted tomatoes with green chili peppers, drained
  • 1/4 c scallion, chopped
  • 1/4 c fresh cilantro, chopped

Then you will…

  1. In a large sauce pot, heat the olive oil over medium heat.
  2. Add the onion and garlic and saute until just starting to brown, about 5 minutes.
  3. Stir in the beer and allow to reduce for 2-3 minutes.
  4. Mix in 1 cup of the milk. Bring to a simmer.
  5. Meanwhile whisk together the remaining half cup of milk with the cornstarch.
  6. Stir the cornstarch mixture into the onion-milk pot. Stir constantly as the sauce thickens.
  7. Stir in the spices and mix well.
  8. Stir in the cheese until melted and smooth.
  9. Stir in the lime juice and tomatoes. Stir occasionally until heated through and bubbly.
  10. Just before serving, add the scallion and cilantro. Serve with your favorite tortilla chips!
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