My daughter recently had a camp out with a few friends in our backyard. They slept in a giant, 14-person tent. What fun! 🙂 The camping was combined with another event on their summer bucket list- a “dip-night.” (inspired by TikTok 😉 )
The girls each contributed a different dip, savory or sweet, to create the feast. We made this Mexican layer dip and served it with tortilla chips and Trader Joe’s corn dippers. The recipe was adapted from ThePioneerWoman.com. I loved that her version incorporated warm beans as the base of the dip. It was an easy crowd-pleaser.
1 can refried beans (I used Trader Joe’s Fat Free Refried Beans)
hot sauce, such as Tabasco or Cholula, to taste (I omitted it for this crowd)
1 can diced green chilies (I used Trader Joe’s mild green chilies)
ground cumin, to taste
3/4 to 1 cup grated cheddar cheese (mild or sharp)
tortilla chips (and/or other corn chips), for serving
Begin by heating the refried beans in a small pan over medium-low heat.
Add one or two dashes of hot sauce, if using, and a small can of undrained diced green chilies. Stir well.
Sprinkle the bean-chile mixture with a little bit of ground cumin. Stir to incorporate.
Spread the beans on the bottom of a glass bowl or high-sided or wide serving dish.
Sprinkle the shredded cheddar evenly over the top.
Next, dollop the sour cream over the cheese. Spread it into a single layer, as much as possible, being careful not to disturb the cheese underneath.
The next layer is the guacamole. (I used my favorite guacamole recipe (link above) using 2 avocados and garlic-chipotle salsa. This time, I omitted our traditional add-ins of chopped tomatoes and red onions.)
Next, sprinkle an even layer of shredded Monterey Jack cheese over the guacamole.
Top with a generous layer of Pico de Gallo.
Sprinkle chopped black olives over the top, if using.
Microwave an ear of fresh corn for 1 minute on high. When cool enough to handle, place upright in a bowl and slice of the kernels. Sprinkle the kernels over the top as the final layer.
Garnish with jalapeños and cilantro, if desired. Serve with tortilla chips.
Broccolini is one of the most prized items that I receive in my CSA share. Eating it with a cheesy dip was a wonderful way to enjoy it.
This recipe was adapted from Martha Stewart Living. We ate the leftover dip with pita chips- which was also a good vehicle. It was also delicious with sliced radishes. Easy and tasty.
Yield: Serves 4 to 6 as an appetizer
1 cup finely grated Pecorino Romano cheese
2/3 cup whole milk ricotta cheese
2 T extra virgin olive oil, plus more for drizzling
2 T freshly squeezed lemon juice
coarse salt and freshly ground black pepper
broccolini, for serving
pita chips, for serving
Bring a pot of water to a boil; season with salt. Fill a large bowl with ice water.
Blanch the broccolini in the salted, boiling water for 30 to 60 seconds, until bright green and tender. Remove and place in the ice water until cool. Drain, pat dry with paper towels, and set aside to continue to dry while you prepare the dip.
Combine the Pecorino, ricotta, 2 T olive oil, and lemon juice.
Season with coarse salt and freshly ground black pepper, to taste.
Drizzle with olive oil and more pepper. (I used Tuscan herb olive oil for the drizzle.)
This Thanksgiving, we branched out from our favorite wild mushroom gravy to try this roasted poblano version. It was incredible. Because we roasted a much smaller turkey and made less mashed potatoes, I plan to gobble up any leftover gravy as a dip with tortilla chips. 🙂 It would also be wonderful in tacos or as sauce in a pot pie.
This recipe was adapted from Food and Wine, contributed by Javier Cabral and Paola Brinseño González. I incorporated a shallot as well as the roasted turkey pan dripping and juices. I also reduced the salt. Next time I will roast the poblanos in advance. I am going to start making it year-round!
Yield: about 2 cups
2 large (3 ounce) poblano chilies
1 T unsalted butter
2 T roasted turkey pan fat (can substitute 2 T unsalted butter)
1 large shallot, finely diced
1 1/2 cups roasted turkey pan drippings plus vegetable, chicken, or turkey stock, divided
1 tablespoons all-purpose flour
2 tablespoons buttermilk
kosher salt, to taste
freshly ground black pepper, to taste
Place chilies on an aluminum foil lined baking pan. Place under a broiler, rotating every 5 minutes, until skin is charred on all sides. (Alternatively, using kitchen tongs, hold 1 chile directly over a medium flame of a gas stovetop. Cook until skin is blackened, 4 to 6 minutes per side. Repeat with remaining chile.)
Wrap the blackened chilies in the aluminum foil to steam. (Alternatively, place chiles in a bowl, cover with plastic wrap.) Let steam for 10 minutes.
Rub off skin from chiles, removing as much of the blackened skin as you can. (Don’t worry if all of the skin doesn’t come off.) Remove and discard stems and seeds.
Finely dice the roasted chilies.
Melt 1 tablespoon butter in a medium skillet over medium-high. Add shallot and diced chiles. Cook until onion is soft, about 4 minutes.
Combine shallot mixture and 1/2 cup stock in a blender, and process until smooth, about 30 seconds. (I used a Vitamix.)
Place 2 tablespoons of fat from pan drippings (or 2 T butter) in same skillet over medium.
Whisk in flour, and reduce heat to low. Cook, whisking constantly, until mixture is golden brown, about 2 to 3 minutes.
Increase heat to medium and add shallot-chile puree and remaining 1 cup pan drippings with stock, and cook, whisking constantly, until thick enough to coat the back of a spoon, about 2 minutes.
Reduce heat to low; add buttermilk. Simmer gently to allow flavors to meld, about 2 minutes.
Season with salt and pepper, to taste.
Note: Poblano peppers can be roasted, peeled, and cut 2 days ahead.
I typically enjoy our amazing Long Island summer corn simply on the cob after boiling it for two minutes in salted water. No butter, no extra salt. It’s perfect. 🙂 But, I must admit that both of these dishes brought sweet corn to another level and were absolute crowd-pleasers.
The first dish, pictured above, is Ina Garten’s Chipotle Parmesan Sweet Corn. It was buttery and indulgent. We ate it as a side with grilled chicken. The second dish, photo below, is Mexican-Style Corn with Citrus Cream. I served it on a separate occasion as an appetizer with tortilla chips.
The Chipotle Parmesan Sweet Corn Recipe is from Ina Garten’s Cook Like a Pro: Recipes and Tips for Home Cooks via barefoot contessa.com. The Mexican-Style Corn with Citrus Cream recipe was adapted from Martha Stewart’s Everyday Food. The street corn had more of a spicy kick compared to the buttery chipotle corn.
Ina Garten’s Chipotle Parmesan Sweet Corn
Yield: Serves 6 to 8 as a side dish
6 tablespoons (3/4 stick) unsalted butter
1 cup shallots, halved lengthwise, peeled, and thinly sliced crosswise (3 large shallots)
8 cups white or yellow corn kernels (8 to 12 ears) (I used 9)
1/4 tsp chipotle chile powder
Kosher salt and freshly ground black pepper
freshly squeezed lime juice from 1 lime (about 2 T)
1 T freshly grated Parmigiano Reggiano cheese
Standing the cob upright inside the center of a medium to large shallow bowl, cut the corn kernels off of the cobs. (This prevents the kernels from scattering all over the counter.)
Heat the butter in a large (12-inch) sauté pan over medium heat. Once melted, add the shallots and cook for about 5 minutes, until tender and fragrant.
Add the corn, chipotle powder, 2 teaspoons salt, and 1 teaspoon pepper.
Raise the heat to medium high and cook for 10 to 12 minutes, stirring occasionally to allow the corn to brown lightly, until the corn is tender but still firm.
Off the heat, stir in the lime juice and Parmesan.
Taste for seasonings and transfer to a large shallow serving bowl. Serve hot.
Martha Stewart’s Mexican-Style Corn with Citrus Cream
Yield: Serves 4 to 6 as an appetizer
8 ears corn, husked and silks removed
1/2 cup light sour cream
1 T fresh lime juice
pinch or two cayenne pepper
1/4 tsp chili powder
1/4 cup minced cilantro, or more, to taste
coarse salt and freshly ground black pepper
1/4 cup crumbled cotija or goat cheese
tortilla chips, for serving
Heat a grill or grill pan over medium-high. Clean and lightly oil the hot grill.
Grill the husked corn cobs, turning occasionally, until kernels are tender and charred in spots, about 20 minutes.
Meanwhile, combine sour cream, lime juice, cayenne, chili powder, and cilantro in a small bowl. Season with salt and pepper, to taste.
Cut off the tips of the grilled corn cobs and stand in a wide, shallow bowl. Using a sharp knife, cut the kernels off the cobs.
Combine the corn kernels with the sour cream mixture.
To serve, top with the crumbled goat cheese. Serve with tortilla chips for dipping, as desired.
Note: This dish can be served warm or at room temperature
For those of you who have followed my blog for some time, you know that Charleston, South Carolina is a very special place for me. (I write about it in all of my Shrimp & Grits posts!) I love everything about it. The culture. The architecture. The FOOD. I met my husband there. ❤ I went to graduate school there and met amazing people and established wonderful friendships there as well. It is just beyond fabulous. 🙂
I recently attended a reunion weekend in Charleston with my best girlfriends. It was better than great. I smiled for three days! 🙂 I also ate incredible food… Which brings me to this post.
I have a memory of pimento cheese from way back when in my South Carolina days. I had never heard of it- growing up in Maryland- and didn’t like it at all. Well, now I’ve seen the light! Pimento cheese can be jarred pimentos mixed with Miracle Whip and shredded cheddar cheese- maybe with a little cream cheese. It could also be this. (The Anson Mills website makes a point of this.) On my recent visit, we ate pimento cheese dip (from Ted’s Butcher Block) with rosemary crackers for breakfast, lunch, and happy hour. 😉 It was that good. When we went to buy a second container, I asked for the recipe. Apparently, it’s a secret… but they did tell me that it didn’t have pimentos- it had roasted red peppers instead. No wonder I loved it!
When I came home, I searched for a similar recipe. I was so pleased when I found it on AnsonMills.com. I made it to share with friends on the Fourth of July. The Long Island crowd loved it! 🙂 I used New York extra-extra sharp raw milk yellow cheddar cheese (the cheese is very important), organic mayonnaise, and grilled the peppers to roast and char them. We ate the finished dip chilled with rosemary crackers, pita chips, stone ground wheat crackers, and Trader Joe’s social snackers. Delicious!
3 firm red bell peppers (about 6 ounces each), roasted and charred on a gas grill, steamed, peeled and seeded, and cut into ⅛-inch dice (instructions below)
4 large garlic cloves
1 T red wine vinegar
fine sea salt
1/2 tsp hot sauce, such as Chipotle Cholula, Sriracha, or Tabasco
12 oz cheddar cheese, preferably 12 oz extra-extra sharp raw milk yellow cheddar (or 6 oz each of sharp yellow cheddar and aged raw-milk white cheddar, or 12 oz of sharp yellow cheddar)
4 oz (½ cup) organic mayonnaise, plus additional as needed
assorted crackers or celery sticks, for serving
Using a gas grill, roast the red peppers until their skins are uniformly charred.
Place in a glass bowl and cover with plastic wrap. Set aside for 5 to 10 minutes, or until the skins have loosened from the steam and they are cool enough to handle.
Remove the charred skin, seeds, and ribs from the peppers. (Do not rinse!) Dice into 1/8-inch pieces. Reserve any residual juice/liquid.
Add the diced roasted bell peppers and any residual juice to a small non-reactive bowl (you should have 1 very generous cup).
Smash the garlic cloves with the flat side of a chef’s knife, remove and discard the skins, and add the garlic to the bowl with the peppers.
Stir in the vinegar, ½ teaspoon salt, and up to ½ teaspoon hot sauce. Cover with plastic wrap and let stand in the refrigerator for 1 to 2 hours.
Meanwhile, grate the cheese on the large holes of a box grater (you should have about 4 cups lightly packed). Turn the cheese into a large bowl and set aside.
Remove and discard the garlic cloves from the peppers, which are now pimentos, and, using a rubber spatula, stir the pimentos into the grated cheese until well combined.
Add the mayonnaise and fold lightly with the spatula. If the mixture appears too dry, fold in additional mayonnaise, 1 tablespoon at a time. Taste for seasoning.
Transfer the pimento cheese to a serving container with a lid, cover tightly, and refrigerate for at least 2 hours.
Serve chilled with assorted crackers or packed into celery ribs.
Note: Covered tightly, pimento cheese keeps refrigerated for up to 1 week.
Spicy deliciousness!! This appetizer is reminiscent of our absolute favorite tacos which also have mildly spicy charred poblanos and tangy crème fraiche. The corn stands in for the corn tortilla in the tacos. The beautiful char on the grilled corn in this dish upgrades the sweet corn flavor. Leftover dip would work well as a taco filling itself- but we gobbled it all up with salty tortilla chips! 🙂
This recipe is from the Bon Appétit RSVP section- which I love. Readers write in to request recipes for their favorite restaurant dishes. This recipe was adapted from Pig & Prince in Montclair, New Jersey, via Bon Appétit. We grilled the corn and chiles and assembled the dish ahead of time. I transferred the mixture to the skillet and baked it right before serving. Wonderful!!
Yield: Serves 8
6 ears of corn, husked
4 poblano chiles
3 scallions, thinly sliced
1 garlic clove, finely grated
8 ounces crème fraîche
8 ounces sour cream
1 tablespoon fresh lime juice
3 tablespoons hot sauce (such as Cholula or Sriracha)
coarse salt and freshly ground black pepper
tortilla chips, for serving
Prepare a grill for medium-high heat. Grill corn, turning occasionally, until well charred, 10–12 minutes. Cut kernels from cobs and place in a large bowl.
Grill chiles, turning occasionally, until skins are blackened, 12–15 minutes. Transfer chiles to a small bowl, cover with plastic wrap, and let steam 15 minutes.
Preheat oven to 450°. Remove skin, stems, and seeds from chiles; chop flesh into ¼” pieces. Add to bowl with corn.
Stir in scallions, garlic, crème fraîche, sour cream, lime juice, and 3 Tbsp. hot sauce; season with salt and pepper. (At this point the mixture can be reserved to bake just prior to serving.)
Transfer dip to a 10″ cast-iron skillet or 2-qt. baking dish and bake until bubbling around the edges, 10–12 minutes.
My kids have been taking piano lessons for a few years. Starting in October, they study a lot of Christmas music in preparation for a Christmas performance for their grandparents. This year, a couple of my friends enrolled their kids in lessons with the same piano teacher. My kids and their friends performed in a Christmas concert at our house for all of the parents- and each other!- followed by a reception. It was fabulous!!
I first saw this recipe on Feasting with Friends. It was perfect for the occasion. We also served wine, lemonade, double cream brie with sourdough baguette slices, and mini red velvet cupcakes. My friends brought tasty appetizers as well. I loved it- I hope it becomes an annual tradition. We ate the onion dip with kettle chips and crudités. This recipe was adapted from Alton Brown, via foodnetwork.com. It is super easy and delicious- it would be perfect for the Superbowl as well!
2 tablespoons olive oil
2 cups diced yellow or sweet onions
1/4 teaspoon coarse salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground pepper
1/2 teaspoon coarse salt
In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes.
Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions.