5 ears fresh corn, shucked
1/2 stick (4 tablespoons) butter
2 cloves garlic, minced
2 jalapenos, seeded and diced finely
1 medium onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 cans diced green chilies
1 1/2 cups grated pepper-jack cheese
8 ounces cream cheese, softened.
1/2 cup mayonnaise
1/2 cup sour cream
3 green onions, sliced thin.
Tortilla chips or pita crisps, for serving
Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.
If serving immediately, preheat the oven to 350 degrees F.
Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.
In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the corn mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.
This five-ingredient hot cheese party dip combines the goodness of corn with tomatoes and chilies. Perfect with tortilla chips or vegetables.
2 cans (15.25oz.each) corn drained
1 can (14.5oz.) Petite Cut Diced Tomatoes with Zesty Jalapenos, not drained
1 lb. processed cheese product, diced
1 can (4oz.) diced green chilies, drained
4 tsp hot sauce
¼ cup sliced green onion [or chopped fresh cilantro], optional
Reserve 1/2 cup corn for garnish; set aside. Combine all remaining ingredients except green onion in a 6-cup microwave-safe bowl.
Cover loosely and microwave on HIGH, 6 to 7 minutes or until cheese is melted, stirring halfway through. Stir, and garnish with reserved corn and green onions, if desired. Serve warm with tortilla chips or vegetables.
1 can (15oz.) cannellini beans, rinsed and well drained
1 can (14.5oz.) Del Monte® Diced Tomatoes with Basil, Garlic & Oregano, well drained
⅓ cup crumbled reduced-fat feta cheese
1 Tbsp. olive oil
1 tsp. smoked paprika
Combine all ingredients in a food processor or blender; pulse to puree to desired texture.
Garnish with drizzle of olive oil and sprinkle with paprika, if desired. Serve with red bell pepper strips, bread sticks or pita chips, as desired.
4 stalks celery, small dice
1 green pepper, small dice
2 tablespoons minced garlic
1/4 pound butter
2 pounds cream cheese
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon yellow mustard
4 teaspoons powdered sugar
8 green onions, chopped
1 cup sherry
1 pound crab claw meat
Salt and pepper to taste
Sauté celery, bell pepper and garlic in butter until soft. Combine with remaining ingredients and steam together until well blended. Serve with toasted breads or crackers.
15 oz can black beans – drained and rinsed
1 cup fresh cilantro – roughly chopped
1 cup salsa
Juice of one lime
2 chipotle peppers in adobo ( for less heat, remove seeds)
2 garlic cloves
1 tablespoon cumin
1 tablespoon smoked paprika
salt and pepper to taste
- Place all ingredients in a food processor or high speed blender and puree until smooth.
- Check for seasoning and add salt and pepper to taste.