Southwest Corn Dip

I tried out this dip for New Year's Day. I happened to see it on the Pioneer Woman's blog - she recommended it, and you know she doesn't steer us wrong! I was intrigued because it seemed a little different than some of the dips I usually make.

Well, I thought it was really good. A warning, though - it makes a TON OF DIP. Like, enough to feed an army. So you may want to cut it in half if you don't have a big crowd to feed. We ate it with Fritos and when those ran out, we resorted to tortilla chips and it was good with both. I definitely recommend it for your next get-together!


Southwest Corn Dip
(from Karenpie at Tasty Kitchen)

•4 cans Corn (15 Oz.), Drained
•1 can Chopped Chilies (4 Oz), Drained
•1 can Chopped Jalapenos (4 Oz), Drained
•1 can Black Beans, Drained And Rinsed
•1 whole Red Bell Pepper (Chopped)
•1 bunch(es) Scallions, Chopped
•1 cup Sour Cream
•1 bag Finely Grated Mexican Cheese (8 Oz)
•½ bunch(es) Fresh Cilantro, Coarsely Chopped (or To Taste)

1. Drain corn, chilies and jalapenos. Put in a large bowl with the beans and tilt the bowl on its side while you chop the other veggies. Add the rest of the veggies and drain – there will be liquid accumulated in the bowl. Stir in the sour cream and grated cheese. Add the cilantro last.

2. Refrigerate before serving if you have time and the self-control to keep from eating it.

3. You must eat this dip with Fritos Scoops or lime Tostitos. It’s like the law or something.

Chocolate Chip Cheese Ball

Sometimes I feel like I'm in an appetizer rut. I have a few that I really like and I just keep making them over and over again for every party and get-together that I have. So I was trying to come up with ideas for something kid friendly for my son's birthday party and saw this recipe on another blog. I knew immediately that I had to try it, and I'm so glad that I did.

This cheese ball was fantastic! It was so easy to make and everyone loved it - kids AND adults. Everyone kept asking me what was in it and how to make it. And my sister took the recipe and made it for a gathering at her house the next weekend.

Make this - you won't be sorry!


Chocolate Chip Cheese Ball
(from Mommy's Kitchen)

1 8oz. package cream cheese
1/2 cup butter
1/4 tsp. vanilla
2 Tbsp. brown sugar
3/4 cup confectioners sugar
3/4 cup mini chocolate chips
For coating: 3/4 cup finely chopped pecans, crushed graham crackers, or 1/2 cup mini chocolate chips
For dipping: Graham crackers, chocolate graham crackers, vanilla wafers, pretzel sticks, Teddy Grahams or animal crackers.

1. Beat softened cream cheese, butter, & vanilla until creamy. Slowly add sugars until blended. Stir in chocolate chips. Place mixture in a Tupperware or plastic container. Refrigerate for 1 -2 hours.

2. Form into a ball and roll ball in pecans, graham cracker crumbs, or mini chocolate chips. Serve with graham crackers, vanilla wafers, Teddy Grahams, pretzels, or animal crackers.

Enchilada Dip

I first made this enchilada dip several years back for a Superbowl party. And I believe the original recipe came from a TV show. It's quite an unusual dip, and one that I would have been a little leary of if it hadn't been for the persuasion of the people cooking it on TV. Sometimes I fall for their Mmmm...'s and Yuuummm's just too darn easily. And fortunately, every now and then, that quality of mine pays off.


This dip is really very good! The ingredients include crushed Doritos, enchilada sauce, onion, chili (yes - a can of chili), cheese, and tomato sauce. A little odd... but it all comes together nicely.



Once baked, it's taken out of the oven and spread with sour cream, sprinkled with more Dorito pieces, and topped off with freshly grated Cheddar cheese. Stick it back in the oven for five minutes to let it all melt.


It's great served with tortilla chips. Or, if you're a real big fan of Doritos and don't think there's enough in the dip, you can take that option as well. We promise not to judge you.



Enchilada Dip

1 large 13 oz. bag Doritos
2 Tbsp. onion, grated
10 oz. can chili with beans
10-15 oz. can enchilada sauce
8 oz. can tomato sauce
1 and 1/2 cups shredded Cheddar cheese

Topping ingredients:
2 cups Doritos, crushed
1/2 cup shredded Cheddar cheese
1 and 1/4 cups sour cream

1. Preheat oven to 375 degrees F.

2. Crumble 6 cups Doritos into a large mixing bowl. Add the onion, the chili, the enchilada sauce, tomato sauce, and 1 and 1/2 cups of the Cheddar cheese to the crumbled Doritos. Stir with a rubber spatula to combine. Place mixture into an 8.5 x 11-inch oven proof casserole dish. Bake for 20 minutes.

3. Remove from the oven. Spread the sour cream over the top of the casserole with a large spoon or a rubber spatula. Top with remaining 2 cups Doritos. Then sprinkle with the 1/2 cup of the Cheddar cheese. Bake for another 5 minutes and serve warm.

Chili Con Queso - Revved Up!

This recipe is for all the people who are sitting around trying to come up with something fun to make for their Superbowl party. This chili con queso is one of my all-time favorite dips, courtesy of the Pioneer Woman Cooks. I've made this the last couple of times we've had get togethers and it's always a big hit.


Not only is it sure to be a hit, but it's quick and easy to make. You can increase or decrease the spiciness depending on your taste preference. You'll notice the recipe calls for 1 to 3 jalapeno peppers. The real heat from the peppers comes from the inside membranes. I usually throw in two peppers but strip the membranes from one of them. This gives it a nice kick, but not so much that your mouth is on fire.

I've gotten into the habit of serving this up in our fondue pot, as it needs to stay warm. It makes a rather large batch, so serve it in something fairly big - a crock pot would work perfectly. And it is just perfect served with tortilla chips.

So stop racking your brain about your Superbowl menu. Buy some drinks, make a serving of Swedish meatballs, maybe some small sandwiches, and this dip. And enjoy the game!

p.s. I have no idea who I'm rooting for, as I'm not a football follower. Who should I root for?


Chili Con Queso - Revved Up!

2 lb package Velveeta Cheese
1 lb package Hot Breakfast Sausage (Jimmy Dean, Potter’s, etc.)
½ large onion
1 regular can Rotel (either Regular or Extra Hot, according to preference)
1 7-oz can diced green chilies
1 to 3 finely diced jalapeno peppers, according to preference

1. Chop the onion and brown with the breakfast sausage. Drain excess fat then return to pan. Cut Velveeta into cubes and add to warm skillet. Add Rotel and green chilies, and stir together over low heat until mixture is melted. Add finely diced jalapenos, stir together, and serve warm with tortilla chips.

Queso can be frozen flat in Ziploc bags and reheated.

Broccoli with Zesty Lime Dip

There's always the usual dips with plain old broccoli, but this one actually marinates the broccoli - what a great idea! I threw this together so quickly and easily and brought it to a picnic we went to this weekend. There was one woman there who was going on and on about how great this was. She literally sat herself in front of this and ate away. I guess I'd call it a hit!

I used Zesty Italian dressing for the marinade. I actually think I over-blanched the broccoli a bit, because I think the goal was for it to still be crispy, but mine was definitely more cooked. But it didn't matter, it was still yummy. I zested the entire lime, and it gave a nice color to the dip. This one is really foolproof, and so good.


Broccoli with Zesty Lime Dip
(Adapted from For Goodness Taste cookbook by The Junior League of Rochester)

2 bunches broccoli
8 oz. Italian dressing
1 cup mayonnaise
1 cup sour cream
1 fresh lime
2 to 3 Tbsp. horseradish
2 Tbsp. Dijon mustard
1 tsp. salt

1. Cut broccoli into florets. Blanch in boiling water for 3 minutes to brighten color; cool immediately with cold water.

2. In zip-top plastic bag, marinate broccoli in Italian dressing. Refrigerate 2 to 3 hours or overnight.

3. Remove zest from lime and squeeze juice. Combine with remaining dip ingredients and refrigerate until ready to serve.

Makes about 10 servings.