I waited to pick my dip recipes until after I saw what all of the other guests were bringing to the dip-potluck party so I could fill-in-the-blanks with some recipes that would be a little different. We had one avocado-yogurt dip that was close to guacamole, but no one had jumped on a salsa or a Mexican dip so I took that category as inspiration and got brainstorming. I knew I wanted to update the Mexican dip category so I mentally scrolled through the menu items at my favorite Mexican joint and we always order a side of Mexican Street Corn (because, hello, delicious). Taking the corn off the cob and adding in a bit more lime juice and it was simple enough to translate that dish into a sweet and spicy Mexican Street Corn dip. The recipe is easy, and I know will taste great in warmer months when we can get fresh local corn and char it on the grill, but cooking in a skillet did the trick too. It tastes great with tortilla chips; I paired it with Food Should Taste Good jalapeño chips because the subtle spice is a nice kick to complement the cool flavors of the corn and cotija cheese (plus they’re gluten free and all-natural, everybody wins!). This dip is definitely going to be a summer-time favorite, and a great warm-weather swap out for a classic Mexican dip. Full recipe below:
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When I’m gathering snacks for a lazy Sunday at home I’ve tossed that pre-made pub cheese in my shopping basket on a few occasions, and it occurred to me how simple the stuff would be to make on my own with some fun mix-ins to create new flavors. I worked with Hidden Valley Ranch and Family Circle Magazine on a homemade version of pub cheese in the February issue on stands now, made with lots of sharp cheddar cheese and cream cheese. Fresh chives and Hidden Valley Ranch dip mix give the spreadable cheese dip a bright and tangy flavor that pairs well with rustic crackers and other game-day snacks. I highly encourage whipping up your own batch for Sunday Football viewing sessions! Full recipe below:
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