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Sunday, August 21, 2011

Chilled Spicy Corn dip























This is one of my favorite dips to serve with chips or crackers for appetizers. I first tried this dip when one of my coworkers Jody, B. brought it for one of our office meetings. She gave me the recipe for it, but of course I had to modify it to my spicier version with an extra kick. Here is my spicy version of Jody's Corn dip:


Ingredients:


* 16 oz Mayonnaise (can use egg free Mayo)

* 16 oz Sour cream (can use fat free of low fat)

* 1 cup of home made plain or store bought plain greek yogurt

* 1 pack (8oz) of cream cheese softened at room temp

* 1 cup shredded extra sharp Cheddar Cheese

* 1 cup shredded Pepper jack cheese

* 1/2 cup shredded Habanero cheese (optional)

* 1/4 cup of chopped Pickled Jalapenos or to taste

* 1/4 cup of fresh chopped Jalapenos or to taste

* 1 chopped red bell pepper

* 1/2 red onion chopped

* 1 bunch of chopped green onions (~3-4 green onions) with greens or chives

* 2 cloves of finely chopped garlic (optional)

* 2 cans (11 oz each) white shoepeg corn kernel (drained) (can use can of mexican corn which comes with red bell peppers, or you can use frozen white corn thawed)

* 1/4 teaspoon of Cayenne pepper powder or to taste

* 1/4 teaspoon of Spanish paprika powder

* 1/2 teaspoon of crushed red pepper flakes or to taste

* 1/2 teaspoon of roasted cumin seeds powder

* Salt to taste

* 1 teaspoon of spicy chili garlic sauce or to taste(I use Sambal Oelek Brand available at most oriental stores)

* 1/4 cup of finely chopped fresh Cilantro leaves (optional, if you don't like cilantro, you can use parsley)

* 1/4 cup of fresh lime juice (optional)





Method:



* Whisk Mayo, Sour cream, yogurt and softened Cream cheese, with cayenne pepper powder, paprika powder and crushed red pepper flakes until smooth and well incorporated.

* Fold in corn, all shredded cheese, chopped jalapenos, chopped red and green onions or chives, red peppers, garlic, cilantro, lime juice, salt and all the spices and sauce.

* Refrigerate overnight.

* Serve chilled with your favorite chips, or crackers or pita chips.


Hint:

* If you don't have any of the above spices and that is okay, as long you have the basic ingredients you can not go wrong with this recipe.

* The dip comes out best with white corn, because yellow corn is not as tender as white and gets stuck in teeth very often, so if you like you can use yellow corn, but it is best to use the white or shoepeg corn for this recipe.



Recipe Modified by Surekha from original recipe by Jodell B.

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