Friday, September 4, 2009

DipTacular 2009

I know, I know over a week once again and really no good excuse. There is plenty of great kid material to blog about. Like Dade saying, "Guys, guys what the heck is going on here?" but right now I have a task at hand. In my last post I mentioned recipe sharing, then yesterday I happened upon BooMama's (I love that her tag line says, "Read by tens of people every single day")blog via Kelly's Korner. (I prayed for Harper when she was in the NICU). Lo and behold she is hosting a DipTacular in honor of the start of college football season. While I'm not a big college football fan, I do love me some NFL games. (GO RAVENS!! WOOT!!WOOT!!) I bleed purple in the heart of Redskins country. Anyway onto the dip, before my children wake up...



Corn Dip
2 cans of corn drained(I use one yellow and one white)
1 red onion - finely chopped
1 16oz container of sour cream
1 cup mayo
1 package of dry ranch dip
1/2 bag of shredded cheese (I use mexi-blend)

Mix it all up and put it in the fridge. (Don't let people know how easy it is.)

I generally garnish with finely chopped red pepper and serve with Fritos scoops.

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Guacamole

2 large avocados (Should be soft to the touch but not squishy)
1 TBS. of lemon juice or lime juice (fresh tastes better)
1 small onion chopped
1 medium tomato de-seeded and chopped
1 tsp. salt
1/2 cup sour cream
1 tsp. red pepper flake
1 TBS. chopped cilantro(I always use a little extra)

Step 1.
Slice avocados in half length wise; remove pits. Scoop out pulp with a spoon into a bowl.
Mash with a fork until smooth.

Step 2.
Add lemon juice, onion, tomato and salt to bowl; mix well.

Step 3.
Add sour cream, red pepper flakes and cilantro to bowl; mix well.

If you prepare this a day ahead be sure to place plastic wrap on top, touching the guacamole to reducing browning.

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Cold Corn and Black Bean Salad

1- 14oz. can black beans rinsed and drained
2 cups frozen corn
1 small red bell pepper seeded and chopped
1/2 red onion chopped
2 tsp. ground cumin
2 limes juiced
2 Tbsp. Olive Oil
Garlic salt and Pepper to taste

Combine all ingredients and let stand for 15 mins for corn to defrost and flavors to combine.

Some alternatives- add hot sauce, chopped tomato, chopped avocado, fresh jalapeno or cilantro. (The possibilities are endless)

I generally serve this with Tostitos scoops and sometimes just sometimes, I will eat it straight out of the bowl with a spoon.

Happy Dipping to all & to all a great college football season kick-off weekend!!

4 comments:

kimberly t. bowling said...

The corn recipe looks yummy...and I love the easy part!! :)

Heather said...

I did a similar corn recipe!! I think they are so good!! Love your recipes, thanks for sharing!

Amy C said...

Thanks for checking in on me :-) Thing are much better now!!! And will be even better when I make your dip recipes and hog them down!! I have had corn dip and it is YUMMY!!!

KK said...

These sound great! Thanks for sharing. Have a great weekend,
Kaye