EASY CREAMY CORN DIP
This Easy Creamy Corn Dip is so good and whips up in no time at all. It is loaded with corn, tomatoes, and chilies in a creamy cheesy ranch flavored dip.
Provided by Erica Walker
Categories Appetizer
Time 1h10m
Number Of Ingredients 8
Steps:
- Combine all ingredients and stir gently in a large bowl until combined. Reserve a little bit of cheese and green onions for garnish.
- Refrigerate dip until ready to serve.*
- Garnish with reserved cheddar cheese and green onions before serving.
- Serve with corn tortilla chips.
Nutrition Facts : Calories 206 kcal, Carbohydrate 18 g, Protein 8 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 531 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
EASY CREAMY CORN DIP
This simple creamy corn dip has the perfect amount of spice to be a crowd-pleaser at any potluck.
Provided by By Corey Valley
Categories Snack
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- In large bowl or electric mixer, beat sour cream, mayonnaise, cheese, chiles and spices on medium speed until well blended.
- Stir in corn, bacon and cilantro until well combined.
- Cover and refrigerate at least 1 hour but no longer than 24 hours before serving. Serve with chips.
Nutrition Facts : Calories 360, Carbohydrate 17 g, Cholesterol 55 mg, Fat 4, Fiber 1 g, Protein 11 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 1/2 g
CREAMY CORN DIP WITH CROSTINI
This dish combines tangy Greek yogurt, sweet corn and fresh herbs in a cool, creamy dip that'll keep you coming back for more. "Milking" the cob is a quick and easy way to make sure you get every last bit of flavor out of fresh sweet corn.
Provided by Food Network
Categories appetizer
Time 1h20m
Yield About 4 cups
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Toss together the baguette, olive oil, 1/2 teaspoon salt and a few grinds of black pepper on a rimmed baking sheet. Bake until the bread is golden brown and toasted, about 10 minutes. Let cool on the baking sheet about 20 minutes; you can store the crostini in an airtight container for up to 2 days.
- Meanwhile, use a sharp knife to shave the kernels from the ears of corn and transfer the kernels to a medium bowl.
- Once the corn kernels are removed, "milk" the cobs by scraping a butter knife over the them, releasing the remaining milky liquid and letting it drip into the bowl.
- Melt the butter in a medium skillet over medium-low heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the corn and any milk scraped from the cobs and season with 1 teaspoon salt and a few grinds of black pepper. Increase the heat to medium high and cook, stirring occasionally, until the corn is bright yellow and tender, about 3 minutes. Remove from the heat.
- Stir the yogurt, cream cheese, lemon juice and cayenne together in a large bowl until combined. Fold in the corn mixture. Gently fold in the dill, parsley and chives until combined. Refrigerate until cold, about 1 hour.
- Transfer the dip to a serving bowl and garnish with the extra dill fronds. Serve the dip chilled with the crostini.
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