Football season is officially upon us! Here’s 3 of our favorite dip recipes that can be used at any tailgate this season. Enjoy!
Corn Dip
Ingredients:
- 2 (12 oz.) cans Mexicorn, drained
- 3 jalapenos, chopped
- 1 (4oz.) can green chiles, chopped
- 2 cups grated cheddar cheese
- 1 cup mayonnaise
- 1 cup sour cream
- 3 green onions, chopped
- Pinch of sugar
Mix ingredients together and refrigerate for at least 2 hours before serving. Serve with Fritos or tortilla chips.
Black Bean and Corn Salsa
Ingredients:
- 1 can black beans, drained
- 1 can corn, drained
- 1 onion, diced
- 2 cloves of garlic, minced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 bunch of cilantro
Dressing:
- 1/4 cup balsamic vinegar
- 1/8 cup olive oil
- juice of 1 lime
- 1/2 tsp. cumin
- 1/2 tsp. chili powder
- 1/2 tsp. oregano
Directions:
- Wisk dressing together and pour over salsa ingredients in a large bowl
- Refrigerate for a couple hours before serving. Serve with tortilla chips
Slow Cooker Spinach Artichoke Dip
Ingredients:
- 1 (10 oz.) bag fresh spinach, roughly chopped
- 1 (13.75 oz.) can quartered artichoke hearts, chopped and drained
- 1 (8 oz.) brick low-fat cream cheese, cut into 1 inch cubes
- 1 cup light sour cream or plain Greek yogurt
- 1 cup shredded Mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/3 cup finely chopped white or red onion
- 4 cloves garlic, minced
- 1/2 tsp. black pepper
- 1/4 tsp. salt
Directions:
- Combine all ingredients in a large mixing bowl and stir until evenly combined
- Spray cooking spray inside slow cooker then transfer dip mixture to slow cooker
- Cook on low for 3-4 hours or on high for 2 hours, or until the dip is completely warmed through and the cheese is melted
- Stir the dip and add salt and pepper if needed
- Transfer to a serving dish and serve with chips, bread, or pita
From great kitchens come great recipes!
Kitchen by Hermitage Kitchen Design Gallery
Visit kitchen.hermitagelighting.com for more information or to schedule a complimentary consultation!