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DipTacular

August 31, 2011

Sophie over at BooMama is hosting a fabulous Dip Linky Party today and I just had to share my favorite dip recipes. She’s doing it in honor of the official start of COLLEGE FOOTBALL today. Yes, it is the most wonderful time of the year. Gig ’em Ags!

Here are the go-to dips from the Clemens’ household. Enjoy!

“Olive Garden” Hot Spinach Artichoke Dip

  • 8 oz cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/2 cup grated parmesan cheese
  • 1 clove garlic, finely chopped
  • 1/2 tsp dried basil
  • 1/2 tsp garlic salt
  • 1 can Artichoke hearts, drained and coarsely chopped
  • 1 box frozen spinach, thawed and drained
  • 1/4 cup grated mozzarella cheese

Preheat oven to 350. In large bowl stir cream cheese, mayo, parmesan cheese, garlic, basil, and garlic salt together. Add artichokes and spinach until well blended. Spray casserole dish with non-stick spray. Pour in dip and top with mozzarella cheese. Bake for 25 minutes, or until the top is browned. Serve with toasted, thin slices of a fresh baguette.

Corn Queso (this is a MUST try, peeps! It’s a little work but SO worth it.)

  • 2 TBSP unsalted butter                                       
  • 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn)  
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup finely chopped red bell peppers
  • 1/4 cup chopped green onions (green & white parts)                         
  • 1 jalapeno, seeded & minced
  • 2 tsp. minced garlic
  • salt & pepper
  • 1 cup mayonnaise
  • 8 oz. Monterey Jack cheese, shredded (about 2 cups)
  • 1/4 tsp. cayenne

 Melt 1 TBSP of the butter in a large heavy skillet over medium-high heat.  Add the corn, salt and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 min. (the corn will make a popping sound as it cooks.)  Pour corn into a mixing bowl.

 Melt the remaining 1 TBSP butter in the skillet.  Add the yellow onions, bell peppers, green onions, jalapeno, garlic, salt, and pepper and cook on medium heat, stirring occasionally for 4-5 min., or until the vegetables are softened and browned.  Pour the mixture into the bowl with the corn and let cool.

 Preheat oven to 350 degrees F. Add the mayonnaise, 1 cup of the grated cheese and the cayenne to the corn mixture and mix well.  Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top.  Bake until bubbly and golden brown, 10 to 12 min. Serve hot with chips. 

Hope y’all like these dips as much as we do. Here’s to the Ags first game of the season! I’ll be watching it at home with a certain 3-year-old and 1-year-old while Trey will be soaking it all in from The Zone. Can’t wait ’til Sunday night! Beat the hell outta SMU!

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