2 posts in a row? Who am I?! Well, if my series concludes without a hitch, I’ll have sent 4 days worth of Festive & Frugal 4th of July Ideas your way! Yes, that’s right! Today is day 2 of my four-part series where I’m sharing simple and inexpensive ideas to add a little fun and red, white and blue flair to your 4th of July party! Yesterday, I showed you an easy way to add some blue and red to your cocktail with my Raspberry & Blueberry Ice Cubes + 2 simple recipes that they will go perfectly in! Today, I have a yummy 30 second Raspberry Chipotle Cream Cheese Dip recipe for you. I know…more raspberry!! Continue reading
Hi and happy Friday, all! I am back today with my first official recipe post! Don’t get too excited (or disappointed, for that matter). I am by no means, in any way, shape or form going to be moving towards becoming a food blogger – trust me!
I did, however, want to share this super quick & easy recipe with you. It is the perfect dip to serve at your next summer party or whip up and take to a potluck or get-together.
For 2 reasons…because it is SO yummy and literally takes 5 minutes!
It’s definitely become my#1 go-to dip since my mom made it for a party she hosted down in Arizona when we were there visiting this past March. I can’t get enough!
Cold Corn Fiesta Dip
3 cans corn (2 white shoepeg & 1 golden sweet corn)
1 can diced jalapeños
1/2 large, red onion, finely chopped
1 cup mayonnaise
1 8 oz. bag (2 cups) shredded Colby jack cheese
[Optional: finely chopped cilantro as garnish]
Open all canned goods, drain & rinse in strainer.
Pour corn & jalapeños into large mixing bowl.
Finely chop, 1/2 of the red onion & add to the mixture.
Measure out mayo (can add slightly more or less to reach desired consistency) and add to the bowl.
Add cheese and mix all ingredients together thoroughly.
Refrigerate for 30 – 60 minutes.
Sprinkle a handful of finely chopped cilantro as garnish on top & serve with tortilla chips.
E N J O Y !
Every time I make it, I get asked for the recipe. The best part – it only takes 5 minutes! And that’s really just the time it takes to open the cans & chop the onion. Mixing it up is the easy part!
Also, you can quite easily make variations to it, as I oftentimes do. I have used 2 cans of corn (like last night when I realized I didn’t have a 3rd in the pantry before heading out to a Mom’s Night Out party!) but have also used 4 or 5 cans when making it for a larger party. The only thing I change is adding a bit more mayo and cheese. (I still use 1/2 red onion and never more than 1 can of diced jalapeños – but to make it spicier, you could always throw in a 2nd can!)
Another easy substitute is the cheese – I have used mexi-cheese, 1/2 cheddar & 1/2 Colby jack, or for more spice, 1/2 cheddar & 1/2 pepperjack – really whatever is in the fridge or sounds good at the store 🙂
Tons of options to make it work for you based on what you have on hand or how you want it to taste!
Since I took a slight detour from posting about recent projects or the normal Fab Friday Finds, I promise to be back with all of that & more coming up next week.
You can be on the lookout for:
Great find, Quick fix: Luggage Rack Makeover
Henry’s 3rd birthday party theme & décor recap [read about past kids’ birthday parties here, here & here]
Basement progress (including new barstools, pendant lights, stacked stone feature wall & more)
some shelf styling
a new gallery wall
& much, much more!
Thank you so much for stopping by and be sure to check out some of my other recent posts while you’re! You can also sign up to receive email posts so you don’t miss a thing!
Have a great weekend 🙂
Happy Friday, everyone! My mom is in town for a visit and after a long morning of errands and shopping, we are sitting around being lazy, talking about what we want to do for dinner tonight. Last night I made Ground Turkey, Kale & Quinoa Tacos and will post the recipe soon, but for tonight, I was thinking I might make a dip for us to munch on while I am making dinner or before we head out to grab a quick bite to eat when the hubs gets home from work. Little man decided to snooze for about 15 minutes in the car early this afternoon, so needless to say, napping in his crib once we got home just DID NOT HAPPEN, so dining out tonight just might not happen either. It might not be the best of ideas given his likely behavior 🙂
Here is a super yummy hot dip recipe I created a few months ago and have made it several times since. Its been a crowd pleaser and can be made ahead of time and popped in the oven before guests arrive or whenever you’re ready to start munching on it. Unfortunately, I don’t have a photo, but I felt I must share… I hope you like it! I’ll be working on a few nursery projects this weekend, so I plan to post some progress photos and DIY tutorials next week. Enjoy your weekend, all!
Cheesy Spinach Bacon Dip
1 pkg cream cheese (softened)
1 cup sour cream
1 cup mayo
¼ cup finely diced onion
½ pkg frozen chopped spinach (thawed & drained)
½ – 1 pkg real bacon pieces (I use Hormel brand – comes in a pouch)
1 clove minced garlic
1 tsp chili powder
¼ tsp red pepper flakes
1 cup shredded mozzarella
1 cup Monterey Jack
½ cup shredded parmesan
Preheat oven to 375 degrees. Combine all ingredients in mixing bowl (except ½ cup Monterey Jack & ½ cup parmesan). Spread mixture in baking/casserole dish. Sprinkle with remaining Monterey Jack & parmesan cheese until top is covered. Bake for 25 – 35 minutes until hot, bubbling and slightly browned on top. Serve with tortilla chips, pita chips, crackers or pretzel crisps. ENJOY!