SPICY CORN DIP
Serve this spicy dip with tortilla chips, fresh vegetables, or both! This recipe makes enough for a large party.
Provided by Jodi
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 10m
Yield 32
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together sour cream, mayonnaise, corn, green onions, jalapeno chile peppers, green chile peppers and cheese. Ready to serve!
Nutrition Facts : Calories 99.4 calories, Carbohydrate 4.6 g, Cholesterol 10.4 mg, Fat 8.4 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 248.5 mg, Sugar 1.4 g
SPICY SOUTHERN HOT CORN RECIPE BY TASTY
Spice up your plain dinner sides with this southern hot corn recipe. It cooks all in one pan for easy cooking and easier cleanup. You can also pair it with chips and eat It as a dip!
Provided by Nichi Hoskins
Categories Appetizers
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large cast iron skillet over medium heat. Add the cream cheese and cook until softened and spreadable, about 3 minutes.
- Add the pickled jalapeños, jalapeño brine, and red and green bell peppers. Sauté for 3 minutes, until the peppers are tender.
- Add the corn, paprika, and salt and sauté until fully combined, about 5 minutes.
- Stir in ½ cup (50 G) of cheddar cheese. Spread the corn in an even layer, then sprinkle the remaining ½ cup (50 G) cheddar cheese on top.
- Turn the broiler on. Transfer the skillet to the oven and broil for 10 minutes, or until the cheese on top is golden brown.
- Remove the pan from the oven. Let cool for 5 minutes. Top with the Mexican crema and green onions, then serve warm.
- Enjoy!
Nutrition Facts : Calories 370 calories, Carbohydrate 22 grams, Fat 27 grams, Fiber 3 grams, Protein 12 grams, Sugar 6 grams
CANDIED JALAPENOS
This makes a very tasty and spicy addition to almost any meal. Sweet and Hot!
Provided by michelleag05
Categories Side Dish Sauces and Condiments Recipes
Time P7DT5m
Yield 74
Number Of Ingredients 2
Steps:
- Drain off enough of the juice in the jalapeno jar so that adding the sugar won't cause a spill. Pour the 5 pound bag into the jar and seal tightly. Let jar sit for at least one week to mix flavors; flip the jar daily to blend.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 32.1 g, Fat 0.3 g, Fiber 0.8 g, Protein 0.3 g, Sodium 491.4 mg, Sugar 31.3 g
CANDIED JALAPENO DIP
If you like jalapenos, you'll love this dip. If you like a little fire, but not a blowtorch in your mouth, you'll love this dip. This is so addictive, my husband and I have literal started combing the city of Houston to find stores that carry candied jalapenos. It is a seasonal item, apparently, more plentiful during the holidays - but always available online! :) Just a word of warning, if you are bringing it to a party, make two (one to leave at home) and bring jars of the candied jalapenos, because everyone will want the recipe, and you might as well help their addiction along. Cook time = chill time.
Provided by CraftScout
Categories Cheese
Time 35m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Drain jalapeno slices, reserving liquid.
- Chop jalapeno slices.
- Mix jalapeno slices with cream cheese, adding back 1-3 T. of reserved liquid depending on the heat level you are comfortable with.
- Chill at least 30 minutes. Keep your jalapeno popping mitts off of it or you'll be sorry! :).
Nutrition Facts : Calories 395.8, Fat 39.5, SaturatedFat 24.9, Cholesterol 124.7, Sodium 335.7, Carbohydrate 3, Sugar 0.2, Protein 8.6
CANDIED JALAPENO & HOT CORN DIP WITH SPICED POTATO SKINS
Categories Condiment/Spread Vegetable Appetizer Sauté Quick & Easy Low/No Sugar Tailgating
Yield 8-12 36 pieces
Number Of Ingredients 22
Steps:
- Heat oven to 400 degrees F. Bake the potatoes for one hour or until the skin is crisp and the potato has cooked through. When cool enough to handle, cut potatoes in half lengthwise and scoop out inner flesh, (reserve for another use) leaving a thin layer of potato on the skin. Cut each half into thirds and transfer to a baking sheet. In a small bowl, mix together the salt, paprika and cumin. Pour in the olive oil and mix well. Brush onto each potato wedge and place in oven to crisp for 8-10 minutes. To make the dip, heat the oil in an 8" heavy skillet to medium. Add the jalapeno and sauté for 3 minutes, stirring occasionally. Turn heat to low, add the garlic and 2 teaspoons hot water; continue to cook for an additional 7 minutes until jalapeno and garlic have caramelized. Transfer to a large bowl. Meanwhile, melt butter in a 12" heavy skillet over medium-high heat. Add the corn, onion and bell pepper; cook until corn is light golden brown (about 4-5 minutes). Add cream cheese, salt & pepper; stir until melted. Transfer jalapeno mixture along with mayo and cheddar cheese to a large bowl. Mix well and transfer to an 8" square baking dish. Sprinkle with Parmigiano-Reggiano and bake until hot & bubbly (about 10 minutes). Scatter with green onions before serving hot with potato skins. Yield: 8-12 servings.
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