HOT CORN DIP
Steps:
- Preheat the oven to 350 degrees F. Grease a 9- 13- by 2-inch casserole dish. In a medium bowl, mix the corn, chiles, cheeses and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, until bubbly around the edges, 30 to 40 minutes. Serve the dip warm from the oven with corn chips.
CREAMY CORN AND CHILE DIP
Provided by Trisha Yearwood
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cut the kernels from the corn. Cut 2 thin rounds of the Fresno chile and reserve them for garnish. Seed the remaining chile, if desired, then finely chop it.
- Heat the butter in a medium skillet over medium heat. Add the scallion whites and garlic and cook, stirring occasionally, until softened, about 2 minutes Add the corn and cook, stirring occasionally, until crisp tender, about 6 minutes. Add the heavy cream and chopped chili and simmer, stirring occasionally, until thickened, about 2 minutes. Stir in the cream cheese until melted, then remove from the heat and season with salt to taste. Transfer to a serving bowl and top with the scallion greens and the chile slices. Serve hot or at room temperature with tortilla chips for dipping.
HOT CORN DIP FROM COUNTRY SINGER TRISHA YEARWOOD
I was watching "The View" and they had on country singer Trisha Yearwood promoting her second cookbook. She and the ladies of The View were surrounded by prepared dishes from her new cookbook, and Whoopi, Joy, and Sherrie could not stop eating the Hot Corn Dip!! They said it was thee best thing ever!! So I went on ABC website for The View and crossed my fingers hoping the recipe would be there, and it was!! I can't wait to try it today. Also wanted to post for others to try too. Hope it's a winner!!
Provided by Wife2uRick
Categories Corn
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F Grease a 9 × 13 × 2-inch casserole dish.
- In a medium bowl, mix the corn, chiles, cheeses, and mayonnaise until fully combined.
- Spread the mixture in the prepared casse¬role dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges.
- Serve the dip warm from the oven with corn chips.
Nutrition Facts : Calories 1326.7, Fat 86.2, SaturatedFat 34.1, Cholesterol 164.1, Sodium 3105.7, Carbohydrate 99.2, Fiber 1.9, Sugar 15, Protein 53
CHARLESTON CHEESE DIP
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions and cayenne pepper. Transfer the mixture to a shallow baking dish, such as a 9-inch pie pan. Top the mixture with the cracker crumbs and bake until heated through, about 15 minutes.
- Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, crackers or bagel chips.
JALAPENO POPPER DIP
Provided by Trisha Yearwood
Time 35m
Yield 8 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Set aside 1/4 cup of the pickled jalapenos. Chop the remaining pickled jalapenos and place in a mixing bowl. Add the cream cheese, chicken, cheese, sour cream, garlic, salt and hot sauce. Stir until thoroughly combined. Scrape into a small baking dish. Place the reserved pickled jalapenos in the center of the dip.
- Bake until warmed through and bubbly around the edges, about 25 minutes. Sprinkle the crispy jalapenos around the edge of the dip.
- Serve warm with the corn chips, carrots, celery and peppers for dipping.
CREAMED CORN
Steps:
- Cut the kernels off the corn and place in a bowl. Use the back of a knife or a butter knife to "milk" the cobs. (This means applying pressure to remove any of the juice left from the kernels being cut off.)
- Melt the butter in a large nonstick skillet over medium heat. Add the shallot and cook until softened and translucent, 2 to 3 minutes. Pour in the corn and any liquid scraped from the cobs. Cook until the kernels are bright yellow, shiny and softened, 2 to 3 minutes. Sprinkle with the salt and pepper. Stir in the cream cheese until it is melted and combined into the corn, another 2 to 3 minutes. Taste for seasoning. Transfer the corn to a serving dish and sprinkle with the chives. Serve immediately.
CHEESY COUNTRY HAM DIP
Provided by Trisha Yearwood
Categories appetizer
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Place the ham slices on a microwave-safe dish lined with paper towels. Cover the ham with a damp paper towel and microwave on low heat until the ham is slightly crisp on the edges and the fat is absorbed in the paper towels, 2 to 3 minutes.
- Remove the ham from the microwave and discard the paper towels. Using two forks, shred the ham into small bite-size pieces. Place the ham into a large mixing bowl.
- Add the cream cheese, Cheddar, sour cream, garlic powder, shallot and 1 teaspoon black pepper to the mixing bowl and stir to combine. Spread the ham and cheese mixture into a 9-inch pie plate. Set aside.
- In a small mixing bowl, combine the pecans, butter and Worcestershire sauce. Sprinkle the seasoned pecans over the ham and cheese dip.
- Bake the dip until hot and bubbly around the edges, 25 to 30 minutes. Serve warm with butter crackers, corn tortilla and celery.
SLOW-COOKER CORN DIP
Provided by Trisha Yearwood
Categories appetizer
Time 3h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the corn, cream cheese, pimientos, jalapeños, garlic, chili powder and some salt in a slow cooker. Cook on low heat for 1 hour. Stir to mix in the cream cheese. Continue to cook for another 2 hours. Stir in the cilantro and season with salt.
- Serve warm with tortilla chips for dipping.
MEXICAN CORN DIP
Make and share this Mexican Corn Dip recipe from Food.com.
Provided by Engrossed
Categories Cheese
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a large bowl and serve with tortilla or corn chips.
- Can be chilled 24 hours before serving.
TRISHA YEARWOOD'S COWBOY LASAGNA
Make and share this Trisha Yearwood's Cowboy Lasagna recipe from Food.com.
Provided by Pinay0618
Categories Pork
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- In a large, heavy skillet, lightly brown ground beef, sausage, onion and garlic in the oil. Be sure to keep the meat chunky, not finely separated, while cooking. Drain the meat. Add pepperoni, tomatoes, tomato paste, water, salt, pepper and oregano. Simmer, uncovered, for 30 minutes.
- Cook and drain lasagna noodles according to package directions.
- In a 13 x 9-inch pan, spread 1 cup of the prepared sauce. Alternate layers of noodles, sauce, ricotta, mozzarella and parmesan cheeses, ending with sauce, mozzarella and parmesan.
- Bake for 40 minutes or until lightly browned and bubbling.
- Let stand for 15 minutes before serving.
Nutrition Facts : Calories 665, Fat 39.2, SaturatedFat 17.2, Cholesterol 121.1, Sodium 1659.2, Carbohydrate 38.8, Fiber 3.1, Sugar 6.5, Protein 38.7
HOT CORN DIP WITH CRISPY TORTILLA CHIPS
Here's a different type of dip recipe. You can use frozen corn if need be. If you use canned corn (ugh).. please be sure to drain and rinse well to get that funky taste out of it. I always add more jalapeño peppers. Recipe courtesy Emeril Lagasse, 2001
Provided by luvmybge
Categories Corn
Time 1h5m
Yield 6 cups of dip
Number Of Ingredients 14
Steps:
- Preheat the oven to 350° degrees F.
- Melt 1 tablespoon 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 minutes.
- Transfer to a bowl.
- Melt the remaining tablespoon of butter in the skillet.
- Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes.
- Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.
- Transfer to the bowl with the corn.
- Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne 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 minutes.
- Serve hot with the chips.
- NOTE: This recipe does NOT reheat well after freezing.
Nutrition Facts : Calories 449.1, Fat 24.3, SaturatedFat 11.5, Cholesterol 53, Sodium 567, Carbohydrate 49.2, Fiber 5.6, Sugar 3.3, Protein 16.2
HOT CORN DIP
I got this recipe from my office manager - putting it here for safekeeping. This seems like a nice Thanksgiving/Christmas recipe for get-togethers, or for any occasion in the Fall/Winter. I am really guessing on the servings - planning on making this for our Christmas celebration, so I will have a better idea of number of servings & results then. Give this one a try - it sounds so good!!!
Provided by Kim-mom-4--se-bg-gm
Categories Corn
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Drain corn and tomatoes.
- In a medium baking dish, mix all ingredients together.
- Bake 30 minutes at 350 degrees, or until hot and bubbly.
Nutrition Facts : Calories 267.1, Fat 14.9, SaturatedFat 7.6, Cholesterol 41.6, Sodium 326.2, Carbohydrate 31.9, Fiber 3.7, Sugar 6.7, Protein 7.3
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