CHARRED CORN 7-LAYER DIP
Provided by Molly Yeh
Categories appetizer
Time 2h20m
Yield 8 to 12 servings
Number Of Ingredients 29
Steps:
- To make the roasted corn salsa: Heat 1 tablespoon olive oil in a 12-inch cast-iron skillet over medium-high heat. Add the corn kernels and stir to coat in the oil. Season with salt. Cook until the corn kernels are browned and blistered, 6 to 8 minutes. Remove from the heat and pour into a bowl. While still hot, add the cilantro, chile, lime juice, onion and the remaining tablespoon olive oil. Stir to combine. Season with salt, if needed, and a couple turns of black pepper. Allow to cool to room temperature.
- Spread the Refried Beans on the bottom of a 9-by-13-inch baking dish in an even layer.
- Carefully spread the Guacamole in an even layer over the beans.
- Mix together in a medium bowl the sour cream, coriander, smoked paprika and 1 teaspoon salt until thoroughly combined. Carefully spread the sour cream on top of the layer of Guacamole.
- To complete the remaining layers, sprinkle the Cotija evenly over the corn salsa. Top the Cotija with the radishes. Sprinkle the green onions on top. Drizzle with hot sauce, if desired. Serve with the limey tortilla chips.
- Heat the oil in a 12-inch cast-iron pan over medium heat. Add the onion and garlic. Season with 1 teaspoon salt. Cook until the garlic and onion are softened and fragrant, about 5 minutes. Add the beans, green chiles, chipotles and sauce. Season with the remaining teaspoon salt. Stir to combine until the beans are coated, then cook for 2 minutes. Add the chicken broth and stir to incorporate. Increase the heat to medium-high. Bring to a boil and reduce to a simmer. Simmer until the chicken broth is slightly reduced and thickened to a gravy, 10 to 12 minutes. Turn off the heat and transfer the beans to a food processor with a blade attachment or to a high-speed blender. Puree until smooth. Season with salt.
- In a large bowl, add the avocados, cilantro, lime zest and juice and salt. Mash until smooth but still slightly chunky.
ROASTED GARLIC-&-HERB DIP
Make and share this Roasted Garlic-&-Herb Dip recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 40m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Cut pointed end off garlic to expose cloves.
- Spray with cooking spray (preferably olive oil.).
- Wrap in aluminum foil and bake at 400 degrees for 30 minutes.
- Allow to cool.
- Squeeze the cloves to extract garlic pulp; discard the skins.
- In food processor combine garlic, basil, and thyme.
- Add cream cheese and remaining ingredients; process until smooth, scraping sides of bowl once.
- Spoon the mixture into a serving bowl; cover and chill.
Nutrition Facts : Calories 95.5, Fat 0.4, SaturatedFat 0.1, Sodium 301.7, Carbohydrate 21, Fiber 1.9, Sugar 0.7, Protein 4.2
ROASTED CORN DIP
Roasted corn dip I had to share with you all! I am really excited about this dip for a couple of reasons. First, it is delicious (duh!) but it's also vegetarian (no bacon in sight) AND it doesn't have any aged cheese in it... which may not be a big deal but when you have a friend (and you know who you are!) who can't eat...
Provided by s s
Categories Other Side Dishes
Time 50m
Number Of Ingredients 10
Steps:
- 1. 1.Pre heat oven to 350 degrees. 2.Spray a medium sized baking dish with cooking spray. Set aside. 3.In a large skillet over medium high heat melt 1 Tbsp. of the butter. Add the corn and cook, stirring occasionally until the corn is cooked and the kernels turn a nice golden brown color - about 5 - 7 minutes. The corn will make crackling noises as it cooks so don't worry! 4.Pour the corn into a large bowl and set aside. 5.Melt the remaining 1 Tbsp. butter in the pan and add the onions and bell pepper. Cook until the onions are just beginning to soften, about 3 - 4 minutes. Add the jalapeno and garlic and cook for another 2 minutes. Pour the vegetables into the bowl with the corn and let cool. 6.Add the mayonnaise to the mixture in the bowl. Season with salt and pepper and cayenne is using. Stir 1 1/2 cups of the cheese into the mxiture and pour into the prepared baking dish. Sprinkle with the remaining cup of cheese and bake until bubbly and golden brown - about 10 - 12 minutes. 7.Serve with crackers, tortilla chips or veggies! ENJOY!!
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- Mix again. Then mix in the corn.Cover and refrigerate the dip for at least 2 hours before serving.
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