Monday Morning Mmmm: Spicy Bacon Corn Dip

I’d had this recipe bookmarked for quite a while. It was just sitting there, in my bookmarks and my memory, waiting for the perfect bring-an-appetizer opportunity. My turn to bring snacks to small group earlier this month was it.

As we were standing around my friend Amy’s kitchen, snacking on cinnamon and chocolate chip pumpkin cookies, multigrain tortilla chips and corn dip, Amanda said, “Haven’t you made something like this before?”

Huh. Now that you mention it . . . I totally had.

Apparently when I find a food or flavor combination I like, I cook the heck out of it – in every form I can find or think up!

Exhibit A: Chocolate Chip Pumpkin Bread and Double Chocolate Pumpkin Muffins
Exhibit B: Chicken Nachos and um, Chicken Nachos
Exhibit C: Chicken Enchilada Soup, Chicken Enchilada Casserole, Fiesta Chicken Enchiladas and White Chicken Enchiladas

So, yes, I had made a corn dip before. That one, which I made for a New Year’s Eve party, made about twice as much and included black beans and red pepper.

As we all know, bacon makes everything better, so adding that to today’s corn dip does give it an unfair advantage. But I also liked the more manageable amount of dip (really, who needs 8-10 cups of dip in her fridge?!) and the texture of this one better. And I think by having fewer different ingredients, you’re able to enjoy the dip’s flavor as a whole instead of tasting individual ingredients. (Does that make sense? Do I sound like I’m hoity toity and describing a wine and its floral bouquet? Heh.)

To sum it up, yes, I’ve made corn dip before. I like this one better. You probably will, too.

Spicy Bacon Corn Dip

Source: The Larson Lingo

2 cans of corn, drained
1 (7 oz) can of green chilies
1 (4 oz) can of diced jalapenos
1 cup sour cream
1 cup mayo
1/4 tsp garlic powder
5 green onions, chopped
6-8 strips bacon, cooked and crumbled
2 cups of grated Mexican blend cheese

Cook your bacon and chop your green onions. (I highly recommend the oven method for your bacon if you prefer easy, not-messy cooking.) In a big bowl, combine corn, chilies, jalapenos and onions. In a separate bowl, combine sour cream and mayo, then stir in garlic powder. (You can just dump it all into one big bowl, but it’s going to get mixed better this way.) Combine the two mixtures, then add bacon and cheese. Cover and refrigerate overnight.

I’ll be honest. I didn’t make mine the day before, so there was no overnight refrigeration. I guess I’d better make it again to try it that way, huh? Oh, wait. Chips – multigrain or not – aren’t really on my menu right now. I suppose I’ll wait after all.

Anyway, the dip was great. I added five strips of bacon (because it’s what I had), and I’ll add more next time for a smokier flavor. But the amount of green onions was just right. I actually thought, as I was fixing the dip, “Did I really need to buy green onions? I’m only using a few and I just know the rest are going to go bad in the fridge.” [They did.] But even more than the bacon, I have to say that the onions made the dip. Moral of that tangent? Buy the onions.

What’s your favorite type of food to cook or eat? Do you stick to a certain flavor combination or food when trying new recipes?

This post will be linked to Mouthwatering Monday, Made by You Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Works for Me Wednesday, What I Whipped Up Wednesday, I’m Lovin’ It, Sweet Tooth Friday, Foodie Friday and Show and Tell Saturday. It will also be linked to Ingredient Spotlight at Eat at Home Cooks.

Monday Morning Mmmm: Pumpkin Pie Dip

Was it last year that we experienced the sheer terror of a pumpkin shortage? (Insert scary movie sounds here.) Or was that the year before? Either way, when I saw cans of pumpkin moved to a prominent holiday-ish display at my grocery store, I promptly bought six.

Just in case. A girl can never have too much pumpkin, right?

The same goes for pumpkin pie filling, although I will admit I have not purchased enough for a small army yet. I did, however, buy one can and used it to make this delicious dip I found on my friend Shelly’s blog, Life on the Wild Side. It’s simple and makes quite a bit, so it’s perfect for all those family dinners and holiday potlucks coming up!

Pumpkin Pie Dip

1 (8 oz.) package of cream cheese
2 cups powdered sugar
1 (15 oz.) can of pumpkin pie filling
1 tsp cinnamon
1/2 tsp ground ginger

Beat the cream cheese until it’s fluffy, then add in the other ingredients. Refrigerate for 8 hours, then serve with ginger snaps, graham crackers or apple slices. (I did not refrigerate mine this long, and it was runny. So don’t be like me. Follow directions.)

Do you like pumpkin? Have you stocked up in case of a shortage? (Or do you think that’s weird? Yeah? Never mind then.)

This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Sweet Tooth Friday and Foodie Friday. It will also be linked to Ingredient Spotlight at Eat at Home.

Chips, Dips & a Frito-Lay Giveaway

I love chips. Well, I love dips, and chips are about the only acceptable way to eat them.

What’s that? I could use veggies? Right.

Don’t get me wrong. I’m a big fan of chocolate and don’t often turn down sweets. But if asked to choose between salty (e.g. chips) or sweet, I’ll pick the salty. Or, “savory,” if you like. You know, if you’re opposed to salty.

Anyway, apparently the word is out about my preferences, because Frito-Lay called me on my love of the chip. They sent me a bag of Lays and a bag of Sun Chips, and they want to send YOU a prize pack of chips, too!

The Giveaway
Frito-Lay will give one reader a prize pack containing a plethora of chips (their words, not mine) and a chip and dip bowl from Crate & Barrel.

How to Enter
To enter the giveaway, leave a comment on this post telling me your favorite kind of chips. {In case you’re wondering, my all-time favorite dating all the way back to middle school is Cool Ranch Doritos. And, yes, I checked – my beloved Doritos are a Frito-Lay product!}

For additional entries, leave a separate comment for any of the following (and if you already do these things, just say so in the comment!):

The giveaway will be open until Friday, October 8 at midnight (CST). I’ll draw a winner over the weekend.

And now, because I like making lists more than I like getting enough sleep (apparently), here are my top 10 dips:

  1. Tostitos cheese dip: As far as I can tell, I’ve already mentioned this three times on the blog. Clearly, I {heart} Tostitos cheese dip.
  2. Jose Peppers’ espinaca: This white cheese dip is my favorite part of our favorite restaurant.
  3. Salsa: Plain and simple, I love salsa. So much so, I hosted a salsa-tasting party for this year’s Cinco de Mayo!
  4. MexiDip: This dip is one of my cousin’s go-to snacks, and after admiring it at various family get-togethers, I finally asked for the recipe and made it myself.
  5. Dill dip: I often forget how much I love dill dip, especially with one of those dark brown (is that rye?) bread bowls. Yummmm…
  6. Seven-layer dip: This colorful dip makes my top 10 list for party snacks and dips!
  7. Chipped beef cheeseball: It might sound gross (it did to me), but my friend made this dip one time, and I swear, I could have (and wanted to) eat the entire bowl. Give me a box of Wheat Thins, and I’ll go to town on this! (Or pimento cheese – another dip that probably should have made this list.)
  8. Vanderbilt Wife’s Magically Delicious Corn Dip: There’s a reason people rave about this dip from Jessie at Vanderbilt Wife. I made it, and it IS delicious, indeed.
  9. Spinach and artichoke dip: Do you make your own spin dip? I never have, but I’d like to learn.
  10. The dip that comes with an Outback Steakhouse bloomin’ onion. I asked Mark to help me think of my favorite dips, and this is what he suggested. And he’s right. I like the hot slivers of fried onion, but like chips in general, they’re pretty much just a vehicle for the spicy horseradish dip that comes with it.

Sadly, I could probably come up with 10 more. But for now, I’ll just link these 10 up to Top Ten Tuesday at OhAmanda.

Don’t forget to enter the giveaway!

Photos by norwichnuts.

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