Listen. I had every intention of having some sassy little blog button made for today’s festivities.
But then I spent yesterday morning putting out about nineteen fires before I spent a chunk of yesterday afternoon in a meeting and then I had another meeting last night and then my head exploded and then as you might imagine I really needed some rest.
So my circumstances didn’t really, um, cooperate with the creation of a cute bloggy button. I do hope you understand.
Anyway, I’m just as excited as I can be about seeing all of your dip recipes, mainly because I adore dips. I think my fondness for dip probably has something to do with the fact that I never seem to tire of cream cheese, cheddar cheese, Swiss cheese, Provolone cheese, Pepper Jack cheese, American cheese or Parmesan cheese. And also sour cream. Amen.
This past spring Melanie sent me a dip recipe that I’d seen before but never gotten around to trying, and when I finally tried it a few days later, I nearly wept with gratitude. It’s so delicious – a real crowd-pleaser – and it’s even better if you make it a day in advance.
Plus, it’s loaded with vegetables, so I like to tell myself that it’s totally healthy.
Southwestern Tossed Salad
2 cups fresh, frozen (and thawed) or canned corn kernels
1 can of black beans, rinsed
2 roma tomatoes (or a carton of grape/cherry tomatoes halved or quartered)
4 green onions, chopped
1/3 cup chopped cilantro
1 avocado, diced
4 ounces of feta or cotija cheese, crumbled (I used tomato & basil feta, and it was perfection)
1/3 cup olive oil
1 1/2 teaspoons grated lime zest
3 tablespoons fresh lime juice
1/2 teaspoon cumin
1 teaspoon brown sugar
1/2 teaspoon salt
Combine all of the dressing ingredients and set aside. Combine the salad ingredients and pour the dressing over it. It tastes even better if you let it all marinate for a few hours (wait and add the avocado right before you serve if it’s going to marinate awhile). Serve as a salad or with tortilla chips as a dip.
That dressing. MY WORD, THAT DRESSING.
And since it’s been a few years since I posted this next delight, I thought DipTacular would be an excellent time to share it. It’s my favorite dip ever (EVER) (EVER!), and even though it might require a little advance planning to secure one of the ingredients, it’s well worth the time and effort. Because SWEET MERCY AT THE TASTY.
Captain Rodney Cheese Bake, aka THE BEST THING YOU WILL EVER EAT IN YOUR WHOLE LIFE EVER
1/2 cup mayonaise
8 oz. cream cheese-softened
1 cup sharp cheddar cheese, shredded
2 green onions chopped
6 Ritz crackers crumbled
8 slices cooked, crumbled bacon
1/2 cup Boucan Glaze (Oh my merciful heavens at the sheer volume of deliciousness in this stuff. It should be illegal. But I am so glad that it isn’t.)
Mix first 4 ingredients, then spread in a square casserole dish. Sprinkle crackers on top. Bake at 350 for 15 minutes. Then sprinkle bacon on top and drizzle sauce over all. Serve with your favorite crackers, pita chips, etc.
I should probably warn you that the Captain Rodney’s dip may result in some spontaneous bouts of praise. Just consider yourself warned as I’d hate for you to sustain any sort of dip-related injury due to the impromptu flailing of appendages.
Bon DipTacular, y’all.
Remember: If you add your link to the Mr. Linky, make sure to use the URL for your specific post, not just a link to the front page of your blog or your Facebook page. A specific link will help us find your recipes!