It’s T-minus 2 days until the Open House for my son Erik and his bride! I am in full-on PANIC mode with a zillion things still to do…so today’s post is a QUICK and EASY one about two QUICK and EASY appetizer dips!
I am an appetizer addict! OK…maybe not an ADDICT, but definitely an appetizer ADMIRER! I would rather eat a little bit of several yummy appetizer than one big meal! And when the appetizers involves cheese and some sort of chip to dip in it….count me in!
The first dip is a cold one (found at Goodness Gracious) that you basically dump in a bowl, stir and serve! This one calls for Fritos as the dipping instrument of choice. I highly recommend the SCOOPS kind for maximum dip retrieval.
- 2 cans (11 Oz. Can) Mexicorn, Drained
- 1 can (4 Oz. Can) Chopped Green Chiles
- 1 whole Bell Pepper, Chopped
- 3 whole Green Onions, Chopped
- 2 whole Jalapenos, Chopped (without Seeds)
- 8 ounces, weight Shredded Cheddar Cheese
- 1 cup Sour Cream
- 1 cup Mayonnaise
Combine all ingredients. Chill before serving with Fritos!
The second recipe is a HOT dip (found at My Life As A Mrs.) that’s just as quick and easy to throw together and hangs out in the oven for 30-40 minutes before serving with traditional tortilla chips. Only thing better than CHEESE in a dip….MELTED CHEESE in a dip! :-)
Note: I often substitute a can of refried beans for the Chili Starter beans. I season them with about a tsp of Cumin and/or some diced green chilies (canned).
- 1 (8 oz) block of Cream Cheese, softened
- 1 (15.5 oz) Can of Bushes Chili Starter Beans
- 1 Jar of Salsa (8-12 oz)
- 1- 1 1/2 Cups Grated Cheese of Choice (Cheddar, Colby Jack, etc…)
Preheat oven to 350º. Spray a 9 inch pie plate (or any equal sized oven safe dish) with Non-Stick Cooking Spray. Spread the cream cheese evenly in the bottom of the dish. Next, using the lid of the can, gently drain of the liquid from the beans (do not rinse), and then evenly spread on top of the cream cheese. Pour salsa on top of the beans, using just enough to cover them (about 8-10 oz).Place into preheated oven and bake for 30 minutes until the edges begin to bubble. Remove from oven, add the shredded cheese (enough to cover the salsa). Place back into oven just long enough to melt the cheese (about 5-8 more minutes). Remove from oven and serve with Tortilla Chips.
Either one of these QUICK and EASY recipes would be great at any of the holiday get-togethers coming up soon. I can’t believe it’s almost NOVEMBER!!! Ahhhhhhh!!!