Junior League Corn Dip Recipes

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CALIFORNIA DIP



California Dip image

This dip is addictive! Serve at your next party with corn chip scoops. I got the recipe from "Oh My Stars" a Junior League Cookbook of Roanoake Valley Junior League. Cook time is chill time.

Provided by MarieRynr

Categories     For Large Groups

Time 2h25m

Yield 16 serving(s)

Number Of Ingredients 9

1 (10 ounce) tomatoes and green chilies
2 fresh tomatoes, peeled, chopped
1 1/2 cups shredded swiss cheese
1 1/2 cups shredded monterey jack cheese
2 bunches green onions, chipped
1 (4 ounce) can chopped green chilies
1 (4 ounce) can chopped black olives
1 tablespoon Accent seasoning
1 (8 ounce) bottle Italian salad dressing

Steps:

  • Combine the tomatoes with green chiles, fresh tomatoes, Swiss Cheese, Monterey Jack cheese, green onions, green chiles, black olives and Accent in a bowl.
  • Add the salad dressing and mix well. Chill, covered, in the refrigerator for several hours.
  • Serve with corn chip scoops or tortilla chips.

Nutrition Facts : Calories 140.5, Fat 10.9, SaturatedFat 4.6, Cholesterol 18.7, Sodium 447.2, Carbohydrate 5.6, Fiber 0.9, Sugar 2.5, Protein 6.1

THE BEST BLACK BEAN, CORN & FETA DIP



The Best Black Bean, Corn & Feta Dip image

This fresh and delicious appetizer is always a crowd pleaser!

Categories     Recipes

Time 15m

Number Of Ingredients 9

3 cans black beans, rinsed & drained
3 cans white shoe peg corn, drained
1 bunch scallions, sliced thinly
1 TB fresh cilantro, chopped finely
8 ounce feta, crumbled (or more to taste)
3/4 cup sugar
3/4 cup apple cider vinegar
3/4 cup oil (EVOO or vegetable)
garlic powder to taste

Steps:

  • Blend oil, vinegar, sugar and garlic powder until emulsified into a vinaigrette.
  • Put black beans, corn, scallions, feta, & cilantro in large bowl.
  • Pour small amounts of dressing over and stir; *stop when dip is lighlty coated but not drenched.
  • Chill until serving time. Serve with tortilla chips or Fritos scoops.

Nutrition Facts : Calories 171 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 4 oz, Sodium 105 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

JUNIOR LEAGUE- BAKED ARTICHOKE DIP



Junior League- Baked Artichoke Dip image

Make and share this Junior League- Baked Artichoke Dip recipe from Food.com.

Provided by JLofAustin

Categories     Weeknight

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 egg yolks or 1 egg substitute
2 teaspoons fresh lemon juice
1 teaspoon minced garlic
1/4 teaspoon Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon chopped fresh parsley
white pepper
3/4 cup extra-virgin olive oil
1/4 cup chopped onion
1 teaspoon extra-virgin olive oil
1 (14 ounce) drained can artichoke hearts
2/3 cup freshly grated parmesan cheese
2 tablespoons freshly grated asiago cheese
2 tablespoons freshly grated romano cheese
1/4 teaspoon minced garlic
1/4 teaspoon white pepper
1/4 teaspoon kosher salt
2 teaspoons finely minced fresh basil

Steps:

  • For the sauce, combine the egg yolk, lemon juice, garlic, Dijon mustard, kosher salt, parsley and white pepper in a blender or food processor. Process until blended. Add the olive oil gradually, processing constantly until of a mayonnaise consistency.
  • For the dip, sauté the onion in the olive oil in a medium skillet until tender. Remove from heat. Place the artichokes in a large bowl, breaking up the artichokes slightly. Add the sauce, 1/3 cup parmesan cheese, asiago cheese, Romano cheese, garlic, white pepper and kosher salt and mix gently.
  • Spoon the artichoke mixture into a 1-quart baking dish. Sprinkle with 1/3 cup parmesan cheese. Bake at 450 degrees for 8 to 10 minutes or until golden brown. Cool slightly. Sprinkle with the basil. Serve with chips and/or assorted party crackers.

Nutrition Facts : Calories 357.4, Fat 33, SaturatedFat 6.8, Cholesterol 46.2, Sodium 813.5, Carbohydrate 9.2, Fiber 3.7, Sugar 1.1, Protein 8.6

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