Roasted Corn And Herb Dip Recipes

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ROASTED CORN, TOMATO AND GARLIC QUESO



Roasted Corn, Tomato and Garlic Queso image

Perfect for game day and potlucks, this creamy queso recipe is chock full of roasted corn, tomatoes and garlic. Ready in under an hour, serve the dip warm with your favorite chips.

Provided by Cindy Rahe

Categories     Appetizer

Time 50m

Yield 8

Number Of Ingredients 12

1 bulb garlic
1 cup fresh corn kernels or frozen corn
1/2 cup grape tomatoes, halved
2 tablespoons olive oil
2 tablespoons finely chopped shallot
Dash salt
1 can (12 oz) evaporated milk
1 can (7 oz) Old El Paso™ diced green chiles
4 oz (half of 8-oz package) cream cheese
1 cup shredded sharp Cheddar cheese (4 oz)
1 cup shredded pepper Jack cheese (4 oz)
Food Should Taste Good® chips

Steps:

  • Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
  • Break apart garlic bulb into cloves but leave skins on. In large bowl, toss garlic cloves, corn and tomatoes with 1 tablespoon of olive oil; spread on cookie sheet.
  • Roast 25 to 30 minutes or until vegetables are caramelized around edges a little bit. Remove from oven; set aside to cool.
  • While vegetables are roasting, in 3-quart saucepan, heat remaining tablespoon oil over medium heat. Add shallot and salt; cook until softened and translucent. Stir in evaporated milk and green chiles. Heat to boiling. Add cream cheese, stirring well to combine. In 2 batches, add Cheddar and pepper Jack cheese, stirring well after each addition until combined. Remove from heat.
  • Squeeze cooled cooked garlic from skins into cheese mixture. Fold in roasted corn and tomatoes. Serve queso warm with chips.

Nutrition Facts : ServingSize 1 Serving

EASY CORN DIP



Easy Corn Dip image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 10 to 12 servings

Number Of Ingredients 11

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
Two 10-ounce packages frozen fire-roasted corn
Two 4.5-ounce cans chopped green chiles
1/2 cup jarred jalapenos, chopped
1/2 cup jarred salsa
Kosher salt and freshly ground black pepper
3 cups grated Monterey Jack cheese
1/4 cup fresh cilantro leaves
Corn chips, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Stir together the cream cheese, sour cream and mayonnaise in a large bowl until combined. Add the corn, chiles, jalapenos, salsa, salt, pepper and half the grated cheese, then stir.
  • Spread the mixture into a 9-by-13-inch casserole dish and sprinkle the top with the remaining cheese. Bake until bubbly and golden, about 20 minutes.
  • Top with the cilantro and serve warm with the corn chips on the side.

CHARRED SCALLION DIP WITH LEMON AND HERBS



Charred Scallion Dip With Lemon and Herbs image

This creamy scallion dip could be the cooler cousin of ranch dressing or sour cream and onion dip. Grilled scallions add smokiness, while fresh chives and raw scallions lend brightness to the tangy, herb-flecked dip. If you don't have a grill or grill pan, you can broil the scallions in your oven. Once assembled, the dip benefits from chilling to round out the flavors. At least an hour works, but it's better after a day. It needs nothing more than potato chips alongside, but it's also great with crudités, crackers, grilled vegetables, fried chicken or slathered on sandwiches.

Provided by Alexa Weibel

Categories     easy, snack, barbecues, dips and spreads, appetizer, side dish

Time 20m

Yield 1 1/4 cups

Number Of Ingredients 13

12 scallions, roots and tops trimmed
3 tablespoons minced fresh chives
1 tablespoon finely chopped fresh dill, or 1 teaspoon dried dill (optional)
Kosher salt and black pepper
1 tablespoon canola oil or other neutral oil
1/2 cup plus 2 tablespoons sour cream or Greek yogurt
4 ounces cream cheese, softened
1/2 teaspoon lemon zest plus 1 teaspoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon granulated sugar
Extra-virgin olive oil, for drizzling
Potato chips, for serving

Steps:

  • Heat a grill or a grill pan over high.
  • As pan heats up, prepare the scallion-herb mixture: Halve 2 scallions lengthwise, then slice very thinly crosswise. Transfer to a medium bowl. Stir in chives and dill, if using. Season with salt and pepper, and set aside.
  • On a baking sheet, toss remaining 10 scallions with the canola oil. Season generously with salt and pepper, and toss to coat. Working in batches if necessary, grill the scallions over high heat, turning occasionally, until deeply grill-marked and slightly softened, 4 to 5 minutes. Transfer to a cutting board to cool.
  • While the scallions cool, add the sour cream, cream cheese, lemon zest and juice, onion and garlic powders, and sugar to the medium bowl with the scallion-herb mixture.
  • Thinly slice the grilled scallions, then add to the sour cream mixture and stir to combine. Season to taste with salt and pepper. Refrigerate until chilled, at least 1 hour or ideally 1 day. (The flavor will deepen as it sits.) To serve, drizzle with olive oil. Serve with potato chips for dipping.

ROASTED GARLIC AND HERB DIP



Roasted Garlic and Herb Dip image

Mmmmm Nuuummmmmmmmmmmyy!!!!! Nice served in a hollowed out red or yellow sweet pepper in the centre of a platter of your favourite crudites and/or crackers. (chill time 4 hrs or overnight) from Heart Healthy Cooking by Becel

Provided by Derf2440

Categories     Lunch/Snacks

Time 40m

Yield 1 cup

Number Of Ingredients 7

1/2 cup low-fat plain yogurt, 1% mf
1 large bulb of garlic
1 teaspoon vegetable oil (Becel)
2 tablespoons low-fat mayonnaise
1 pinch cayenne pepper, to taste
1/4 cup finely chopped fresh herbs, such as basil,chives,mint or 1/4 cup parsley
salt

Steps:

  • Line a sieve with a coffee filter or paper towels, place over a large bowl.
  • Turn yogurt into sieve and cover loosely with plastic wrap.
  • Refrigerate 4 hours or perferably overnight until very thick.
  • You should have about 1/4 cup.
  • turn thickenefd yogurt into a bowl.
  • Preheat overn to 375f degrees.
  • Break garlic into cloves (leaving peel on) and place in a single layer in a baking dish.
  • Drizzle with oil and add about 1/4 inch water.
  • Bake, uncovered and stirring occasionally, until cloves are tender, 20 to 30 minutes.
  • Squeeze garlic to remove puree; mash.
  • Stir mashed garlic into thickened yogurt along with mayonnaise, cayenne, herbs, and salt.
  • Cover and refrigerate until serving or overnight.
  • Serve with assorted veggies and bread sticks.

ROASTED CORN AND HERB DIP



Roasted Corn and Herb Dip image

Roasting corn on the grill gives a sweet, toasted flavour that is hard to beat. Serve crunchy raw vegetable pieces, toasted pita wedges, bread sticks or crackers for dipping. If fresh corn on the cob is not available, substitute 1 cup (250 mL) frozen, defrosted or canned corn. Toss with oil and place in a single layer on foil-lined baking sheet. Broil for about 8 minutes, stirring often, or until browned. From Food and Drink.

Provided by Leslie

Categories     Cheese

Time 15m

Yield 1 cup

Number Of Ingredients 8

3 ears corn on the cob
1 tablespoon olive oil
4 ounces cream cheese, at room temperature
1/2 cup plain yogurt
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh thyme
1/4 teaspoon hot pepper sauce
salt & freshly ground black pepper

Steps:

  • Shuck corn and preheat barbecue to medium. Brush corn lightly with oil and grill, turning to cook all sides, for about 8 minutes until tender and browned. Leave to cool.
  • Scrape the kernels off the cobs with a serrated knife into a large bowl. Transfer to a food processor or use an immersion blender in the bowl. Add the cream cheese and yogurt and purée until blended. Add basil, thyme and hot pepper sauce and pulse until blended. Season with salt and pepper to taste.
  • Place in a serving bowl and serve immediately or cover and refrigerate for up to 2 days.
  • Before serving, bring to room temperature. Check seasoning.

Nutrition Facts : Calories 959, Fat 60, SaturatedFat 29.8, Cholesterol 140.7, Sodium 442.3, Carbohydrate 97.2, Fiber 10.7, Sugar 20.1, Protein 25.2

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