kickin' hot corn dip

I love it when I come upon a good accident.  In the kitchen, that is.

Our friend's pool house we're staying in, temporarily, has a wonderfully large front porch.  It's a fantastic gathering place and has been a meeting spot for our two families several times in the short time we've been here.  We've already grilled out and taken in more football games on the flatscreen than I can count.  

Last week, we gathered spontaneously again to watch the Manning Story on ESPN.  By the way, if you can catch a rerun, that special is worth your time.   I was completely smitten with the entire Manning family.

We didn't get fancy with the food or anything - just pizza and drinks - but I wanted to come to the table with something and needed a good reason to use up my leftover ears of corn anyway.  In the pantry, I found a can of my new favorite ingredient...

... meet Chipotle Peppers in Adoba Sauce

And Kickin' Hot Corn Dip was born.

Warning:  This IS spicy.  But, oh my, it's good.  The smokiness of the Adobo sauce is crazy delicious with the sweet notes of the fresh corn and creamy cheese.  Throw it in a cast iron skillet to cook, and it's a perfect side at any get-together.  

What's your favorite party food?  Would love to hear from you!

Kickin' Hot Corn Dip
makes about three cups
Ingredients:

• corn cut from approx. 6 ears 
• two tbsp. Chipotle Peppers in Adoba Sauce (although tedious, you can remove seeds to reduce heat)
• 3/4 cup grape tomatoes, quartered
• 1 block cream cheese at room temperature
• 1/2 tsp. chili powder
• 1/2 tsp. garlic powder
• 1/4 cup chopped cilantro
• pinch of kosher salt

~ Heat oven to 350 degrees.

~ Mix together all ingredients and spoon into skillet and heat until bubbly.

~ Serve with chips.

mediterranean layer dip

A few weeks ago I held my first give-away, and in that readers had the opportunity to answer my question, "What would you like to see more of on the blog?"  One requested a couple of appetizer ideas.  That inspired me to be thinking along those lines as I planned out menus and shopping trips.  I've already posted a few (one of my absolute favorites being Popie's Jalapeño Poppers), but I'm making it a priority to share more. 

When I think of starters, I think of larger groups.  And when I think of larger groups, I think of larger groups that gather at our place.  And when I think of that, I think, casual and ease.  I definitely think short on prep and long on flavor, and a chip of some sort in a dip of another comes to mind immediately.

Hence my newest love, Mediterranean Layer Dip.  

Talk about a perfect way to share the abundance of tomatoes and cukes you (or a super-fabulous neighbor) probably have in the garden!  Oh, and it's pretty.  It's fresh.  It's healthy.  It's EASY!  

Have I convinced you yet?

If you and yours are hummus fans, this one rocks (in my book).  Collect all the ingredients. Layer them.  Boom.  You're automatically a master host/hostess.

Or you could sit alone with your bag of Stacy's Pita Chips and call it a meal of one (not that I've done that or anything).

You get the picture, right?  Make the dip.

One year ago: wild blackberry sour cream coffee cake, simple guacamole

Mediterranean Layer Dip
makes 10-12 servings

• 2 8-ounce containers original or garlic hummus
• 1/2 cup diced tomato
• 1/2 cup diced cucumber
• 3 tbsp. minced red onion
• 1/2 cup large pitted black olives, coarsely chopped
• Kosher/Sea Salt and pepper to taste
• 1/4 cup feta cheese crumbles
• 3-4 tbsp. chopped fresh parsley
• 2-3 tbsp. Extra-Virgin Olive Oil
• pita chips for serving

~ Spread hummus evenly, covering the bottom of serving dish (pie plate works well).

~ In a medium bowl, mix together tomato, cucumber, onion, and olives.  Season with  

    salt and pepper to taste.

~ Spread evenly over hummus and top with feta cheese.  Garnish with parsley.

~ Drizzle generously with olive oil and serve with chips.

Recipe from Aldi.