Corn And Walnut Dip Food

WALNUT CORN DIP

Steps:

• In a large bowl, combine the cream cheese, lime juice, cumin, cayenne, salt and pepper. Stir in the corn, walnuts and onion. Refrigerate until serving. Serve with tortilla chips.

CORN AND WALNUT DIP

Steps:

• In large bowl, beat cream cheese, lime juice, chilies, cumin, oil, salt and pepper with electric mixer on medium speed until smooth. Stir in corn, walnuts and onion.
• Refrigerate at least 1 hour. Serve with tortilla chips.

SOUTHWESTERN CORN AND WALNUT DIP

Steps:

• With a mixer, blend together cream cheese, oil, lime juice, red chile pepper, cumin, and salt until smooth. Stir in corn, walnuts, and onion. Cover, and refrigerate.

CORN SALAD WITH FETA AND WALNUTS

Steps:

• Heat oven to 400°F Spread the walnuts on a rimmed baking sheet and toast until fragrant, about 6-8 minutes. Let cool and roughly chop.
• In a large bowl combine walnuts, corn, jalapenos, lime juice, extra virgin olive oil, salt and pepper to taste. Toss. Top with feta cheese.

CHARRED CORN 7-LAYER DIP

Steps:

• To make the roasted corn salsa: Heat 1 tablespoon olive oil in a 12-inch cast-iron skillet over medium-high heat. Add the corn kernels and stir to coat in the oil. Season with salt. Cook until the corn kernels are browned and blistered, 6 to 8 minutes. Remove from the heat and pour into a bowl. While still hot, add the cilantro, chile, lime juice, onion and the remaining tablespoon olive oil. Stir to combine. Season with salt, if needed, and a couple turns of black pepper. Allow to cool to room temperature.
• Spread the Refried Beans on the bottom of a 9-by-13-inch baking dish in an even layer.
• Carefully spread the Guacamole in an even layer over the beans.
• Mix together in a medium bowl the sour cream, coriander, smoked paprika and 1 teaspoon salt until thoroughly combined. Carefully spread the sour cream on top of the layer of Guacamole.
• To complete the remaining layers, sprinkle the Cotija evenly over the corn salsa. Top the Cotija with the radishes. Sprinkle the green onions on top. Drizzle with hot sauce, if desired. Serve with the limey tortilla chips.
• Heat the oil in a 12-inch cast-iron pan over medium heat. Add the onion and garlic. Season with 1 teaspoon salt. Cook until the garlic and onion are softened and fragrant, about 5 minutes. Add the beans, green chiles, chipotles and sauce. Season with the remaining teaspoon salt. Stir to combine until the beans are coated, then cook for 2 minutes. Add the chicken broth and stir to incorporate. Increase the heat to medium-high. Bring to a boil and reduce to a simmer. Simmer until the chicken broth is slightly reduced and thickened to a gravy, 10 to 12 minutes. Turn off the heat and transfer the beans to a food processor with a blade attachment or to a high-speed blender. Puree until smooth. Season with salt.
• In a large bowl, add the avocados, cilantro, lime zest and juice and salt. Mash until smooth but still slightly chunky.

CORN DIP WITH CREAM CHEESE

Steps:

• Dump the softened cream cheese, sour cream and mayo into a large mixing bowl.
• Add the salt, pepper, garlic powder, onion powder, smoked paprika and granulated sugar to the bowl.
• Use an electric mixer to whip all of the ingredients together until smooth.
• Add the corn and Rotel to the bowl.
• Stir well.
• Add the shredded cheese, chopped green onions and grated yellow onion to the bowl.
• Stir well again.
• Cover the bowl and place it in the refrigerator for at least 2 hours before serving.
• Serve with chips and/or crackers for dipping.
• Enjoy!

SOUTHWESTERN CORN AND WALNUT DIP

Steps:

• With a mixer, blend together cream cheese, oil, lime juice, red chile pepper, cumin, and salt until smooth. Stir in corn, walnuts, and onion. Cover, and refrigerate.

SOUTHWESTERN CORN AND WALNUT DIP

Steps:

• 1. With a mixer blend together cream cheese, oil, lime juice, red chili pepper, cumin, and salt till smooth.
• 2. Stir in the corn, walnuts and onion. Cover and refrigerate
• 3. Serve with crackers, corn chips or tortilla chips