BLT dip

We enjoyed some super bowl sadness last week with friends.  There was so much awesome food there!  I know my southern friends think I was going to be walking to 'northern we don't cook here' territory, but they are certainly giving you a run for the money here.  David brought wings and I decided to bring my A game with some BLT dip.  You know bacon makes everything yum-tastic.

Materials

1 cup sour cream

1 cup mayonnaise

1 lb bacon

3/4 pint grape tomatoes chopped

2-5 green onions

Methods

Combine the sour cream and mayonnaise and mixed well.  While the  bacon cooks,  chop the tomatoes an green onions up into small pieces.  Take the cooked bacon and crumble into the dip.  Mix and chill.  The longer you let it sit the better it tastes!!!

Verdict --

Bacon makes everything taste awesome.

Grove Dip

We caught the Steelers-Bengals Game a couple of weeks ago at our friends place. I wanted to bring something, and dip came up. I immediately thought of Grove Dip, from the Moo Groceries Cookbook for the Vicksburg Historical Society.

Materials
2 11-oz cans corn, drained and rinsed
1 4-oz can chopped green chiles
3 green onions, chopped
1 red bell pepper, chopped
1 tbl sugar
1 cup mayonnaise
1 cup sour cream
2 cups shredded sharp cheddar cheese

Methods
Drain and rinse the corn. In a bowl mix mayonnaise, sour cream, and sugar. Add corn, chiles, green onions, red peppers, and cheese. Mix and Chill for several hours before serving with tortilla chips.

Verdict
It was delicious! I had a sample of this once before, and it was about as good as I remembered.

Things to note about the recipe -- it makes a ton of dip, and I mean a ton!!! I would definitely recommend halving it if you aren’t feeding a crowd. Likewise, I’ve actually considered two substitutions -- I would consider omitting one can of corn for a can of black beans. I would also consider subbing some strained non-fat yogurt or some greek yogurt for the sour cream, mayonnaise, sugar combo. Corn, beans, and yogurt would mean you could eat as much as you wanted!

Enchilladas... and a return to cooking

I would like to apologize for the dearth of posts lately, however you can really blame Uncle Sam.  I've spent most of the last two months out of town... which didn't lead to much cooking... only to lots of eating out.

This week I made some simple chicken enchilladas as part of my return to cooking

- 2 cups chopped/shredded chicken (i used rotisserie chicken)
- 1 1/2 cups shredded Mexican cheese, divided
- 1/2 cup Ranch Dressing
- 1/4 cup Sour Cream
- 2 tbl Diced Green Chiles, rinsed and drained
- 4 (9 to 10-inch) Flour tortillas, warmed

Combine the shredded chicken, 3/4 cup of cheese, ranch, sour cream, and chiles.  Mix well and split into quarters.  Take one quarter of mixture and place in each tortilla.  Roll up and place seam side down in baking pan.  Repeat with the remaining tortillas and chicken mixture.  Place remaining cheese on top of tortillas.  Bake for 20 min at 350F or until cheese is bubbly and melted.

Verdict:  I've made these before and enjoyed.  David approved pending removal of chiles.