Jalapeno Pepper & Corn Dip

 I think I have pinned so many dip recipes that I need to create a board just dedicated to dips.  I may even need to subdivide that board into hot and cold, fruit and veggie.  However you pin, you'll definitely want to add this "Jalapeno Pepper & Corn Dip" to your recipes.  People will love it.  You will make it again.  You will love how easy it is.  I had a new seasoning I wanted to try out from Wildtree, so in place of the jarred jalapenos, I substituted the Wildtree Jalapeno Pepper Blend.     

You can adjust the seasoning to make it hotter if your taste buds can handle it.  My favorite vehicles for this dip are Fritos Scoops.    

Gather the Goods:

• 2 cans Mexicorn, drained
• 1 cup mayonnaise
• 1 cup sour cream
• Tops of 1 bunch of green onions, sliced
• 1 can diced green chilies, drained (mild or hot depending on your taste)
• 2 tbsp Wildtree Jalapeno Pepper Blend (or substitute 1/3 cup jarred Jalapenos, diced)
• 8 ounce package of Shredded Mexican Blend or Colby Jack Cheese
• Tortilla chips for serving (...Fritos Scoops are divine)  

Preparation:

Drain the Mexicorn and green chlies.  Combine all of the dip contents together and place in the fridge for 12 hours.  This dip gets better as it sets.  The struggle comes with not eating it beforehand.  Serve with tortilla chips

This recipe was modified from Blog: An Affair From the Heart's post.

Bacon Cheddar Ranch Dip

The only thing that can make bacon and ranch even better is adding cheese.  I'm always looking for a crowd pleasing dip recipe.  This is a great recipe for tailgating, parties, and gatherings.  The original recipe (below) is delicious, but the fiesta variation I just tried takes it up to a whole new level of yum.

Original Version
16 oz sour cream
4oz Hormel real bacon bits (the kind in the bag)
1 packet Ranch dressing mix
1 cup shredded cheddar cheese

Mix together all ingredients.  Refrigerate overnight.  Serve with tortilla chips, Frito Scoops, or veggies.  

I really didn't think this dip could get any better.  But it did... 

Fiesta Bacon Cheddar Ranch Dip
16 oz sour cream
4oz Hormel real bacon bits (the kind in the bag)
2 tbsp Wildtree Spicy Chipotle Ranch
1 cup shredded cheddar cheese

Mix together all ingredients.  Refrigerate overnight.  Serve with tortilla chips, Frito Scoops, or veggies.  
 

Baked Avocado Fries with Chipotle Ranch Dipper

Dip lovers will know what I mean.  I am a fan of dips and sauces.  Really, anything is just a vehicle for the Holy Grail of all dips - - - ranch.  When I saw this recipe on the Wildtree site I knew I had to try it.  I followed the recipe but cut the amount of flour in half and did not add the coconut oil to the panko crumbs.  I just used plain panko crumbs.  The baked fries were absolutely delicious.  When avocados are warmed, they become very creamy.  The panko crust will fool you into thinking these are fried.  The dip alone is worth replicating again...and again...and again.  I ended up using it as a dip for carrots.  I immediately associated it with the Outback Blooming Onion sauce, which is the ultimate dip (second only to ranch of course).  One serving with dip, will "cost you" 6 if you are tracking.  The recipe below is from the Wildtree website.

Gather the Goods

• 1/2 cup mayonnaise, light
• 2 tablespoons plain Greek yogurt (if you don't have this on hand, I wouldn't worry about it, just add more mayo)
• 2 tablespoons water
• 1 tablespoon Dijon mustard
• 1 teaspoon Wildtree Garlic Galore Seasoning Blend
• 1 tablespoon Wildtree Spicy Chipotle Ranch
• 2 avocados
• 1/2 cup flour (I barely used the flour)
• 2 eggs, beaten
• 1 1/2 cups panko (you won't use all of it) 
• 2 teaspoons Wildtree Organic Coconut Oil, melted (I skipped this step)

Recipe In a bowl, whisk together to mayonnaise, yogurt, water, Dijon mustard, Garlic Galore Seasoning Blend, and Spicy Chipotle Ranch. Refrigerate until you are ready to serve. Preheat oven to 450°F, line a baking sheet with foil, and place a wire rack on the sheet pan; set aside. Halve and pit avocados. Slice avocado halves into wedges. Set up three bowls for breading. In the first bowl, place the flour; in the second bowl, place the beaten eggs; in the third bowl, combine the breadcrumbs and Organic Coconut Oil (if you're using that). Coat each avocado slice with flour, egg, and breadcrumbs and place on the wire rack on the sheet pan. Bake for 15 minutes or until the coating is lightly browned. Serve with prepared Chipotle Ranch dipping sauce.

Wildtree products used: Garlic Galore, Spicy Chipotle Ranch

Why I Love It: Bottom line - it was delicious.  You'll want to try this recipe. 

Your Turn: Share your version of this recipe!  We want to see it.  #tammytastes