Corn Dip


I’m almost embarrassed to admit that in my household of only two people, who generally consider themselves to be pretty healthy, this dip barely lasts 24 hours. It’s that good. It’s the perfect mix of the sweet corn, creamy cheese and tiniest bit of spice. I’m a real whimp when it comes to spicy things so I usually only add a tiny bit of cayenne and add some paprika instead. But, if you’re a spice lover you can certainly up the heat or add a diced jalepeno. I also somehow only had about half an onion, so I added some green onion to to this batch. I used canned corn because that’s what I had, but fresh would be great!

I’m bringing this dip toAngie’s Fiesta Friday party! Hopefully everyone there likes it as much as I do (or maybe hopefully not so I can eat it all myself..eek)photo(83)!

Corn Dip
2 cans sweet corn
1 small onion diced
1 red bell pepper diced
8 oz cheddar cheese shredded or cubed
4 oz softened cream cheese
2 tablespoons sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1/2 teaspoon paprika

1. Preheat oven to 375 degrees

2. Drain the corn and place in a bowl. Combine the corn with the rest of the ingredients until it’s all mixed together well. Place in an even layer in a baking dish.


3. Bake at 375 degrees for about 45 minutes, until it begins to brown on top, enjoy!


Roasted Chickpeas

These roasted chickpeas are such a great and easy little snack. They’re prefect when you want something salty, but you want to avoid opening a bag of chips. I like just the tiniest bit of spice in mine, so I add a bit of cayenne pepper. However, if you’re more of a spice lover, feel free to add a little more or some red pepper flakes as well. This recipe double or triples very easily, so it’s a great appetizer for a crowd!

Roasted Chickpeas
1 can of chickpeas
2 Tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper



Preheat your oven to 400 degrees. Rinse the chickpeas and pat them dry. Toss the chickpeas in a bowl with the olive oil, salt, pepper and cayenne. Add them to a basking sheet and spread them out evenly. Bake them for about 45-50 minutes, stirring them every 15 minutes. They should be hard enough to crunch down on when you bite, but not too dark in color. Enjoy!

chickpeas 5