Remember our post a few weeks ago about Adam’s Surprise 30th Birthday Party? Well as promised, I have a few of our favorite appetizer recipes to share! These “dips” have been a hit with our friends and family and I’m sure will be at your next gathering as well!
Southwestern Corn Dip is a super easy, tasty, warm dip I got from my Mom. It is best served with Tositio Scoops.
- 1 15-ounce can yellow corn kernels
- 1 2 1/4-ounce can sliced black olives
- 1 4-ounce can chopped green chilies
- 1 medium fresh jalapeño pepper (for about 2 tablespoons chopped)
- 2 jarred roasted red peppers, optional
- 1 cup shredded Monterey Jack or Colby- Jack cheese
- 1/2 cup grated Parmesan cheese
- 1 cup mayonnaise
- Cooking oil spray
- Tortilla chips, for serving
Preheat the oven to 350 F.
Drain the corn, olives, and green chilies. (You can pour them all into the same colander to drain.) Place the drained vegetables in a medium-size mixing bowl.
Cut the jalapeno pepper in half, and remove the ribs and seeds. Finely chop the pepper, and add it to the bowl. If using the roasted peppers, finely dice them and add them to the bowl. Add both cheeses and the mayonnaise. Stir well.
Spray a 2-quart baking dish lightly with cooking oil spray. Place the dip into the dish, and smooth the top. Bake until the top is bubbly, about 30 minutes. Remove from the oven and serve warm with tortilla chips.
The Great State of Texas Caviar is one of Adam’s all time favorite snacks. He was introduced to it from a coworker and is also best served with Tostito Scoops. It is the healthiest appetizer out of the 3.
Serve with chips.
(Note* Of course I had to add in “GREAT State” to the Texas Caviar name.)
Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.
To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.
I prefer to let the mixture sit in the refrigerator for a few hours prior to serving. It is much better as it sits, but is not necessary.
Serve with chips.
The Pig Skin Cheese Ball is oh-so-yummy! I mean tell me something that isn’t good that has bacon in it’s name? My Aunt Tina gave me this recipe and it’s a huge hit for the guys! A cheese ball smothered in bacon and served with Ritz Crackers….in the wording of Rachael Ray “yum-o!”
- 1 1/2 lbs sliced bacon
- 1 medium jalapeño, cored, seeded and finely chopped (if you want extra heat keep the seeds)
- 16oz soften cream cheese
- 1 cup shredded, sharp white cheddar cheese, plus 1tbsp for decorating
- 1 tbsp of chopped scallions
- Crackers for serving
Preheat oven to 400* Lay bacon in a single layer on a cookie sheet. Bake in oven 15-20 minutes until crispy. Drain bacon on paper towel and let cool. Reserve 2 tbsp of bacon grease. Once bacon has cooled, coarsely chop and set aside.
Cook the jalapeño in the reserved bacon grease over medium heat, until soft. Using a stand mixer (I have a Kitchen-aid) mix together 1 cup of chopped bacon, sautéed jalapeño, cream cheese, 1 cup of shredded cheese and the scallions until well combined. Form mixture into a ball and cover with plastic wrap; refrigerate for at least 2 hours or overnight.
Before serving, form ball into an oblong football shape and roll in the remaining chopped bacon to coat. Decorate the top of the football cheese ball with the remaining cheddar to resemble laces.
Serve with crackers.
I don’t know about you, but I sure am hungry now! Do you have a favorite party recipe? I’d love to hear about it! Can’t wait to start planning my next gathering- a Stella&Dot Trunk Show! Love girls nights and jewelry!
We hope you’re enjoying your Newly Newlywed or Nearly Newlywed moments as much as we are!
Adam & Holly
PS: Remember, we’re Newlyweds, not experts!