White Corn Dip

1 can white corn (drained)
1/2 cup real mayo
1/2 jalapeño
a handful of shredded cheddar cheese
1 chunk onion (depending on how much you like onion.)

chop up onion and jalapeño very finely....i use a chopper...

Mix all other ingredients together.


This is truly fabulous with chips.

Recipe courtesy Sophia Kinsella.

RR~Onion Garlic Dip

Onion Garlic Dip

Erik Murnighan
From Every Day with Rachael Ray
October 2007

MAKES TWO AND A HALF CUPS
Prep Time: 10 min
Cook Time: 5 min

1 large onion
5 cloves garlic
1 Tbsp EVOO
16 oz container sour cream
Juice of 1 lemon
2 tsp. hot pepper sauce
1 tsp. paprika
salt to taste



1. Using a food processor, finely chop the onion and garlic.
2. In a medium skillet, heat the olive oil over medium-high heat. Add the garlic-onion mixture and cook until softened, about 5 minutes. Pulse the mixture in the food processor with the sour cream, lemon juice, hot sauce, paprika and salt to taste. Refrigerate until serving.

Woman's Day Magazine - Dead Man's Dip

Woman's Day Magazine - Dead Man's Dip

Dead Man's Dip

Serves 12

Active: 1 hr/Total: 1 hr

INGREDIENTS:
1 unsliced loaf whole-wheat or brioche bread (about 1 lb)
1 regular breadstick
3 cans (14 oz each) artichoke hearts, drained
2/3 cup grated Parmesan
1/2 block (4 oz) fat-free or 1/3-less-fat cream cheese (Neufchâtel), softened
1/2 cup reduced-fat mayonnaise
1 clove garlic, crushed
1/2 tsp hot red pepper sauce
Decoration: paprika and a clean plastic toy skeleton
Dippers: baby carrots; red and yellow bell pepper strips; celery sticks; cucumber slices
You'll need: two 6-in. bamboo skewers and some toothpicks

PREPARATION:
1. To make the bread coffin: Using a serrated knife, horizontally slice through top third of bread loaf, keeping top of bread attached along the long side opposite you; this will be the coffin lid. Carefully raise lid three-quarters open. Insert a skewer through bread top at each back corner of the lid, carefully threading each skewer through the bottom part of the loaf. This will keep lid open. Using kitchen shears, snip top of skewers flush with bread lid.

2. Following the contours of the loaf, and starting 1/2 in. in from loaf edges, score a rectangle in cut surface of bread bottom with a small knife. Carefully discard bread from inside the rectangle, leaving a 1/2-in. bread wall on all sides and a hollow into which to put the dip. Hollow out bread from coffin lid. Insert 3 or 4 toothpicks into breadstick along one length. Attach breadstick handle to front of coffin.

3. Pulse artichoke hearts, Parmesan, cream cheese, mayonnaise, garlic and pepper sauce in food processor until finely chopped. (If serving hot, place dip in a microwave-safe bowl; microwave on high 3 minutes or until hot.) Carefully spoon dip into prepared bread coffin. Decorate with toy skeleton, if desired. Sprinkle top of dip with paprika. Serve with assorted dippers.

Plan Ahead: You can make the dip up to 3 days ahead and refrigerate, then heat in the microwave and serve hot or at room temperature. Make bread coffin up to 1 day ahead; store airtight at room temperature.

Per 1/4-cup serving: 93 cal, 5 g pro, 6 g car, 0 g fiber, 5 g fat (2 g sat fat), 8 mg chol, 401 mg sod