Hot Corn Chip Dip

May I just say that Pinterest is both an amazing and awful thing? Not only does it give me wonderfully fattening recipes to try, it also allows me to store them all in one place so, tada! There they are, just begging to be made. I gave in and tried this one that I found from Buns in My Oven. Definitely go check out her stuff. So here is the recipe. Oh and might I just add that I’m normally not a fan of chip dips that contain peppers. Prepare yourself to be amazed.

Hot Corn Dip


  • 1-2 tablespoons butter
  • 2 cups fresh or canned corn
  • 1-2 tablespoons butter
  • 1/2 cup yellow onion
  • 1/4 cup bell pepper (or not)
  • 1/4 cup green onions
  • 1 jalapeno, diced (I only used 1/2 a jalapeno. I’m a wimp.)
  • 1 clove garlic, diced
  • 1/4 cup mayo
  • 1/4 teaspoon cayenne pepper
  • 1-2 handfuls monterey jack cheese
  • 1-2 handfuls cheddar
  • salt and pepper, to taste


  1. Melt butter in pan.
  2. Add corn. Season with salt and pepper to taste. Cook for about 5 minutes, until corn starts to brown, stirring occasionally. Set aside.
  3. Melt butter in pan and add onions and bell pepper. Cook for about 2 minutes, until onions are soft.
  4. Add in the jalapeno, green onions, and garlic. Cook another two minutes, until softened.
  5. Dump jalapeno and onion mixture into the bowl of corn. Add in 1-2 handfuls of monterey jack cheese, mayo, and cayenne pepper. Stir to combine.
  6. Spread in a baking dish and cover the top with shredded cheddar cheese.
  7. Bake for about 15 minutes, or until warmed through and the top has browned.
  8. Serve warm with tortilla chips. Die happy.

Just look at that mouth-watering goodness.


Allow yourself to breathe and don’t speed on the way to the grocery store to get some of this. I did use fresh sweet corn and excluded the bell pepper (he went in last night’s skillet). I also used the Kraft Mexican Four Cheese, some nacho taco cheese, and cheddar cheese. All amazing. I do have to say that there are some leftovers which are going to work with me tomorrow. Eat up!


Crab Rangoon

So for the new year, I thought I would attempt one of my favorite “Chinese” foods: crab rangoon. They are always so yummy!!! We found a recipe online that didn’t look too terribly difficult and gave it a spin. (Props to my boyfriend for his assistance in the kitchen)

Crab Rangoon
1/4 c sour cream
2 (8) oz pkgs cream cheese, softened
3/4 c crab meat
2 green onions, sliced thin
1 large clove garlic, minced
2 t soy sauce
1 t sugar
Wonton wrappers
Oil (for frying)

Whip together sour cream, cream cheese, soy sauce, and sugar until smooth. Fold in remaining ingredients (except the wrappers of course). Hear oil to med-high and it needs to be 1 1/2 inches deep. Place a small bowl of water on your work surface and lay out 6 wrappers. Place about 1 1/2 t of filling in center of wrapper. Moisten edges, bring up corners and pinch together, along with the sides so the filling doesn’t come out. Place in hot oil and fry until golden brown. Repeat until all the filling is gone.

These turned out so good!! We halved the recipe since one of my resolutions is to eat healthier. A few tips though: only fill 3 wrappers at a time and leave the rest in the fridge otherwise they’ll dry out. Enjoy!