Mexican Corn Dip from showmetheyummy.com

4 ears of corn cooked
4
oz
cream cheese
1/4 cup + 2 tablespoons mayonnaise
1 1/2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon Cayenne
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon lime juice
1/4 cup Cilantro minced
1/4 cup Basil minced
Crumbled cotija or feta for topping
Cilantro basil, green onion for topping

 

  • Place corn kernels, cream cheese, mayo, and spices: chili powder, paprika, garlic, cumin, cayenne, salt, and pepper into microwave.
  • cover and cook for a few minutes
  • Stir in lime juice, cilantro, and basil.
  • Taste and re-season, if necessary.
  • Place dip into serving dish and top with cheese, and other toppings and serve warm with tortilla chips!

 

Curried Snowball from Stop and Smell the Rosemary-Houston Junior League

3c133-dscn02988 ounces cream cheese, softened
4 ounces shredded cheddar cheese (1 cup)
3 tablespoons dry sherry
1 tablespoon Worcestershire sauce
4 teaspoon curry powder
1/2 teaspoon garlic powder
1/2 tsp white pepper
1 pinch cayenne pepper
4 – 6 ounces mango chutney
1 cup minced green onion
1 cup finely chopped peanuts
1 cup grated coconut

Combine cheeses, sherry, Worcestershire, curry powder, garlic powder, white pepper and cayenne in a small bowl; blend well.

  • Line a 2 cup bowl with plastic wrap, leaving a 4-inch overhang.
  • Press cheese mixture into bowl.
  • Fold plastic overhang over top and cover with another piece of plastic wrap.
  • Refrigerate at least 4 hours (better if chilled a day or two) or freeze.
  • Before serving, unfold plastic wrap and invert on serving plate.
  • (If frozen, defrost before adding topping).
  • Spoon chutney over top.
  • Sprinkle with green onions, peanuts and coconut.
  • Serve chilled with crackers.