The Perfect Key Lime Pie from yourhomebasedmom.com

  • 1¼ C graham cracker crumbs
  • ¼ C sugar
  • 5 Tbsp butter,melted
  • 2 14 oz. cans sweetened condensed milk
  • ½ C sour cream
  • ¾ C key lime juice
  • grated lime zest for garnish
  • Whipped cream for garnish
CRUST
  1. Combine crumbs, sugar and butter. Mix until blended
  2. Press crumbs into bottom and sides of a 9 inch pie pan
PIE
  1. Combine sweetened condensed milk, sour cream and key lime juice. Stir until smooth
  2. Pour into pie pan
  3. Bake for 10 minutes in 350 degree oven, until tiny bubbles form on the surface.
  4. Turn off oven and let pie sit in oven for 30 minutes – do not allow to brown.
  5. Chill before serving
  6. Garnish with whipped cream and lime zest

 

Creamy Mexican Street Corn Dip from 12tomatoes.com/

  • 3 cups corn kernels (fresh or frozen, then thawed)
  • 1 (8 oz.) package cream cheese, room temperature
  • 1 jalapeño pepper, seeds and ribs removed, finely chopped
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup cotija cheese, crumbled, garnish
  • 2 tablespoons unsalted butter
  • 2 tablespoon fresh cilantro, chopped
  • 2 tablespoons green onions, finely chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground pepper, to taste
  1. In a large bowl, combine cream cheese, mayonnaise and sour cream, and mix until combined. Season with salt and pepper.
  2. Melt butter in a large skillet over medium-high heat, and sauté corn and jalapeño for 6-8 minutes, or until softened and browned.
  3. Remove veggies from heat, then pour into cream cheese mixture, stirring to combine.
  4. Season with chili powder and cumin, then taste and adjust seasoning, if necessary.
  5. Fold in cilantro and green onions, then sprinkle with cotija cheese and serve with chips. Enjoy!

Broccoli Salad Recipe with Creamy Lemon Dressing from natashaskitchen.com/

  • 2 medium broccoli heads (stems included), chopped into bite-sized pieces
  • 1 large carrot, grated
  • 1 apple, cored and finely chopped
  • ¼ medium red onion (1/4 cup), thinly sliced
  • ½ cup pecans or walnuts, toasted
  • ½ cup raisins or craisins
  • ½ cup mayo
  • ½ cup sour cream
  • 2 Tbsp fresh lemon juice
  • ½ Tbsp sugar, or add to taste
  • ¼ tsp sea salt
  • Pinch of black pepper
  1. Chop broccoli into bite-sized pieces, grate carrot, chop apple and thinly slice onion and transfer into a salad bowl. Add toasted pecans and dried cranberries.
  2. In a small bowl, whisk together all salad dressing ingredients then add dressing into the salad to taste and toss to combine.

Crunchy Pickle Dip from 12tomatoes.com/

  • 1 (8 oz.) package cream cheese, room temperature
  • 1 1/2 cups dill pickles, finely chopped
  • 1/4 cup sour cream
  • 1/4 cup pickle juice
  • 2 teaspoons fresh dill, finely minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Kosher salt and freshly ground pepper, to taste
  • Pretzels or chips, garnish
  1. Place chopped pickles in between layers of paper towels and let sit for 10-15 minutes, or until drained.
  2. Mix together cream cheese and sour cream together in a medium bowl, then stir in pickles, pickle juice, garlic powder and onion powder.
  3. Season with salt and pepper, then serve immediately or refrigerate until ready to serve.

Shrimp Scampi Dip

  • 2 tablespoons unsalted butter
  • 8 ounces medium shrimp, peeled, deveined and roughly chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes, or more, to taste
  • 1/4 cup white wine
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 4 ounces cream cheese, at room temperature
  • 1/4 cup sour cream
  • 3 tablespoons mayonnaise
  • 2 tablespoons chopped fresh parsley leaves
  • 1/2 cup shredded mozzarella cheese, divided
  • 2 tablespoons grated Parmesan
  1. Preheat oven to 350 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
  2. Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste.
  3. Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.
  4. Spread mixture into the prepared baking dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven and bake until bubbly and golden, about 10-12 minutes.
  5. Serve immediately.

Deconstructed Mexican Style Corn, Chris Santos

FN_Chris-Santos-Deconstructed-Corn-Salad_s4x3.jpg.rend.sniipadlarge6 ears corn
1/2 red onion, minced
1 tablespoon vegetable oil
3/4 cup crumbled cotija cheese
3/4 cup mayonnaise
2 tablespoons roughly chopped fresh cilantro
Zest of 2 limes

Heat a grill or grill pan over high heat until hot, and then add the corn and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes. When cool enough to handle, cut the kernels off the cobs.
Heat the oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the charred corn kernels and cook until warmed. Stir in 1/2 cup of the cheese, the mayonnaise, cilantro and lime zest. Season with 1/4 to 1/2 teaspoon of the chipotle salt.
Sprinkle with the remaining 1/4 cup cotija cheese.
Cook’s Note: This recipe is great with an added squeeze of fresh lime juice.

Roasted carrot dip from 12tomatoes.com

Dip-2
1 1/2 pounds carrots, peeled and roughly chopped
1/4 cup sour cream
1/2 red or white onion, roughly chopped
2 cloves garlic, chopped
4 tablespoons extra-virgin olive oil, divided
2 tablespoons red wine vinegar

  • 1/2 tsp -1 tablespoon sriracha, or to taste
  • 1 teaspoon ground cumin
  • cilantro to taste
  • sea salt and freshly ground pepper, to taste
  1. Preheat oven to (425º F.)USE lower temp try 375 next time
  2. In a large bowl, toss carrots, onion and garlic with 2 tablespoons olive oil and season generously with salt and pepper and cumin.
  3. Transfer veggies to a baking sheet lined with parchment paper and roast for 30-40 minutes, flipping over in the middle, or until tender.
  4. Remove vegetables from oven and place them in food processor. Add sriracha and greek yogurt and pulse to combine.
  5. While the motor is running, drizzle in remaining olive oil and pulse until desired consistency is reached.  Adde vinegar and cilantro and blend again, may need more olive oil and/or sour cream.
  6. Taste and adjust seasoning, if necessary, then refrigerate for 20 minutes, or until ready to serve.
  7. Transfer to serving bowl and serve with pita bread or fresh vegetables.

 

Green goddess dip from 12tomatoes.com

  • 1/2 cgreen-goddess-11-475x338up fresh dill
  • 1/2 cup fresh parsley
  • 1/2 cup fresh basil
  • 1/2 cup Greek yogurt
  • 1/2 cup sour cream
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup mayonnaise
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic, roughly chopped
  • 2 scallions, chopped
  • Kosher salt and freshly ground pepper, to taste
  1. Place dill, parsley, basil, garlic, scallions, lemon juice and salt in food processor and pulse until finely ground.
  2. While pulsing, slowly drizzle in olive oil and blend until mixture is smooth.
  3. Fold in Greek yogurt, sour cream and mayonnaise, then taste and adjust seasoning, if necessary.
  4. Transfer to a bowl and refrigerate at least 30 minutes before serving.
  5. Serve with chips or vegetables, or use as an aioli and spread on sandwiches or wraps.
  6. adapted from the NY Times

 

Fish Taco Sauce from food.com

  • picgZxzgl1cup mayonnaise
  • 1cup sour cream or 12cup Greek yogurt, plain
  • 1 lime, juiced
  • 1tablespoon capers, minced to taste
  • 1teaspoon ground cumin
  • 1teaspoon dried oregano
  • 1teaspoon dried dill weed
    minced garlic
  • 1teaspoon chipotle, to taste (optional)
    cilantro
  1. Blend mayo and sour cream (or yogurt) together; blend in lime juice, then capers, cumin, oregano, dill, and cayenne; it can be served immediately or can be made ahead.