Junior League Corn Dip Recipes

THE BEST BLACK BEAN, CORN & FETA DIP

Steps:

• Blend oil, vinegar, sugar and garlic powder until emulsified into a vinaigrette.
• Put black beans, corn, scallions, feta, & cilantro in large bowl.
• Pour small amounts of dressing over and stir; *stop when dip is lighlty coated but not drenched.
• Chill until serving time. Serve with tortilla chips or Fritos scoops.

JUNIOR LEAGUE - CORN DIP

Steps:

• Combine all ingredients in a bowl and mix well. Chill, covered, for 1 hour or longer. Serve with tortilla chips. You may also serve as a salad on a bed of lettuce.

CALIFORNIA DIP

Steps:

• Combine the tomatoes with green chiles, fresh tomatoes, Swiss Cheese, Monterey Jack cheese, green onions, green chiles, black olives and Accent in a bowl.
• Add the salad dressing and mix well. Chill, covered, in the refrigerator for several hours.
• Serve with corn chip scoops or tortilla chips.

JUNIOR LEAGUE- BAKED ARTICHOKE DIP

Steps:

• For the sauce, combine the egg yolk, lemon juice, garlic, Dijon mustard, kosher salt, parsley and white pepper in a blender or food processor. Process until blended. Add the olive oil gradually, processing constantly until of a mayonnaise consistency.
• For the dip, sauté the onion in the olive oil in a medium skillet until tender. Remove from heat. Place the artichokes in a large bowl, breaking up the artichokes slightly. Add the sauce, 1/3 cup parmesan cheese, asiago cheese, Romano cheese, garlic, white pepper and kosher salt and mix gently.
• Spoon the artichoke mixture into a 1-quart baking dish. Sprinkle with 1/3 cup parmesan cheese. Bake at 450 degrees for 8 to 10 minutes or until golden brown. Cool slightly. Sprinkle with the basil. Serve with chips and/or assorted party crackers.