The greatest thing about summer is the ingredients. Above is an item from our newest serveware collection. We were eager to introduce our CHOCOABO WOOD 3-SECTION DIP BOWL for the summertime so that we’d be able to incorporate it into so many of our gatherings.
It’s been fun wearing this piece in! Here are 3 of our favorite summer dips:
DELICIOUS MAIZ: Mexican Corn Dip
Taken from Damn Delicious, this recipe is simple and flavorful. It’s a fun addition to any menu.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
- 2 tablespoons unsalted butter
- 4 cups corn kernels, frozen, canned or roasted
- 1 jalapeño, seeded and diced
- 3 tablespoons mayonnaise
- 2 tablespoons crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro leaves
- 1/2 teaspoon chili powder
- 1 clove garlic, pressed
- Juice of 1 lime
Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.
Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.
AMAZINGLY CHEESY: 2 Queso Dip
Taken from Gimme Some Oven, this recipe takes the cake for the easiest.
2-Ingredients queso dip total time: 5 minutes
Prep time: 2 minutes
Cook time: 3 minutes
- 1 (8 ounces) brick cream cheese (I recommend either full-fat or low-fat, not fat-free)
- 2 cups (or 1 16-ounce jar) salsa verde, homemade or store-bought
DIRECTIONS:Cut the brick of cream cheese into four pieces, and stir them together with salsa verde in a microwave-proof bowl.
Microwave for 3-4 minutes, stopping to whisk the mixture after each minute, until the cream cheese is melted and smooth. Serve warm.
(If you don’t want to use a microwave, you can also heat up this dip on the stove. Just place the cream cheese and salsa in a medium saucepan and heat over medium heat, whisking every minute or so, until the cream cheese is completely melted. Remove from heat and serve warm).
HEALTHY & CREAMY TZATZIKI DIP
Taken from Cintina, this is a simple and healthy recipe that can be a perfect addition to chips, chicken, sandwiches or burgers.
Prep Time: 10 minutes
- 2 c Greek yogurt(organic)
- 1/2 English cucumber
- 1.5 tsp extra virgin olive oil
- 5-6 cloves garlic(grated)
- 1/4 c fresh dill(or to taste)
- 1/2 tsp sea salt
- 1 lemon(zested)
- 1.5 tbsp lemon juice (freshly squeezed)
Rinse the cucumber then shred it through a cheese grater. Transfer to a cheese cloth lined strainer and allow it to drain over a bowl. Use your hands and squeeze as much of the water out of it as possible.
Add the Greek yogurt to a medium serving bowl and mix together with the olive oil, grated garlic, lemon juice, fresh dill and drained grated cucumber. Season to taste with sea salt.
Serve garnished with the lemon zest, a drizzle of extra virgin olive oil and some fresh dill.
Your CHOCOABO WOOD 3-SECTION DIP BOWL will be the popular corner as variety is key for entertaining crowds.
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