Dip
Regina H. Boone/MCT

Chips and dip will probably never disappear from the appetizer menu, because no matter what special gourmet appetizers you might have on the table, someone is going to want chips and dip.

With New Year's parties and bowl games coming up, you might want to try some different dips. If you have small pieces of fried breaded chicken pieces, your guests would probably enjoy some of my Cajun Dipping Sauce and homemade Honey Mustard Dip.

The Cajun sauce is similar to one served at a fast food restaurant. When my great-grandchildren are visiting and we have chicken tenders, they always want to know if I have any of the homemade honey mustard. Of course, if I don’t, I will quickly stir some together.

Hot Corn Dip is one of my favorites. This tasty dip uses three different kinds of corn and two different cheeses, and is a perfect partner for tortilla chips.

Many years ago, when I was experimenting with some new dips, I came up with Ranchero Dip to be served with corn chip scoops or tortilla chips. This recipe makes a lot of dip, so it is perfect for a large party.

The Ham and Cheese Pecan Spread is not actually a dip, but could be served as one with assorted crackers.

CAJUN DIPPING SAUCE

  • 1 cup mayonnaise
  • 2 tablespoons buffalo wing sauce (I use Texas Pete)
  • 1 tablespoon chili sauce
  • 1 to 2 teaspoons Cajun seasoning (not Creole seasoning), to taste

Combine all ingredients and whisk until smooth. Keep refrigerated. Great with fried chicken tenders.

HONEY MUSTARD DIP

  • 1 cup mayonnaise
  • ½ cup honey
  • Dijon mustard, to taste (start with about a teaspoon and add more as desired)

Combine all ingredients and mix until smooth. Refrigerate. Great with chicken tenders and also with fried mozzarella sticks.

HOT CORN DIP

  • 8 ounces sour cream
  • 1 cup mayonnaise
  • 1 tablespoon dry Ranch dip mix
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded pepper jack cheese
  • 1 can (4 ounces) diced green chilies, drained
  • 2 cans (11 ounces each) Southwestern style corn (with green and red peppers and black beans), drained
  • 1 (11 ounce) can shoepeg corn, drained
  • 1 (14.5 ounce) can whole kernel corn, drained
  • Chopped jalapeno pepper, to taste

Combine all ingredients and mix well. Refrigerate. Serve with tortilla chips.

RANCHERO DIP

  • 16 ounces sour cream
  • 2 cups mayonnaise
  • ¾ cup Mexican salsa (mild, medium or hot)
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 envelope dry beefy-onion soup mix

Combine all ingredients and whisk until well blended. Good served with tortilla chips or corn chip scoops. Makes about 5 cups.

HAM AND CHEESE PECAN SPREAD

  • 8 ounces cream cheese, at room temperature
  • 2 tablespoons milk
  • 1 cup chopped cooked ham
  • ¼ cup finely chopped bell pepper
  • 2 tablespoons finely chopped onion
  • ¼ teaspoon black pepper
  • ½ cup sour cream
  • ½ cup chopped pecans

Blend cream cheese and milk. Stir in remaining ingredients except pecans. Spoon into an 8-inch pie plate. Sprinkle pecans over top. Bake at 350 degrees for 15 to 20 minutes. Serve hot or at room temperature with assorted crackers.

Contact Prudence Hilburn at prudencehilburn@aol.com.