The recipes on my monthly bucket list often turn into something different from the original, just like painting inspirations.
On the August Bucket List one of the appetizers is Jalapeno & Bacon Corn Dip from Damn Delicious. I used Chungah’s recipe as a base then tweaked it a little by adding red peppers, tomatoes and green chiles and sharp white cheddar.
This dip is simple, fast and yes, it is Damn Delicious!
It is very OK to use another person’s ideas for your jumping off point. Just make sure you don’t copy them exactly [which is almost impossible anyway] and give credit if you can. You can see more about “Steal like an Artist” here
My daughter wanted me to do an abstract painting for her house. Her house is done in all shades of whites and grays and it is so attractive. To see her gray and white nursery click here and to see more of the French Country Table, pictured above, click here
She liked this painting, [unfortunately the source for this artist unknown] but she wanted it to be mostly gray and white with just the slightest hints of color~ I loved the horizontal and vertical composition so I started there and then changed the colors and flowers~
“White Roses”
My Garden Stakes were inspired by these garden posts by Studio M
So keep your eyes open and when you see something you like, make a note, take a picture, or pin it-that way you’ll always have plenty of inspirations right at your finger tips
Be sure to remember this easy corn dip for football season!
Creamy Corn Dip with Bacon, Tomatoes and Green Chiles
Ingredients
- 3 cups frozen corn kernels thawed or fresh
- 6 slices bacon diced
- 1/2 red pepper diced
- 4 green onions sliced
- 1/2- 1 can Rotel tomatoes and green chiles [use 1/2 can if you don’t want it too spicy]
- 8 oz cream cheese cubed and softened
- 1 cup 4 oz, grated White Sharp Cheddar [this really adds a great flavor]
- 1/4 cup half and half optional [you might not need this]
- salt and pepper
Instructions
- Cook diced bacon over medium low heat until crispy. Remove from pan and drain on paper towels.
- Saute pepper in 1 T of bacon drippings. Add corn and green onions and stir. Add tomatoes and green chiles and cream cheese cubes. Stir until cheese melts. Add cream if mixture seems to thick. Stir in 1/2 of cheddar. Transfer mixture to a small baking dish. Top with remaining cheese and bake at 325 until hot and bubbly.
- This can be assembled ahead of time and baked up to 36 hours later. Adjust cooking time if cold
Saute bacon pieces~this is faster and easier than frying strips and no need to crumble later
drain bacon and reserve a little of the drippings to saute the pepper and green onion
add in the corn
then the tomatoes and green chiles and cream cheese
cook and stir to melt cream cheese, then add the sharp white cheddar. The sharp white cheddar really makes the flavors pop
Let everything get happy
then add bacon and transfer it to a baking dish
Top with remaining white cheddar
Bake at 325 until hot and bubbly
serve with sturdy chips like these
they are full of good stuff!
You can put this together ahead of time too~ and it’s good any time of year because you can use fresh, frozen or canned corn
Stop by any time!
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