Now that barbecue season is in full swing, I have been revisiting my favorite appetizer and side dish recipes. It’s mid-July at the time of this posting, and I can’t count the number of barbecues that my family has been invited to.
I do not like to arrive empty handed, so I have been busy in the kitchen whipping up salads and desserts. No matter what the occasion, I always like to bring something special to contribute to the meal.
When pressed for time (and ideas) I have found that you can never go wrong with chips and homemade dip. This corn and cream cheese dip can easily be thrown together the night before your summertime event, or even the morning of.
Simply garnish with cherry tomato quarters before you head out, grab a bag of tortilla chips, and you are ready to go. It is also a great addition to pack in your basket or cooler when you are on your way out to the beach or the park for a picnic lunch.
Or, why not serve it in a bread bowl, lettuce boats, or hollowed out cucumbers?
I prefer thick and chunky salsas and dips for my chips. Packed with corn and jalapenos, this dip is spicy and hearty. It really satisfies a hungry crowd.
And if you love the taste of sweet corn, read our round up of the best summertime corn recipes!
About Jennifer Swartvagher
Jennifer is an experienced journalist and author. Her work has been featured on TODAY Parents, The New York Times Blog, BlogHer, Scary Mommy, and scores of other parenting and cooking publications.