Butter Together: December is for dips

Have you ever been at a restaurant or party and thought, “I could make a meal out of this dip”? I certainly have.

So this December, that’s exactly what I’ve been doing.

Hawaiian loaf and cold spinach dip? Don’t mind if I do.

Corn dip scooped up with corn chips? Yes, please.

I’m telling myself that, while not traditional, these choices aren’t exactly bad. Spinach is definitely a healthy option, and corn… well, corn is at least a vegetable.

When the craving for spinach dip hit, I went to great lengths to get all the ingredients. I don’t usually keep water chestnuts or Knorr vegetable mix on hand, so that was necessary.

Then, when the craving for corn dip hit, I started to do the same. But the recipe called for a fresh jalapeño, a red onion and bell peppers. Unfortunately, the grocery store sold each of those items in multiples of at least three.

I could not imagine how many batches of corn dip I’d have to make to use up a whole bag of red onions and three bell peppers. Though I’m sure that version would have been prettier than the one I ended up making, I certainly wouldn’t have wanted to eat seven gallons of it.

As it was – because I was improvising anyway – I made a fairly small batch using just one can of corn. Some recipes I saw called for as much as three pounds of corn. Frankly, I just don’t have that many friends.

The amount I ended up with gave me plenty to snack on Sunday afternoon, to the point I nearly opted out of supper that night. (But don’t worry – I powered through. My mama didn’t raise a quitter.)

I couldn’t resist eating most of the rest for Monday night’s supper. I have no regrets.

CREAMY COTIJA CORN DIP

Ingredients:
1 can corn, preferably white shoepeg, drained well
4 tablespoons sour cream (or half sour cream, half mayo; or substitute plain Greek yogurt)
3 tablespoons finely diced onion
1–2 tablespoons finely diced jalapeño (I used pickled)
Juice of 1/2 lemon
1/4 cup cotija cheese (or substitute Parmesan or shredded cheddar)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 pinch cumin
1 pinch smoked paprika
Salt and pepper, to taste
To serve: large corn chips, such as Fritos Scoops

Directions:
■ Drain corn thoroughly and pour kernels into a mixing bowl.
■ Add all other ingredients except salt and pepper. (Start with 1 tablespoon jalapeño unless you prefer it spicier.)
■ Fold ingredients gently until well combined. Use a chip to taste the dip.
■ Add salt and pepper as desired. Serve immediately or chill for a few hours to mellow flavors.
■ Note: Corn releases water over time, so the dip may thin. Best consumed within a few days.

Amelia Plair is a mom and high school teacher in Starkville. Email reaches her at [email protected].

Amelia Plair is a Starkville resident who writes occasional food columns.

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