Creamy Corn Dip
Votes: 3
Time: 1 hour 25 minutes
Complexity: easily
Servings: 8-10
Complexity: easily
Servings: 8-10
Unlike a regular sauce, which is added to a dish, a dip is meant to be dipped in food. This is a great way to serve appetizers, snacks, vegetables, and other finger foods. This corn dip is served cold with caramelized onions and fresh parsley. Its creamy texture pairs perfectly with toasted bread and crunchy celery stalks.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. l. olive oil
- 1/2 cup onion, sliced into rings
- 2 cups frozen corn kernels
- 1 clove garlic, chopped
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup finely chopped parsley
- 2 tsp. grated parmesan
- Thin slices of toasted bread, baguette toast, or sliced celery stalks, for serving
We recommend
Recipes with similar ingredients: onions, corn, garlic, sour cream, mayonnaise, parsley, Parmesan cheese, white bread, baguette, toasts, celery
Cooking the dish according to the recipe:
- Heat 1 tablespoon olive oil in a medium skillet over medium-low heat. Add the onion and 1/2 teaspoon salt. Cook until softened and browned, about 4 minutes. Add the corn and cook, stirring, until heated through and beginning to brown, about 3 minutes. Add the remaining 1 tablespoon oil and the garlic. Cook until fragrant, about 2 minutes. Set aside 1/2 cup of the vegetable mixture. Place the remaining onion in a food processor, add 1/4 cup water, and process until the mixture is almost creamy and has a light texture.
- In a medium bowl, combine sour cream, mayonnaise, parsley, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the food processor-blended vegetables and the reserved mixture. Mix well. Cover with plastic wrap and refrigerate for at least 1 hour and up to 3 days. Serve chilled with toast, celery stalks, or other dipping sauce.
Categories:
Similar recipes
