Open the refrigerator...
milk, eggs, butter, jellies, orange juice....where are my usual staples? Oh yeah...I was supposed to go to the store today...
Hmmmm....2 ears of roasted corn from last night's dinner...half a tomato....diced jalapeno peppers...cheese...yogurt...
I GOT IT!!!
Roasted Corn Dip (for lack of a super creative name)
2 ears roasted corn, scraped off the cob
1 can kernel corn (no salt added), drained (optional, but good!)
1 can black beans, rinsed and drained
tomato (I used what I had...1/2 large tomato, chopped)
Grated Sharp 2% Cheddar Cheese (to taste)
1/2 c. Greek Yogurt (plain...fat free)
Diced pickled Jalapeno Peppers....to taste (I used 2 heaping spoonfuls...and then added a little more)
2 Tbsp. Olive Oil Mayonnaise
Combine all ingredients. Taste, and adjust according to your taste. (This really is a "by guess and by gosh" combination!) Serve with Scoops (tortilla chips), flatbread (Olive Oil and Sea Salt), Plain Pita Chips, etc.
This was a tasty spread...crunchy, fresh-tasting, and it even had a little "kick". Judging from the empty bowl, I would say it was a hit!
Be sure all the liquid is drained from the canned foods and the yogurt...you do not want this dip to be runny. Adjust all the ingredients according to your personal taste. It's amazing what you can create when there is a need...
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