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Loaded with Flavor, Gone in Minutes.

This crowd-pleasing crack dip combines the richness of cream cheese and sour cream with the zesty punch of ranch seasoning. Add crispy bacon, sharp cheddar cheese, and a touch of green onion, and you’ve got a flavor explosion that hits every craving: salty, creamy, smoky, and tangy all at once.

It’s also incredibly versatile. Serve it cold for a refreshing, creamy bite or bake it until hot and bubbly for a comforting, melty version. Pair it with crackers, tortilla chips, fresh veggies, or even spread it on sandwiches and wraps for an extra flavor boost.

Bacon Ranch Dip Recipe FAQs

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Bacon Ranch Crack Dip

If there’s one party dish that lives up to the hype, it’s Bacon Ranch Crack Dip. Creamy, savory, and packed with bold flavor, this is one addictive appetizer.

Course Appetizers

Cuisine American

Keyword appetizer recipe, dip

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 292kcal

Author Nicole Harris

Ingredients

• 8 oz cream cheese softened
• 1 ½ cups sour cream
• 1 packet ranch seasoning
• 1 teaspoon garlic powder
• 2 cups cheddar cheese shredded
• 12 slices bacon cooked and crumbled
• ⅓ cup sliced green onions
• Optional* Extra sliced green onions and bacon crumbles for garnish
• Tortilla chips or crackers for serving

Instructions

• Preheat oven to 400F and grease a 2 quart baking dish.
• In a large mixing bowl, blend together the cream cheese and sour cream until well mixed and creamy.
• Add in the ranch seasoning and garlic powder and mix well.
• Stir in the remaining ingredients until well combined.
• Transfer your dip to your baking dish and spread evenly. Bake in the oven for 25-30 minutes, uncovered, until the dip is bubbly and the cheese is melted.
• Garnish with extra green onions and bacon crumbles. Serve with tortilla chips or crackers.

Notes

• Can be prepared the night before and baked day of serving.
• Store leftovers in the refrigerator for up to 3-5 days in a covered container.
• For a lightened up version substitute cream cheese with a low fat cream cheese, sour cream with fat free sour cream or greek yogurt, and turkey bacon in place of pork.

Nutrition

Serving: 1g | Calories: 292kcal | Carbohydrates: 3g | Protein: 9g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 69mg | Sodium: 337mg | Potassium: 122mg | Fiber: 0.02g | Sugar: 2g | Vitamin A: 630IU | Vitamin C: 0.3mg | Calcium: 182mg | Iron: 0.2mg

The post Bacon Ranch Crack Dip Recipe appeared first on WonkyWonderful.

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes! Post sponsored by Pepperidge Farm. Post updated March 31, 2026.

Easy 5 Minute Dessert Dip

I love dessert dips because they are totally easy to whip up and people go crazy for these indulgent treats! This Salted Caramel Pecan Cheesecake Dip is no exception. It couldn’t be a more simple recipe and it was definitely a crowd pleaser.

If you love cheesecake but don’t want the hassle of baking, cheesecake dip is your new go-to dessert. Rich, smooth, and incredibly easy to make, this no-bake treat captures all the classic flavors of cheesecake in a fluffy, scoopable form. Perfect for parties, holidays, or a cozy night in, it pairs beautifully with fruit, cookies, and more.

Cookies or graham crackers are perfect with Salted Caramel Pecan Cheesecake Dip because they taste similar to a cheesecake crust. The dip is great with apples too!

Ingredients Needed For Caramel Pecan Dip (screenshot for grocery list)

• Cream Cheese – softened
• Marshmallow Creme
• Powdered Sugar
• Dulche de Leche or Caramel Sauce
• Chopped Pecans
• Milk
• Maldon Salt Flakes

How Do You Make Cheesecake Dip

1. Mix cream cheese, marshmallow creme, powdered sugar and dulche de leche until fully combined. Transfer to serving bowl.
2. Top dip with chopped pecans.
3. In microwave safe bowl; microwave dulche de leche 10-15 seconds. Stir in milk. Drizzle over dip and pecans.
4. Sprinkle with salt flakes.
5. Serve with apples and cookies.

*The milk is necessary to thin the dulce de leche for drizzling. If using a thiner caramel sauce, forego this step.

I used store bought Dulce de Leche for the caramel. I like that it has a thick consistency and strong flavor. You can find this in many stores, sometimes in the Latin section. Or, you can also make it yourself. Here are a few recipes: How To Make Dulce de Leche by Bakers Royale, Stove Top Dulce de Leche or Slow Cooker Dulce de Leche by Crazy For Crust.

Or, you can always use the store bought caramel sauce that you can find in the ice cream sundae section of your grocery store. You will get a much sweeter and more mild caramel flavor though.

Tips for Success

• Use softened cream cheese to avoid lumps
• Taste and adjust sweetness—some prefer it less sweet
• Chill before serving for better consistency and flavor
• Serve cold to maintain structure
• Store in an airtight container in the refrigerator
• Best enjoyed within 3–4 days
• Stir before serving if separation occurs

Best Dippers For Cheesecake Dip

• Fresh strawberries, apple slices, or bananas
• Graham crackers or vanilla wafers
• Pretzels for a sweet-and-salty combo
• Brownie bites or pound cake cubes

Here are more Quick & Easy Dessert Recipes:

Hot Chocolate Fudge – Candy Cane Oreo Balls – Pretzel + Marshmallow Microwave Fudge – Coconut Chocolate Pots de Creme – Peppermint Patty Chocolate Truffles – Spiced Baked Apples Strawberry Cheesecake Cups

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Salted Caramel Pecan Cheesecake Dip

If you need a last minute dessert recipe that is sure to be a hit this Salted Caramel Pecan Cheesecake Dip is it! Caramel marshmallow fluff cream cheese filling is topped with pecans, caramel and flaked salt. This dessert dip is so tasty and only takes 5 minutes to make!

Cuisine American

Keyword caramel, cheesecake, cheesecake dip, dessert, no bake dessert

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 282kcal

Author Nicole Harris

Equipment

• Maldon Salt
• Hand Mixer

Ingredients

Dip

• 8 ounces Cream Cheese – softened
• 1 Cup Marshmallow Creme
• 1/2 Cup Powdered Sugar
• 2 Tablespoons Dulche de Leche

Topping

• 1/2 Cup Chopped Pecans
• 2 Tablespoons Dulche de Leche
• 1/2-1 teaspoon Milk*
• Maldon Salt Flakes

Instructions

Dip

• Mix cream cheese, marshmallow creme, powdered sugar and dulche de leche until fully combined. Transfer to serving bowl.

Topping

• Top dip with chopped pecans.
• In microwave safe bowl; microwave dulche de leche 10-15 seconds. Stir in milk. Drizzle over dip and pecans.
• Sprinkle with salt flakes.
• Serve with apples and cookies.

Video

Notes

*The milk is necessary to thin the dulce de leche for drizzling. If using a thiner caramel sauce, forego this step.

Makes approximately 2 cups

Nutrition

Calories: 282kcal | Carbohydrates: 26g | Protein: 3g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Cholesterol: 38mg | Sodium: 229mg | Fiber: 1g | Sugar: 20g

Recipe FAQs

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What Is a Christmas Cheese Ball Wreath?

A cheese ball wreath is a creative twist on the classic cheese ball. Instead of one large ball, the cheese mixture is shaped into a ring to look like a holiday wreath. Decorated with fresh parsley and chopped red bell peppers.

Ingredients needed for Cheese Ball Wreath:

• Cream Cheese
• Cheddar Cheese
• Green Onions
• Ranch Seasoning
• Parsley
• Red Bell Pepper

Tips & Variations

Make Ahead: YCan be prepared the night before. I recommend adding the parsley the day of serving to keep herbs fresh.

Spicy Kick: Add a dash of hot sauce or finely chopped jalapeños for a spicy version.

Sweet & Savory: Fold in a bit of dried fruit like cranberries or apricots for a sweet note.

More Holiday Cheese Balls: CHRISTMAS TREE CHEESE BALL – REINDEER CHEESE BALL – MINI CHEESEBALLS WREATH

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CHRISTMAS CHEESE BALL WREATH

Make a CHRISTMAS CHEESE BALL WREATH this holiday season for an easy appetizer. This stunning edible wreath brings together creamy cheeses, herbs, and seasonal garnishes for a show-stopping centerpiece that everyone will love.

Course Holidays

Cuisine American

Keyword Christmas cheese ball

Prep Time 20 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 1

Calories 352kcal

Author Nicole Harris

Equipment

• Hand Mixer
• Bundt Pan

Ingredients

• 32 oz cream cheese softened to room temperature
• 1 cup shredded sharp cheddar cheese
• ½ cup sliced green onions
• 2 1oz packets dry ranch seasoning
• ½ cup finely chopped parsley
• 2-3 tablespoons finely diced red bell peppers

Instructions

• Blend together the cream cheese until smooth and creamy.
• Stir in the remaining chees eball ingredients until well combined.
• Place 2-3 sheets of plastic wrap into a 10 cup bundt pan.
• Scoop the cream cheese mixture into the bundt pan and spread out evenly. Refrigerate for 1 hour, or overnight covered with plastic wrap.
  When ready to serve, flip the bundt pan over onto a serving plate or board and remove plastic wrap.
• Smooth wreath edges with a butter knife.
• Press the chopped parsley into the sides of the wreath until covered.
• Decorate the wreath with the diced bell peppers.
• Serve with crackers or sliced bread.

Nutrition

Serving: 1g | Calories: 352kcal | Carbohydrates: 6g | Protein: 10g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Cholesterol: 95mg | Sodium: 547mg | Sugar: 4g

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YeeeHawww! Say HELLO to your new favorite summertime snack. Cowboy Caviar is a flavor and color explosion in every bite. So easy to make and great for feeding a hungry crowd.

A simple blend of tomatoes, peppers, corn, beans, peppers, onions, jalapeño, cilantro and spices. Don’t forget the chips!

Ingredients Needed For Cowboy Caviar {screenshot for grocery list}

• 1 (15oz) can corn, drained  
• 1 (15oz) can black beans, rinsed and drained  
• 1 (15oz) can black eye pea beans, rinsed and drained 
• 1 cup mixed bell peppers, diced 
• 2 medium sized Roma tomatoes, diced
• ½ cup red onion, diced
• ¼ cup sliced green onions
• 1 small jalapeno, sliced with seeds removed
• ¼ cup olive or avocado oil
• 2 tablespoons honey
• Juice of half a lime
• ¼ teaspoon lime zest
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro

How To Make Texas Cowboy Caviar:

Simply mix all the ingredients together and serve with chips. If you have some extra time go ahead and allow the ingredients to mingle for about an hour in the refrigerator before serving.

More Great Snack Recipes:

MEXICAN STREET CORN CUPS – CUCUMBER WATERMELON SALSA – CREAMY AVOCADO DIP

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COWBOY CAVIAR RECIPE

Make this COWBOY CAVIAR RECIPE all summer long to enjoy at potlucks, parties, barbecues or poolside. Also known as Texas Caviar - basically pico de Gallo salsa with corn and beans added.

Course Snacks

Cuisine American

Keyword cowboy caviar recipe

Prep Time 15 minutes minutes

Servings 8

Calories 157kcal

Author Nicole Harris

Equipment

• Knives

Ingredients

• 1 15oz can corn, drained
• 1 15oz can black beans, rinsed and drained
• 1 15oz can black eye pea beans, rinsed and drained
• 1 cup mixed bell peppers diced
• 2 medium sized Roma tomatoes diced
• ½ cup red onion diced
• ¼ cup sliced green onions
• 1 small jalapeno sliced with seeds removed
• ¼ cup olive or avocado oil
• 2 tablespoons honey
• Juice of half a lime
• ¼ teaspoon lime zest
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro

Instructions

• Combine all ingredients in a large serving bowl. Mix.
• Adjust salt and pepper to taste.
• Serve immediately or allow the mixture to marinate in the refrigerator until ready to serve with your favorite tortilla chips.

Notes

Store leftovers in an airtight container for up to 3-5 days.
Can be made a day in advance.

Nutrition

Serving: 1g | Calories: 157kcal | Carbohydrates: 30g | Protein: 6g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 203mg | Fiber: 6g | Sugar: 14g

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I just love the spinach artichoke combo! Type spinach artichoke into the search bar and you will find a variety of recipes. But here we are enjoying the classic Baked Spinach Artichoke Dip – it’s a classic for a reason.

Serve with bread, crackers. chips and/or veggies. So Good!

Ingredients Needed For Spinach Artichoke Dip:

• Cream Cheese
• Mozzarella
• Parmesan Cheese
• Sour Cream
• Mayo
• Spinach
• Artichoke Hearts
• Garlic
• Salt/Pepper

Recipe Tips:

You can also substitute ½ cup frozen spinach for fresh spinach in this recipe. You’ll want to thaw the spinach and squeeze out any liquid from the spinach before using to prevent a runny dip.

To store, keep dip in an airtight container for up to 3-4 days in the refrigerator or up to 2-3 months in the freezer. 

More Spinach Artichoke Recipes:

SPINACH ARTICHOKE CHEESE BALL – SPINACH ARTICHOKE CHICKEN SOUP – SPINACH ARTICHOKE SPAGHETTI SQUASH

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BAKED SPINACH ARTICHOKE DIP

This BAKED SPINACH ARTICHOKE DIP is always a favorite appetizer for parties and holidays. Spinach and artichoke hearts in a cheesy melty dip.

Course Dips

Cuisine American

Keyword baked spinach artichoke dip

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 1

Calories 141kcal

Author Nicole Harris

Equipment

• Baking Dish

Ingredients

• 1 8oz package cream cheese, softened
• ¾ cup shredded mozzarella divided
• ½ cup shredded parmesan cheese divided
• ½ cup sour cream
• ¼ cup mayonnaise
• 1 cup fresh chopped spinach*
• 1 14oz can artichoke hearts, drained and roughly chopped
• 1 garlic clove minced or crushed
• Salt and pepper to taste

Instructions

• Preheat oven to 350F degrees and spray a 9x13 baking dish with cooking spray.
  
• In a large bowl, mix together the cream cheese, ½ cup of shredded mozzarella, ¼ cup of the shredded parmesan cheese, sour cream, mayonnaise, spinach, artichoke, and minced garlic until well combined. Season to taste with salt and pepper.
  
• Spread the mixture evenly into your prepared baking dish.
  
• Sprinkle the remaining shredded cheese across the top of the mixture and bake in the oven for 25 minutes, or until the cheese is melted through and the top is a light golden brown.
  
• Transfer to the broiler for 2-3 minutes to crisp the topping then remove and allow to cool for 5 minutes. Serve with your favorite chips, bread or veggie sticks for dipping!
  

Nutrition

Serving: 1g | Calories: 141kcal | Carbohydrates: 3g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 24mg | Sodium: 254mg | Fiber: 1g | Sugar: 1g

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This dip is inspired by your favorite Chinese restaurant appetizer – Crab Rangoons or Crab Puffs.

The restaurant variety is made with wonton wrappers filled with a creamy crab mixture then fried until crispy – served with a sweet chili sauce. This dip is the creamy crab filling topped with melted cheese and chili sauce. Serve with bread, crackers or fried wontons.

More Unique Dip Recipes:

CHICKEN BACON RANCH DIP – BLT DIP – ROASTED GARLIC DIP

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CRAB RANGOON DIP

Looking for a new appetizer to add to your spread? This CRAB RANGOON DIP is simple, unique and so delicious!

Course Appetizers

Cuisine American

Keyword crab rangoon dip

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 1

Calories 269kcal

Author Nicole Harris

Equipment

• Baking Dish

Ingredients

• 8 oz cream cheese softened to room temperature
• ½ cup sour cream
• ¼ cup mayonnaise
• ¼ cup and 2 tablespoons sweet chili sauce divided
• 2 tablespoons soy sauce
• 1 ½ cups lump crab meat shells removed
• 1 cup shredded colby jack cheese divided
• 2 garlic cloves minced
• 1 tablespoon brown sugar
• 1 tablespoon sriracha
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ¼ cup and 2 tablespoons sliced green onions divided

Instructions

• Preheat oven to 375ºF.
• Grease an 8x8 baking dish.
• In a large mixing bowl, blend together the softened cream cheese, sour cream and mayonnaise until smooth.
• Stir in 2 tablespoons of the sweet chili sauce, soy sauce, lump crab meat, ¾ cup colby jack cheese, garlic, brown sugar, sriracha, salt, pepper, and ¼ cup green onions into the cream cheese mixture until well combined. Adjust salt and pepper to taste.
• Spread the mixture evenly into the bottom of your prepared baking dish.
• Sprinkle the remaining shredded colby jack cheese over the top of the dip.
• Place the dish into the oven and bake for 25-30 minutes until the cheese is melted through and bubbly. (Optional* put the dip under the broiler for 2-3 minutes to bring out a light golden brown color in the cheese).
• Pour the remaining ¼ cup of sweet chili sauce over the top of the hot dip and spread evenly. Garnish with leftover sliced green onions.
• Serve immediately (dip will be hot!) with tortilla chips, crackers,sliced bread or fried wontons.
  

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-5 days or freeze for up to 3 months.

Nutrition

Serving: 1g | Calories: 269kcal | Carbohydrates: 7g | Protein: 10g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Cholesterol: 76mg | Sodium: 667mg | Sugar: 6g

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Coming at you with another great dip recipe. Who doesn’t love the chicken, bacon, ranch combo? Well this dip has all that in a bread bowl.

This dip is sure to be a hit at your game-day parties. Because it has chicken and bacon, it is super filling too.

More Party Dip Recipes:

7 LAYER DIP – BLT DIP – ROASTED GARLIC DIP – EVERYTHING BAGEL DIP

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CHICKEN BACON RANCH DIP

This CHICKEN BACON RANCH DIP is super simple to prepare and the perfect appetizer for parties, holidays and game day.

Course Appetizers

Cuisine American

Keyword chicken bacon ranch dip

Prep Time 15 minutes minutes

Servings 1

Calories 187kcal

Author Nicole Harris

Equipment

• Hand Mixer

Ingredients

• 2 8 oz. packages Cream Cheese
• ½ cup Sour Cream
• 1 cup Shredded Chicken I use store bought Rotisserie
• ½ cup Mild Shredded Cheddar
• ½ cup Crumbled Cooked Bacon
• ½ teaspoon Garlic Powder
• ½ teaspoon Onion Powder
• ½ packet Dry Ranch Dressing Mix
• 1 teaspoon Worcestershire Sauce
• 1 Round Loaf of Hawaiian Bread
• Chopped Green Onions topping
• Shredded Cheese topping
• Crumbled Bacon topping
• Celery for dipping/optional

Instructions

• Start by cutting the center out of your bread. Pull apart the center, (after it is removed), making bite size pieces. Set aside.
• Place your cream cheese, sour cream, chicken, cheese, bacon, garlic powder, onion powder, ranch seasoning, and Worcestershire Sauce in a large mixing bowl.
• Mix on high until combined.
• Spoon mixture into the center of your prepared bread bowl.
• Top with leftover bacon, shredded cheese, and chopped green onions.
• Surround with your bread bites, and celery. Serve.

Nutrition

Serving: 1g | Calories: 187kcal | Carbohydrates: 7g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Cholesterol: 49mg | Sodium: 423mg | Sugar: 2g

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We love our cheese balls around here. This is another version of a cheese ball – in the shape of a holiday wreath. Perfect for all of your holiday feasts and festivities.

All we need to do is prepare a cheese ball base. Form it into the shape of a wreath using a bundt pan. Then decorate with olives, peppers and herbs.

Ingredient Options:

• Add more herbs on top of cheese ball to completely cover if preferred.
• Decorate with fresh cranberries, nuts, seeds, etc.

More Wreath Shaped Recipes:

Cherry Danish Pastry Ring – Mini Cheese Balls Wreath – Mozzarella Olive Wreath

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CHEESE BALL WREATH

Make this CHEESE BALL WREATH for a festive holiday twist on your favorite appetizer. A cheese ball filling shaped in a bundt pan then decorated like a Christmas wreath.

Course Appetizers

Cuisine American

Keyword cheese ball wreath

Prep Time 15 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 1

Calories 256kcal

Author Nicole Harris

Equipment

• Bundt Pan
• Hand Mixer

Ingredients

• DIP:
• 5 cups cream cheese softened 40 oz
• ¾ cup shredded cheddar cheese
• 1 cup diced cooked bacon
• ¼ cup jarred roasted red peppers drained and diced
• ¼ cup green onions finely chopped
• ¼ cup rosemary finely chopped
• ¼ cup parsley finely chopped
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon Kosher salt
• TOPPINGS:

• ½ cup parsley finely chopped
• ¼ cup green onions finely chopped
• 9 pitted black olives whole or halved lengthwise
• 6 pitted green olives whole or halved lengthwise
• 6 tablespoons jarred roasted red peppers drained and diced
• 3 parsley sprigs optional for garnish
• Crackers or pretzels for serving

Instructions

• Line the inside of a 12-cup capacity Tube or Bundt pan with plastic wrap. Set aside.
• In a large mixing bowl or the bowl of stand mixer fitted with a paddle attachment, combine the cream cheese, cheddar cheese, bacon, red peppers, green onions, rosemary, parsley, onion powder, garlic powder, and salt. Mix well by hand or with a stand mixer.
• Scoop the cheese mixture into prepared pan. Use a spatula to push the mixture into the base of the pan and smooth out the top.
• Cover and refrigerate for at least 1 hour or up to 24 hours.
• Once chilled, uncover and using the sides of the plastic wrap, remove the cheese wreath and set onto a serving platter. Use a spatula to smooth the edges.
• To decorate the top of the wreath, sprinkle with the parsley and green onions.
• Press the black olives evenly around the wreath, followed by the green olives. Garnish with roasted red peppers between the olives. Insert parsley sprigs around the wreath.
• Serve with crackers, bread, veggies and/or pretzels.
  

Nutrition

Serving: 1g | Calories: 256kcal | Carbohydrates: 6g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Cholesterol: 67mg | Sodium: 355mg | Fiber: 1g | Sugar: 3g

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This is a great summertime salad – like a standard corn salad but with the added crunch of Fritos. This can be served as a side dish or a dip served with tortilla chips. It could also add a ton of flavor as a topping to hot dogs, burgers or tacos.

Ingredient Options – Recipe Tips:

• Grilled corn cut from the cob or Frozen corn (thawed and drained) can be used instead of canned corn.
• Substitute the chilies with diced jalapeños for a spicy version or add a few dashes of your favorite hot sauce.
• Feel free to add more cheese and/or Fritos.
• I like to add fresh chopped cilantro to my salad.
• Add the Fritos right before serving so they stay crisp. If preparing ahead, store the mixture covered then add the Fritos just before serving.
• If using canned or frozen corn be sure to remove all excess liquid to prevent a watery salad.

More Recipes With Corn:

Mexican Street Corn Cups – Black Bean Corn Salad – Crab Corn Fritters – Corn Ribs

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FRITO CORN SALAD

This FRITO CORN SALAD works great as a side dish, topping or dip. Corn, chilis, peppers, onions and cheese mixed in a creamy spiced mayo then topped with crunchy Fritos.

Course Side Dishes

Cuisine American

Keyword frito corn salad

Prep Time 10 minutes minutes

Servings 6

Calories 601kcal

Author Nicole Harris

Equipment

• Knives

Ingredients

• 2 14oz cans corn kernels, drained
• 1 4oz can mild green chilies, drained
• 1 red bell pepper finely diced
• ½ medium red onion finely diced
• 1 ¼ cup shredded sharp cheddar cheese
• 1 cup mayonnaise
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• 5 oz Frito corn chips crushed

Instructions

• Mix together the corn, green chilies, diced peppers, onions, cheddar cheese, mayo and seasonings in a large mixing bowl until well combined.
• Stir the crushed Fritos into the mixture until incorporated.
• Serve immediately or chill until ready to serve, enjoy!

Notes

Add the Fritos right before serving so they stay crisp. If preparing ahead, store the mixture covered then add the Fritos just before serving.

Nutrition

Serving: 1g | Calories: 601kcal | Carbohydrates: 22g | Protein: 14g | Fat: 52g | Saturated Fat: 15g | Polyunsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 673mg | Fiber: 2g | Sugar: 3g

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This salsa comes together in 15 minutes and is a fun change to regular tomato salsa. Perfect for parties, potlucks, barbecues or pool days. Combining some fresh ingredients to some canned ingredients makes this recipe super easy.

INGREDIENT OPTIONS:

• Use frozen corn instead of canned. Just thaw and drain thoroughly before adding to salsa.
• Don’t like cilantro? Just leave it out.
• Feel free to use red, yellow or an orange bell pepper instead of green.
• A different dressing can be used in place of the Italian dressing. I love to use a cilantro lime dressing.

WHAT TO SERVE WITH BLACK BEAN SALSA:

MEXICAN SHRIMP COCKTAIL – MEXICAN STREET CORN CUPS – TACO CASSEROLE

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BLACK BEAN AND CORN SALSA

This BLACK BEAN AND CORN SALSA is so fresh and flavorful with beans, corn, peppers, tomatoes and cilantro.

Course Appetizers

Cuisine American

Keyword black bean and corn salsa

Prep Time 15 minutes minutes

Servings 6

Calories 205kcal

Author Nicole Harris

Equipment

• Cutting Boards
• Knives

Ingredients

• 14.5 oz can of black beans drained and rinsed
• 14.5 oz can of corn kernels drained (or frozen corn - thawed, drained)
• 1 cup cherry tomatoes diced
• 1 medium green bell pepper diced
• ⅓ cup red onion finely diced
• ⅓ cup Italian dressing
• ¼ cup fresh cilantro roughly chopped
• 1 garlic clove minced
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions

• Add all ingredients to a large mixing or serving bowl. Toss to combine. Adjust salt and pepper to taste.
  
• Serve immediately with tortilla chips or chill until ready to serve.

Notes

Store leftovers in an airtight container for up to 3-5 days.

For a spicy kick, try adding a diced small jalapeno, few splashes of hot sauce, or a ½ teaspoon of dried chili pepper flakes.
For a sweeter flavor, try adding diced mango or pineapple.
Diced avocado goes well with this salsa.

Nutrition

Serving: 1g | Calories: 205kcal | Carbohydrates: 36g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 182mg | Fiber: 8g | Sugar: 7g

The post BLACK BEAN AND CORN SALSA appeared first on WonkyWonderful.