This seriously cheesy Tex-Mex-style dip is perfect served warm with tortilla chips or fresh vegetables for dipping.
1 ear corn, husk removed
1 Anaheim pepper
2 oz Monterey Jack cheese, shredded
2 oz mozzarella cheese, shredded
1 tbsp potato starch
1 tsp olive oil
4 green onions, thinly sliced
1 tsp each smoked paprika and ground cumin
1/8 tsp ground cayenne pepper
1 cup low-sodium chicken broth
2 tbsp chopped fresh parsley or cilantro leaves, optional
1 tbsp chopped red onion, optional
Preheat broiler to high. Bring a large pot of water to a boil; add corn and cook until tender, 5 minutes. Drain and place on a baking sheet. Add pepper to sheet and place under broiler. Cook, turning frequently, until pepper and corn have charred slightly, about 5 minutes.
Immediately place pepper in a heat-proof bowl and cover with plastic wrap. Set corn aside for about 10 minutes, then use a sharp knife to remove kernels from cob. Slide skin from pepper, seed and chop finely.
In a small bowl, combine cheeses and potato starch. Set aside.
In a medium saucepan on medium-high, heat oil. Add green onions and cook, stirring frequently until softened about 1 minute. Add corn, roasted pepper, paprika, cumin and cayenne and cook, stirring constantly, 30 seconds. Add broth and bring to a boil. Reduce heat to low and add cheese mixture, stirring constantly until cheese melts, about 30 seconds. Transfer to a heat-proof serving bowl and top with parsley and red onion (if using).
Baba ghanoush lovers take note – this luscious dip is inspired by your favorite eggplant dip, but we’ve swapped in roasted cauliflower for a cruciferous twist. Try it with carrots and cucumbers or seasoned toasted pita chips.
Avocado, almond milk and cacao form the creamy base for this über-decadent chocolate dip. Make sure your avocado is well ripened to achieve the silkiest texture. Serve with any fresh fruit such as berries or sliced pears.
Make a homemade dip that doubles as a dressing to enjoy with sliced raw veggies and prepared leafy greens. Try this Creamy Dill & Cannellini Bean Dip with radishes, cucumbers and carrots or toss it with romaine lettuce, shredded carrots, red onion, cherry tomatoes and roasted fingerling potatoes for an easy lunch.