Jenni is a blogger and marketing professional in Portland, Oregon. A Well Crafted Party is a blog about all the little things to celebrate in life. Follow Jenni or A Well Crafted Party with BlogLovin, RSS feed, Facebook, Instagram, or Pinterest.
It’s always a fun time when I get to share my tips on KATU’s Afternoon Live! But, this particular day was extra special because I got to share the episode with two of my favorites— Marlynn from Urban Bliss Life and Teagan from The Enloe Group. It was like a mini-reunion backstage! As usual, I packed a bunch of ideas into a tiny segment, so I talked FAST! But, all of the recipes are available on my blog (linked below). And, it is worth watching if even for the cool chip bag hack!
On the spot I share how to create your own chip serving containers out of chip bags, run through assembling two “salad” chip dips, and assemble a tasty pitcher drink perfect for your summer BBQs.
Get the Summer Sides and Summer Pitcher Cocktail recipes below:
Marlynn made two amazing pasta salad recipes— a BLT Pasta Salad & Filipino Mac Salad. (Does she look familiar? She should! You might recognize her Instagram @UrbanBlissLife where she shares travel and food tips, cookbooks, or her episode on Andrew Zimmern’s Family Dinner!
Tegan is the best at what she does! And, I know… because she and her husband are also the ones who helped me buy my home! (I am a bit biased, understandably!) She is one of the most creative and fun people you’ll ever meet with the most genuine heart. You can see it in all that she does, from her work with The Enloe Group, to her Instagram @TeganEnloe, to her American Dream TV Spots.
There is a fairly new trend that I’m 1000% behind, and it is basically creating finely diced salads that are eaten with chips. I mean, best of both worlds, right? The viral Green Goddess Salad was the first one I saw and tried, but I’ve now tried several salads this way and it has become a favorite twist to a weeknight meal or healthy addition to a party appetizer menu. This Italian Salad Chip Dip Recipe would work for either a main meal (lunch anyone?) or an appetizer! And, the best part? It is completely customizable depending on your tastes!
The ingredients for this Italian Salad Chip Dip are completely customizable!
I’m one of the weird people who read recipes for fun and then take a bunch of ideas and my preferences and make something up. I know that not everyone is that way, so I do practice and test recipes for the blog. But, I also like to work on recipes that are adjustable to a person’s preferences when possible. And, this one fits the bill! Don’t like the cheese? Sub a different one? Don’t eat meat? Sub in some great vegetables! I’ll share suggested substitutions below, but have fun with this one!
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A great twist on a traditional chips and dip recipe, eat your salad with your chips!
Italian Salad Chip Dip Recipe
This recipe makes approximately 3.5 cups of chip dip. This is a hearty recipe so it will serve quite a few people for an appetizer or potentially 4 people for a good lunch.
Chopped Italian Salad Chip Dip Ingredients:
8 ounces of ham (I used a thicker cut deli ham)
3.5 ounces of salami
2 cups of parmesan cheese shredded
2.25 ounces black olives sliced
Parsley (You’ll end up wanting around 1/2 cup once chopped)
16 oz Roasted Red Peppers
10 Pepperoncinis
1/2 Large Red Onion
1/3 cup olive oil
3 Tablespoons Red Wine Vinegar
2 Teaspoons Italian seasoning
1 Teaspoon garlic powder
1/2 Teaspoon red pepper flakes
1/2 Teaspoon salt (as it is being served with salty chips and there is salt in the salami and ham, you don’t need much!)
The biggest tip for making a salad into a chip dip is chopping everything as small as possible!
Directions:
Take all of the ingredients other than the cheese, spices, oil and vinegar, and chop into as small as pieces as you can get. This takes some time, but the smaller the better! You want your guests to be able to get as many of the ingredients on one chip as possible.
In a mixing bowl, add the olive oil, red wine vinegar, and spices. Whisk until incorporated. (When oil and vinegar incorporate they get a slightly creamy look to them!)
Add in all of your chopped ingredients and cheese. Mix with a spoon.
Salty fried potatoes in any form are my favorite form. Chips are a snack that doesn’t last long in my house, so we have a rule that we only buy if we have a planned meal that they will go with… Which, makes me often think of ways to incorporate this favorite snack into meals with friends and family! Chips belong with dips. And, this creamy and cheesy Jalapeno Corn Salad Chip Dip will not last long at your next summer BBQ or potluck! Serve with corn chips and a tasty Summer-time cocktail before a dinner under the stars.
Ingredients for a tasty corn salad chip dip!
Corn Salad Chip Dip Recipe
This recipe makes approximately 7 cups of dip which will feed a crowd. If you have a smaller group, just halve the recipe! The great thing about this mixture is you can adjust the spice to your comfort level by adding more or removing as needed.
Corn Salad Dip Ingredients:
2 Bags of Frozen Corn (12 oz each, 24 oz total)
3 tablespoons butter
16 ounces of shredded Mexican blend cheese (cheddar would also work)
16 ounces (or two 8 ounce packages) of cream cheese (room temp)
1 cup sour cream
2-4 Jalapenos depending on your desired spice level (finely diced)
2 Teaspoons Garlic Powder
1/2 Teaspoon Ancho Chile Powder
1/2 Teaspoon Paprika
1/2 Teaspoon Cumin
Salt & Pepper to taste (do not overdo salt as this will be eaten with salted chips)
This creamy and cheesy Jalapeno Chip Dip Recipe is bound to be a crowd pleaser at your next BBQ!
Directions:
In a large frying pan over medium-high heat, add butter, corn, and spices. Cook the corn and spices together until corn is slightly charred. You can achieve this by letting the corn sit in one place for a time before stirring. Don’t let it burn, but get a little darkness to the kernels. Set aside to let cool.
In a large mixing bowl add cream cheese, sour cream, finely diced Jalapeno, and shredded cheese. Mix with a hand mixer.
Add in cooled corn and mix with large spoon. Add salt and pepper to taste. Remember that you’ll be serving with salted chips, so don’t overdo the salt content.
Garnish with a slice or two of jalapeno and serve with corn chips!
Jalapeno tips:
Cut with gloves or a plastic bag on your hand to avoid getting the oils on your hands and transferring to more sensitive areas.
Scrape out seeds and white pith to reduce potential heat levels a bit.
This creamy and cheesy Jalapeno Chip Dip Recipe is bound to be a crowd pleaser at your next BBQ!
Change it up!
This is a fun recipe to put your own spin on. Don’t like Jalapenos? Change them out for some Poblano peppers instead! Want to add a pop of freshness? Add in some cut tomatoes to brighten up the dish.
Let me know what you would do to add your own special twist to this Corn Salad Dip recipe in the comments!
