NEW ORLEANS —
Jalapeño Corn Dip
7 slices of cooked bacon, chopped
3 lbs. frozen whole kernel corn, thawed
2 jalapeños, seeded and diced
1/4 cup Parmesan cheese, shredded
1 tsp. cilantro
1/2 cup sour cream
8 oz. cream cheese, cubed
1 cup pepper jack cheese, shredded
1 tsp. Creole seasoning
Salt, pepper to taste
2 Tbsp. chives , chopped
Preheat oven to 300 degrees.
Place corn, jalapeños, Parmesan, cilantro, sour cream, cream cheese, pepper jack, Creole seasoning, and salt and pepper and mix well.
Lightly spray a 9x13 baking dish non stick spray.
Add corn mixture, cover and cook for 1 1/2 hours.
Add bacon and chives or cilantro on top for garnish. Serve with your favorite chips.
Greek Pasta Salad
16 oz. bow tie pasta
1/2 cup olive oil
1/3 cup red wine vinegar
Juice of 1 lemon
2 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. dried oregano
1 pt. grape tomatoes, halved
1/2 cup red onion, finely chopped
1 1/2 cup cucumber, chopped
1 cup pitted kalamata olives, chopped
1/4 cup capers, drained
1/2 cup fresh herbs, mint, dill or parsley, chopped
1/2 cup feta cheese, crumbled
Cook the pasta according to package directions. Drain, rinse with cold water, and let cool.
In a large bowl, whisk together the oil, vinegar, lemon juice, salt, pepper, and dried oregano. Add the tomato and red onion, and let sit for 10 minutes. Add the cooled pasta, cucumber, olives, capers, and herbs. Mix well to combine and dress the pasta.
Top with crumbled feta cheese.