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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

FRITO CORN SALAD

Yield: 6

Prep Time: 10 minutes

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.

Print

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
• 5oz Frito corn chips, crushed

Instructions

1. Mix together the corn, green chilies, diced peppers, onions, cheddar cheese, mayo and seasonings in a large mixing bowl until well combined.
2. Stir the crushed Fritos into the mixture until incorporated.
3. 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.

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Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 601Total Fat 52gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 34gCholesterol 62mgSodium 673mgCarbohydrates 22gFiber 2gSugar 3gProtein 14g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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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

BLACK BEAN AND CORN SALSA

Yield: 6

Prep Time: 15 minutes

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

Print

Ingredients

• 14.5oz can of black beans, drained and rinsed
• 14.5oz 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

1. Add all ingredients to a large mixing or serving bowl. Toss to combine. Adjust salt and pepper to taste.
   
2. 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.

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Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 205Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 182mgCarbohydrates 36gFiber 8gSugar 7gProtein 9g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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What’s In Fruit Dip?

Basic fruit dip is made with cream cheese, marshmallow fluff and sometimes vanilla. This Fruit Dip is that basic recipe with the addition of strawberry yogurt making this dip a bit smoother while adding a hint of strawberry flavor. To up the flavor you can also add 1-2 teaspoons of strawberry jam.

MORE TO DIP YOUR FRUIT IN:

CREAMY NUTELLA DIP – FLUFF FRUIT DIP – CARAMEL PECAN CHEESECAKE DIP

STRAWBERRY FRUIT DIP

Yield: 1.5 cups

Prep Time: 10 minutes

This STRAWBERRY FRUIT DIP is great with fruit, cookies and especially strawberries. A creamy fruit dip with a hint of strawberry flavor.

Print

Ingredients

• 8 ounces cream cheese at room temperature
• 7 ounces Marshmallow fluff
• 10.5 ounces Strawberry Yogurt
• 1-2 teaspoons Strawberry Jam (optional)
• Red food coloring (optional)

Instructions

1. In a large bowl combine cream cheese, marshmallow fluff, and
   strawberry yogurt with an electric hand mixer.
2. Optional - add a few drops of red food coloring to make more pink. Or add strawberry jam for more color and flavor.
3. Refrigerate for at least 30 minutes before serving to firm up dip. Serve with fruit, cookies and/or graham crackers.

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Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 293Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 41mgSodium 172mgCarbohydrates 40gFiber 0gSugar 31gProtein 5g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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BEET HUMMUS

If you love beets you will adore this hummus. Creamy hummus with the earthy one of a kid flavor of beets giving it the vibrant color.

Adjust the spices and seasoning to fit your tastes. The amount of oil, tahini and water can be adjusted for your preferred consistency.

MORE RECIPES WITH BEETS:

ORANGE BEET SALAD – BEET JUICE

BEETROOT HUMMUS RECIPE

Yield: 3 cups

Prep Time: 15 minutes

This Beetroot Hummus Recipe is a healthy snack perfect for parties, potlucks and holidays. Traditional hummus with the addition of roasted beets.

Print

Ingredients

• 2 beets, roasted or steamed
• 3 cups cooked chickpeas ( 2 cans, drained)
• ¼ cup tahini paste
• ¼ cup lemon juice
• 1 tbsp fresh parsley, chopped
• 2 garlic cloves
• 1 tsp ground cumin
• ½ tsp salt
• 1 tsp smoked paprika
• ¼ cup olive oil
• ¼ -⅓ cup filtered water, to adjust the thickness

Instructions

1. Place all ingredients in a food processor and blend until smooth. If the hummus is too thick, you can add more water, lemon juice, or olive oil. Adjust salt to taste.
2. To serve, garnish with ground cumin, sesame seeds, or fresh parsley. Serve with crackers, bread or veggies.
3. Store leftovers in an airtight container in the fridge for 4-5 days.

Notes

Use store bought cooked beets or cook them yourself at home.

To cook beets: peel the beetroot and remove tips. To roast the beetroot, chop it into quarters and roast it at 400F for 30-35 minutes, or until fork-tender. You can also cook it in a steamer over medium heat until tender.

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Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 286Total Fat 17gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 13gCholesterol 0mgSodium 220mgCarbohydrates 28gFiber 7gSugar 6gProtein 10g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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CHEESE BALL RECIPE

Cheese Balls are great because they can be made ahead and have so many flavor variations. This recipe brings cheese balls and our favorite spinach artichoke dip together in one unstoppable and highly addictive appetizer.

A creamy dip base flavored with Ranch season, spinach and artichokes, formed into a ball then rolled into green onions and chopped pecans.

INGREDIENT OPTIONS:

1. Start with half a package of Ranch Seasoning then taste and add more to preferred flavor.
2. Marinated artichoke hearts will work too. Be sure to drain off all of the oil to prevent the cheeseball from being too loose.
3. Chopped walnuts or almonds will work in place of pecans.

MORE CHEESE BALL RECIPES:

DILL PICKLE CHEESE BALL – JALAPEÑO POPPER CHEESE BALL – PECAN BACON CHEESE BALL – CARAMEL PECAN CHEESECAKE CHEESE BALL

SPINACH ARTICHOKE DIP CHEESE BALL

Yield: 1

Prep Time: 10 minutes

Additional Time: 3 hours

Total Time: 3 hours 10 minutes

Make this SPINACH ARTICHOKE DIP CHEESE BALL for holidays, parties, barbecues or potlucks. A fun and easy appetizer that will surely be a crowd favorite.

Print

Ingredients

• 12 oz of cream cheese, softened
• ¼ cup mayonnaise
• 1 packet Ranch seasoning*
• 1 cup finely chopped fresh baby spinach
• 1 (14oz) jar artichoke hearts, drained and chopped
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated parmesan cheese
• 1 cup sliced green onions, divided
• 1 cup chopped pecans
• Chips, bread slices or crackers for serving

Instructions

1. Beat together cream cheese, mayo and ranch seasoning until smooth.
2. Add in spinach, artichokes, mozzarella, parmesan and ½ cup of the sliced green onions. Mix until fully combined.
3. Transfer the mixture onto two sheets of plastic wrap and roll into a ball shape.
4. Refrigerate for at least 3-4 hours or until firm.
5. Roll cheese ball into the remaining green onions and chopped pecans to coat. Transfer to serving tray.
6. Allow the cheese ball to sit at room temperature for 5-10 minutes before serving.

Notes

*Start with half a package of Ranch Seasoning then taste and add more to preferred flavor.

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

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Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 275Total Fat 24gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 13gCholesterol 41mgSodium 483mgCarbohydrates 9gFiber 2gSugar 3gProtein 7g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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SALSA WITH AVOCADO

This cheater salsa is made with store bought pico de Gallo mixed with fresh ingredients. Perfect served with chips, tacos, chicken or whatever else you like to top with salsa. The avocado adds a rich creaminess to this salsa making it extra delicious.

INGREDIENT OPTIONS:

Don’t want to use store bought Pico de Gallo? Use this recipe: HOMEMADE PICO DE GALLO

Don’t like cilantro? Just omit the cilantro.

MORE FLAVORFUL SALSA RECIPES:

GRILLED MANGO SALSA – PINEAPPLE SALSA – CUCUMBER WATERMELON SALSA

AVOCADO SALSA RECIPE

Yield: 1

Prep Time: 5 minutes

This AVOCADO SALSA RECIPE is a simple blend of fresh ingredients and store bought Pico de Gallo. Made with avocado, Pico de Gallo, lime and cilantro.

Print

Ingredients

• 2 cups store bought fresh pico de gallo
• 1 avocado, peeled and diced
• Juice of half a lime
• 2 tablespoons chopped cilantro
• Salt and pepper, to taste

Instructions

1. In a medium sized bowl mix all ingredients together until combined being careful not to break apart the avocado. Adjust salt and pepper to taste.

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Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 144Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 503mgCarbohydrates 19gFiber 5gSugar 11gProtein 2g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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Serving crusty bread with a flavorful dipping oil is a super easy way to fancy up any meal. Great for holidays, parties or any time really.

Be sure to use quality ingredients because this is such a simple recipe.

MORE EASY DIPS:

ROASTED GARLIC DIP – DILL PICKLE DIP – ARTICHOKE PARMESAN DIP

OLIVE OIL BREAD DIP

Yield: 6 oz

Prep Time: 2 minutes

This simple OLIVE OIL BREAD DIP is made with garlic, herbs and olive oil. It is perfect for a quick and easy appetizer.

Print

Ingredients

• ¾ Cup Extra Virgin Olive Oil
• 1 Teaspoon Minced Garlic
• 1 Teaspoon Dried Basil
• 1 Teaspoon Dried Oregano
• 1 Teaspoon Crushed Red Pepper (adjust to taste)
• ½ Teaspoon Salt

Instructions

1. Combine all ingredients in a medium mixing bowl.
2. Stir until fully combined.
3. Serve with bread.

Notes

Serve this dipping oil in a shallow wide bowl.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 362Total Fat 41gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 34gCholesterol 0mgSodium 266mgCarbohydrates 1gFiber 0gSugar 0gProtein 0g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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COPYCAT CHICK FIL A SAUCE

This is one of those dips that tastes so good you could practically eat it straight from the bowl. If you don’t have a Chick-Fil-A near you, it is Sunday, you are choosing not to go to Chick-Fil-A or you just like to make copycat recipes at home…this dip is it!

MORE COPYCAT FAST FOOD RECIPES:

ARBY’S SAUCE RECIPE – SECRET FRY SAUCE – CHICK-FIL-A CHICKEN SANDWICH – CHICK-FIL-A FROSTED LEMONADE

CHICK-FIL-A SAUCE RECIPE

Yield: 1

Prep Time: 2 minutes

This CHICK-FIL-A SAUCE RECIPE is a sweet, tangy copycat fast food recipe from your favorite chicken joint. Super easy to make and great with fries, chicken or just about anything you can think of.

Print

Ingredients

• ½ Cup Mayo
• ¼ Cup Honey
• ¼ Cup BBQ Sauce
• 2 Tablespoons Yellow Mustard
• 1 Teaspoon Lemon Juice

Instructions

1. Combine all ingredients in a small mixing bowl.
2. Stir until fully combined.
3. Store in an airtight container, in the fridge, for up to 5 days.

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Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 287Total Fat 21gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 17gCholesterol 12mgSodium 441mgCarbohydrates 25gFiber 1gSugar 24gProtein 1g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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BACON LETTUCE & TOMATO DIP

This dip is light and fresh while still packing in a lot of flavor. Salty bacon, fresh tomato and crisp lettuce folded into a cold creamy ranch dip.

This BLT DIP has the ultimate summertime vibe.

INGREDIENT OPTIONS:

• Use full fat or light sour cream.
• I prefer iceberg lettuce for extra crisp, romain lettuce works as well.
• Use your favorite type of bacon. Peppered bacon or turkey bacon will work great too.
• Tomatoes can be Roma, cherry, grape, hothouse or vine ripe.

HOW TO MAKE COLD BLT DIP:

1. Mix the creamy ranch dip base.
2. Add in the chopped bacon, lettuce and tomatoes. Mix well.
3. Chill in the refrigerator.
4. Serve garnished with more chopped bacon, lettuce and tomatoes.

MORE EASY DIP RECIPES:

7 LAYER DIP – EASY SPINACH DIP – DILL PICKLE DIP – SMOKED SALMON DIP

BLT DIP RECIPE

Yield: 1

Prep Time: 5 minutes

Additional Time: 30 minutes

Total Time: 35 minutes

This BLT DIP RECIPE is a great quick and easy appetizer idea. Cold creamy ranch dip loaded with bacon, lettuce and tomatoes is perfect for game-day, parties or to enjoy by the pool.

Print

Ingredients

• 2 cups sour cream
• 2 cups mayo
• (½) 1 oz package of Ranch Seasoning Mix
• ½ cup chopped lettuce (+ more to garnish)
• 4-5 strips of bacon, cooked & chopped (+ more to garnish)
• ½ cup chopped tomatoes (+ more to garnish)

Instructions

1. Add sour cream, mayo and ranch seasoning to a large mixing bowl. Mix well until fully blended.
2. Add in the chopped bacon, lettuce and tomatoes. Mix until evenly distributed.
3. Cover and chill dip in the refrigerator for 30 minutes before serving.
4. Top with chopped lettuce, tomatoes, and bacon. Serve.

Notes

Do not add excess juices from the tomatoes into the dip.

Store this dip inside an air-tight container for 3-4 days after preparing.
Enjoy this dip with Ritz cracker, pretzels, or your favorite chopped veggies.

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Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 534Total Fat 55gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 39gCholesterol 64mgSodium 763mgCarbohydrates 5gFiber 0gSugar 3gProtein 5g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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Thanksgiving Cheese Ball

Because this cheese ball is in the shape of a pumpkin it is perfect for Fall. This fun appetizer will be the star of your Thanksgiving feasts or Halloween parties.

It is really easy to make and anyone that loves cheese is going to love this cheese ball. It has creamy cheese, shredded cheese and crushed cheese Cheetos!

CAN THIS CHEESE BALL BE MADE AHEAD OF TIME?

Yes, absolutely. In fact it will taste better if made the night before. I suggest coating the cheese ball in crushed Cheetos just before serving to prevent them from absorbing moisture. But, the actually cheese ball filling can be prepared ahead.

MORE CHEESEBALL RECIPES:

JALAPENO POPPER CHEESE BALL – DILL PICKLE CHEESE BALL – CARAMEL PECAN CHEESECAKE CHEESE BALL

PUMPKIN CHEESE BALL

Yield: 1

Prep Time: 15 minutes

Make this fun Pumpkin Cheese Ball for Halloween, Thanksgiving or any Fall festivities. A creamy cheese ball coated in crushed crunchy cheese puffs then topped with a bell pepper stem to look like a pumpkin.

Print

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 8 ounces Velveeta cheese, room temperature
• 2 cups shredded sharp cheddar cheese
• ½ teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• 2 cups crushed Crunchy Cheetos
• 1 bell pepper stem

Instructions

1. In a large mixing bowl, beat together cream cheese, Velveeta, shredded cheese, garlic powder and Worcestershire sauce until completely blended.
2. Using plastic wrap, shape the cheese mixture into a ball. Wrap the cheese ball in plastic wrap. Then, use the stem of a paintbrush or pencil to create the vertical lines of a pumpkin. Refrigerate until ready to serve.
3. Remove the plastic wrap and roll the cheese ball in crushed Cheetos, coating the entire cheese bal. If needed, remove the excess crumbs from the pumpkin lines or press deeper lines into the cheese ball.
4. Transfer to a serving plate and press the bell pepper stem into the top of the cheese ball.
   Serve with crackers or vegetable dippers.

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Nutrition Information

Yield 10 Serving Size 1
Amount Per Serving Calories 522Total Fat 38gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 17gCholesterol 69mgSodium 1070mgCarbohydrates 29gFiber 1gSugar 4gProtein 18g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

The post Pumpkin Cheese Ball appeared first on WonkyWonderful.