By Laura Rancie.
MEXICAN STREET CORN DIP by Half Baked Harvest:
I first tasted this dish when one of my close friends made it for a dinner party we were having in the Gold Coast Hinterland. Let me set the scene - the sun was setting, we were all out on the back patio watching the last golden hues of sunshine bathing over the ocean and skyscrapers and the soiree was just getting started.
I peeked curiously over as she placed the extra-large, oversized platter heftily on the table. The concoction resembled nothing I had ever seen before. When I tasted it, I knew instantly that this was THE dish I would be recreating over and over for any future 'bring a plate' clauses.
Complete with many classic Mexican flavours bursting in one mouthful - you start with a base of sour cream and cream cheese and just load it up with sweet onion, fresh lime, warmly charred corn kernels shaved from the cob and the most flavoursome spicy butter drizzle I have ever tasted to date.
Variations:
My friend added chopped chorizo on top which added a delicious meaty bite to the dish and upped its flavour profile even more. When I made it the first time around, I opted to mash up sweet potato into the cream cheese base to add at least some nutrition to this 'WOW' dip. I quite liked the sweetness that it brought in to balance the tang, spice and zest that already existed.
Try it HERE and serve with a side of authentic corn chips. I love the Dona Cholita brand.
CHEESY GARLIC DOUGH BALLS by Olive Magazine:
This is a great one to make at home and serve on the counter as friends start to arrive.
Recipe HERE.
WHITE BEAN DIP WITH VINE RIPENED TOMATOES AND FLAKED SALT by Love and Lemons:
This is almost a weekly dish in our home when people just 'pop in' or when we're craving a mid-afternoon weekend snack, with seeded crackers to dip heartily into it with. I no longer have a recipe for it, but to share here, this is the recipe that most resembles my own.
How to eat:
I like to serve this on toasted sourdough, topped with grilled tomatoes on the vine and then drizzle flaked salt on top.
Recipe HERE.
PUMPKIN BRIOCHE by Pure Wow:
I was thrilled pulling this out of my oven, piping hot and looking fantastic. "It’s hard to improve on fluffy, buttery brioche," says recipe developer Erin McDowell who is ready for the task. Introducing the only autumnal carb you’ll ever need: pumpkin brioche.
Recipe HERE.
