Hot Spinach & Sweet Corn Dip with Bacon Mini Salad

Hot Spinach & Sweet Corn Dip with Bacon Mini Salad & The Bloody Mary With Roasted Carrots & Pepper Cocktail. This combination packs a powerful punch of hot sauces, but not too hot. Dripping with cheesy goodness and dotted with fresh cut sweet corn off the cob, this easy appetizer is perfect for a game day appetizer or the upcoming holidays! 

Hot Spinach & Sweet Corn Dip with Bacon Mini Salad

Our Hot Spinach & Sweet Corn Dip with Bacon Mini Salad is a great appetizer to make for your football watching party or the upcoming holidays. As you get ready for the holiday entertainment, you want to create easy appetizers that will be a huge hit! All it takes is something good to eat, something yumlicious to drink and of course, and the most important part, the people you want to share it with. This sounds like a perfect plan to me.

Want to know what I did? I created a hot spinach dip as the main focus for the surprise picnic I put together for my better half. But this hot spinach is way north of the typical spinach dip. How so? Well, I used one of my favorite flavors; sweet corn cut right off of the cob. I also used classic Chihuahua shredded cheese. But it doesn’t end there because on top of the Hot Spinach & Sweet Corn Dip I built a super fresh Bacon Mini Salad. I served it all up with quartered pan-toasted corn tortillas chips. And to wash it all down I made a super spicy El Yucateco® Green Chile Habanero Bloody Mary with roasted carrots and jalapeño pepper. 

Both recipes were made using El Yucateco®. The Hot Spinach & Sweet Corn Dip was made using El Yucateco® Red Chile Habanero and The Bloody Mary White Roasted Carrots & Pepper got a healthy dose of El Yucateco® Green Chile Habanero. 

Now, let me show you how I put this all together!

Hot Dip recipe for game day

Ingredients:

• 2 tablespoons of extra virgin olive oil
• 1 large onion, minced
• 1 cup whole kernel corn off the cob
• 2 pounds Baby Spinach
• 1/2 cup whole milk
• 1 cup Chihuahua shredded cheese, divided
• 2 tbsp El Yucateco® Red Chile Habanero sauce
• 1/4 teaspoon Worcestershire  sauce
• Sea salt to taste
• Fresh Cracked Black Peppercorns to taste

Directions:

1. Preheat oven to 425 degrees.
2. In a large stockpot over medium-high heat add two (2) tablespoons of EVOO.
3. When the oil is hot add chopped garlic and sauté for one (1) minute.
4. Add minced onion to the pot and continue to sauté until onions are translucent. 
5. Add the sweet corn kernels and the one (1) pound of baby spinach, reduce heat to low and cover with a tight-fitting lid. Let the spinach wilt (about five (5) minutes. Remove the lid and stir, then add the additional pound of baby spinach, put the lid back on and allow the spinach to wilt completely (about five (5) minutes.
6. Over the kitchen sink pour the mixture into a colander and let the spinach drain.
7. While the spinach is draining, add 1/2 cup of whole milk to the stockpot, return the stockpot to the stovetop over medium heat.
8. Add six (6) ounces of cream cheese and whisk until smooth.
9. Add two tablespoons of El Yucateco® Red Chile Habanero, 1/4 teaspoon of Worcestershire sauce, and 1/2 cup of the Chihuahua shredded cheese. Mix until ingredients are completely combined.
10. Add the spinach, sweet corn, garlic and onion mixture to the cream cheese. Mix thoroughly.
11. Spoon mixture into an oven-safe baking dish and spread the mixture evenly, then top with the remaining 1/2 cup of Chihuahua shredded cheese.
12. Place into a preheated 425-degree oven and cook for 25 minutes.
13. Remove from oven, and allow the Hot Spinach & Sweet Corn Dip to stand for 15 minutes. To serve, spoon portions onto plates and top the hot spinach dip with the Bacon Mini Salad.

Bacon Mini Salad Recipe:

Ingredients:

• 1 cup Chopped Cilantro
• 1/2 cup Cherry Tomatoes sliced in half
• 2 small Jalapeño Peppers
• 2 Purple Green Onions

Directions:

1. Chopped cilantro and place into a small bowl.
2. Halve the tomatoes, slice purple green onions, and thinly sliced jalapeño peppers.
3. Toss all ingredients together.
4. Top the hot spinach dip with this fresh Bacon Mini Salad.
5. Enjoy.

Serve with pan-toasted corn tortillas.

Did you know El Yucateco® is the #1 consumer choice for habanero sauce? It is a fun flavorful brand that we all love and for many (including me) it has become part of our daily life. I carry mine everywhere, to a friend’s BBQ and to my favorite restaurant too. Did you know El Yucateco® has seven (7) great flavors to choose from? In addition to the Red Chile and Red Chile Habanero sauces I used here I have a secret weapon. El Yucateco® also has other habanero sauces and I recommend you give them a try. Like the XXX Habanero Hot Sauce called Kutbilik. This sauce is very special because it is made following the Mayan tradition. It is made using 90% habanero chiles, the largest percentage of raw habanero chiles in its category. The ingredients of this sauce include the ripest habaneros giving it a slightly rustic and earthy flavor perfect for grilled meats.

Now, it’s your turn. I want you to go forth and create your best appetizer dish.

Hot Spinach & Sweet Corn Dip with Bacon Mini Salad

5 from 1 vote

Print Pin Rate

Cuisine: American

Servings: 6 Servings

Author: D. Durand Worthey

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Ingredients

 

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• 2 tablespoons of extra virgin olive oil
• 1 large onion minced
• 1 cup whole kernel corn off the cob
• 2 pounds Baby Spinach
• 1 cup Chihuahua shredded cheese divided
• 2 tbsp El Yucateco® Red Chile Habanero sauce
• 1/4 1/4 teaspoon Worcestershire sauce
• Sea salt to taste
• Fresh Cracked Black Peppercorns to taste

Instructions

• Preheat oven to 425 degrees.
• In a large stock pot over medium-high heat add 2 tablespoons of EVOO.
• When the oil is hot add chopped garlic and
• sauté for 1 minute.
• Add minced onion to the pot and continue to
• sauté until onions are translucent.
• Add the sweet corn kernels and the one (1) pound of baby spinach, reduce heat to low and cover with a lid. Let the spinach to wilt (about five (5) minutes. Add the additional pound of baby spinach and allow the spinach to wilt completely (about five (5) minutes.
• Pour the mixture into a colander and let the spinach drain.
• While the spinach is draining, add 1/2 cup of whole milk to the stockpot, return pot to the stovetop over medium heat. Add 6 ounces of cream cheese and whisk until smooth. Add two tablespoons of El Yucateco® Red Chile Habanero, 1/4 teaspoon of Worcestershire sauce, and 1/2 cup of the Chihuahua shredded cheese. Mix until ingredients are completely combined.
• Add the spinach, sweet corn, garlic and onion mixture to the cream cheese. Mix thoroughly.
• Spoon mixture into an oven safe baking dish spread the mixture evenly and top with the remaining 1/2 cup of Chihuahua shredded cheese.
• Place into a preheated 425-degree oven and cook for 25 minutes.
• Remove from oven, and allow the Hot Spinach & Sweet Corn Dip to stand for 15 minutes.
• Serve with pan-toasted corn tortillas.

Tried this recipe?Mention @thiswortheylife or tag #thiswortheylife!

Bloody Mary with Roasted Carrots & Peppers Cocktail

Like the song from long ago declares, “Some Like It Hot!” I am one who takes the proclamation seriously. And as my garden can bear witness too, I grow six types of peppers, I have a thing for a bit of heat. And so it comes as no surprise that our Bloody Mary with Roasted Carrots & Peppers Cocktail is a somewhat spicy affair. And with El Yucateco® Green Chile Habanero it is spicy but not overly so, and in my opinion, there is nothing like the El Yucateco® taste, certainly a habanero pepper lover’s dream.

And it is so easy to make. Check out the recipe down below.

Ingredients:

• 4 ounces of your favorite Bloody Mary mix
• 2 ounces of quality vodka
• 1/2 ounce Fresh Lime Juice
• 2 tablespoons El Yucateco® Green Chile Habanero Sauce
• 3 Roasted Carrots
• 1 Roasted Jalapeño
• Ice Cubes

Directions on making a Bloody Mary Cocktail:

1. In a cocktail shaker add Bloody Mary Mix, El Yucateco® Green Chile Habanero, lime juice, and your favorite mixing vodka.
2. Top with ice cubes.
3. Secure the lid of the cocktail shaker and shake vigorously for 30 seconds.
4. Strain into a Mason Jar style glass filled with ice cubes.
5. Garnish with roasted carrots, jalapeño, and a wedge of fresh lime.
6. Serve.

And that’s it! Two delicious and flavor-packing recipes to try using the El Yucateco® products! It’s amazing how much flavor can be found in these little bottles!

Are you excited to try some of the El Yucateco® products? Which one will you try? Drop me a comment below and let me know! And if you try our Bloody Mary or Corn Dip, come back and let a brotha’ know!