Name: Three Speedy Dips for Date Night (Street Corn Salsa, Chipotle Kidney Bean Dip, Jalapeño Cream Cheese Dip)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Ingredients: 4 charred corn on the cobs; 2 tbsp mayo; 1 minced garlic clove; 1 zested + juiced lime; 1 diced red onion; 400g diced tomatoes; 100g crumbled feta; 30g chopped parsley; 1 tsp smoked paprika; 2 tbsp chopped pickled jalapeños; 400g red kidney beans; 1 tbsp ground cumin; 1 tsp chipotle paste; 1 tsp miso paste; 1 zested + juiced lime; 1 minced garlic clove; 2 tbsp extra virgin olive oil; 15g fresh coriander; 150g cream cheese; 100g mayo; 1 bunch chopped spring onions; 2 tbsp chopped pickled jalapeños; 1 lime; 2 tbsp nutritional yeast; 1 tsp smoked paprika; 30g chopped parsley + chives

Method

For the Street Corn Salsa: Brush the corn with oil, season with salt + pepper. Cook on the grill for 2 mins each side or in the oven at 220 degrees celsius for 10 min until softened + charred. Slice the corn from the cobs.
In a large bowl for the Street Corn Salsa, add mayo, lime zest, juice + minced garlic. Add corn, onion, tomatoes, jalapeños + parsley.
Crumble in the feta, add the paprika + mix well to combine for the Street Corn Salsa. Season to taste with salt + pepper.
For the Chipotle Kidney Bean Dip: Separate the beans from their liquor (reserve) + add to a food processor.
Add the cumin, minced garlic, chipotle paste, miso paste, lime juice + zest to the food processor. Stream in the olive oil.
Blend until creamy for the Chipotle Kidney Bean Dip, adding 1-2 tbsp of bean liquor to loosen. Season to taste.
For the Jalapeño Cream Cheese Dip: Mix all ingredients in a large bowl, season to taste.

Nutrition per servingCalories, protein, carbs, fat, fibre and sugar — in the ChefBook app.
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Method

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