BHG Delish Dish

Stirring Up Ideas In The Kitchen

cheesy

Hey y’all! I’m Whitney and I’m from Gulf Shores, Alabama. This awesome little city (and it’s neighbor, Orange Beach) is home to 32 miles of beautiful, white sandy beaches, and I love calling it ‘home.’ I started That Square Plate in 2014 after starting an Instagram (@thatsquareplate) where I’d photo everything I cooked at home and ate…  and I usually plated my dishes on a square plate, hence the name of the blog.  I used to be a super picky eater growing up, but I’ve since expanded my palate and I now I share my favorite recipes I’ve cooked on the blog.  I tend to cook a lot of seafood since I’m from the beach, and I always love incorporating fresh ingredients into whatever I make. If you get a chance, check out my site here to see what I’m working on now!

Cheesy Corn and Crab Dip

Since I was always so picky as a child (and really well-into high school and college), I wasn’t very open-minded toward many new foods, but I’ve always loved good seafood… especially some good Gulf shrimp or fresh crab.  Also, I could literally live off of dips…   any kind of dip.. like if I’m at a party, you will likely find me ‘taste-testing’ every single dip there. That being said, I try not to make them too often, because I feel like I would just indulge way too much. But this dip is the ultimate. Seafood + cheese + corn + peppers. That kinda stuff speaks to me. There’s nothing better than a warm cheesy dip with some sort of crunchy cracker or bread to go along with it.

Cheesy Corn and Crab Dip

This Roasted Corn and Crab Dip caught my eye as I was browsing through the recipes on the Better Homes & Gardens website. It reminded me of a Hot Fontina and Crab Dip I made this past December for my grandmother’s family get together on Christmas Day.

I always look forward to her house on Christmas because she cooks us an amazing seafood meal.  I say meal (and not lunch or dinner) because it’s the only meal I have on that day.  I save up for it.  We eat around 2:00 and are stuffed by 3:00.  We have gumbo, West Indies salad, fried oysters, fried shrimp, and fried catfish among other things… basically it’s heaven.  This past year, I brought a crab dip for a little Christmas meal warm-up  and it was a hit.

So, since the last time I had any sort of crab dip was Christmas, I figured it was long overdue to make another rendition.  Here, I’ve added my own twist to the original recipe by using jalapeños and baby bell peppers instead of sweet red peppers.  I’m a huge fan of spice, but since I de-seeded all of the peppers, it didn’t turn out too spicy at all. Keep a few jalapeño seeds in if you like the heat (I’ll do that next time).

Peppers for the Cheesy Corn and Crab Dip

I substituted these peppers (a few jalapenos, and some baby bell peppers) in for the sweet red peppers that were called for in the recipe.

Chop up the peppers and add them (along with the corn) to a baking dish, then roast in the oven until it all starts to brown. Make sure to stir it every once in a while so nothing burns.

Chopped up peppers and corn to be roasted in the oven.

I decided to use a mixture of Monterrey jack and sharp cheddar cheese. The original recipe calls for Monterrey Jack with jalapeno chile peppers, but there’s something about a good sharp cheddar cheese that makes my mouth water!

Cheesy Corn and Crab Dip

I added a sprinkle of cheese on the top too.  And finished it off under the broiler so it would get brown on top and a little crispy around the edges. That crispy browned cheese on top is what makes cheesy dishes so spectacular, right??

I absolutely loved how this turned out! Make sure to use a pretty shallow pan so there’s plenty of browned ‘top-cheese.’ (I used a 9-inch round baking dish).  Also if you’re making for more than four or so, I would double the recipe — it’s that good.

Cheesy Corn and Crab Dip

Serve with crackers or toasted, sliced bread.


These recipes are more than just chips and cheese. Celebrate National Nacho Day with gourmet nacho recipes — complete with toppings like sweet potatoes, cheese steak, and marshmallow sauce. Take your pick!

Grilled to perfection. Pinch of Yum‘s Healthy Grilled Sweet Potato Nachos are filling enough to eat as a meal (despite the lack of meat). To make these as healthy as can be, skimp on the chips and load on the veggies!

Meat lovers’ dream. The Recipe Rebel‘s so-easy, super-filling BBQ Bacon Cheeseburger Nachos are the solution to your game-day meal woes.

Stacked with flavor. Chips. Meat and beans. Cheese. Repeat. These Loaded Nachos from The Pioneer Woman are made up of three layers of nacho-y goodness, then topped with veggies of your choosing.

Sandwich reinvented. Turn yesterday’s steak dinner into today’s lunch with this Philly Cheesesteak Nachos recipe from Life’s Ambrosia.

Ultimate mashup. Combine chicken and waffles with nacho cheese and bacon, and what do you get? These marvelously messy Chicken and Waffles Nachos from Real Food by Dad.

Must-have holiday app. Nachos as a fancy meal starter? We promise, Half Baked Harvest‘s three-cheese, delectable-ingredient Cranberry, Butternut and Brussels Sprout Brie Skillet Nachos will have you starting all your elaborate meals with chips and cheese.

Meat-free bite. Betsy Life takes veggie chips one step further with this vegetarian Zucchini Nachos recipe.

Fruit-chip treat. These super-sweet Caramel Apple Nachos from Butter with a Side of Bread are way easier to eat than the real thing.

Spiced up snack. Up the health factor of finger food by swapping mini bell peppers for chips in this Mini Bell Pepper Chicken Nachos recipe, courtesy of Sweet Pea’s Kitchen.


You know that saying: “All I really need to know I learned in kindergarten”? Well, it applies to food, too.

 

Think about it. Most of the dishes and innovations that get us “foodies” excited come from humble beginnings. [Cue the image in your head of the wide-eyed food critic from the movie Ratatouille taking a bite of the reimagined favorite from his childhood.]

A Thomas Keller-esque interpretation of ratatouille

Jessie here, senior food editor at Diabetic Living magazine, a Better Homes & Gardens Special Interest publication. When I think back to the dishes that had me running full-speed for the dinner table when I was young, I can see chicken pot pies, macaroni and cheese (always with a side of applesauce), creamed tuna and peas on toast, and my mom’s amazing French toast that my siblings and I topped with our special labeled mix of “sug-a-mon”, a cinnamon and sugar blend.

 

Like many of you, my palate has matured since kindergarten, and I’ve been exposed to all the indulgences and amazing wonders that our nation’s abundant food system has to offer. In fact, just a few weeks ago, during a trip to Boston, I gorged on Crab-and-Beurre Blanc Beignets, Wasabi-Pistachio Crusted Chicken Fingers dipped in Caramel, Parmesan-Truffle Oil Fries, and a Grilled Vermont Cheddar + Major Grey’s Mango Chutney + Pickled Red Onion Sandwich. Sounds fancy, right? Oooh, and it was. It was awaken-your-brain good. So good was it, that I almost forgot I was eating fancied-up versions donuts, chicken strips, French fries, and grilled cheese. It all comes full circle.

 

And, trust. No one could be more excited than me that Grilled Cheese, perhaps the humblest of all, is having it’s day (or decade) at the foodie prom. Across the nation–in magazines, restaurants, food trucks, and at parties everywhere–grilled cheese is getting dressed up and frilled out.

Welcome to the Grilled Cheese Prom

Pepperoni-Olive Grilled Cheese

Tomato-Avocado Grilled Cheese

Tuna and White Bean Grilled Cheese

Taleggio and Pear Grilled Cheese

 

And the must-have prom accessory is…

Grilled Cheese Croutons!

I know the excitement can be intoxicating, so please drive safe.


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