I confess that I know nothing about American football. Well, almost nothing. I know that the Minnesota Vikings’ uniform colors are purple and GOLD!, not yellow. It looks pretty yellow to me, but who am I to judge?! I also know that you’re not supposed to hold a conversation during the game for longer than, say, 30 seconds. Commercials is when your verbal diarrhea is tolerated. And I know that you’re not supposed to jump up with arms extended and a loud ‘HELL YEAH!!!’ when there’s a flag against your team. A flag is evil… and a tat effeminate, if you ask me, but I’ll hold my vile tongue.
I have no clue what all the conferences mean, let alone how they stack up against each other. I’m truly a lost atom in the football vortex. I understand just about as much from football as I would from any scientific debate in Norwegian, and that notion is aggravated by the fact that I can’t even keep football and baseball straight. I kid you not, 90% of the time, I still think the Red Socks are a football team! Ouch.
The kicker is (ain’t that a nice pun?!), I actually enjoy watching football. Very much like the cats. I don’t per se lounge on the ottoman like a jezebel and elaborately start grooming my nether regions, but – like the resident felines – I’m pleasantly entertained by the movement on the screen. I like seeing all the pretty colors. And then there is Mr. Farklepants too, with his spontaneous loud outbursts of approval and/or animated annoyance about certain referee calls. Watching him watch football, amuses me. I’ll come right out saying that there is no specific team I’m a fan of, and as such, I mostly root for the team wearing the prettiest colors the team that pleases my visual cortex the most. Contrary to what I just stated (I am female after all), the Seahawks will always have my vote because a) I have very dear friends in Seattle and feel a misplaced loyalty to their team, b) Seattle is quite possibly the coolest city in the USA and c) Pike Place Market. Enough said there.
What I like best about the ‘Super Bowl’, though, is that it comes with a widely accepted ‘diet pardon’ that makes it OK to stuff your face with chips dipped in whatever melts into a tasty homogenized blob in the oven. A while ago, I found a recipe for a hot blue cheese & onion dip and, true to my non-conformist nature, I turned that deliciousness into a corn version… with a bit of help from Pinterest. It was love at first bite.
Warm Blue Cheese Sriracha Corn Dip
(Adapted from several hot dip recipes I found on Pinterest)
– 4 oz of cream cheese, softened
– 3 oz of blue cheese, crumbled (such a Roquefort or Danish Blue)
– 1/2 cup of sour cream
– 1/2 cup of mayonnaise
– 1 1/2 cups of Monterrey Jack cheese, grated + more for topping
– 2.5 cups of fresh or frozen corn
– 1 red bell pepper, diced finely
– 1 green bell pepper, diced finely
– 2 shallots, diced finely
– 2-4 Tbsp of Sriracha sauce, depending on the level of spiciness you desire.
– 1 tsp of ground cumin
– 1 tsp of Hungarian sweet paprika
– 2-3 green onions, for garnish.
– salt, to taste
Preheat oven to 350F.
If using frozen corn, take out of the freezer and let it defrost in a sieve, allowing the thawing juices to drain. If using fresh corn, cut corn off of the cobs and set aside. I prefer fresh when in season, but either works just fine!
In a skillet (I use my 12-inch Lodge Cast Iron skillet), sauté the shallots and bell peppers until beginning to soften. Turn off the heat and add reserved corn, allowing the corn to cool down the skillet just a bit.
In a bowl, mix cream cheese with mayo, sour cream, Sriracha Sauce & Monterey jack cheese. Add salt to taste. Add cumin & corn mixture from skillet and mix until well combined. Either pour mixture back into skillet or pour into an oven-safe casserole dish. Top with a little bit of Monterey jack cheese, and bake uncovered for approx. 30-40 min, until mixture is bubbly.
Slice green onions finely and sprinkle over top of dip. Serve hot, with tortilla chips, crackers or crusty French bread slices.
The Hungry Belgian 
So tempting….
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You can come over with this dip for Super Bowl. But, that is to say, only if the Seahawks aren’t in the Super Bowl; if they are, I’ll be way to engaged in the game to be pleasant company. If that’s the case, I guess I’ll make the dip myself, because this sounds rockin!
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This looks so good. I can not wait to give it a try.
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It’s ok–lots of us in the US have very little idea what’s going on in football either. I’ve never been to a Super Bowl party in my life, but I would be more than happy to at this delightful-sounding dip anyway!
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Thanks, Eileen! I’ve been here in the US for 13 years now, and I still have no clue… Thanks for being my fellow traveler in football cluelessness! 😉
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LOL…I think you know more about football than I do 🙂 I love your recipe! Very interesting 🙂
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G’day! Unusual but sounds tasty!
Thanks for sharing at the Foodie Friends Friday Healthy Choices Party!
Cheers! Joanne
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Are you kidding!?!? Really – did you make this just for me??? Blue cheese is one of my fave guilty pleasures, I adore corn, and we practically drink hot sauce at my house! This looks amazing!!!! 😀 ~Shelley
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I did! By telepathy, I was guided to blue cheese, corn & Sriracha. Enjoy! 🙂
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Your corn dip looks wonderful! Thanks for linking up to Saturday Dishes. I pinned these!
Blessings,
Diane Roark
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Loving your stories!! Way too funny! And you are so right, Super Bowl exists so we can devote the day to junk foodies! Love it!! Na, those tight football pants are totally awesome!!
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Will the cheese get hard when cooled down? Can I keep it in a crock pot on low?
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Hi Devon, of all the times I’ve made this, it’s never been around long enough to completely cool, but I would think it gets a bit harder (cream cheese consistency) when it’s cold. It won’t get completely rock hard, tho. You could totally keep this in a crockpot on low for a few hours, I think.
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Sounds scrumptious! Could you explain, though, when you say: “In a bowl, mix goat cheese with mayo…”? By goat cheese, do you mean the 4 oz of cream cheese, as in your list of ingredients? Also I live in Cyprus and can’t get hold of Monterrey Jack. What would you recommend instead? Is it a sharp cheese, and would cheddar do? Thanks.
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Hi alma, you can use a soft goat cheese like “chèvre”, or the equivalent would be a soft cream cheese (if you don’t like goat cheese). Monterey Jack is a semi-hard mild cheese, similar to Gouda, for instance. Hope this helps!
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