Mind blowing side dishes (not appetizers) are difficult. Everyone is so loaded up on the essentials; mashed potatoes, stuffing and green bean casserole it's hard to find room on the plate for something out of the ordinary. I have also been tasked with providing a side dish (along with a dessert and a stout cocktail for the group), but not one of the ones mentioned above...I've done a cold green bean, tomato, mozzarella and fresh basil salad in the past, usually goes over well. This year I'm thinking a "Parmesan vegetable spiral" or an onion au gratin dish. The vegy spiral looks easy, but feeding 30, you'd have to make several...check pintrest, it is a very shared pin.
Post the recipe. That's the instructions I clearly gave in the thread title.
CF3, I won our office dip-off and a $15.00 gift card to Starbucks with the following recipe. It will blow your mind.
Angies Corn Dip recipe
Two blocks softened cream cheese, one chopped red pepper, 1/2 to 1 chopped jalapeno depending on your preference, two small cans finely chopped black olives, four cans sweet corn, drained, two of the dry packages of hidden valley salad and seasoning mix (don't get the ranch) Mix all together and let sit overnight in the refrigerator before eating. I like to eat with tortilla chips but this dip is so good that sometimes when I serve it, people just eat it with a spoon.
This is good, done this one before. I'm going for a hot dish though, but I like the zeal.
Very well. This dish won second place in our office dip-off.
Hot Reuben Dip Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 15 to 20 minutes
Total Time: 35 minutes
Ingredients:
8 ounces cream cheese, softened
1½ cups (6 ounces) shredded Swiss cheese
4 ounces deli sliced corned beef, chopped
½ cup Thousand Island dressing
½ cup drained sauerkraut
Directions:
1. Preheat oven to 400 degrees F.
2. In a large bowl mix together the cream cheese, 1 cup of the Swiss cheese, the dressing and corned beef. Spread in a pie plate or other shallow serving dish. Top with the sauerkraut and the remaining ½ cup of Swiss cheese.
3. Bake for about 15 minutes, or until bubbly around the edges. Serve hot with pretzel crisps or cocktail-size rye bread squares.
