We had a small gathering for New Year’s Eve: Smitty, my brother and sister-in-law, and Mark and me. It was an exciting night.
We spent more time than makes sense trying to figure out exactly what TV show Smitty was talking about when she said, “You know, it’s that show with the girl with the dark hair and the light blue eyes. I think it was on NBC. She was pregnant. Or something? You know which show I’m talking about, right?”
It was Studio 60. I cannot begin to tell you how relieved we were to put that to rest.
After eating enchiladas and way too much junk food than we should, we finished the night with a couple board games. Smitty and I beat James and Lauren pretty badly at Taboo, but in their defense, they’ve only been married for a year and a half.
And Smitty and I have pretty much been married for a decade and a half.
All in all, it was a great night spent with some of my very favorite people. Mark wandered across the street to hang out with the neighbors for a little while, but when he came back, we closed the night by laughing our heads off (I’m talking the silent, shaking laughter with tears running down our faces.) at Jim Gaffigan.
Though I’d had big dreams of a fancy party with fancy appetizers hors d’oeuvres, keeping it simple ended up being better than I would have guessed. And I did get to try a new recipe.
After reading about Southwest Corn Dip on the Pioneer Woman’s blog, I decided that sounded exactly like something we would enjoy.
And we did, but oh my goodness, did it make a lot?! I guess I should have known when the recipe called for four cans of corn, but good grief! It made two HUGE bowls of dip, and we barely made a dent in one! (Luckily, I had two family gatherings the following two days to go to, so the dip went to both events. But I’m not even exaggerating when I tell you I STILL brought home one almost-full bowl!)
Moral of the story? Half the recipe. Unless you are actually feeding an army. Specifically, an army that loves corn. In that case, make the whole thing.
Here’s the recipe, but you can also see it at Tasty Kitchen.
Southwest Corn Dip
- 4 cans corn (15 oz.), drained
- 1 can chopped chilies (4 oz.), drained
- 1 can chopped jalapenos (4 oz.), drained
- 1 can black beans, drained and rinsed
- 1 whole red bell pepper (chopped)
- 1 bunch(es) scallions, chopped
- 1 cup sour cream
- 1 bag finely grated Mexican cheese (8 oz.)
- ½ bunch(es) fresh cilantro, coarsely chopped (or to taste)
Mix it all together, adding the sour cream and cheese last. Refrigerate for an hour. Serve with tortilla chips.
This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table and Tempt My Tummy Tuesday. It will also be linked to Ingredient Spotlight at Eat at Home. This post contains affiliate links.
How did you spend your New Year’s Eve?