March Madness Dips

Roasted Garden Dip

First, there were many. Then there were 4, but before there's one, how about 3--3 winning recipes? Don't just try them. We challenge you to make enough for sharing.

So, are you up for the challenge? If so, make the recipes. Send us a photo of the finished dishes or post on instagram #ChefElleGreen #JustAddFriends by April 1. We'll then draw the name of an entry for a $50 gift card, enough to cover next month's featured recipe.

Super Easy

Roasted Garden Dip

2 teaspoons roasted garlic paste

4 medium carrots

1 purple onion, quartered

12 oz. chevre, room temperature

4 oz. creme fraiche, room temperature

1/4 cup heavy cream

1/4 cup parsley, chopped

2 teaspoons thyme, chopped

grapeseed oil

sea salt

fresh cracked pepper

Here's what you do...

Turn oven temperature to highest broiler setting.

Line a baking pan with parchment paper.

Arrange onions and carrots on the baking pan, and lightly drizzle with oil.

Place vegetables under the broiler for 10 to 15 minutes or until vegetables are slightly charred.

Place chevre and creme fraiche in a bowl and stir. Add heavy cream, vegetables, garlic paste, and herbs. Season with sea salt and pepper and enjoy.

Back Story

When I initially developed this dip recipe umpteen years ago, I used leftover ingredients from chicken pot pie. You have to understand; spending all that time with my maternal grandparents and on the farm, something was bound to rub off, and it was to waste nothing. The other ingredients were already on hand. So, that's how the roasted garden dip came about.

It's Corny Dip

6 corn cobs

1 poblano pepper, roasted

1 small onion, diced

1/2 red bell pepper, chopped

3 green onions, chopped

1/2 cup cheddar cheese, grated

1/2 cup Monterey Jack cheese, grated

1/2 teaspoon cayenne pepper

2 tablespoon grapeseed oil

sea salt


Here's what you do...

Using a box grater, grate corn, reserving the liquid.

Transfer corn and liquid to a food processor and pulse a few times.

Set a medium skillet over medium heat and add oil. Add onions and white of green onions. Once onions are translucent, add corn, poblano pepper and red bell pepper. Sprinkle in sea salt and cayenne pepper and cook until hot and bubbling.

Stir in green onions and cheese, cooking 2 minutes.

Easy Solutions

To maximize flavor, my grandmother would boil the bare cobs. The liquid would then be used when she made grits. It can also be the foundation for your vegetable stock.


Homemade Corn Chips

6 inch corn tortillas

grapeseed oil

sea salt


Here's what you do...

Preheat oven to 350 degrees Fahrenheit.

Meanwhile, stack tortilla shells and cut into medium pieces. Either mist or lightly brush with grapeseed oil. Arrange uncooked tortilla pieces on a parchment lined baking pan.

Bake 15 to 20 minutes or until desired crispness is reached. Once done, sprinkle with sea salt.

Easy Solutions

These corn chips have so many possibilities. Sea salt is a given, but what about chili flavored, barbecue or even cumin and lime? Of course, these are ideal for the dips, but my dad likes them with a bowl of chili.

Since this recipe is fresh and easy, let us know what you think. Remember, if you want the same results, follow the recipe and use the products mentioned.

This recipe was originally aired on Indy Style Monday, March 26, 2017. For even more fresh and easy ideas, visit here anytime.