Ree Drummond's Clam Dip | The Pioneer Woman | Food Network
Ree creates her own spin on a classic coastal dip by using canned clams, cream cheese, Greek yogurt and plenty of spices!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Clam Dip
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 10 min (includes chilling time)
Active: 10 min
Yield: 6 to 8 servings
Ingredients
8 ounces cream cheese, at room temperature
1 1/2 cups Greek yogurt
2 teaspoons garlic powder
2 teaspoons onion powder
4 to 5 dashes hot sauce
Zest and juice of 1 lemon
1 cup canned clams, drained, chopped and juice reserved
1/4 cup finely chopped fresh parsley
2 scallions, thinly sliced, green and white parts
Kosher salt and freshly ground black pepper
Potato chips, for serving
Directions
Put the cream cheese, yogurt, garlic powder, onion powder, hot sauce and lemon zest and juice in a large bowl, then beat together using an electric mixer until smooth. Fold in the clams, half the parsley, half the scallions and salt and pepper to taste. The dip should be nice and creamy. If it is too thick, thin with the reserved clam juice.
Transfer to a serving dish and garnish with the remaining parsley and scallions. Chill for at least 1 hour, then serve with potato chips. The dip can be made up to a day in advance.
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Ree Drummond's Clam Dip | The Pioneer Woman | Food Network
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Spicy Ranch Crackers, bursting with flavor, will be a huge hit at your next party event!
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16 ounces Saltine crackers
8 tablespoons butter melted
1 1 oz package Ranch salad dressing mix
1 tablespoon red pepper flakes
1 tablespoon garlic powder
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How to Make Ree's Hot Corn Chile Dip | The Pioneer Woman | Food Network
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Hot Corn Chile Dip
Recipe courtesy of Ree Drummond
Total: 50 min
Active: 25 min
Yield: 6 to 8 servings
Level: Easy
Ingredients
5 ears fresh corn, shucked
1/2 stick (4 tablespoons) butter
2 cloves garlic, minced
2 jalapenos, seeded and diced finely
1 medium onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 cans diced green chiles
1 1/2 cups grated pepper-jack cheese
8 ounces cream cheese, softened.
1/2 cup mayonnaise
1/2 cup sour cream
3 green onions, sliced thin.
Tortilla chips or pita crisps, for serving
Directions
Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.
If serving immediately, preheat the oven to 350 degrees F.
Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.
In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the reserved corn and veggie mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.
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How to Make Ree's Hot Corn Chile Dip | The Pioneer Woman | Food Network