Grilled Dips Make for a Memorable Memorial Day Weekend by Lisa Messinger on Creators.com

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Grilled Dips Make for a Memorable Memorial Day Weekend

Kick off warm-weather barbecuing season this Memorial Day weekend with unforgettable grilled dips sure to make a splash.

Dips, of course, are often non-gourmet affairs that involve no more than mixing together a couple of cold and dry ingredients. That's fine most of the time, but if you're having a special gathering, consider adding the smoky, rich distinctive flavor that comes from grilling either some of the key ingredients — or the entire dip.

Can you imagine, for instance, the improvement to your favorite easy "plain" onion dip recipe if you simply grill your onions (which can then deliciously caramelize)? Better yet, for even more flavor, barbecue a variety of onions and relatives of onions, such as white onions, green onions, red onions, yellow onions, Vidalia onions, Walla Walla sweet onions, chives, leeks and shallots.

Leftover grilled meat or vegetables (like the brisket and corn-on-the-cob in the two recipes that follow can be if you want to have the ingredients on hand ahead of time) also make for easy elements. And, in fact, the creamy, two layer BBQ brisket dip below uses not only the sweet and savory meat but, like the aforementioned suggestion, both grilled white and green onions, as well.

BBQ BRISKET DIP

3 cups shredded and coarsely chopped cooked barbecued beef brisket

4 green onions, sliced

1 cup chopped grilled white onions

1 tablespoon mixed chopped fresh herbs of choice (see Note)

1 tablespoon hot pepper sauce

1/2 cup barbecue sauce

1/2 cup ranch dressing

1/2 cup sour cream

1 (8-ounce) package softened cream cheese

1 large egg

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

Grilled garlic bread, for serving

Yields 4 to 6 servings.

In a large bowl, combine brisket, green onions, grilled onions and fresh herbs. Add hot sauce and barbecue sauce; mix and set aside.

In a separate bowl, combine ranch dressing, sour cream, cream cheese and egg. Whisk together until smooth. Add 1/4 cup Parmesan cheese and all the mozzarella; whisk until well incorporated.

Preheat grill to medium (about 350 F).

Place brisket mixture in an oven- or grill-proof pan or casserole dish. Spread cream cheese mixture evenly over top. Sprinkle with remaining 1/4 cup Parmesan cheese. Transfer brisket dip to grill, close lid and bake for 10 to 15 minutes, or until brisket is hot and cheese topping is golden brown and bubbling. Serve immediately with grilled garlic bread.

Note: Use whatever chopped herbs you prefer. This cookbook author especially likes a mix of parsley, sage, rosemary and thyme with dishes like this that include meat. —"King of the Q's Blue Plate BBQ" by Ted Reader

GRILLED CORN DIP

6 medium ears (preferably sweet) corn, husks removed

1 large onion, chopped

1 jalapeno pepper, finely chopped (see Note)

2 tablespoons butter

2 garlic cloves, minced

1 cup mayonnaise

1/2 cup sour cream

1/2 teaspoon chili powder

2 cups (8 ounces) shredded Monterey Jack cheese

1 can (2 1/4 ounces) sliced ripe olives, drained

2 tablespoons sliced green onions

Tortilla chips, for serving

Yields about 25 servings; about 5 cups.

Grill corn, covered, over medium heat for 10 to 12 minutes, or until tender, turning occasionally.

Cut corn from cobs. In a large skillet, saute the onion and jalapeno in butter for 2 to 3 minutes, or until almost tender. Add corn and garlic; saute 1 to 2 minutes longer, or until vegetables are tender. Remove from the heat.

In a large bowl, combine the mayonnaise, sour cream and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-quart baking dish.

Bake, uncovered, at 400 F for 25 to 30 minutes, or until bubbly and golden brown. Sprinkle with olives and green onions; serve with tortilla chips.

Note: When handling peppers, experts recommend wearing latex gloves and not touching your eyes during or afterward. —TasteOfHome.com —Photo courtesy of TasteOfHome.com

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." She also writes the Creators News Service "Cooks' Books" column. To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.