Sweet & Spicy Corn & Turkey Dip

sweet and spicy corn and turkey dip

sweet and spicy corn and turkey dip

I hope you guys had a very special Thanksgiving!

Are you asking yourself the age-old question: what do I do with all the Thanksgiving leftovers?

Sandwiches?  Sure.  Mashed potato croquettes?  Yes, please.

But, if your household is anything like my household, you still have a lot of football watching ahead of you this weekend.  So, today, I’m opting to throw my leftovers into a dip.

This dip takes Thanksgiving leftovers and transforms them into a whole new flavor.  You still have the corn and the turkey from yesterday’s meal, but with the cheese and the heat from the cayenne and jalapeno, this dip goes in an entirely different direction.

One thing to mention: I had a block of cranberry cheddar cheese in my fridge that I used for this.  It’s just sharp white cheddar with dried cranberries running through it.  They have it at my grocery store this time of year, and the sharpness from the cheddar goes so nicely with the sweet-tart cranberries.  It’s delicious just on crackers, and it would be great on a leftover turkey panini, but it adds something special to this dip.  If you don’t have or can’t find something similar, just use regular shredded white cheddar or Monterey jack (or a little of both!), and throw in either a handful of chopped dried cranberries or a small helping of yesterday’s cranberry relish/sauce.


Sweet & Spicy Corn & Turkey Dip
Makes: 6-8 servings
  • 1 T. butter
  • 3 cups corn kernels (fresh, frozen, or leftover)
  • ½ tsp. kosher salt
  • ¼ tsp. freshly-ground black pepper
  • 1 T. olive oil
  • 1 cup diced yellow onions
  • ½ cup diced red pepper
  • 1 jalapeno, seeds and ribs removed, minced
  • 1 garlic clove, minced
  • 3 green onions, chopped
  • ¾ cup mayonnaise
  • 8 oz. cranberry cheddar cheese, shredded
  • 1 cup diced cooked turkey (white or dark meat)
  • ¼ tsp. cayenne pepper
  1. Preheat oven to 350 degrees F. Spray an 8 x 8” baking dish with non-stick cooking spray. Set aside.
  2. Melt the butter in a large skillet over medium heat. Add corn, salt, and pepper, and cook until the kernels start to brown, about 7-8 minutes. Transfer to a large bowl.
  3. Add the olive oil to the hot skillet. Cook the yellow onions and red peppers, stirring occasionally, until softened, about 5 minutes. Add the jalapeno, garlic, and green onions and cook for 2-3 minutes longer. Transfer to the bowl with the corn.
  4. Mix the mayonnaise, shredded cheese, turkey, and cayenne pepper into the bowl with the corn and the rest of the vegetables. Pour the mixture into the prepared baking dish.
  5. Bake for 15-20 minutes, until the top is brown and the dip is bubbling. Serve with crackers or tortilla chips.

Adapted from Our Best Bites.

Tomatillo Turkey Sliders with Creamy Lime Chive Sauce

tomatillo turkey sliders with creamy lime chive sauce | sunsets on the side

tomatillo turkey sliders with creamy lime chive sauce | sunsets on the side

One of my go-to recipes from one of my very favorite bloggers is this recipe for mini salsa turkey meatloaves.  I absolutely love this recipe, and since there’s hardly ever a time when I don’t have a batch of homemade salsa in the fridge, I often decide to make these for light weeknight dinners.  Kristin has a ton of creative ideas for healthy, flavorful meals over at Iowa Girl Eats, so check her out if you’re looking for inspiration.

I took a different spin on the ground turkey this time, partly to use up the slider rolls we scored at Battle of the Burg and partly because I wanted to play with some different flavors.

These are so fast and good.  The little burgers are really moist – and a little spicy – because of the salsa verde, the yogurt and the lime in the sauce give them a bit of a tang, and you can really see all the melted cheese oozing out when you take them out of the oven.  Yum.

tomatillo turkey sliders with creamy chive lime sauce | sunsets on the side

I made these pretty small because the buns I had were so small, probably not as big as traditional sliders.  I liked being able to use the cookie scoop, though, because shaping them went so quickly, and I didn’t have to roll these by hand.  But, adjust the size to whatever will fit your slider rolls.  You may just need to up the baking time by a couple minutes if you make them larger.

I hope you love them!

Tomatillo Turkey Sliders with Creamy Lime Chive Sauce
Makes: 24 small sliders
  • ~~~For the sauce~~~
  • ¼ cup Greek yogurt
  • ¼ cup light sour cream
  • 2 T. mayonnaise
  • 3 T. tomatillo salsa (salsa verde)
  • 1 T. freshly-squeezed lime juice
  • 2 T. minced chives
  • ¼ tsp. kosher salt
  • ¼ tsp. pepper
  • ~~~For the sliders~~~
  • 1 lb. 94% lean ground turkey breast
  • ½ cup tomatillo salsa (salsa verde)
  • ½ cup seasoned bread crumbs
  • ⅓ cup shredded cheese (I used reduced fat 4-cheese Mexican)
  • 1 garlic clove, minced
  • 1 egg
  • ½ tsp. kosher salt
  • ¼ tsp. pepper
  • Slider / party rolls
  • Tomato slices, for serving
  1. For the sauce: In a small bowl, whisk together the Greek yogurt, sour cream, mayonnaise, salsa, lime juice, chives, salt, and pepper. Cover and chill for at least one hour.
  2. Preheat oven to 400 degrees F.
  3. In a large bowl, combine the ground turkey, salsa, bread crumbs, shredded cheese, garlic, egg, salt, and pepper. Mix until just combined. Scoop even portions using a medium cookie scoop and place portions on a baking sheet lined with parchment paper.
  4. Bake for 15-17 minutes until cooked through.
  5. Place sliders on rolls, top with sauce and tomatoes, and serve.

Adapted from Iowa Girl Eats.