I love this. Perhaps the gentleman had a few Fearsome Gin & Tonics?
What a coincidence! Not only do we have a Scottish video today, but a Scottish Musician, too.
When I asked Glasgow’s Mike Nisbet what type of recipe I could I make for him, he replied that he would happily put his songs to anything vegetarian.
This dreamy dip definitely complies. You can throw the ingredients together in no time at all, bake for 30 and then dig in.
Cheesy, creamy, slightly spicy. So good.
Hot Chile Cheese Corn Dip
1 (15 ounce) can corn, drained
1 (2 1/4 ounce) can of sliced black olives , drained
1 (4 ounce) can chopped green chilies
1 jalapeño pepper, seeded and finely chopped
1 (2 ounce) jar chopped pimiento, drained
1/2 cup grated Parmesan cheese
1 cup Monterey jack cheese, shredded (or 1 cup cheddar cheese or a mix of both)
1 cup mayonnaise
1/2 teaspoon ground cumin
1. Preheat oven to 350°F.
2. In a large mixing bowl combine all ingredients until well combined.
3. Spoon into a 1 or 2 quart glass casserole dish
4. Bake for 28-32 minutes until dip is hot bubbly and slightly browning on the top.
5. Serve warm with chips.
Recipe from Anne Byrn’s “What Can I Bring?” cookbook!
What is it with Scotland? Is it a synonym for musical talent?
Well, here is more talent from Oban/Glasgow.
Last week, on Twitter, I saw a recommendation to check out Mike Nisbet. So I did.
That was one spot on recommendation.
‘Vagrant’ is the debut album from Oban-born musician Mike Nisbet released last June. Quiet and folksy with stunning lyrics, this music speaks to me.
“The only way out is in his burning boat”
Mike Nisbet-Not Long
You can listen to Mike Nisbet in session at The Pop Cop scheduled to be broadcast on January 15th. Check here for more info.