0:00
Okay, babe. What are we making today?
0:02
We are making a boat dip. It's my
0:05
version of boat dip. It's a um a corn
0:11
uh cream cheese, lots of other
0:15
and um yeah, and then you dip chips in
0:19
it. So, we're going to get started.
0:22
First, I'm going to get my cream cheese
0:28
I've left this out. um
0:35
but my gosh, it sticks.
0:42
So, it's like trying to get that out
0:52
And then, of course, I don't like to
0:55
we're getting all that off. I just use
0:58
the back of a butter knife.
1:20
we got to drain our corn. Do not want
1:23
all that liquid in there.
1:29
I'm going to let it sit there for a
1:30
little bit because I don't want any
1:34
And while it's draining, I'm going to
1:37
chop up some onion and garlic.
1:41
And I'm going to be using a red onion.
1:44
You can use a white onion, but I like
1:47
the color contrast of the red. Well,
1:50
purple, whatever. And so it just kind of
1:53
gives that, you know, where it's not so
1:57
It's just preference really for color.
2:06
Can already tell this is pretty fresh.
2:07
And my eyes are going to start burning.
2:15
Just got to peel that off.
2:18
I just cut it like this.
2:27
And I turn it around like this.
2:32
And cut it like this. And that's it.
2:35
Gives it the little, you know, little
2:42
Okay. When I get down to that level, I
2:44
just do that cuz I ain't going to try to
2:48
snip off any digits here. And I just do
2:52
and that makes them small.
2:55
Doesn't matter if you have a few bigger
2:56
ones in there. It's just a dip.
3:00
It's all going on a chip.
3:03
Okay. So, I'm going to I think this is
3:06
drained enough. I'm going to go ahead. I
3:09
don't see any more water coming out.
3:12
Maybe a little bit. Let me shake it a
3:24
Yeah, I think I got it out now. Just
3:34
those right in there.
3:37
And I'm going to add my onion.
3:56
And I'm going to be chopping up some
4:00
There's one other ingredient I haven't
4:02
taken out yet. It's my um my shredded
4:05
cheese. And that's because I didn't want
4:10
cuz this thing is hard to shred.
4:17
Yes, I have to chop my own garlic these
4:25
I think I got that. There's See, there's
4:27
a there's a skin on it.
4:31
Just drives me nuts. I can't get it off
4:42
And I'm going to be putting two two
4:49
I just kind of chop them. They get worse
4:51
at first and then I start mincing.
5:06
Oh, if you can smell it.
5:12
say smellvision. I don't think that's a
5:15
Well, for this it would be.
5:17
Yeah, but for other things.
5:32
Sure likes to stick to your fingers.
5:49
Okay. So, we got that all done. And now
5:54
we're making this a uh taco flavor.
5:58
Um, of course, I mean, corn, I mean, you
6:01
just can't go wrong. You got to put some
6:04
taco seasonings in it. So, cumin.
6:07
Wow, we're almost out.
6:09
No, I have a whole another one.
6:12
Don't worry about that.
6:16
We're going to do uh three teaspoons cuz
6:18
we want this to be we want it to be
6:34
We're going to stick a little spice in
6:39
Now, this chili powder is a lot spicier
6:43
than the stuff I used to buy at the
6:47
This is just ground um chili peppers.
6:52
When you go um when I write my rice
6:55
recipe and I say chili powder, the stuff
6:58
that you buy at the store, it's mixed
7:00
with other stuff, which I never knew
7:02
that. And it's way less um uh spicy.
7:07
That's the reason why I only put
7:14
You almost put a lot in there.
7:16
Not doing one teaspoon. I cannot handle
7:19
it. We're going to do half a teaspoon,
7:23
which is plenty cuz when this marinates,
7:26
it's going to marry that flavor right in
7:29
there and it will be slightly spicy.
7:34
I know that uh you spice people out
7:36
there will be like that's not spicy. It
7:39
is for us people who are not that. Yeah.
7:43
And then we're going to do uh plus the
7:46
the teaspoon of black pepper kind of
7:49
gives it a little extra spice as well.
7:56
So one teaspoon of that
8:02
We put cilantro in. Now, if you are a
8:05
cilantro hater, there are some out
8:07
there. We think it needs it.
8:11
Just gives it that pop of flavor. But if
8:15
you don't, don't put it in. It's fine.
8:18
If you like cilantro, just uh comment
8:24
Some people say it has a soap taste. I
8:26
think if you let it marinate long
8:34
one thing I hate about this one is I
8:40
I can't get anything in there. So, I
8:42
have to be careful and do it like this.
8:45
And what I'm trying to do is
8:47
see how much he spills.
8:57
It's still a little bit.
9:00
Yeah, but it's kind of, you know, uneven
9:06
Okay. And that is all the spices that
9:12
But we still have one more ingredient.
9:14
The mystery ingredient.
9:16
It's not really mystery.
9:27
because I'm only going to do a cup. So,
9:33
just to make this easier. I'm going to
9:37
That way, it's making a big mess
9:44
can eyeball it if you want.
9:49
sometimes eyeballing it. I don't want to
9:55
but this is um this is medium cheddar.
10:02
and you can use a a Monterey, you can
10:08
Uh I mean like a jalapeno Monterey Jack.
10:13
we like it with the cheddar.
10:16
Plus, I really can't find those kind of
10:25
see how much we've done. I think we can
10:27
just shred a little bit more, don't we,
10:30
Let me smush it down and shred a lot
10:32
Don't smush it. If you smush it, then
10:35
it's just clumpy cheese.
10:38
Don't listen to him.
10:43
will not spread around in that.
11:04
All right. And I'll scrape the rest of
11:06
that in there after I put this in.
11:24
Okay, now I'm going to mix all this up.
11:27
And I'm just going to use a fork.
11:35
I don't want to mash.
11:46
get the um cream cheese definitely as
11:59
Yeah. Look at all that ingredients. I
12:00
mean, it's got to it's got to marinate
12:03
and stuff, but that goes on top of a
12:07
chip, crackers, whatever. We We got
12:10
chips for me, though.
12:17
Make sure I get all that.
12:29
Now, we're going to put the um
12:32
lid on it and put it in the fridge and
12:33
let it marinate for a couple hours
12:36
before we uh even try it because we want
12:59
Make a mess around here.
13:05
Guess I haven't used this one in a
13:20
And that's it. Another couple hours,
13:22
we'll show you what it looks like. Okay.
13:25
So, it's been a couple hours and we're
13:28
going to take it out.
13:31
Going to mix it up just a little bit and
13:34
we're going to serve it.
13:46
the flavors have marinated.
13:53
It's definitely not a runny dip.
13:57
this is a chunky, very chunky dip.
14:01
And we're going to put some
14:16
only put out some of it cuz
14:19
might want to save some
14:29
There's n there's never any um leftover
14:40
this is our corn boat dip. It's also
14:44
kind of known as a a crack uh corn crack
14:48
dip. I'm not sure how I'm going to name
14:51
this, but it's got your Texmex
14:54
seasonings in it, onions, all this good
14:56
stuff. And serve it with whatever.
15:00
We We like chips with it, but crackers
15:02
would be just fine. It tastes tastes um
15:05
you know, like cheese ball. Well, it's
15:07
got cream cheese on, so it's like a
15:14
go check out some of our other recipes,
15:17
um, that we got going on on YouTube and,
15:20
uh, go to our website to actually, if
15:24
you want to make the recipe and you
15:26
don't want to watch the video. I'll have
15:29
all the instructions in there and some
15:31
pictures to show you what it's supposed
15:36
yeah. Other than that,
15:41
And um yeah, leave us a comment. We like
15:47
We'll see you guys next time.
15:49
We wave goodbye to the front porch
15:51
light. Say, "See you later. This is our
15:53
flight. The kids are grown. The house is
15:56
too quiet." Yeah. Empty neester now.
15:58
Ready to ride. Traded the lawnmower for
16:01
a salty breeze. Found a new home.
16:04
Between the palms and the trees is Chris
16:05
and Daniel charting a new course from
16:08
the comfort zone to the boundless
16:10
source. No schedules, no rush, just the
16:12
sun in the sky. Got a budget to balance.
16:15
Keep the dreams flying high from the
