Make a Dip Board with Pimento Cheese, Pickle Ranch, and Street Corn Hummus

Pimento Cheese Dip:

In a large mixing bowl, mix together 4 oz of softened cream cheese, 2 tbsp of mayo, ¼ tsp of garlic powder, ¼ tsp of onion powder, ¼ tsp of cayenne powder, and ¼ tsp of salt until well combined. Fold in 1 & ¼ cups of shredded sharp cheddar cheese and 2 tbsp of chopped pimento peppers. Serve topped with a sprinkle of cayenne pepper and chives!

Pickle Ranch Dip:

In a mixing bowl, mix together ¼ cup of mayo, ¼ cup of sour cream, 1 tbsp of pickle juice, 1 tsp of fresh chopped parsley, ¼ tsp of garlic powder, ¼ tsp of onion powder, ⅛ tsp of pepper, and 3 tbsp of finely diced pickles. Serve topped with more diced pickles and fresh chopped dill!

Street Corn Hummus:

Using a blender, combine 1 can of drained chickpeas (15 oz), the juice of 1 lime, 1 clove of garlic, 3 tbsp of olive oil, 1 tsp of tajin seasoning, 1 tsp of salt, 2 tbsp of cotija cheese, and ½ cup of grilled corn until smooth. Serve topped with more grilled corn, cotija cheese, a sprinkle of tajin, and fresh cilantro!