As promised here is the next dip of the week recipe! It is something I made one month ago.
Thoughts & Inspiration
It's New Year's Day 2015. My hubby and I are lounging and relaxing watching the Winter Classic on . We made some black chai and wanted a snack to munch on. This bean dip is deliciously warm and the yogurt dip is very refreshing! The yogurt dip was something I had at our friend's holiday party last weekend. I got the recipe for it (thanks Kruti!) and added a couple additional ingredients. Enjoy and be creative!
Ingredients for Pinto Bean Dip
1 can of pinto beans, drained and washed
1/2 cup cilantro (with stems)
2 fresh jalapenos, chopped into large pieces (de-seed the jalapeno according to desired level of spice)
1 medium garlic clove
1/2 lime, juiced
1 tsp cumin
1 Tbsp chipotles in adobo sauce (sauce only)
Salt to taste
1/2 cup white cheddar
Sprinkle of paprika
Preheat oven to 350F. Place all the ingredients (accept paprika and cheese) into a food processor and pulse together until smooth. Transfer dip into a small oven safe bowl and place into oven for 5 minutes. Remove from oven and sprinkle with cheese. Return to oven for an additional 4-5 minutes (or until cheese is melted and slightly bubbly). Serve hot with a sprinkle of paprika.
Ingredients for Avocado Yogurt Dip
1 cup plain yogurt
1 cup sour cream
1 cup sour cream
3 fresh jalapenos, chopped into large pieces (de-seed the jalapeno according to desired level of spice)
1/2 cup cilantro (with stems)
1 small garlic clove
3/4 lime, juiced
1 packet Hidden Valley dry ranch dressing mix
1 ripe avocado
Place all the ingredients into a food processor and pulse together until smooth. Transfer into a serving bowl and refrigerate dip for at least 1 hour. Serve cold.
Arrange on a platter with your favorite sliced vegetables and pita/corn/tortilla chips.
Note: When arranging try to incorporate dimension to make the platter look more interesting. For example, I placed the carrot sticks into a small shooter bowl.
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