I love dips that you can make on 5 minutes' notice with things that are easy to keep on hand, and everyone wants the recipe after. I made this and spicy black bean dip when I was co-hosting the neighborhood moms' bunco group this month and they were both a hit - and SO easy (this one is only 2 ingredients!!) This dip resembles a queso (if you're from Texas, that will mean something to you) that is slightly sweet with a small kick from the salsa verde.
2-Ingredient Creamy Salsa Verde Dip
Ingredients:
1 8-ounce block cream cheese (I use the "1/3 less fat" neufchatel cheese so I can pretend this is healthy)
1 cup jarred salsa verde (I used the La Costena brand - found in the "international" aisle at the grocery store with the Mexican ingredients)
Directions:
Put the cream cheese and salsa verde in a microwave-safe bowl. Cover and microwave in 1-minute increments, stirring after each minute until well blended and the cream cheese is fully melted (this usually takes 3 minutes in my microwave). Yep.....that's it.
Serve with tortilla chips and act like it was a lot more effort than it was. This is good both warm or at room temperature. If you're feeling fancy, add a can of corn :)
This spicy black bean dip is great with tortilla chips for an appetizer at a party....we are addicted! And it is SO EASY. Like, embarrassingly easy when people ask you how to make it (which they often do)! And, I almost always have the ingredients on hand, so it's simple to whip it up on short notice!
Spicy Black Bean Dip
Ingredients:
1 can black beans
1/4 cup sour cream
2 tablespoons lemon juice (lime juice works too)
1/2 teaspoon garlic salt
2 teaspoons cumin
1 jalapeno, including seeds (you can remove them if you want a milder dip)
1/4 bunch cilantro
Directions:
Throw everything in a blender and blend away. That's pretty much it :) I don't even chop the jalapeno or remove the cilantro leaves from the stems...I just throw it all in and blend it up. I use my Vitamix which is super powerful and blends it easily; if you're using a normal blender, you may have to blend it for a while to get the super-smooth texture (which is key - the dip is much less appetizing when it's chunky from the bean skins not being fully blended). The color of the dip is not that exciting, so I normally garnish it with some cilantro leaves or some piped sour cream drizzled on top.
I don't know that you can call this a "recipe", but more of an "idea" when you need a quick and easy lunch or dinner that you can make with mostly stuff you already have sitting in your pantry or refrigerator. It's especially great for kids or teenagers...or just two adults who like to eat like kids or teenagers :) We love to make these for dinner while watching Aggie football on TV! I usually have most of the ingredients on hand, and it's a great way to use up leftover refried beans, chicken, or steak (that's usually what prompts me to throw this into the dinner rotation!).
Easy Giant Nachos
Yield: it depends how many you make :) I usually make 2 or 3 per person
Cook Time: 8 minutes
Ingredients (quantities are variable based on how many you're making):
1 package tostada shells*
1 can refried beans (I use fat-free)
1 package grated cheddar cheese
Mix-and-match ingredients (based on what you prefer, or happen to have on hand):
1 jar diced jalapeno peppers
Grilled chicken breast or steak, chopped
Avocado, diced
Sour cream
Shredded iceburg lettuce
Tomato, diced
Salsa
*These come in 2 types of package in the grocery store - they're in the aisle with the taco shells and other Mexican ingredients. I like the kind in the bag, when I can find it - I think they taste fresher. Here's what to look for:
Directions:
Preheat the oven to 400 degrees. Arrange the tostada shells on the cookie sheet so that they're not touching or overlapping. Use a knife or angled spatula to spread a layer of refried beans on each tostada shell (this is the "glue" for the rest of the ingredients). Top each nacho with chopped chicken/steak and diced jalapenos (if using). Sprinkle grated cheese on top of the nachos (putting the cheese as the top layer helps to secure the toppings to the nacho!)
Bake in the oven for 8 minutes or until cheese is melted. Remove the pan from the oven and top the nachos with whatever cold ingredients you've chosen - tomatoes, avocado, lettuce, sour cream, salsa, etc. Serve while warm. Enjoy!
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