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Tag Archives: Salsa

January 20, 2013 · 9:33 AM

{ 7 Layer Mexican Dip }

I am notorious for double-dipping.

I like a high dip-to-chip ratio that can only be achieved with multiple dips, and so I double dip shamelessly for my own snacking pleasure. I just can’t help myself.

However, as you can imagine, my off-putting habit has caused a great deal of tension on several dates and social gatherings, and so I have decided to solve the problem once and for all by making individualized 7 layer Mexican dip cups. This way I can go in for any number of dips without being ostracized. It’s a win-win for all persons involved.

I first made these appetizers for my Cinco de Mayo party last spring, but I have continued to make them on a regular basis since then. I find that they are a great item to have in the fridge for a quick meal (very high in protein with the beans and avocado) and they help enforce portion control when snacking late at night! They are also more visually appealing to serve at parties than your average 7 layer dip, which starts to look like shit after a few short minutes (especially if I’m there double dipping!!).

Its a fun, new spin on an old classic recipe but I highly recommend using my flavorful recipe for the black bean puree!

{ Ingredients }

2 cans refried black beans (I love the Trader Joes’ brand)
1 Tbsp minced jalapeños
1 Tbsp Taco seasoning (I used Old El Paso)
Dash of cumin, to taste
1 tsp Kosher salt
Sour cream
Salsa (I use Herdez or Spikes’)
Cubed avocado or guacamole
Monterey Jack cheese
Shredded lettuce
Black olives, sliced
Scallions, sliced for garnish

{ Directions }

In the bowl of a food processor, combine the refried beans, minced jalapeño, salt, taco seasoning, and cumin. Blend until well combined, adding a few drops of water if necessary to thin out the mixture. You don’t want the mixture to be runny, but you want it soft enough to transfer onto the chip.

Spread the bean mixture in the bottom of the cup, about 1″ thick.

Top the beans with a 1/4″ layer of sour cream, followed by a 1/2″ layer of salsa.

Add the chopped avocado pieces, or a layer of guacamole and then sprinkle the shredded lettuce and cheese. Garnish with the black olives and some freshly chopped scallions, and watch them get gobbled up by your guests with out any double-dipping anxieties.

{ Roasted Tomatillo Salsa Verde }

Turns out my spicy avocado dipping sauce was so good last night, that it was eaten at an unproportional rate with repect to my empanadas. I have left over empanadas, but no more sauce, providing me the perfect opportunity to experiement with cooking a new one. In keeping with the green theme, I decided to give roasted tomatillo salsa (aka salsa verde) a whirl tonight. I would love to say it is my own recipe, however, I stole it from Tyler Florence. And with this confession now out in the open, I say that it deserves two thumbs up and earns a respectiable place among my collection of favorite recipes.

This salsa combines the favors of roasted garlic, Spanish onions, sweet tomatillo tomatoes, spicy jalapeños, and lime juice to create a condiment suitable for topping any protein or corn product. You can put it over chicken, over pork, over seafood, over nachos, hell, you can even spread it on a piece of toast for a banging Mexican-inspired snack. It is flavorful, yet not overpowering, which makes it one of my new favorite condiments.

{ Ingredients }

10 tomatillos, husked and rinsed
1-2 jalapeños, stemmed
1 spanish onion, quartered
4 cloves of garlic
2 teaspoons ground cumin
1 teaspoon Kosher salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

{ To Make the Salsa Verde } Preheat the oven to 375 degrees.

Cut the tomatillos in half (NOTE: you should have already removed the husks and washed them). Place them cut side down on a baking sheet. Add the garlic cloves, jalapeños, and onion to the tray and roast for 12-15 minutes.

Transfer the roasted vegetables and the juices from the pan into a food processor. Add the cumin, salt, cilantro, and lime juice and pulse the mixture until well combined but still chunky.