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In honor of National Chip and Dip Day today, we put together a list of our favorite dip recipes!
Queso Fundido With Chorizo, Jalapeño and Cilantro
Serves 4
7 oz dried chorizo, diced small
1 jalapeño, seeded and finely chopped
2 Tbs fresh chopped cilantro
2 scallions, finely chopped
¼ tsp salt
1 pound Monterey Jack cheese, grated
Tortilla chips for serving
Lime wedges for serving
Heat a small skillet over medium-high heat. Add the chorizo and cook, stirring, until browned, 4 to 5 minutes.
In a medium bowl, mix the jalapeño, cilantro, scallions and salt. Add the cheese and toss well.
Heat the broiler. Combine the chorizo and cheese mixture and pour into a shallow baking or gratin dish. Broil until melted and bubbling, about 4 to 5 minutes. Serve with the chips and lime wedges on the side.
A Trio of Hummus
A trio Of Hummus: Lemon and Black Pepper Hummus, Best Hummus Ever and Roasted Red Pepper Hummus. You can add a drizzle of EVOO on top when serving if you like.
1. Lemon and Black Pepper Hummus (lots of lemon!)
Makes 8 servings
3 cups garbanzo beans (chickpeas)
½ cup tahini
¾ cup water
Juice 2 lemons
Zest 1 Lemon
2 cloves garlic, peeled and roughly chopped
½ cup EVOO (Extra Virgin Olive Oil)
4 tsp salt
2tsp freshly ground black pepper
¼ tsp crushed red pepper flakes
In a food processor combine the tahini, water (start with a half cup and add more if the hummus is too thick), and lemon juice. Blend until light and fluffy, about 10 seconds. Add the garlic and lemon zest and blend again until smooth. Add chickpeas and olive oil, 1/3 at a time, blending until smooth after each addition. If hummus is too thick at any point, add more water or olive oil. Add salt, black pepper and red pepper flakes and blend until smooth.
2. Best Hummus Ever!
Makes 8 servings
2 cups garbanzo beans (chickpeas) drained and reserve the liquid
½ cup tahini
¼ cup EVOO (Extra Virgin Olive Oil)
2 cloves garlic, peeled
1 Tbs cumin
Juice 1 lemon, plus more if needed
Salt and freshly ground black pepper to taste
Fresh chopped parsley for garnish
In a blender, puree all the ingredients except the parsley and begin to process. Add the chickpea liquid or water as needed to allow the blender to process a smooth puree. Taste and adjust seasoning as necessary, served topped with parsley.
3. Roasted Red Pepper Hummus
Makes 8 servings
1 (15oz) can garbanzo beans (chickpeas), drained
4oz jar roasted red peppers (keep back 2 teaspoons for garnish)
3 Tbs fresh squeezed lemon juice
1½ Tbs tahini
clove garlic, minced
½tsp cumin
½tsp cayenne pepper
¼tsp salt
In a blender, puree all the ingredients, process using long pulses, until the mixture is smooth and slightly fluffy. Transfer to a serving bowl and chill in the fridge for at least an hour. The hummus can be made up to 3 days ahead, just return to room temperature before serving. Top with the reserved red peppers.
