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If you can scoop it, dip it, swirl it, or otherwise put it on a chip and eat it, I love it.
So, after experiencing a "Girl's Night In" with margaritas and this Black Bean Salsa, I had to get the recipe and try it myself. For me, it's the perfect salsa-- because it's not spicy. If I wanted to get adventurous, and knew that I'd have a heat-seeking audience, I could add some chopped jalapenos to the mixture... but I prefer flavor to flaming heat, so this one is for me :)
Source: My friend who doesn't like to be identified online, so we'll call her "Kiki."
Ingredients:
1 can black beans, drained and rinsed
1 can corn, drained (she said she sometimes uses the corn with red peppers mixed in, but I didn't for this version)
1 can of diced tomatoes (or one fresh tomato, chopped)
1 small red onion, chopped
1/4 c. lime juice
1 tsp. ground cumin
fresh cilantro (I used 5 sprigs, chopped... we'll see if I need to add more after I take it to the party!)
Verdict:
Oh, it's a keeper-- and others thought so, too :)
One of the things I love about gatherings is not just the food, but the opportunity to share that food and the recipes with friends and loved ones. I firmly believe that all food tastes better when it's made with love, so maybe that's why I love snacky, chip-and-dippy kinds of foods at parties and showers. It seems that almost everyone I know has a snack that they love to make and share, and that's exactly how I got ahold of this recipe.
Source: My friend, who I'll call "Criddles"
Ingredients:
8 oz. cream cheese, softened
12-16 oz. sour cream
1 packet of taco seasoning --(I opted for the lower-sodium variety, simply because of all the salt that will be eaten along with the chips served alongside the dip.)
1 8-oz. bag of shredded lettuce
1/2 package of grape tomatoes, cut in half
1-2 cups finely shredded cheese (I went for the "Taco/Nacho" blend, but I'm sure most flavors would do the trick).
1/2 bunch of green onions, chopped
Directions:
1. Blend the cream cheese and sour cream. Add taco seasoning to the mixture.
2. Chill cheese mixture.
3. Spread chilled mixture into shallow serving dish.
4. Add shredded lettuce to top of mixture, then shredded cheese, then tomatoes, then green onions.
5. Serve with tortilla chips.
Verdict:
Good enough for dinner!
This little ditty may be turning into one of those dishes that I'll always have to bring to parties. I've only made it a couple of times; but each time I do, someone always asks me to send them the recipe.
Actually, I was doing just that when I realized I hadn't blogged this recipe yet-- which is why I don't have a photo yet. Next time I make it (which will be soon... another party is approaching... ) I will add a photo. Till then, you'll have to use your imagination-- but trust me, it's good enough to make "sight-unseen." :)
Source: My Mommy :)
Ingredients:
2 10-oz cans of cooked chicken, drained
1/2 c. (or more, if you prefer) of red pepper/buffalo sauce (I used Frank's Buffalo Sauce)
2 8-oz. pkgs. cream cheese, softened and cubed
1 cup of either ranch dressing, bleu cheese dressing , or a combination of both (I used all ranch in the last batch)
2 c. shredded cheddar cheese
Directions:
1. Combine all ingredients into a CrockPot. Warm for 30 minutes, stirring periodically.
2. Serve warm with celery sticks, Fritos, or Tostitos. Enjoy!
Verdict:
It's addicting!!
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