Friday, July 4, 2008

The purloined recipe.

i am stealing these recipes from the mission tortilla strips bag. i have been getting these chips for three years now and these same recipes have been on the bag. i have wanted to try them for three years and, for some reason, have not tried them, even though i usually have all the ingredients. also, we are on the road right now and i don't want to drag an empty bag of chips across the country trying to save the recipes. thank heaven for modern technology.

Black Bean & Roasted Red Pepper Dip
1 package (1 oz.) Lawry's Taco Spices & Seasonings
1 can (15 oz.) black beans, rinsed and drained
1 jar (7 oz.) roasted red peppers, drained
1 package (12 oz.) light cream cheese
1 T. chopped cilantro
1-2 tsp. lime juice
Garnishes: chopped tomato and fresh cilantro
In food processor combine all ingredients except garnishes; mix thoroughly. Serve with chips and raw veggies.
makes 2 C.

South of the Border Guacamole Dip
2 large ripe avocadoes
1 med. tomato, chopped
1 green onion, chopped
2 green chile peppers, seeded and chopped
1/8 tsp. black pepper
3 T. lemon juice
Chop avocados coarsely and mash until smooth. Add tomato, onion and chiles and mix gently. Add pepper and lemon juice. Stir. Cover tightly with plastic wrap until ready to serve. Serve with chips.

Picante Queso Dip
4 green onions
1 can (4 oz.) green chiles, diced and drained
2 med. tomatoes, chopped
Bottle hot pepper sauce, to taste
1 1/2 C. shredded Monterey Jack cheese
1 1/2 C. shredded cheddar cheese
1 T. butter
Saute onions in butter. Stir in Chiles and tomato. Add hot pepper sauce. Simmer uncovered. Stir in cheeses until melted. Serve with chips.

1 comment:

Katy said...

Ha ha ha! I love those chips. I think it's funny that they've had the same recipes on the bag for three years. They sound delicious.