Jalapeno Bean Dip


Fritos and Bean Dip seem to go hand in hand.

Jalapeno Bean Dip
 
Here are the Ingredients:
  • 1 can of pinto beans, drained and save liquid
  • 5 pickled jalapeno halves, jar
  • 1 teaspoon jalapeno pickled juice, jar
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin
  • pinch of cayenne
Pour drained beans in a Cuisinart and blend with pulse. Slowly add liquid until you’ve reached desired consistency. Add the remaining ingredients and chill for 1 hour. Serve with your favorite chip, although I recommend Fritos.
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Guacamole Dip


Mexican food is my all time favorite food and avocados are always such a fresh ingredient for salads and dips.

 

Mix in some fresh veggies and some homemade tortilla chips and you have a great anytime snack.

Guacamole Dip
 
Here are the Ingredients:
  • 3 avocados
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced
Cut the avocados in half, remove pit, and spoon out fruit. Pour half the lime juice into avocado and mash until creamy. Add the remaining ingredients stir and chill before serving.
 
Here are the Ingredients:
 
Chips
  • corn tortillas, cut into 2 inch long strips
  • 3/4 cup vegetable oil
  • kosher salt, to taste
  • lime fiesta salt free seasoning
Heat vegetable oil in a skillet on medium high heat. Carefully place in a few corn tortilla strips, don’t over crowd, flip with tongs until both sides are lightly browned and crispy. Drain on a paper towel lined plate. Immediately sprinkle with salt and seasoning.