Serve these with chips, over chips, under chips-lots of chips! If you want to feel good about yourself, add in some chopped veggies. Dip accordingly.
- •Black Bean DipSoften 1 chopped onion, 2 cloves chopped garlic, and 1 chopped jalapeño in 1 tablespoon olive oil. Add 1 teaspoon cumin, salt, and add 1 cup of water. Reduce to 1/4 cup, add 1 can drained black beans, 1 tablespoon Frank's Red Hot, and juice of 1 lime. Process to smooth. Chill and serve.
- •GuacamoleMy basic recipe- juice 1 lemon and 1 lime in the bottom of a bowl, add in 1 minced red onion, and allow that to stand for 10 minutes. Halve and put the avocados and scoop the flesh into the bowl. Add 1 chopped jalapeño and 2 cloves chopped garlic. Top with any or all of the above- chopped Marcona almonds, crab, and/or hot sauce.
- •Roasted Pico de GalloPreheat your broiler, and on a sheet tray, blacken 1 jalapeño or serrano, 4 plum tomatoes, 1 onion peeled and cut into wedges, and 2-3 crushed cloves crushed garlic. Once blackened, throw into a food processor with cilantro, 1/4 teaspoon cinnamon, 1/4 teaspoon cumin and salt to taste.
- •Queso DipIn a high sided skillet, melt 3 tablespoons butter and add 2 cloves crushed garlic. Add in 2 tablespoons flour and whisk until it comes together and smells fragrant. Whisk in 2-3 cups of milk and allow to thicken. Once thick, add in 2 cups shredded cheddar and 2 cups shredded pepper jack. Remove garlic cloves and serve with crumbled cooked Mexican chorizo (optional).