Dip Trio Guacamole Black Bean Salsa And Drunken Pico De Gallo Recipes

LUCKY 7 LAYER DIP

Steps:

• Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.
• Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.
• Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.
• Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa.
• Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes and sliced olives.

MOCK GUACAMOLE

Steps:

• Cook one 12-ounce bag frozen shelled edamame as the label directs; drain and run under cold water to cool. Transfer to a food processor and add 1/2 cup each pepitas and cilantro, the juice of 2 limes, 1/2 cup olive oil, 1/4 cup water and 3 thinly sliced scallions (white and light green parts). Add 1 to 2 minced seeded red jalapenos (reserve 1 teaspoon for topping) and 1 1/4 teaspoons kosher salt and puree until smooth. Transfer to a bowl and season with more salt. Top with more pepitas and scallions and the reserved jalapeno.

BEK'S BLACK BEAN SALSA/PICO DE GALLO

Steps:

• Combine all ingredients in a large bowl.
• Refrigerate for at least 30 minutes, preferably an hour to marry the flavors. The frozen corn should be thawed by the time you're ready to serve. If you're serving immediately, make sure your corn is thawed before adding to the recipe!
• Variations:
• Try roasted red bell pepper instead of fresh for a great, smoky taste.
• Use different colored bell peppers for a more festive look.
• Add 1/4 cup diced red onion.
• Add diced jalepenos or habaneros to kick it up.
• Let me know any other variations you try!

BEAN TRIO

Steps:

• For the best basic beans: Cover the beans with cold water to cover by 1 inch, and soak at least 3 hours or up to overnight.
• Rinse the beans and place them in a large heavy-bottomed pot. Top with the garlic, bacon, bay leaves, onion, salt and pepper. Add enough water to cover by 1 inch, then mix and bring to a boil. Reduce to a simmer, then cover the pot halfway (meaning, don't place the lid tightly on the pot) and cook until the liquid is thick and the beans are tender, 3 to 3 1/2 hours. (Continue to simmer if it needs more time.)
• Serve topped with grated Cheddar and diced red onion.
• For the Tex-Mex beans: Follow the basic beans recipe above, adding the jalapenos, chili powder and hot sauce with the bacon and other ingredients. Simmer the beans according to the directions above. Serve topped with a dollop each of guacamole, salsa and sour cream.
• For the Cajun beans: Follow the basic beans recipe above, adding the andouille sausage, paprika, chile flakes and thyme with the bacon and other ingredients. Simmer the beans according to the directions above. Serve topped with sliced green onions.

DIP TRIO: GUACAMOLE, BLACK BEAN SALSA AND DRUNKEN PICO DE GALLO

Steps:

• For the Guacamole: Halve avocados, remove pits and scoop each half out of the skin with a metal soup spoon. Set up a wire rack over a mixing bowl. Press each avocado half down through the wire rack into the bowl, dicing it.Add remaining ingredients to avocado and gently mix it all together. Try not to make the avocado smooth from the mixing.
• For the salsa: Heat oil in a saute pan. Add onions and saute for 2 minutes. Add garlic and bell peppers and saute until soft and fragrant. Add tomatoes and cumin and cook for 1 minute. Turn off heat and stir in black beans and cilantro. Season to taste with salt and pepper.
• For the Pico de Gallo: Combine all ingredients in a medium mixing bowl. Cover and set aside to let flavors meld together.