chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Thursday, May 4, 2017

Chipotle Vegetable Dip

My best friend was visiting from Colorado, so I had a few friends over to hang out and enjoy some TexMex. We drank two bottles of tequila worth of margaritas (oy!) and had a fantastic time. Neither the BFF nor I like traditional TexMex sides, we both detest beans, so I decided to make a spicy dip to go with our chicken fajitas, chips, guacamole and queso. Feel free to adjust the chipotles to your taste, I used three and it had quite a nice kick.  I served it with fresh cut bell pepper, cucumber, carrots and broccoli, but any dip worthy vegetable will do.
Chipotle Vegetable Dip

16 ounces sour cream
2 to 3 chipotles in adobo
1 teaspoon cumin
½ teaspoon salt
Juice from one lime

Combine all ingredients in a food processor, process until smooth. Serve with fresh cut vegetables.
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