Sunday, January 29, 2017

Dippy Trip

This is not the glammest of recipes to kick off the revitalization of the most amazing food blog to ever hit the blogosphere. But it will do. Especially since the Super Bowl is right around the corner. And you so need a rockin dip to serve to your gaggles of guests  - or your husband and kid since it is a school night. Let’s be real.

This 1-2-3 Mexican Dip is sans avocado and/or guac. I know. I’m so 1987. Avocado is only like THE super food of the decade. But you see,  avocado would force the Jersey Girl to haul her ass to an ER stat due to the food allergies that exist in my world. I think anaphylactic shock would be a MAJOR buzz kill in the midst of a football party, no?

This dip recipe was gifted to me in the form of a wedding present from my big sis Michele. She gave me a cookbook entitled: "Bride and Groom First and Forever Cookbook" as part of my bridal shower extravaganza, during which I was a nervous wreck, needing to throw up for hours and hyperventilating in the bathroom during it. Good times. I handle attention so well. Obvi.

Nonetheless, this cookbook has been a lasting addition to my collection.

There is no way in hell that this recipe is good for you or your diet. But if you are forced to watch football, I say, “Who the eff cares?”  And I say this while gazing lovingly into a gigantic glass of wine and shopping for shoes online trying to block out all NFL commentary, action, timeouts or shenanigans.

When you make this for a party you will not have a drop left. Trust.


1-2-3 Mexican Dip

By: Mary Corpening Barber and Sara Corpening Whiteford
From "Bride and Groom First and Forever Cookbook"

Serves 10 to 12

1 can (16 ounces) refried beans
1 ½ medium salsa
1 tsp. chili powder
1 tsp ground cumin
¾ tsp. ground oregano
¾ cup sour cream
½ cup mayonnaise
¼ cup finely chopped red onion
1/3 cup fresh cilantro
1 tsp. onion powder
1 small red pepper, seeded, deribbed and chopped
1 cup (2 ounces) grated extra-sharp cheddar cheese
1 fresh jalapeno chile, cut into rounds (about 20)
Tortilla chips for serving

Combine the refried beans, ¼ cup of the salsa, the chili powder, cumin and oregano in a medium bowl. Spread evenly over the bottom of a 9-inch round ceramic casserole dish (at least 2 inches deep) or an 8-by-8-by-2 ¼ -inch glass baking dish.

Combine the sour cream, mayonnaise, red onion, cilantro and onion powder in a small bowl. Spread over the beans mixture.

Combine the bell pepper and the remaining 1 ¼ cups salsa in a small bowl. Gently spread over the sour cream mixture, being careful to not mix the layers. Top with the cheese and jalapeno and refrigerate until chilled, at least 1 hour. Serve with tortilla chips.

Do Ahead: This dip can be made 1 day in advance and refrigerated.

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