Petitchef

Tempt my tummy tuesday....halloween party dip ideas

Main Dish
4 servings
15 min
25 min
Very Easy

Ingredients

Number of serving: 4

1)Best Homemade Salsa:

1 large can of diced tomatoes

1 onion - rough chop (white or red)

1/2 to 1 jalapeno (you judge for your taste buds)

2-3 tomatillo -remove husks and quarter (FYI: tomatillos do not have heat - just flavor)

1 handful of fresh cilantro

garlic and salt to taste

lime juice to taste


2)Mexican Bean Dip:

1 (8 ounces) block 1/3 less fat cream cheese, softened

1 cup (4 ounces) shredded Monterrey Jack cheese with jalapeno peppers

1/2 cup chopped onion

1 (15 ounces) can vegetarian chili with beans

1 (4.5 ounces) can chopped green chilies, undrained

Preparation

  • 1)Best Homemade Salsa:
    Combine all ingredients, except the cilantro, in the food processor. Pulse to chop. If you like a more liquid salsa, then chop longer. Next, add the cilantro and process until the cilantro is incorporated into the salsa.
  • 2)Mexican Bean Dip:
    Preheat oven 350. Spread cream cheese on 9 inch pie plate. Combine 1/2 cup Monterrey Jack cheese, onion, chili and green chilies in small bowl. Spread chili mixture over cream cheese. Sprinkle with 1/2 chp cheese. Bake at 350 for 20 minutes.





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