Trio of Mexican Dips
Salsa, guacamole, and bean dip. I could live off this trio, and die happy. Serve with tortilla chips and thinly sliced vegetables for healthy (and happy) dipping.
Servings: 6 people
Ingredients
Salsa
- Available on Pioneer Woman
Guacamole
- 1 large ripe avocado
- 1/2 tomato chopped finely
- 1/4-1/2 jalapeno diced finely
- 3 tablespoons cilantro diced finely
- juice from 1 lime (or to taste)
- sea salt to taste
Bean Dip
- 1 15- ounce can black beans
- 1/2 cup salsa (either jarred, or from above recipe)
- 1/4 cup sharp cheddar cheese plus extra to melt on top (optional)
- 1 tablespoon fresh jalapeno diced
Instructions
Guacamole
- Cut the avocado into chunks, and add to a bowl.
- Add the rest of the ingredients, and stir until it is creamy, but chunks of avocado remain.
- Add more lime juice or sea salt, to taste.
Bean Dip
- Preheat oven to 400º.
- Rinse and drain the can of black beans.
- Add the black beans, salsa, ¼ cup cheese, and jalapenos to a food processor (or alternately, mash by hand). Process for about a minute, until the dip is smooth.
- Place in an oven safe dish, and cover with additional cheese, if desired.
- Cover with foil, and bake for 20 minutes. Remove the foil, and bake for another 4-5 minutes, until the cheese is browned.