Today was a special day for one half of this household: the First Football Sunday. G is a huge NFL fan (and, incidentally, a blog post of his about the Detroit Lions endeared me to him before I ever met him).
To celebrate, I made a layered Mexican dip, to be scooped up with crunchy, thick Frontera chips. The dip resembles other taco dips, but includes a few flavor enhancers. It was a small consolation for the horrible call that snatched the Lions' victory away.
Layered Mexican Dip
layer one: black beans
I saute one clove garlic, perhaps some garlic, and cumin seeds in a bit of olive oil. When they're softened, I add black beans—about a cup and a half—and, if they're homemade, their liquid. If from a can, a bit of water as necessary. Sprinkle with chipotle powder and chili powder, and mash with a fork until they're the desired consistency. Remove from heat, spread in the bottom of a glass dish, and refrigerate.
layer two: guacamole
Roast two cloves of garlic, and split one avocado. Mash the fruit with a fork, then add the garlic. Squeeze the juice of one lime or lemon and sprinkle with salt and pepper. Mash until well blended. Spread over the black beans.
layer three: sour cream
I prefer daisy light sour cream. Layer over guacamole.
layer four: cheese
Today I shredded some of the sharp cheddar I bought at the local dairy. Sprinkle over sour cream.
layer five: salsa
I often use bottled salsa, and then chunk up peppers and onion. With an abundance of farm fresh produce, I made my own pico de gallo. I diced three heirloom tomatoes, two peppers, two green onions. I chopped a handful of cilantro. I juiced one lime. I added salt and pepper. The fresh salsa was bright and fresh. Spoon over the cheese, draining off the excess liquid.
No comments:
Post a Comment