Sizzlin Chef » dip

Authentic Guacamole

admin — Mon, 01 Dec 2008 11:41:32 +0000

Here’s the real deal: a guacamole recipe so authentic, you can almost hear the Mariachis singing.
Ingredients

4 ripe avocados, peeled, seeded
1 tsp ground cumin
1 ripe, medium Roma tomato, seeded, diced
1/2 Cup minced sweet white onion
2 serrano chilies, seeded, minced
1/4 Cup chopped cilantro leaves
4 Tbsp fresh lime juice
Hot pepper sauce, sea salt, white pepper to taste

Directions
Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently – leaving some small chunks is fine. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.

Makes 24 servings

Fresh Plum Salsa

admin — Fri, 28 Nov 2008 13:17:52 +0000

Plums and papayas combine with traditional salsa ingredients to captivate your guests with an original rendition of this favorite. Choose firm plums that give slightly to palm pressure. Ripen at room temperature, or put in a paper bag. Ripe stone fruits should be placed in a plastic bag in the refrigerator for up to 5 days. Wash fruit, cut in half and remove pit.
Ingredients

2 cups pitted and chopped plums
1 large papaya, peeled, seeded and chopped
1/2 cup sliced green onions
3 Tbsp red wine vinegar
1 Tbsp brown sugar
1 Tbsp chopped fresh cilantro
1 1/2 tsp jalapeno pepper, seeded and chopped

Directions
Combine all ingredients.

Cover and chill at least 1 hour. Store in airtight container in refrigerator. Garnish with fresh cilantro sprigs, if desired.

Makes 7 servings

Tangy Dip with Baby Vegetables

admin — Fri, 28 Nov 2008 13:00:52 +0000

Select fresh-looking baby vegetables that are firm and crisp. They can be stored in plastic bags in the refrigerator, but use them as soon as possible. Unlike their larger relatives, baby beets and turnips do not need to be cooked. Wash, trim and serve baby vegetables os a garnish, or marinate for cold salads. Lightly steam until crisp-tender for a stunning side dish.
Ingredients

1/2 cup fat-free mayonnaise
1/2 tsp salt-free seasoning blend
1/2 cup plain fat-free yogurt
1/2 tsp Worcestershire sauce
1 Tbsp finely chopped onion
1 to 2 drops bottled hot pepper sauce
1 Tbsp chopped fresh parsley
Directions

Combine all ingredients in a bowl; mix well.

Chill in the refrigerator for up to 24 hours. Serve with cleaned baby vegetables such as carrots, beets, turnips and/or squash.

Makes 1 cup, Serves 4

Hot 7 Layer Dip

admin — Fri, 28 Nov 2008 12:58:18 +0000

This warm variation of the popular 7-Layer Dip will have your guests asking for more. Be prepared to have it disappear at your next party.
Ingredients

1 can (16 oz) Refried Beans
1 can (15 oz) black beans, drained
1 package (1.25 oz) Taco Seasoning Mix
1/2 cup sour cream
1 cup salsa
1 can (4 oz) Diced Green Chiles
2 to 3 Tbsps Diced jalapeños
1 cup shredded cheddar cheese
2 large green onions, sliced
1 package tortilla chips

Directions
Preheat oven to 375F.
Combine refried beans, black beans and seasoning mix in medium bowl. Spread bean mixture in ungreased 8-inch-square baking dish.

Spread sour cream over bean mixture. Top with salsa, chilies, jalapeños and cheese; cover.

Bake for 20 minutes. Uncover; bake for an additional 10 minutes or until cheese is melted and dip is bubbly. Garnish with green onions. Serve with chips.

Note
Makes 10 servings
Prep Time: 10 minutes
Cook Time: 30 minutes

7 Layer Mexican Dip

admin — Fri, 28 Nov 2008 12:54:55 +0000

Ingredients

16 oz tortilla chips
1 can (4-oz) diced green chilies
1/3 cup sliced green onions
1 cup Mexican 4 cheese blend
1 cup salsa
8 oz guacamole
8 oz sour cream
1 package (1.25-oz) taco seasoning mix
1 can (16-oz) refried beans
Directions
Combine beans and seasoning mix in a small bowl. Spread over bottom of 8-inch-square baking dish. Layer sour cream, guacamole, cheese, salsa, chiles and green onions.
Serve with chips.

Makes 12 servings
Prep Time: 15 minutes

Basic Guacamole

admin — Tue, 25 Nov 2008 21:48:19 +0000

A quick, basic guacamole recipe that can be added to or extended in many ways. Try adding a diced tomato or two. This can be made several hours ahead and refrigerated. The taste and texture are best, however, when freshly made.

Ingredients

2 ea avocados (preferably california)
1 small onion minced
1 clove garlic minced and mashed to a paste with 1/2 teaspoon salt
4 teaspoons fresh lime juice (or to taste)
1/2 teaspoon ground cumin
1 fresh or pickled jalapeo chili if desired seeded and minced (wear rubber gloves)
3 Tbsp coriander (cilantro)

Directions
Halve and pit the avocados and scoop the flesh into a bowl. Mash the avocados coarse with a fork and stir in the onion, the garlic paste, the lime juice, the cumin, the chili, and the coriander. The guacamole may be made 2 hours in advance, its surface covered with plastic wrap, and chilled.

Makes 8 servings