Friday, March 2, 2012

Mexi-cado Dip

I was all set to enter this recipe in a local contest when I found I’d missed the submission date! So here it is-- Let me know what you think!

This is a modern take on guacamole using the cheese I keep raving about: cotija
It is such a perfect cheese, truly! It is the kind of addition that just keeps making you want more…and more...Sized for a large crowd, this is the perfect friend to bring to your next party. Enjoy!

Mexi-cado Dip
3 roma tomatoes, seeded and diced
1 jalapeno pepper, minced
1 clove of garlic, minced
2 green onions, chopped
1/3 cup fresh cilantro, chopped
1 lime
1 cup black beans, rinsed and drained
1 Tbsp olive oil
3 large hass avocados
6 oz fresh cotija cheese

In a medium glass mixing bowl, combine the tiny diced tomatoes, jalapeno (with the seeds this time—spicy!), garlic, green onion and cilantro. Squeeze half of the lime over the mixture and allow to marinate at room temperature for 15 minutes.

In a separate mixing bowl, combine the seeded and peeled avocados, olive oil and the rest of the lime’s juice. Whip until the avocado is smooth and a bit fluffy.

Return to the medium bowl with the tomato mixture. Crumble and shred the cotija cheese into the bowl. Add the beans. Stir until well combined. Gently fold the avocado mixture into the tomato cheese relish.  Taste and season with salt and pepper as desired.

*If bringing to share at a party, gently press a piece of cling wrap down onto the dip to seal it from the air so it doesn’t brown as quickly. Stir and serve!

Delicious with chips, but also on top of burritos, tacos, salad—whatever!

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