Thursday, August 20, 2009

7-Layer Dip and Fresh Peach Salsa


Today is "Dip and Salsa" day. Partly because I'm feeling too lazy to do anything complicated, and partly because I recently prepared both dishes and they were big hits.

First is Ortega Foods' famous 7-Layer Dip, not exactly a traditional Mexican dish but with football season and tailgate parties on the horizon it's always a good choice. The second dish I pretty much made up myself when I had some fresh peaches and decided to be adventurous with ingredients I had on hand. This is a Fresh Peach Salsa, with a can of diced peppers to cut its sweetness. Don't be alarmed by the ingredients-- my nieces and nephews loved it cold with white tortilla strips, and I loved it warm with grilled chicken. It's not as sweet as it sounds.

Here we go:

ORTEGA 7-LAYER DIP
Serves 12

Ingredients:

  • 1 can (16-oz.) ORTEGA Refried Beans
  • 1 package (1.25-oz.) ORTEGA Taco Seasoning Mix - Regular
  • 8 ozs. sour cream
  • 8 ozs. guacamole
  • 1 cup (4 oz.) Mexican 4 cheese blend
  • 1 cup ORTEGA Salsa - Homestyle Recipe (Mild), any variety
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 1/3 cup sliced green onions
  • 16 ozs. tortilla chips
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.

Sometimes I add about half a pound of cooked ground round to this, which makes it 8 layers. That always makes DH happy, and heck it also makes it a whole meal (and then some!) when there's just the two of us.

FRESH PEACH SALSA
Yields about 2 Cups

Ingredients:
  • 6 large ripe peaches, pitted, peeled, and coarsely chopped
  • 1/2 Cup orange marmalade
  • 6 thinly sliced green onions, including some of the green tops
  • 3 Tbsp lime juice
  • (4-oz) can diced, fire roasted chiles
  • 1 Tbsp minced fresh cilantro
  • 1/4 teaspoon salt
Directions:

In a medium bowl, mix together ingredients. Cover and refrigerate until serving, or heat briefly in the microwave if you want it warm.

A friend of mine thinks some chopped prosciutto would be a good addition to this recipe, and I'm inclined to agree but haven't tried it. I also think this would be very good over grilled fish, but haven't tried that either. If you do, let me know how it worked out!

Buen provecho!

If you have a favorite recipe for a Mexican or Mexican-inspired dish, I'd love to add it to our recipe box! email lahuerita2@gmail.com (and put "recipe" in the subject box so I'll know what it's about)

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