Monday, April 9, 2012

Creamy "Pinto-Cado" Dip



I've been a busy girl the last few days. I've done a lot of cooking. And cleaning. And laundry. And I'm pretty much wiped out. But, no matter how tired I am as I type this, I'm about as happy as I could possibly be. So... How is it that I've come to be so happily exhausted? Well, the answer to that is pretty easy... Our daughter was home for Easter!



Grown kids who don't make it home that often, tend to make a lot of food requests when they do come home for a visit. For some reason, my daughter loves my homemade guacamole (for the record, this batch was semi-homemade) and I had no problem whipping some up, but I wanted to do things a little differently this time and decided to take 2 of my dip recipes and combine them. Well, it was a huge hit! The child loved it, the Hubbs loved it and the folks who came for Easter brunch, proclaimed it to be "one of the best dips they'd ever eaten"! (their words, not mine ~ yes, it was mostly family members, but trust me... these are folks who've never been afraid to let me know if something wasn't up to par) ;~)

It's super simple to make and you can serve it with tortilla chips, pita triangles or fresh veggies.


Creamy Pinto-Cado Dip
  • 3 Ripe Avocados, mashed
  • 3/4 Cup Fresh Salsa
  • Zest and Juice of 1 Lime
  • 1 Can Pinto Beans, rinsed and drained
  • 1/2 Cup Chopped Green Chilies
  • Olive Oil
  • Salt
First, I make the **Pinto Bean Dip.

Add your rinsed and drained pinto beans to the bowl of a small food processor or blender.  Give it a couple of pulses to start. Add in a tablespoon or so of a good olive oil and continue to pulse a few more times. Add in the remaining lime zest and juice, the chopped green chilies and a hefty pinch of Kosher/Sea salt and process until you get a pretty smooth mixture. Don't let it go too long or it will get too thick and pasty.








Next, I make the **Guacamole.

Remove the avocados from their shells, taking the pits out with the heel of a sharp knife (be very careful with this step) Mash them well with a fork, in a medium bowl. Add a couple of teaspoons of lime juice, a teaspoon of lime zest and then add the salsa. (If I have access to really fresh, ripe garden tomatoes, I'll make my own salsa, but when I don't, I use a good "fresh" salsa that I get from a couple of local vendors at our farmer's market) Continue blending with your fork or with a spatula until you get a nice cohesive mixture.




To make the Pinto-Cado Dip combine the two dips together, cover and refrigerate for a couple of hours. (make sure to press waxed paper, parchment or plastic wrap right down on top of the mixture to keep it from oxidizing and turning brown)

**Keep in mind that the bean dip and the guac are pretty tasty on their own, if someone has allergies to an ingredient in the "pinto" or the "cado" or if you just don't have the time to make both and combine them!






You can garnish the top before serving with sour cream, lime zest, salsa or green chilies. Just use whatever makes you happy! :~) Serve with chips, pitas and/or fresh veggies. Enjoy!


Don't forget that you can print this (or any) recipe using the "Print Friendly" button at the foot of each post. It's a great little feature that allows you to remove any pictures (or any of my jibber-jabber) before printing. That can save lots of ink and paper & in today's economy, why not save a little bit wherever you can?!

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I'll be linking up with any/all of the fantastic parties this week!


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11 comments:

  1. Yum! I'm always looking for meatless dips since I have so many friends who are vegetarians--and what a great way to get some beans into your diet.

    Thanks Mary for the recipe!

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  2. Sue: Thanks! Ya know... I probably shouldn't say this, but when I made it, I was thinking that this dip would be really good with a little chorizo in it. LOL How bad am I?? ;~)

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  3. What a creative idea, it looks wonderful!! Your pictures are amazing, what kind of camera do you use?

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  4. Shawn: Thank you my dear! If you ever make the dip I'd love to have you stop back and let me know how it turned out!

    My photos are definitely a work in progress. I use an older Kodak Easy Share Z740. (sort of in between a "point & shoot" and a DSLR) Hubbs actually thinks it does as good a job as his schmancy Nikon DSLR, so that's saying something! LOL I've also found some great tips on photographing food around the web, so that seems to help a bit. I'm learning as I go! :~)

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  5. These look yummy we are huge dip fans in our house,never though to make my own:) thanks so much for linking up with us at Creative Mondays

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  6. Can't wait to try this! My DH will love it!

    Holly
    http://hollysstampingaddiction.blogspot.com/

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  7. love the creaminess and fiber in this recipe! I do love appetizers ;-)

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  8. Bean dip and guacamole mixed together? Genius. A little tip, mixing a scoop of sour cream into guacamole keeps it green longer than lime or lemon juice. I'd love it if you stopped by my April Link Party to Share this

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  9. I can't wait to try this dip it looks delicious! Hope you are having a wonderful Spring day. Thank you so much for sharing your great recipe with Full Plate Thursday and come back soon!
    Miz Helen

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  10. Looks wonderful. I great new "hummus" style dip that is all the rage right now. Thanks for sharing at Toot Your Horn Tuesday. Hopefully you are rested after being wiped out!

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  11. Thanks so much for linking up to Show & Tell. I'm delighted to have you. My family will love this recipe! I will be pinning it to my recipe board.

    Sharon @ mrs. hines class

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I love comments! I read every one and they truly make my day! I no longer allow anonymous comments due to increases in spam, etc. Since there are issues with G+ and Blogger Profiles mysteriously flipping back and forth, I know it can be impossible to control showing up as a no-reply blogger, but IF YOU SUBSCRIBE to the COMMENTS on this post (below) you'll get a notice about my reply via email! Thanks for stopping by and for absolutely making my day! XOXO

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