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
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!
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