The holiday season is here, and it's cool and wet outside so I've been playing in the kitchen.
For years I've used part of a casserole recipe that's been in the family for years to make a dip.
2 lbs. ground beef (the leaner the better, unless you don't mind draining the grease)
1 med onion chopped
1 7 oz. can chopped green chiles
1 can Rotel
2 cans cream of chicken or cream of mushroom soup
salt a pepper or other seasoning to taste
Brown meat and onion together, seasoning with salt and pepper. Drain grease.
Add remaining ingredients and simmer until thick enough to dip chips, crackers, etc.
Having read a recent thread about Bolner's Fiesta Spices....Uncle Chris Steak Seasoning is a winner with this.
A dip similar to the Chuys version I posted above:
2 C mayo (the real stuff)
1 punch cilantro
2 T garlic
2 T vinegar
2 T water
Remove stems from jalapenos and puree all ingredients together. Let sit over night.
Options: Cut back on the garlic 1/2-1/3 and add 1 package of Hidden Valley Ranch Dip mix.
Sub sour cream for the mayo, are split it 50/50.
Final option: Add some of the latter dip, to the former and let it simmer.
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa
BOOGITY, BOOGITY, BOOGITY!!!
Recipient of a Huggies box!
Shut up, and cook!!!!