It's the weekend, Monday is a holiday, the sun is SHINING, the birds are CHIRPING....
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Ok maybe not really all of that, but definitely the Friday and holiday thing, because Cinco de Mayo is DEFINITELY holiday. The fact that it occurs on a Monday is just cruel and unusual, so I vote that we start celebrating tonight.
I have a batch of this chicken all up IN the crock pot right now and it's smelling amazing, and you might want to get on that too.
If you're more the "I'll bring chips" kind, though, I've got the THANG for you. A trio of dips, made with mostly the same ingredients and all three can be done in way less than an hour if you don't get distracted and start watching TV. No? Just me? Whatever.
So we're making three dips: 
Then, seasonings! It's easy: salt, cumin, chili powder, and cayenne pepper go into all three of these in some capacity. They're also the same flavors used for tacos, burritos, red rice....you get the gist. 
We'll start by prepping the veggies that need a little cooking. Peel and rinse the tomatillos, first.
Then, place the tomatillos on a baking sheet with some of the garlic, jalapenos, and onion. We reserve 1 pepper, 1 clove of garlic, and a chunk of onion for the red salsa.
Everything else goes under the broiler for 7 or so minutes, then gets flipped, then we repeat until everything is juicy and charred. Watch the veggies so they char but don't burn too much, then remove them from the oven to cool. 
While the veggies cool, add the tomatoes and the rest of the salsa ingredients to a food processor or blender, and whir it up! Taste, adjust salt and spice levels, and put it in a pretty dish or jar. 
Now, since the flavors are all so similar here I just rinse out the bowl of the food processor and move on to the next dip. Salsa verde is next! Same thing: whir, taste, bowl, rinse. 
Then, the remaining ingredients are used to make the refried bean hummus. Yum. 
Guys, the end, really. I love me some grainy chips with these three dips, and a corona is just the icing on the savory cake, amirite? 
Salsa. 
Salsa verde. 
Refried Bean Hummus. All vegan, all delicious, all easy peasy to make. 
Weekend. Go. (ole)
Recipe
Mexican Dip Trio
Ingredients
FOR THE SALSA
- 28 ounces canned diced tomatoes
- juice of 1 lime
- 1 clove garlic
- 1 chunk onion about ¼ small onion
- 1 jalapeno seeded if you don't like things too spicy
- ½ teaspoon chili powder
- ½ teaspoon cumin
- salt to taste
- cayenne pepper to taste
- 1 tablespoon olive oil
- cilantro if desired
FOR THE SALSA VERDE
- 7-8 fresh tomatillos husks removed and rinsed
- 1 serrano or jalapeno pepper stem removed
- 1 clove garlic peeled
- ½ small onion
- ¼ cup fresh cilantro leaves
- 1 teaspoon honey
- 1 tablespoon olive oil
- 1 teaspoon lime juice
- salt to taste
- FOR THE REFRIED BEAN HUMMUS
- 28 ounces canned pinto beans lightly drained
- 1 jalapeno halved and seeded to avoid too much spice if desired
- 1 clove garlic unpeeled
- 1 small onion peeled and halved
- 1 lime zested
- ⅓ cup olive oil
- ½ teaspoon cumin
- salt to taste
- tortilla chips for serving
Instructions
- For the red salsa, combine all the ingredients in a food processor or blender, then taste and adjust seasonings to your liking. If using cilantro, start with about 1 tablespoon fresh leaves and add from there to your taste.
- For the hummus and salsa verde, preheat the broiler to high and place the tomatillos, remaining onion, garlic, and jalapenos on a baking sheet lined with parchment paper. Broil on both sides until charred and juicy. Add the salsa verde ingredients with any accumulated juices to the food processor, then pulse, taste, and set aside. Add the refried bean hummus ingredients to the empty food processor, pulse, taste, and set aside.
- Enjoy one or three dips all together. Enjoy!
Notes
- I make these all together, but of course you could make them one at a time!
- For all three of these dips, 1 medium onion is fine: ½ for the hummus, 1 small chunk for the red salsa, and the rest (a little more than ¼) for the salsa verde.
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