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.
Nutrition
Serving: 8g
Tried this recipe?Let me know how it was!