- Friday, 13 January 2017 22:42
Erma Bombeck’s Dip
1/2 lb. lean ground beef
1/2 cup each finely chopped onion, coarsely grated American cheese
1 can (8 oz.) tomato sauce
1-1/2 tsp. chili powder
1/2 tsp. salt
1 can (8 oz.) pork and beans, mashed
1/4 cup chopped black olives
Using a nonstick skillet, cook beef and 1/4 cup onions for 5 minutes
on medium high. Stir often until beef is lightly browned. Stir in
sauce, chili powder and salt. Bring to simmer. Stir in beans and
simmer 3 – 4 minutes. Turn into chafing dish. Sprinkle with cheese,
olives and rest of onion. Serve with taco chips.
- Thursday, 12 January 2017 22:35
The Ultimate Black Bean Dip
1 15 oz. can black beans
4 cloves garlic, minced or pressed
1 tsp. ground cumin or to taste
2 tsp. chili powder
1/4 c. balsamic vinegar
salt and pepper to taste
Put all the ingredients in a food processor and process until smooth.
Some canned beans have more liquid than others, so you may have to
add more vinegar to make the consistency right, but don’t use more
than 1/2 c. vinegar. Serve as a dip for veggies, corn or flour
tortilla chips, pita chips, etc. Use as a second or third dip so that
those people afraid of beans will have alternatives for their
veggies. Ranch or spinach dips always seem to be popular. The vinegar
and spices make this bean dip extraordinarily good, and the flavor
seems to take people pleasantly by surprise.
Makes 2 cups.