Warm Bean Salsa Dip + Yogurt Salsa Verde Dip (It’s a Salsabration!)

You guys are well aware by now of my affinity for southwestern, Tex Mex, and Mexican food. Give me tacos, burritos, guacamole, and salsa, and I am set for meals for life, man. I’ve shared recipes with you in the past featuring Mexican inspired main dishes, so today I thought I’d focus on my (and let’s face it, pretty much everyone’s) favorite – Mexican style dips. Both of these are snack staples around here, and while they’re awesome for holiday entertaining, they also work well for everyday fiestas (which admittedly happen fairly often in this house, even with just the four of us – we love our impromptu celebrations). Best of all, they are both super easy and can be whipped together incredibly fast, which is always a major plus.

WARM BEAN SALSA DIP

Ingredients
1 can (16 ounces) vegetarian refried beans (or make them from scratch, super hero!)
3/4 cup CHI-CHI’S  Mild Thick and Chunky Salsa
1/2 avocado, cut into cubes
1/4 cup shredded cheddar cheese
1/2 lime
chili powder
cumin

In a sauce pan, stir together refried beans and salsa. Squeeze in the juice of half a lime, as well as chili powder and cumin to taste. Heat over medium heat until warm. Serve immediately in a bowl topped with shredded cheddar cheese, cubed avocado, and a sprinkle of chili powder, along with CHI-CHI’S Authentic Original Tortilla Chips.

CREAMY YOGURT SALSA VERDE DIP

Ingredients
1/2 cup plain cup Greek Yogurt
1 cup CHI-CHI’S Salsa Verde
1/2 lime
chili powder
cumin

(Yogurt may initially sound like an odd choice for pairing with salsa verde, but trust me, this is amazing – and full of protein). In a medium to large bowl, mix together Greek yogurt and salsa verde until well blended. Squeeze in the juice of half a lime, and add chili powder and cumin to taste. Stir well. Serve chilled with CHI-CHI’S Authentic Original Tortilla Chips or fresh cut-up veggies.

When we serve both of these together, we call it a “Salsabration.” (Get it? Get it?) And they’re great to pair because while they can so easily be made at the same time, they’re so different in terms of flavor. We use the yogurt salsa verde dip as a topping for black bean and sweet potato tacos too, and it’s ridiculously good. If you’re not familiar with the CHI-CHI’S brand, which we always choose for these recipes, they offer a wide variety of authentic salsas, tortillas and chips. I’m a big fan of using their products in both of these dips because they’re equal parts tasty and convenient. Their tortillas and Salsa Con Queso are favorites around here too. (And I can’t wait to try their pineapple salsa, which I just discovered existed the other day. Yes please!)

If you make either of these let me know. And if you have a good Mexican style dip recipe of your own, please share! I want to make them all.

This post is in partnership with CHI-CHI’S Mexican Foods. Thank you for supporting the brands that help make Bubby and Bean possible. 

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