I LOVE Mexican food… and I LOVE this Mexican Dip Trifecta of Guacamole, Cowboy Caviar and Salsa.
Any one of these can stand alone, but as long as you are cutting, dicing, mashing, and opening cans… you might as well make all three of them at the same time.
When making all three together, I line up three bowls and start chopping:
Guacamole
4 Ripe Avocados
1 or 2 Limes, juiced (sm/med sized)
½ medium red onion, finely chopped
1 big handful fresh cilantro leaves, finely chopped
¼ teaspoon ground cumin
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced fine
Kosher salt and freshly ground pepper
Halve and pit avocados.
With spoon scoop out flesh into bowl.
Mash avocados.
I then work backwards, adding the ingredients from above and fold everything gently together. By working backwards and adding to the avocado, you can control things a bit easier… better than realizing (too late) that it has too much lime for your taste.
Taste and adjust seasoning.
Tip; press plastic wrap all of the way down on top of the guacamole so air does not get to it. This will keep it from turning brown. Refrigerate for 1 hour before serving.
Spicy Black Bean Salsa
1 can of Ranch Style Black Beans, drained and rinsed (15oz)
1 can of RoTel, drained and rinsed (10oz)
½ cup whole kernel corn, frozen (frozen just works so much better than canned in this recipe)
¼ cup chopped red onion
¼ cup finely chopped fresh cilantro
1 tablespoon of lime juice
¼ teaspoon of ground cumin
Stir together beans, drained RoTel, corn, onion, cilantro and cumin in medium bowl. Cover and refrigerate at least 30 min to allow flavors to blend.
RoTel Salsa
1 can of RoTel, drained and rinsed
2-3 Green onions, chopped fine
2-3 garlic cloves, minced
1 large ripe tomato, chopped
juice of ½ lime
½ teaspoon of salt
¼ – ½ bunch fresh cilantro, chopped
To increase heat, add canned or fresh jalapenos to taste.
Mix all ingredients. Cover and refrigerate at least 30 min to allow flavors to blend.
Grab some chips and enjoy!
