ROUSES_SeptOct2019_Magazine

Fire-Roasted Salsa (Makes 4 cups)

WHAT YOU WILL NEED: 7 cloves garlic

HOW TO PREP: In a food processor, chop garlic and chiles. Add tomatoes and onion; pulse until chopped. Add fire-roasted tomatoes, lime juice and cilantro;

WHAT YOU WILL NEED: 1 15-ounce can black beans, rinsed and drained 1 clove garlic ¼ teaspoon ground cumin ¼ cup sour cream ¼ cup cilantro leaves 2 tablespoons lime juice 1 teaspoon salt Mission Corn Tortilla Chips, for serving 2 serrano chiles, stemmed, halved and seeded 1 habanero chile, stemmed, halved and seeded 2 medium tomatoes, cored and seeded medium yellow onion 1 cups canned fire-roasted tomatoes, drained ¹ / ₃ cup fresh lime juice ¼ cup chopped cilantro leaves Kosher salt, to taste

pulse until finely chopped. Season with salt to taste.

HOW TO PREP: Combine the beans, garlic, cumin, sour cream, cilantro, lime juice and salt in a small food processor. Add ¼ cup warm water and puree until smooth. Transfer the dip to a bowl and serve alongside the tortilla chips.

Black Bean Dip (Makes 2 cups)

Corn Macque Choux Dip (Makes 6 cups)

WHAT YOU WILL NEED: 2 tablespoons butter, unsalted cup white onion, diced ¼ cup bell pepper, diced ¼ cup celery, diced 2 tablespoons Creole seasoning 3 cups corn, cut off the cob cup heavy cream

HOW TO PREP: Mix the crabmeat, capers and just enough mayonnaise to moisten them in a bowl. Refrigerate for at least one hour. Serve with Ritz crackers for dipping. HOW TO PREP: In a medium bowl combine Oikos Greek Yogurt and sour cream. Cut off the stem of the jalapeño. Mince the jalapeño (remove the seeds for a milder dip) and add to the sour cream mixture. Stir in the dill, parsley, salt, onion powder, garlic powder and green onion tops, and cover with plastic wrap. Chill in the refrigerator for a minimum of one hour. Serve with fresh celery sticks or Nabisco Good Thins. HOW TO PREP: Heat the butter over medium-high heat; add onion, bell pepper and celery, and sauté until translucent. Add the Creole seasoning, and sauté for an additional 2 minutes. Add the corn and sauté for 3 to 4 minutes, then add the heavy cream. Simmer until cream is reduced by half and it thickens slightly. Add the cream cheese and mozzarella cheese, and stir until fully melted and incorporated into the corn mixture. Garnish with parsley and green onions, and serve with corn tortillas or your favorite chips.

8 ounces Philadelphia Cream Cheese 6 ounces mozzarella cheese, shredded

2 tablespoons parsley, chopped 1 ounce green onions, chopped

WHAT YOU WILL NEED: 1 cup Oikos Greek Yogurt 1 cup light sour cream 1 large jalapeño tablespoon dried dill tablespoon dried parsley 1 teaspoon sea salt 1 teaspoon onion powder or dried onion 1 teaspoon garlic powder 1 teaspoon chopped fresh green onion tops Celery sticks or Nabisco Good Thins, for serving

Spicy Dill Dip (Makes 2 cups)

WHAT YOU WILL NEED: 1 pound fresh Gulf lump crabmeat, picked through 3 ounces capers 2 tablespoons Blue Plate Mayonnaise Ritz Crackers, for serving

Fresh Crab Dip (Makes 21/2 cups)

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