Now y’all know that I love me a good dip. This fact has been well-documented.
But for the last year or so, I’ve been in a little bit of a dip desert. There hasn’t been anything new (or new-to-me, at least) that’s grabbed my interest or struck my fancy. And that’s been fine, of course – there are plenty of old dip faithfuls that have been more than able to meet our dip-related needs. Even still, I’ve occasionally wished for something fresh and exciting to liven up the dip landscape.
Well, last week Melanie went to Dallas, and when she got home from her trip she told me all about a really great dip she’d had while she was there.
“I NEED TO KNOW MORE,” I screamed excitedly.
“WELL I WILL SEND YOU THE RECIPE,” she replied enthusiastically.
(We tend to talk in caps when we’re on the phone.)
(This is really no different than how we write blog posts, you understand.)
I made the dip this past weekend for an anniversary party we had for Sister and her hubby, and while I don’t want to overstate it (clearly someone who uses the caps lock a lot would NEVER, EVER OVERSTATE THINGS), I’m pretty sure that this new dip is the best thing that I’ve eaten in recent memory. And keep in mind that we experience the wonder of Chuy’s jalapeno ranch and deluxe tomatillo sauce almost every single weekend, so, you know, HIGH PRAISE.
Last night I asked Mel when she was going to post the dip recipe so that I’d know when to link to it, and she encouraged me to go ahead and share it with the wide world interweb since she already had a post written for today. That was very convenient indeed since I haven’t had a post written in advance in approximately four months.
So here you have it.
Southwestern Tossed Salad
2 cups fresh, frozen (and thawed) or canned corn kernels
1 can of black beans, rinsed
2 roma tomatoes (or a carton of grape/cherry tomatoes halved or quartered)
4 green onions, chopped
1/3 cup chopped cilantro
1 avocado, diced
4 ounces of feta or cotija cheese, crumbled (I used tomato & basil feta, and it was perfection)
Dressing:
1/3 cup olive oil
1 1/2 teaspoons grated lime zest
3 tablespoons fresh lime juice
1/2 teaspoon cumin
1 teaspoon brown sugar
1/2 teaspoon salt
Combine all of the dressing ingredients and set aside. Combine the salad ingredients and pour the dressing over it. It tastes even better if you let it all marinate for a few hours (wait and add the avocado right before you serve if it’s going to marinate awhile). Serve as a salad or with tortilla chips as a dip.
IT IS SO GOOD. The feta makes it interesting, but it’s the dressing that sends it way over the top in terms of its deliciousness. I can tell you right now that I’ll be making BATCHES of stuff this summer – it will be perfect for lunch. Or breakfast. Or a snack. Or whatever.
Enjoy, y’all!

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