Our neighbors have a monthly block party. This time we went to our friends Courtney and Dan's. I brought the appetizers. Both of these dips are great because you can serve them both with tortilla chips so you only need one "dipper". They are also a nice change from your traditional chips and salsa.
What You'll Need:
2 cans black beans
1 can hominy
1 green pepper, diced
1/2 onion, diced
2 cloves garlic, diced
1 jalapeno, seeds and membrane removed (unless you want the extra kick), diced finely
2 cups Italian dressing
What You Do:
Add all ingredients into a large bowl. Pour Italian dressing over and let sit for at least an hour before serving. This really gets better after sitting in the fridge for a couple of days so feel free to make ahead...or enjoy the leftovers yourself!
What you'll need:
2 packages of chopped frozen spinach
1 jar salsa (I used hot 'cause I like a little kick)
2 tbsp of red wine vinegar
1 block of cream cheese (softened to room temperature)
2 cups monterey jack cheese
What you'll do:
The cream cheese needs to be at room temperature for it to mix together so make sure you have left that out for a while. Meanwhile, thaw the spinach. I like to put it in a colander with a large bowl underneath it. I run hot water over it and squeeze out the excess liquid (and there's a lot of it!). It looks like this:
In a large bowl, mix the thawed spinach, cream cheese, salsa, red wine vinegar and 1 cup of the cheese. Mix thoroughly. Put in a baking dish and cover with the remaining cheese. Bake at 350 for about 30 minutes until warm and bubbly.
Serve both with tortilla chips.