Chicken Chorizo Meatballs

It’s Mexican Monday everybody! I’m too afraid to go back through and find out when my last Mexican Monday post was, I’m sure it’s so far back it’d be embarrassing. And a little sad. Our Mexican Monday endeavor has finally kicked the bucket. Not intentionally, mind you, and I can come up with all sorts of scheduling related excuses. And there’s always that feeling of getting caught in a rut.

But not today! (Or well, the day we made and ate these.) Today there’s a brand new Mexicany (it’s a word, don’t worry about it) recipe to share. Meatballs with chorizo! Aka meatballs with flavor! I used ground chicken instead of ground beef because that’s what I had, but I definitely want to try these with ground beef, too, I imagine they’d be even better!

I’m not quite sure what pasta/sauce pairing would work with these so I would suggest using these for some game day grub or party appetizer. Queso makes a great dipper, or salsa, sour cream, even guacamole. They’d probably even work over top a taco salad, too.

Chicken Chorizo Meatballs

Ingredients:

  • 1 tbsp olive oil
  • 1/4 onion, minced
  • 1 1/2 tsp minced garlic
  • 1 egg
  • 2 tbsp milk
  • 3/4 C panko breadcrumbs
  • 1/2 C grated cheese (I used a combo of Monterrey and Colby Jack)
  • 1 tbsp dried cilantro
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 lb ground chicken
  • 2 links Mexican chorizo, skins removed

Steps:

  1. Preheat oven to 450 degrees F. Lightly grease a rimmed baking sheet.
  2. In a small skillet over medium-high heat saute onion in olive oil until tender. Add the garlic and cook another minute, set aside.
  3. In a large bowl whisk together egg and milk. Add the panko, cooked onion and garlic, cheese, and spices. Mix in the meat; I found a fork worked well to incorporate the chorizo into the chicken. Season with S+P.
  4. Form into golf ball sized meatballs; I found wetting my hands helpful in preventing the mixture from sticking to me. Place on prepared baking sheet.
  5. Bake 12-15 minutes, until an internal temperature of 165 degrees F is reached.

*This recipe is adapted from Renee at http://leitesculinaria.com/101202/recipes-chorizo-meatballs.html*

Chicken Chorizo Meatballs | Sew You Think You Can Cook

#handcraftededibles: Spice Blends

#handcraftedediblesIn an effort to make all of her holiday gifts this year, Camilla at Culinary Adventures with Camilla invited some of her favorite foodie bloggers to share recipes for hand-crated edibles. Over the course of the next twelve weeks, we’ll be sharing recipes from libations (last week’s theme) to cookie platters. Hope you’ll follow along for inspiration.

I’m bummed I completely lost track of dates because I could’ve shared my Homemade Baileys for last week’s Libations theme. But looks like Rebekah of Making Miracles had that covered for me!

Today I am re-sharing my Homemade Taco Seasoning for the spice blends theme. I thought about my Gingerbread Spice Mix, but I saw someone else was already bringing that to the gift basket.

The following recipe makes approximately 1/2 C of seasoning.

Taco Seasoning

Ingredients:

  • 4 tbsp chili powder
  • 2 tbsp cumin
  • 4 tsp kosher salt
  • 4 tsp black pepper
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp crushed red pepper flakes (optional)

Steps:

  1. Combine all ingredients. Store in an air tight container. Use in your favorite recipes.

*This recipe is adapted from Bill at http://allrecipes.com/recipe/taco-seasoning-i/detail.aspx *

Taco Seasoning

To give homemade taco seasoning as a gift, place taco seasoning in a nice canister or mason jar and include a couple recipe cards of your favorite Mexican recipes.

Here are some other sensational spice blends perfect for giving:

Next week check back for our recipes for special diets; dishes that may be gluten-free, dairy-free, sugar-free, soy-free, or nut-free. Or check out our #handcraftededibles pinterest board.

#WeekdaySupper: Make Ahead Meals

Today is a very special Mexican Monday because today I’m posting for a Make Ahead Meal themed #WeekdaySupper week. #WeekdaySupper is a great movement by the #SundaySupper crew. Easy weeknight meals that can be done in under 30 minutes, without crazy, hard-to-find ingredients. This initiative is one we can all get behind. It’s important to gather around the table during the week, too!

I took the “make ahead” criteria to the extreme. For the cooked chicken used in this recipe, the day before I put a whole chicken in my slow cooker with a little bit of chicken broth, salt, pepper, and placed a little butter on top. After 6 hours or so on low I very easily shredded the most tender chicken. (My husband was picking stray pieces of meat from among the bones and skin remaining in the slow cooker before helping me clean up!)

Most of that shredded chicken will join forces with melted cream cheese, green chiles, pepperjack cheese, and spices for an incredible taquito filling that would be just as good scooped up with tortilla chips for a game day snack.

Freezer Friendly Taquitos

Ingredients:

  • 8 oz cream cheese
  • 1 1/2 tsp chili powder
  • 1 tsp onion powder
  • 3/4 tsp cumin
  • 1/4 tsp garlic powder
  • 4 tbsp fresh cilantro, chopped (I used Gourmet Garden lightly dried cilantro)
  • 2 tbsp lime juice
  • 1 can (4 oz) chopped green chiles
  • 3 C cooked, shredded chicken
  • 1 1/2 C shredded pepperjack cheese
  • approximately 20 small flour tortillas

Steps:

  1. In a small saucepan over medium heat melt cream cheese. Remove from heat and add the remaining ingredients (except the tortillas).
  2. Place cream cheese mixture down the center of each tortilla, roll and place seam side down on a parchment lined baking sheet.
  3. To bake: Spray lightly with cooking spray and cook 15 minutes at 425 degrees F. To freeze: Place baking sheet in the freezer. When frozen place in a labeled zip-top freezer bag. To bake, place on a parchment lined baking sheet and spray with cooking spray, cook 15-20 minutes at 425 degrees F until crispy and filling is melty.
  4. Serve with salsa, guacamole, or sour cream, if desired.

*This recipe is adapted from Karrie at http://happymoneysaver.com/freezer-chicken-taquitos-with-cream-cheese/*

Freezer Friendly Taquitos for #WeekdaySupper from Sew You Think You Can Cook

Check out these other great make ahead meals that will be posted this week

Sunday Supper MovementTuesday – One Pot Chili Mac and Cheese by Serena Bakes Simply From Scratch
WednesdayIsland Teriyaki Chicken Packets by Palatable Pastime
ThursdayTaco Bar by eating in instead
FridayEasy Slow Cooker BBQ Pork with Homemade Sauce by Caroline’s Cooking

Chipotle Lime Shrimp with Strawberry Salsa

They say you eat with your eyes first.

That must be true because viewing the stunning food photography by Jessica of How Sweet it is caused me to try this intriguing flavor combination: chipotle, strawberry, and black beans.

I admit, I added the black beans – the addition that really had my husband scratching his head. Instead of eating this Mexican Monday meal as tacos, we had tostadas. And tostadas call for refried beans to act as the “glue” that holds the meat and toppings in place. I didn’t think traditional refried beans would really be the way to go with shrimp so I opted for refried black beans. I’m very relieved to inform you that it worked!

I cut some serious heat from the original recipe and I still found it to pack on the spice. Because I freeze my chipotle in adobo in ice cube trays I never know until the cube thaws if I have just sauce, just pepper, or a combination of both. Jessica’s recipe calls for the sauce to be in the marinade – instead I had a pepper which I cut in half and tossed in the bag. This method is a great alternative if you don’t want too much heat but still want that smokey spice from the chipotle peppers. Additionally, I only used half of one (large) jalapeno instead of two whole jalapenos in the strawberry salsa – by all means, if you like it spicy add as much jalapeno as you like!

Chipotle Lime Shrimp

Ingredients:

  • 1 chipotle pepper in adobo, halved
  • 2 limes (zest and juice)
  • 1 tsp minced garlic
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 lb peeled and deveined shrimp

Steps:

  1. Place all ingredients in a bowl, cover and refrigerate 30 minutes.
  2. Cook shrimp 2 minutes on each side. I did this on a lightly greased grill pan. If you cook the shrimp in a skillet, add 1 tbsp of olive oil.
  3. Serve shrimp with strawberry salsa (recipe below) in a taco with lettuce and cheese or as a tostada with refried black beans and cheese.

Strawberry Salsa

Ingredients:

  • 8 oz fresh strawberries, diced
  • 1/2 red onion, finely diced
  • 1/2 jalapeno, seeded and diced
  • 1/4 C fresh cilantro (I used Gourmet Garden lightly dried cilantro)
  • juice of 1 lime

Steps:

  1. Combine all ingredients and season to taste with salt. Refrigerate until ready to serve.

*These recipes are adapted from Jessica at http://www.howsweeteats.com/2014/04/chipotle-lime-shrimp-tacos-with-strawberry-salsa-you-can-totally-preorder-my-book/*

Chipotle Lime Shrimp with Strawberry Salsa | Sew You Think You Can Cook

#FoodieExtravaganza: Potatoes

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Hello, August, it’s so nice to see you! Did you know that August is the only month without a holiday? (Unless you count my birthday!) Good thing there are plenty of food holidays to get us through the last full month of summer. There’s National Chocolate Chip Cookie Day (that was yesterday, folks), National Root Beer Float Day (tomorrow), National S’mores Day (10th), National Rum Day (16th), and National ‘Bacon Lovers’ Day (20th) to name a few.. okay a lot.

But we’re not celebrating any of those, today.

The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share with you, and today we’re celebrating potatoes! (National Potato Day is August 19th.)

Potatoes are probably the most versatile item in the produce department. Not only are there a wide variety of flavors, textures, and colors to choose from, there are countless of ways to prepare them! An excellent choice from our host Kathleen of Fearlessly Creative Mammas. Be sure to scroll past my recipe for a great selection of new and fun ways to prepare your next spud.

Chipotle Lime Roasted Potatoes

Ingredients:

  • 1 1/2 lb fingerling potato medley, halved
  • 4 tsp extra virgin olive oil, divided use
  • 1-2 tbsp diced chipotle in adobo with sauce
  • 1 tsp minced garlic (I used Gourmet Garden stir-in garlic paste)
  • zest 1-2 limes
  • juice 1-2 limes
  • fresh cilantro (I used Gourmet Garden lightly dried cilantro)

Steps:

  1. Preheat oven to 400 degrees F.
  2. Toss the potatoes in 2 tsp olive oil and season with salt. Place on a rimmed baking sheet and roast 30-35 minutes, or until fork tender.
  3. In a small bowl whisk together chipotle in adobo, 2 tsp olive oil, garlic, and the zest and juice of limes. Season to taste with salt.
  4. Toss roasted potatoes in as much dressing and fresh cilantro as desired. Serve warm.

*This recipe is adapted from Meredith at http://www.insockmonkeyslippers.com/summer-braise-chipolte-and-lime-roasted-potatoes-giveaway*

Chipotle Lime Roasted Potaotes for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out the rest of these potato recipes:

Latvian Spiced Dill French Fries from Fearlessly Creative Mammas

Chicken and Mashed Potato Waffles from Culinary Adventures with Camilla

 Horseradish Potato Au Gratin from From Gate to Plate

Roasted Purple Potatoes with Rosemary and Thyme from Our Good Life

Slow Cooker Loaded Potato Soup from Making Miracles

Llapingachos (Ecuadorian Stuffed Potato Patties) from Tara’s Multicultural Table

Tortilla Espanola (Spanish Omelet) from Cali’s Cuisine

Japanese Moon Gazing Potatoes from Ninja Baker

Potato Gnocchi with Wild Mushrooms from A Day in the Life on the Farm

Sweet Potato Spiced Swirl Bread from Baking in Pyjamas

Loaded Pierogi from Cooking With Carlee

Bloody Mary Potato Salad from Cindy’s Recipes and Writings

Colcannon with Kale from Cherishing a Sweet Life

Jersey Royals with Mint from Food Lust People Love

Naked Ladies with their Legs Crossed from Passion Kneaded

Shredded Potato Crusted Chicken from The Freshman Cook

Copycat Chicken & Gnocchi Soup from Pantry Friendly Cooking

#HotSummerEats: Mexican Corn Salad

HotSummerEatsToday is the first day of #HotSummerEats, a blogging event headed up by Camilla of Culinary Adventures with Camilla. To kick off the week I went in a Mexican direction – it is Mexican Monday after all!

My favorite thing about summer produce is the fresh corn on the cob. I pretty much only make it one way but have always been intrigued by the Mexican Corn on the Cob you see from street vendors. But I imagine it to be super messy. Lately I’ve been seeing a lot of plays on this favorite snack by taking the corn off the cob and turning it into a side dish. I jumped on the bandwagon and I’m so glad I did! We loved this corn salad and used in on tostadas and in tacos.

caribeque logoTo add a little punch of flavor to the salad I used the spice blend Island Thyme from Caribeque. To say we like this blend would be a big understatement. Twice now I have sprinkled it on pork chops for a quick weeknight dinner, even serving it to guests who enjoyed it as much as we did. I’ve even used it compensate for taco seasoning when I’d used up the last of my supply and needed a couple tablespoons more. My little man liked the corn salad (he picked out the corn and wouldn’t touch the Feta) and he’s gobbled up the pork seasoned with Island Thyme, too!

Mexican Corn Salad

Ingredients:

Steps:

  1. Heat olive oil in a cast iron skillet over medium-high heat. Add the thawed corn and allow corn to char about 5 minutes – don’t stir too often but don’t let the corn burn.
  2. In a bowl whisk together the mayo, cilantro paste, garlic paste, lime juice, and Island Thyme seasoning.
  3. Add the corn, onion, and jalapeno. Mix until combined. Gently fold in the Feta.

*This recipe is modified from Danielle at http://www.mostlyfoodandcrafts.com/2015/05/mexican-street-corn-salad.html* (Wow, I just realized Danielle is one of the #HotSummerEats bloggers! Too funny.)

Mexican Corn Salad for #HotSummerEats from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more summertime recipes today:

Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds, Pirate Jonny’s, Quirk Books, Spicely Organics, T.Lish , and Voodoo Chef for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation. All opinions are my own.

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SRC: Black Bean and Beer Queso

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Today is another Secret Recipe Club Reveal Day! In the secret recipe club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned A Calculated Whisk written by Becky. Becky cooks and bakes gluten-free and mostly paleo foods. Those dietary restrictions don’t have any impact on her recipe index and I found myself pinning 7 dessert or breakfast recipes! (Maple Apple Spice Cake, Srawberry Creamsicle Sherbet, and Chocolate Dipped Strawberry Cupcakes to name a few)After #BrunchWeek I really couldn’t justify making another sweet in my kitchen – I’ll be on a sugar time-out for a while. I turned instead to Sweet Potato and Roasted Garlic Hummus (Actually, if my husband knew that was an option I’d probably be in trouble right now for not picking it. Don’t worry, it’ll happen!) or Creamy Beer and Black Bean Queso.

I decided on the queso along with the idea of turning it from an appetizer into a meal. I had two chorizo links in the freezer and thought of using the queso for tostadas. Instead I decided on nachos. Tortilla chips, chorizo, black beans, and mushrooms were covered with creamy beer and black bean queso and baked for about 5 minutes then topped with fresh lettuce, tomato, and scallions.

I actually found the texture of the queso to be more of a fondue. I don’t know if that’s because I let too much of the beer evaporate or if it’s supposed to be that way. Either way it was delicious and I would happily serve it with bread, veggies, and apples in a fondue pot! (It could be the use of alcohol that made me think fondue.) I had halved the recipe as it was just the two of us, but honestly – we could have easily eaten another tray of nachos – not because we needed to but because it was that good! I will be making this queso again!

Black Bean and Beer Queso

Ingredients:

  • 1 tbsp olive oil
  • 1 shallot, finely diced
  • 1 jalapeno, diced (I removed half of the seeds)
  • 1/2 tsp minced garlic
  • 1/2 can (15 oz) black beans, rinsed and drained
  • 3/4 C Mexican beer
  • 1/4 tsp cumin
  • 4 oz cream cheese, at room temperature
  • 6 oz white cheddar cheese, shredded

Steps:

  1. In a high-sided skillet over medium-high heat saute shallot and jalapeno in olive oil for 2 minutes. Add the garlic and stir for about 1 minute. Add the black beans, beer, and cumin. Cook 5 minutes until slightly reduced.
  2. Stir in the cream cheese until melted, I find it’s best to do this a couple spoonfuls at a time. When cream cheese is fully incorporated melt in the shredded cheddar, again in batches. Stir until melted and creamy.
  3. Serve as a dip or as nachos (pictured).

*This recipe is adapted from Becky at http://www.acalculatedwhisk.com/2013/05/creamy-beer-black-bean-queso.html*

Black Bean and Beer Queso | Sew You Think You Can Cook

To see the other bloggers who participated in the Secret Recipe Club this month click here:

A Fiesta Potluck

I know it’s a little “late” to be sharing a slew of Mexican recipes but rarely does anyone ever eat Mexican food ONLY on Cinco de Mayo! Besides, it’s Mexican Monday!

On May 5th my friends and I had a Cinco de Mayo potluck. As can be expected, our fiesta theme brought everyone out of the wood-works and we had a great turnout and more importantly amazing food!

The day before the party my friend came over to help me make these Papel Picado Banners to put on the bar below the food. I think it really added some holiday flair to the place. And it was fun to be crafting something. Thankfully both of our babies napped at the same time and we were able to tackle this project quickly.

Fiesta Potluck

Here are most of the recipes from the night:

IMG_4821I brought my baby baked beef burritos to the party, which ended up being a perfect potluck food. I doubled the recipe, accidentally quadrupling the amount of black beans, to yield 33 burritos. (I left 3 of them for Stuart) I was able to make the beef mixture while the little man was taking a nap and while he was playing happily at my feet with the tupperware cabinet I rolled up the burritos. I then baked them in two batches (because my oven is small) right before leaving the house. I put foil between each layer of burritos to keep them warm. (I felt like a caterer!) IMG_4822Stuart had to stay at work late that night so I brought my son to the party until he could be picked up. I let him try all of the food off my plate and he ended up eating the filling of three burritos! (I took 8 of them home with me when the party was over and we both enjoyed them for lunch the next day, too.)

Next month we’ll celebrate summer with a BBQ themed potluck!

#BrunchWeek: Papas con Chorizo

Happy Cinco de Mayo everybody! And happy day two of the third annual #BrunchWeek hosted by Terri of Love and Confections and Shaina of Take a Bite out of Boca!

I’ve been meaning to venture into the breakfast world of Mexican cuisine, but always manage to forget about it. Until today! Thanks to Cinco de Mayo falling during this year’s #BrunchWeek I finally had my opportunity.

Today I bring you the simplest dish, perfect to accompany any brunch menu. Potatoes are always a perfect side at breakfast, so why not trade in those classic hash-browns for papas con chorizo! Potatoes, chorizo, and cheese. You can’t possibly go wrong! If you want to turn this dish into a main course you could add some scrambled eggs and serve breakfast burrito style.

breaking up chorizoLe Creuset is one of our #BrunchWeek sponsors and I receive their new Revolution Bi-Material Slotted Turner. Let me take a minute and tell you about this great product! The materials used in creating this spatula are of great quality and don’t scratch the surface of skillets and dishes. It’s a very sturdy product and can stand up to flipping a wide variety of foods and the angle of the handle makes using it very easy and comfortable; I not only used it for mixing and serving these potatoes but also flipped burgers without any trouble. The slotted turner could also withstand the pressure I put on it to break up the chorizo as it cooked in the skillet.

Papas con Chorizo

Ingredients:

  • 1 lb gold potatoes, peeled and diced
  • 3 links Mexican chorizo, casings removed
  • 1 C shredded Mexican blend cheese

Steps:

  1. Preheat oven to 350 degrees F.
  2. Place potatoes in a saucepan and cover with water. Bring to a boil, reduce heat, and cook until almost fork tender.
  3. In a cast iron skillet (or oven-safe skillet), brown chorizo over medium-high heat, breaking up. Cook completely.
  4. Drain potatoes and add to the skillet with the chorizo. Toss, gently, to combine. Cover with cheese and put in the oven for 7-10 minutes until cheese is melted and potatoes are fully cooked.

*This recipe is adapted from David at http://leitesculinaria.com/85425/recipes-potatoes-mexican-chorizo.html*

Papas con Chorizo for #BrunchWeek from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more brunch recipes today:

BrunchWeek 2015 Logo

BrunchWeek Beverages:
Oat-Chata from Culinary Adventures with Camilla.

BrunchWeek Egg Dishes:
Build Your Own Benedicts from A Day in the Life on the Farm.
Ham, Asparagus and Goat Cheese Egg Muffin Cups from Cupcakes & Kale Chips.

BrunchWeek Breads, Grains and Pastries:
Donut Holes with a Trio of Dipping Sauces from The Redhead Baker.
Trail Mix Granola from Making Miracles.
Bananas Foster Baked Oatmeal from The Suburban Soapbox.

BrunchWeek Main Dishes:
Vegetarian Breakfast Enchiladas from The Spiffy Cookie.

BrunchWeek Fruits, Vegetables and Sides:
Caramelized Onion and Sweet Potato Hash from Take A Bite Out Of Boca.
Asparagus and Heirloom Carrots Salad from Jane’s Adventures in Dinner.
Roasted Grape & Bleu Cheese Bruschetta from Bread Booze Bacon.
Papas con Chorizo from Sew You Think You Can Cook.

BrunchWeek Desserts:
Whiskey Walnut Tart from Love and Confections.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Black Bean Dip

Let me tell you about my new favorite snack. Well, healthy snack. I’m still a sucker for Sour Cream and Onion potato chips. Which is why I tend to not buy them. Unless I have a good excuse. Like people coming over for a grill out and game night. Such as happened over the weekend. And why I’m now sitting here munching on processed food deliciousness.

Salty and crunchy foods are always my mid-afternoon craving, so I try to keep a smarter option on hand. A bean dip is a great snack – full of protein and fiber – and I can enjoy it with a slightly guilty pita or tortilla chip along with carrots and celery. I think the biggest challenge with eating healthy is satisfying those unhealthy cravings, so it’s important to “cheat” in a smart way. By combating salty chips with a filling and healthy dip you end up feeling satisfied.

This black bean dip is a huge hit! I’ve made it three times now. If it’s still on the table when my husband gets home I find I don’t have any left the next day. My son even enjoys it – he’ll eat it with his hands, off a spoon, or even gnaw it from a piece of celery.

Black Bean Dip

Ingredients:

  • 2 cans (15 oz) black beans, rinsed and drained
  • 1/2 C salsa
  • 1 tsp minced garlic
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lime juice
  • 2 tbsp fresh cilantro

Steps:

  1. Place beans in food process and pulse until they’re broken up. Add salsa, garlic, cumin, chili powder, olive oil, and lime juice. Puree until smooth.
  2. Season to taste with S+P and add in the cilantro. Pulse until combined.
  3. Serve with multi-grain tortilla chips, pita chips, pita bread, or veggies.

*This recipe is adapted from Bobbi at http://www.bobbiskozykitchen.com/2015/02/chipotle-black-bean-dip-sundaysupper.html#.VSrAH_nF_0e*

Black Bean Dip | Sew You Think You Can Cook