Tex Mex Dip
Dip is a sure fire thing to always have around. Having last minute dinner guests? Pull out the dip with crudite. Feeling nibbly? Pull out the dip with some chips. Faced with raw chicken that needs to be dinner? Pull out the dip and slather the fowl with it before tossing it in the oven. Headed over to someone’s place for drinks? Pull out the dip. It can come in all shapes and sizes and colors and quantities. It can be hot, or cold or both. People can eat it, or not. Dips can be made to taste like just about any dish.
We like queso. When we don’t want to break out the crock pot, processed cheese and can of tomatoes we don’t have to miss out on the flavors. We just pull out the can of tomatoes and veer in another direction. Here is a dip I came up with that gives us the flavor and tang of Tex Mex without the logistics. When I say queso I don’t mean the Spanish word for cheese. I mean chile con queso, the warm cheese dip with tomatoes, onions and chiles often served with a Tex Mex meal. I like queso, but it needs melting and oversight so it does not burn and reheating when it cools off, then if the crock pot cord does not reach to the nearest plug there is need for an extension and the possibility of tripping on it…not that I ever trip on anything. 🙂 None of these logistical elements are insurmountable barriers, but are way beyond what is needed for this dip. Nothing can replace chile con queso in my book, or plate, but this is a nice, cool variation.
Tex Mex Dip
2 cups sour cream
1 Tbsp lime juice
1 Tbsp ground cumin
1 tsp garlic powder
1 tsp sea salt
1/2 tsp ground black pepper
1 can tomato and chiles, well drained
1/4 cup finely chopped onion
In a medium bowl combine sour cream, lime juice, cumin, garlic powder, sea salt and pepper. Whisk until combined. Add onion, tomatoes and chiles. Stir until well combined. Chill at least two hours or overnight before serving.