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Fresh
Onion Dip
1 Vidalia (or other sweet) onion
1-2 jalapeņos
2 T. chipotle puree
1/2 lb. chevre goat cheese
Salt and pepper
Cut onion in half and place skin side up in a well-oiled pie plate. Cover with
foil and roast in a 400°F. oven for about 20 minutes (until tender throughout).
Let cool and cut into half-inch pieces.
Split jalapeņo in half lengthwise and remove seeds and membrane. Mince finely.
In a food processor, blend all ingredients until smooth. Or mince onion by hand
and blend in a mixing bowl for a chunkier dip.
Correct seasoning with salt and pepper and serve.
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Black Bean Salsa
1 (14-ounce) can black beans, drained and rinsed
1 (11-ounce) can white shoepeg corn, drained and rinsed
1 tomato, chopped
1 red pepper, chopped finely
1 Vidalia onion or 1 bunch green onions, chopped finely
2 t. ground cumin
Juice from 2 limes
1 to 2 bunches fresh cilantro, chopped
Salt, optional
Mix all ingredients together and serve with tortilla chips of your choice. Also
good on anything else, or just plain by the spoonful.
Yield: 12 servings.
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