I might as well take on the title as Queen of Appetizers. It’s just what I do. I personally just love appetizers and finger foods and no party is complete without a nice spread. When it comes to throwing a party a good dip is a must on the appetizer menu. There is no need to spend hours slaving away in the kitchen to come up with something everyone will love. This recipe literally takes five minutes to make and is so easy! You spend more time measuring out the seasonings than anything else. Just toss it all in the blender and voila! You have a delicious bean dip ready to serve!
The flavors in this dip are amazing. It might look sort of blah but then you take one bite and zap, bing, bang! Flavor explosions happening right in your mouth! You have a nice kick from the jalapeños, a little zest from the lime and lots of other great flavors from all the seasonings. The first time I made this I was (no joke) licking it off the rubber spatula. This is great at room temperature, warm, or even right out of the fridge. Talk about diverse! Next time you are throwing or attending a party make this recipe. You will have lots of people asking for the recipe. No need to tell them it took less than five minutes to make. That can be our little secret.
2 large cloves of garlic
1 jalapeño, deseeded, deveined, and chopped
1/2 c fresh cilantro
1 (15 oz) cans black beans, rinsed and drained
2 tsp cumin
1 1/2 tsp garlic salt
1/2 tsp chili powder
1/4 tsp dried oregano
1/4 tsp black pepper, ground
1 1/2 tbsp lime juice
1 tbsp balsamic vinegar
cotija cheese, crumbled
a couple of slices of fresh jalapeño
- Place all of the main ingredients except the water into the blender or food processor and blend until well mixed.
- Add 4 tablespoons of water and continue blending until nice and smooth. If necessary, continue adding water 2 tablespoons at a time until it reaches the desired consistency.
- Transfer to a bowl and garnish with some crumbled cotija cheese and slices of fresh jalapeños.
- Enjoy with some tortilla chips now or place in fridge until ready to serve.
I have never eaten nor have I ever made key lime pie. However, I always think it looks beautiful and absolutely delicious! You may recall in one of my last posts that I mentioned for Easter I went with a tea party theme and did small bites. I wanted something very festive so I decided to finally wing it and do something totally different. I ended up with the cutest and most delectable little key lime pies. They were amazing! They were perfectly tart and had just the right amount of creaminess. And they were just so cute! If you follow my lead and get the premade crusts and whip cream this recipe takes no longer than 3 minutes to make and 15 minutes to bake. Who doesn’t have time for that? With summer warming up this really is the perfect refreshing dessert to enjoy on a warm day.
Note: I opted to make mini pies but you can just as easily make one big pie with this recipe. Adjust the baking time to 23–25 minutes.
12 mini graham cracker pie crusts (I found Keebler ones in the baking aisle)
4 egg yolks
3/4 c key lime juice
zest from one lime
14 oz can sweetened condensed milk
1/2 c sour cream
1 lime sliced and then cut into quarters (optional)
- Preheat oven to 350º.
- In a medium bowl combine the egg yolks, lime juice, zest, condensed milk, and sour cream and whisk until well smooth.
- Place the pie crusts on a large baking sheet and top off each with the filling.
- Bake pies for 18–20 minutes and allow to cool before moving to the refrigerator.
- Chill the pies in the refrigerator for at least 3 hours before serving.
- When ready to serve top each pie with a dollop of whip cream and a little slice of lime.
- Enjoy! (And good luck eating just one!)
When most people think of salads they think of a big pile of greens topped with a handful of other veggies and dressing. Well this is not your ordinary salad. It consists of avocados, tomato, cilantro, and a sweet onion all tossed in a lime olive oil dressing. No lettuce here! I always make this with my Rio Grande Spice Rub New York Steaks and Cornbread Muffins. Seriously amazing! I also love this recipe with a nice piece of grilled fish. This simple salad is made up of fresh summer ingredients and is so light, and refreshing. Perfect for those nights you want a quick and easy side dish but just don’t want to fire up the oven.
Note: Since avocados can become mushy and brown quickly, wait to add the avocadoes until right before serving.
2 c cherry tomatoes, cut in half OR 2 large tomatoes, chopped
1/2 sweet onion, chopped
1/4 c cilantro, chopped
kosher salt to taste
1/4 c olive oil
1/4 c lime juice
2 avocados, chopped (see note above)
- In a medium bowl combine the tomatoes, onion, cilantro, salt, olive oil, and lime juice. Toss to combine.
- Add the avocado last and gently stir it in.