Welcome to a special August edition of the Secret Recipe Club! A few months ago it was decided that instead of the 5th Monday of the month being a “buy” week, it would be a time for all four groups to get together around a common theme. The first theme: Tailgating! While we’re not really tailgators in this house, we are huge fans of chips and dips and all those other delicious finger foods – we just tend to serve them during (board)Game Days. This year we did treat ourselves with (partial) season tickets for the Orioles, so have had a few more opportunities to indulge in tailgate treats while at the game. For this special feature, I was sent to check out Micha’s Cooking Mimi blog which has a bunch of delicious treats. In fact, the recipe I settled on in the end is really a 2 for 1 as for the perfect Nopal dip you have to first make her Pico de Gallo salsa. I had to make one change to each recipe, dropping the lime juice from the salsa (allergy) and subbing some black beans in for the ground beef in the Nopal dip. I’m sure a beef substitute would work, and that had been my original plan, but I’ve had a hard time finding my favorite one lately – which of course is store brand so limited in options. Anyway – this dip came together super fast and was delicious!
5 Roma or plum tomatoes, chopped
1 medium vidalia onion, diced
2 jalapeños, diced
1 tbsp fresh cilantro
1¼ pound White American Cheese, cut into ½ inch cubes
1 cup whole milk
2 cups black beans, presoaked and rinsed
Salt/pepper to taste
1 recipe Pico de Gallo (above)
- Prepare the Pico de Gallo by mixing the tomatoes, onion, jalapenos, and cilantro in a medium bowl. Season to taste with salt, then set aside.
- Add the milk and cheese to a heavy bottomed pot and slowly melt the cheese over medium low heat stirring frequently and once melted add the black beans. Season to taste with salt and/or pepper.
- Combine the cheese and pico de gallo in serving sized portions. Serve and enjoy!
We enjoyed it with chips (of course) and some burrito bowls for a perfect Mexicanish dinner. The salsa had the right amount of bite thanks to the two jalapenos which is always an issue for us as many are a bit too mild. I did notice my salsa came out a bit thicker than Micha’s but not exactly sure why.