SALAD WITH CILANTRO DIP
Ingredients:
- Cilantro Dip
- Slices of purple onion
- Cucumbers cut in half moons or cut into quarters
- Black olives sliced in half
- Cherry tomatoes
- Romaine lettuce
- Avocado
- Fresh cheese
Preparation:
Wash and drain the lettuce and place in a large bowl.
Combine the rest of the ingredients, add in bowl, and garnish with the cilantro dip.
We visit Chef Alicia at Birdie Bistro Restaurant and she accepted our challenge.
We visit Chef Alicia at Birdie Bistro Restaurant and she accepted our challenge. We invite you to be part of this challenge #ShareYourDipItRecipe and tag us for a chance to get featured ❤️
Posted by Dip it by Pilar on Friday, March 1, 2019
CHICKEN SALAD WITH AVOCADO DIP
Ingredients:
- Avocado Dip
- 1 Rotisserie chicken
- Chopped purple onion (optional)
- Chopped cilantro
- Lemon juice
Preparation
Debone the chicken mix with in the onion and cilantro. Combine the chicken mixture with the avocado dip, and your meal is ready.
MASHED POTATOES WITH JALAPENO DIP
Ingredients:
- Jalapeño Dip
- 3 large potatoes
- A little of the boiled potato water, set aside
- Chopped bacon (optional)
- Salt and pepper to taste
Preparation:
Boil the potatoes until they’re soft. Mash the potatoes and the potato water little by little to keep the consistency soft and homogeneous. Add salt, pepper, bacon and jalapeño dip to taste. Enjoy!
GRILLED ELOTES / BOILED
Grilled/Boiled Corn
Ingredients:
- Red Chili Dip
- Corn
- Fresh cheese
- Tajin
Preparation:
Boil the corn until they soft (if boiling), or roast until thoroughly cooked.
Once cooked, spread the corn with the red chili dip and cheese and then sprinkle with Tajin.
SUSHI WITH CHIPOTLE DIP
Ingredients:
- Chipotle Dip
- Rice
- Rice vinegar Sugar and salt
- Seaweed sheet
- Avocado
- Toasted sesame
- Soy sauce
- Crab sticks
Preparation:
1- Wash the rice, let it drain several times and put it to cook. 2- Mix the sugar, salt, and rice vinegar and stir it for a few seconds. 3- When the rice is ready, strain it and air it in a large bowl, add the vinegar mixture, stir, and continue to air. 4- Chop the avocado. 5- Spread the rice on the seaweed leaves, turn 180º, spread the chipotle dip, and put a whole crab stick alongside the chopped avocado. 6- Roll the seaweed, batter with semolina, and chop.
JALAPENOS FILLED WITH BACON DIP
Ingredients:
- Bacon Dip
- 12 large jalapeños
- Cheddar cheese to taste (optional)
- Bacon
Preparation:
Wash the jalapeños well and split them in half lengthwise. Fill with the bacon dip and a little bit of cheese. Wrap with bacon and bake at 375 degrees for 15-20 minutes.
CHICKEN BREASTS FILLED WITH SPINACH
Ingredients:
- Spinach Dip
- Boneless chicken breast
- Bacon (optional)
- Salt and pepper to taste
- Oil
Preparation:
Wash and dry the breasts with paper towels. Season them with salt and pepper. Cut a slit in the side of each breast (not all the way through) so that you can stuff them. Fill the breasts with spinach dip, spread a little oil on top, (optional: wrap in bacon) and bake at 350 degrees until cooked through.
