So, for my parties, I like to make a little chip dip. Now, I'm allegic to onions, I hate quacamole, sour cream leaves me cold, and I'd rather just eat chili paste than Salsa; so I don't exactly have a lot of options.
And then of course theres that little fact that I'm a meat eater. If there isn't meat in it, and it isn't dessert; it's jsut not really food.
So anyway, I came up with a basic dip recipe a while ago; and I jsut make it up, with different variations for diferent audiences.
1 lb of Extra Lean ground beef (hamburger, chuck, or sirloin... or chorizo, or loose sausage)
2 120z cans of refried beans (or 24oz of home made)
1/2 lb of mixed shredded cheeses (I personally like cheddar and jack)
1/4lb of velveeta, processed cheese, or cream cheese (optional, for a smoother texture and to reduce separation)
1/2 cup vinegar based hot sauce (Franks red hot, Texas Pete, or Tabasco for example)
2 tblsp habanero based hot sauce, or chili paste (optional)
1 large purple or yellow onion, chopped (optional)
1/2 cup chopped jalapeno peppers (optional)
1 tblsp fresh chopped cilantro (optional)
1 tblsp fresh ground coriander (optional)
1 tblsp fresh ground black pepper
2 tsp ground turmeric
2 tsp ground cumin
2 tsp ground mustard
2 tsp dried oregano
2 tsp kosher salt
Brown your meat in a large saucepan, adding the dry seasonings as you brown. Do not drain the meat (this is why you're using extra lean). if you are including onions and peppers, sweat them in with the meat when it is mostly browned.
Add in the hot sauces and let simmer for 4 or five minutes.
Turn down your heat to medium-low, then add in your coriander and stir to combine. Then add the refried beans; and mix throughly.
A note on coriander and cilantro: Some people taste cilantro, and it's seed coriander, as slightly reminiscent of soap, or deodorant. This is why it's optional.
Simmer for five minutes to combine flavors, but do not heat enough to cause the fats to separate; then slowly fold and throughly mix in the cheese.
As soon as the cheese is fully incorporated take off the heat (or turn the heat to the lowest possible setting if you dont have a warmer). High heat here will cause the fats to separate and the dip will be greasy and stringy. While still hot, adjust your seasoning to taste (more hot sacue, pepper etc...).
This dip is best served kept warm (I have a little mini crock pot that's perfect for the job). It's chunky, but smoothe and not heavy. You can use it as well on ruffles as you do on nachos. It also makes a great base or topping for rice, or burritos etc...
Variants include mexican style loose chorizo sausage, shredded or chunked chicken, shredded or chunked beef, and carnitas (shredded seasoned pork); of which the shredded beef is my favorite (it jsut takes a lot longer to cook than ground beef does).
As another serving suggestion, spread a thin layer of the paste over a thick layer of nachos, then sprinkle with some plain seasoned ground or shredded meat, cover with cheese, and bake in a 425 degree oven until the cheese starts to brown on the high spots.
Makes about 6 cups of dip; about enough for 8 people
And be sure to check out:
Recipes for REAL Men, Volume 15 - DTG (Damn That's Good) dip
Recipes for REAL Women, Volume 15 - More Chocolate Than Cookie
Recipes for REAL Women, Volume 14 - Millions of Peaches
Recipes for REAL Women, Volume 13 - Mels 10,000 Calorie Butter Cookies
Recipes for REAL Men, Volume 12 - Lard Ass Wings
Recipes for REAL Men, Volume 11 - Bacon Double Macaroni and Cheese
Recipes for REAL Men, Volume 10 - It's the meat stupid
Recipes for REAL Men, Volume 9 - Labor Day Potatos
Recipes for REAL men, Volume 8 - It's a pork fat thing
Recipes for REAL men, Volume 7 - It may not be Kosher...
Recipes for REAL men, Volume 6 - Andouille Guiness Chili
Recipes for REAL men, Volume 5 - Eazza the Ultimate Pizza
Recipes for REAL men, Volume 4 - Two Pound Meat Sauce
Recipes for REAL men, Volume 3 - Highbrow Hash
Recipes for REAL men, Volume 2 - MuscleCarbonara
Recipes for REAL men, Volume 1 - More Beef than Stew