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Black bean dip with creamy cheeses and a mildly spicy chipotle raspberry sauce. The best dip you’ll ever have!
If not already heated, warm beans in a small saucepan. Keep warm until ready to serve.
In a small bowl, mix together raspberry preserves, chopped chipotle peppers, adobo sauce, apple cider vinegar, onion powder, and garlic powder. Taste and add salt and pepper if desired. Set aside.
In a small pan, heat olive oil over medium heat. Add onions and saute 2-3 minutes until translucent. Turn heat to low and add cream cheese and Monterey Jack, stirring constantly until completely melted.
In a bowl, layer beans, cheese mixture, and top with raspberry chipotle sauce. Serve immediately!
This dip can probably be made in advance and warmed in the oven. I have not tested this method though and thus cannot vouch for the results. Just be sure to store it in an oven safe container if you plan to do this!
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!