Food For Thought - Michele’s Mexicream Dip

I’ve been wanting to share recipes for a while now and since I cannot think of one flippin’ thing to write about, I figured this is as good a time as any. So with that in mind, here is the easiest, yummiest dip you’ve tasted in a long time – and more than likely have all the ingredients in your icebox right now.

Ingredients:

• 1 8 oz. block cream cheese, softened
• 1 9 oz. can Frito Lay bean dip
• 1 1/2 cups picante sauce (or chunky salsa)
• 1 8 oz bag cheese, grated (I used Colby Jack but cheddar would work also)
• 1/4 cup chopped pickled jalapenos (I used mild San Marcos)

Instructions:

1. Preheat oven to 375 degrees.
2. In the bottom of a medium sized oven safe dish, spread the softened cream cheese.
3. Next, spread the bean dip over the first layer and then sprinkle with 1/2 the chopped jalapenos.
4. Cover this with the picante sauce, or salsa, then cover with the cheese.
5. Finally, sprinkle with the remainder of the jalapenos.
6. Bake for 15 to 18 minutes until the cheese is melted and bubbling around the edges.

You can serve with store-bought corn chips but why not try some homemade ones?

Ingredients:

• 1 package small tortillas - flour or corn
• Cooking Oil – maybe 3 cups? about an inch or so
• Salt, kosher or sea

Instructions:

1. Heat the oil in a skillet over medium to medium-high heat
2. While the oil is heating, cut the tortillas into 1/4s to make triangles (I cut a stack of 4 or 5 at a time)
3. When the oil is hot enough, fry the tortillas in small batches until golden brown – flipping them once.
4. When they are crispy and golden, drain them on paper towels (or a grocery sack which is what I prefer)
5. As each batch comes out of the oil, sprinkle with a touch of salt.
6. Repeat until all batches are done.

I’m telling you these chips are just the best ever. Of course, you could bake them but why? What would be the point in that?

I hope you enjoy this as much as I do.