Dear beloved readers, this recipe-share is an extension of my gratitude for your loving support over this past year. My Mom makes this for me every time we visit. It’s my favorite.
My only request is that you pass the love forward and serve this at parties and enjoy the almost undeserved kudos you’ll get as this recipe is so quick and easy that it’s almost a sin to take any credit for it.
As long as I can remember, any of us who were in or near the kitchen while this was being made, would sneak a taste while Mom’s back was turned. We usually got caught, and she’d give us the half joking “Mom-smirk.” It’s possible that what was left for actual dinner (as condiment for her wonderful enchiladas), was approximately half of what she actually prepared.
Now, don’t expect anything spectacular. It’s just a dip. But it’s quick, tasty, and most people take quite a chippy shine to it.
Note that the measurements are estimated. Adjust the ingredients to your liking.
3-Minute Fiesta Dip
1 cups of Tofutti cream cheese or Tofutti Sour Cream (use the sour cream for thinner texture)
For soy-free version, use soy-free Veganaise
1/3 cup Ortega medium taco sauce*
1/4 to 1/3 cup regular salsa
Stir all of the ingredients in a bowl. If you are using the Tofutti cream cheese, you may want to use your small food processor or put your muscles into it and blend it with a fork.
Sprinkle a bit of ground cumin and freshly cracked pepper on the top (optional).
There, you’re done. Make sure you do not forget the chips!
Here are a few things this dip/sauce is good for:
Dressing for taco salad
Sauce for enchiladas
Sauce for empanadas
Veggies – (if you must be healthy) 🙂
* The taco sauce is the most important ingredient. Do not skimp on this. If you don’t have enough, your dip will be bland and boring. Add more until you’ve reached addictive stage and begin eating this by the spoonful. (shhhh… no one needs to know!)
Here is a picture of the ingredients I used: