If you’re like me, you RSVP to a party (wait…you do RSVP, right? ) and then wonder what you might be able to eat while there. And, if you are gonna bring something – what do you bring that’s a crowd-pleaser that doesn’t seem to shout “I’M HEALTHY!?” Enter The Sombrero Dip!
This recipe actually came from a cookbook in my sweet mother-in-law’s cupboard – the original microwave cookbook! Apparently when microwaves first came out, they came with cookbooks…and I was fascinated! I didn’t know such cookbooks existed! I didn’t know that microwaving food was such an art! Did you??
Anyways, so this dip (originally supposed to be prepared in the microwave) is a Fountain Holiday Staple. And for good reason – it’s good. So I’ve made some adjustments and can’t wait to make it for Christmas Day – one of our many delish appies!
- 1 lb ground grassfed beef
- 1 lg organic onion, diced
- 1/2 cup ketchup (I use this yummy fermented recipe)
- 1 T chili powder (I like this recipe)
- 1/2 tsp real salt (where to buy)
- 1/4 tsp garlic powder (where to buy)
- 1 tsp cumin (where to buy)
- 1 tsp oregano (where to buy)
- dash of cayenne
- 24 oz cooked kidney beans (how to prepare)
- 1/2 cup shredded raw cheddar cheese
- 1 organic green pepper, diced
Preheat oven to 350. Saute beef and onion in a large skillet. Add ketchup, chili powder, garlic salt, cumin, oregano, hot pepper sauce and blend well. Put kidney beans in a food processor (or Blendtec – I loooove mine!). Stir beans into the beef mixture (at this point you can check the dip to see if the flavor-heat is to your liking – if not, sprinkle more cayenne!). Bake for 10-15 minutes.
Sprinkle with cheese and green pepper slices. Serve with organic tortilla chips. And napkins. And be sure to get a few bites before you serve it – else you may miss out!
Makes about 5 cups.
What favorite appetizers do you make? Do you have a good Sombrero Dip recipe?