• february
Tropical Margarita Dip
DIP: 1 Ripe Papaya - peeled, seeded and chopped 1 Ripe Mango - peeled, seeded and chopped 4 or 5 Cilantro Stems - remove leaves, discard stems and chop 1 Sweet Red Pepper - seeded and diced 2 Red Finger Peppers or 1 Jalapeño - finely chopped, add more for intense; some like it HOT! 4 Key Limes 1 - 15 oz. Can Black Beans - opened, rinsed and drained 1 Medium Red Onion - chopped 1 Large or 2 Small Avocados 1 - 8 oz. Container of Jumbo Crabmeat (optional) - rinsed and pulled apart 1- 6.5 oz. Can of Sliced Black Olives 1 1/2 cups Shredded Iceberg or Romaine Lettuce 8 oz. Shredded Cheese (queso blanco, cheddar or pepper jack) 1 - 8 oz. Sour Cream Chili Lime Taco Chips or your Favorite Flavor 6 to 12 oz. Margarita Glasses or 10 to 12 cup Glass Bowl FRUIT SALSA: 2 Limes - layer the glasses 2 tablespoons Black Beans 2 tablespoons Fruit Salsa 2 tablespoons Avocado Crabmeat (if adding): 1-2 tablespoons in center of avocado layer A Sprinkling of Onions or More, if you like A Sprinkling of Olives or More, if you like 1/4 cup Lettuce 2-3 tablespoons Cheese Generous Dollop of Sour Cream
DIP: Without the crab, it's a great party snack and with the crab it's a fabulous appetizer. Fill the margarita glasses before the party and refrigerate them, then wow the guests with your unique presentation. FRUIT SALSA: If using a bowl, follow the same layering order, but use all the ingredients in each layer. Refrigerate bowl or glasses after filling. Serve with taco chips. Serves 6.