I'm sharing one of my very favorite things today. Picture this if you will...
It's Christmastime... we're having the church staff Christmas party...a few people are late, so we're having appetizers...my friend Kelly, our Family Life Center Director, has brought her famous dip...and her husband Britt has made homemade tortilla chips (fried, no less!)...
I stand there and eat chips and dip...
And eat more dip...
Then it's time for dinner. We eat our meal. And as we're cleaning up before we head home...
I eat a few more scoops of dip...just to help Kelly and Britt so they don't have to haul the last bits from the bottom of the bowl home.
I had a craving this week so texted Kelly to get the recipe. And you're the lucky beneficiaries!
Mexican Salad (but I call it dip since I love it with chips!)
1 can black beans drained and rinsed
1 can Mexi-corn
1 cup grape tomatoes quartered
1/4 cup chopped red onion
1/2 cup Hidden Valley Spicy Ranch Dressing
2 Tbs. chopped cilantro
My grape tomatoes were huge, so I cut them in 6ths or smaller. Must try to make veggies disappear to appeal to middle child!
Same goes for the onions. Teeny tiny.
I'm laughing! I love that several of you are holding your noses right now over the cilantro!) :) :)
I did NOT take time to make homemade chips. So here's what I had on hand.
Scoops are perfect for this dip! Although, my hubby did eat his as a salad. My mouth is watering just looking back at the photos. Must make again soon!
Visit Missy at www.missytippens.com