Tuesday, July 12, 2011
Back of the Bag: Mission Tortilla Strips
My daughter spotted this recipe and said I should give it a try. It took about 5 seconds to make and would be a great party appetizer.
Black Bean & Roasted Red Pepper Dip
1 pkg. (1 oz) taco seasoning mix
1 can (15 oz) black beans, rinsed and drained
1 jar (7 oz) roasted red peppers, drained
1 pkg (12 oz) light cream cheese
1 Tbsp. chopped cilantro
1 to 2 tsp. lime juice
Mission tortilla strips
In food processor, combine all ingredients except garnishes; mix thoroughly. Serve with Mission Strips and assorted raw vegetables. Makes 2 cups.
Janet's Notes: Even though the roasted red peppers were in the title, I went all rogue like Sarah Palin and substituted diced Ortega chiles. I also left out the cilantro because I don't like it, but that's just me. Also, my package of cream cheese is only 8 ounces. Not sure where I would find a 12-oz package because 8 ounces is the standard size that I always buy at the store, so I threw in 1/4 cup of sour cream so it wouldn't be too salty. The kids devoured this.