DIP: Pineapple Black Bean Guacamole
Source of Recipe
"Better Homes and Gardens Magazine"
2 medium avocados -- halved, seeded,
-- and peeled
1/4 cup bottled green salsa
-- (salsa verde)
1 tablespoon sour cream
1/2 cup fresh pineapple -- finely chopped
or
1/2 cup canned crushed pineapple -- drained
1/2 cup canned black beans -- rinsed and drained
1 fresh jalapeno pepper -- seeded and minced*
2 tablespoons red onion -- finely chopped
2 tablespoons fresh cilantro -- chopped
1 tablespoon garlic -- minced
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 cup Monterey Jack cheese -- shredded
fresh cilantro (optional)
tortilla chips
In large bowl mash avocados. Stir in salsa and sour cream until combined. Stir in pineapple, beans, jalapeno, onion, cilantro, garlic, lime juice, salt, and cumin. Cover and chill for 2 hours or until ready to serve. Sprinkle with Monterey Jack cheese. If desired, sprinkle guacamole with fresh cilantro and serve with tortilla chips.
*Judi's note: Wear rubber gloves to protect your fingers and hands from the jalapeno chile pepper. Do not rub your eyes without removing gloves and washing hands in soap and water.
Makes 18 (2 tablespoon) servings.
Recipe typed for you by Judi Mae Phelps.
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