oscars Archives - 2 Sisters 2 Cities

Well, hello readers! I originally made this recipe for Super Bowl Sunday, but ran out of time to post it before it happened. Then, I was going to post this as an Oscar’s appetizer, but I am now too late for that! Get it together Keelin! I am officially sharing this recipe with you all so I don’t procrastinate it anymore. This Pimento Dip is a quick and easy cold dip that makes a perfect last-minute appetizer.

A few years ago, I shared a hot Tex-Mex Pimento Cheese Dip with you and today I am sharing a cold one. This dip goes perfectly with tortilla chip strips. The best part about this dip is that Matt can pull it together all on his own and I just get to eat it! I actually don’t think I have made this recipe yet, even this batch was made by Matt! We always dip right into this as soon as it is ready. If you plan to make this recipe ahead of time, store in the refrigerator and bring out 30 minutes before serving. It’s still amazing when it’s cold, but this dips firms up when it is chilled and you will break your chips in it. Nothing is worse than breaking your chips in the dip…well, there are probably a few more thing, but in the dip world it is pretty tragic.

Pimento Cheese Dip

Ingredients

4 oz. reduced fat Cream Cheese, at room temperature
1 cup shredded Monterey Jack Cheese
1 cup shredded sharp cheddar cheese
½ cup light mayonnaise
½ tsp. Montreal Steak Seasoning
2-3 tbsp. pimentos, or chopped roasted red pepper
1 tbsp. finely chopped onion
Fresh cracked black pepper, to taste

Instructions

In the bowl of a mixer, beat the cream cheese until smooth.
Mix in the remaining ingredients until combined.
Serve at room temperature or chilled with tortilla chips or veggies.

Source- Adapted from Paula Deen via the foodnetwork.com

California Salsa

Have you ever noticed on restaurant menus that anything with California in the title has avocado in it? The California BLT has avocado added, as well as the California chopped salad and the California eggs benedict. I am not complaining about this because I love avocados. In the grocery stores out here, avocados have been on sale lately for practically nothing (two or sometimes four for a dollar.) I have been making BLTs with avocado like it’s my job. The restaurant that caters my company’s cafeteria calls them BLATs, which I feel is the perfect name because it’s fun to say “may I please have a Blat.”

So…. avocados are abundant everywhere here in California. When I saw this recipe for avocado salsa, I knew I had to try it. I served it for lunch over the weekend so I could take advantage of some natural sunlight photos. This recipe would be perfect to serve this weekend when you are watching the Oscars! I served it with Baked Tostitos Scoops because they are my favorite. Plus, I had to save calories because of my boyfriend’s latest baking adventures… more on that later.

A Scoop of Avacado Salsa

California Salsa

Author: 2 Sisters 2 Cities

Ingredients

2 ripe avocados, cut into chunks
3 ripe plum tomatoes, chopped
2-3 tbsp. finely chopped red onion
2 tbsp. finely chopped fresh cilantro
Juice from ½ lime, should equal about 1 tbsp.
Pinch of garlic powder
Salt and pepper to taste

Instructions

Add tomatoes, onions, cilantro and avocado to a medium sized bowl.
Lightly stir together, the avocado should remain chunky because it's a salsa not a guacamole.
Add in lime juice, garlic powder, salt and pepper; and stir so all of the tomatoes and avocados are evenly covered.
Serve immediately with tortilla chips or on tacos.
*To keep leftover salsa from browning, place plastic wrap sprayed with a little cooking spray directly on top of salsa, pressing down slightly to cover the entire exposed top. Then top bowl tightly with another piece of plastic wrap and store in the refrigerator. It will still brown a little but this definitely slows it down.

Source– Adapted from Chef in Training

California Salsa and Tortilla Chips

sisterk (2)