Tag Archives: Dips

Chipotle Queso Dip

Chipotle Queso Dip
Chipotle (chee-POT-tieh) Chilies Peppers are smoked jalapeno chili peppers. They’re also known as chili ahumado. These chilies are usually a dull tan to coffee color and measure approximately 2 to 4 inches in length and about an inch wide. As much as one fifth of the Mexican jalapeno crop is processed into chipotles. Chipotles date back to a region that is now northern Mexico City, prior to the Aztec civilization. It is conjectured that the Aztecs smoked the chilies because the thick, fleshy jalapeno was difficult to dry and prone to rot. The Aztecs used the same “smoke drying” process for the chilies as they used for drying meats. This smoking allowed the chilies to be stored for a substantial period of time. Today Chipotles are used widely throughout Mexico as well as in the United States. Quite popular in the South Western U.S. and California; Chipotles have found their way into the cuisine of many celebrity chefs from Hawaii to Manhattan.
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  1. 1 lb. Processed American Cheese
  2. 1/2 to 1 cup Cream (amt. is according to your desired thickness)
  3. 1 Tbsp. Butter
  4. 1/4 cup Green Onions, chopped 1/4"
  5. 1 tsp. Garlic, minced
  6. 1/2 cup Roma Tomato (seeded, chopped 1/4" pieces)
  7. 1 Chipotle Pepper
  8. Warm Water, as needed
  1. Soak one medium size chipotle pepper in warm water until softened.
  2. Remove chipotle from water, remove its stem and chop fine.
  3. In a small sauce pan, heat butter then sauté green onions and garlic one minute until softened but not browned.
  4. Add cheese, cream (begin with ½ cup) and chopped tomato. Bring to a slow simmer while stirring.
  5. Adjust thickness of Queso Dip depending on your preference by adding additional cream.
  6. Serve warm with crisp tortilla chips.
  1. Makes about 4 cups
Nino Salvaggio https://www.ninosalvaggio.com/

4 for the 4th: Independence Day Dip Recipes

I can’t think of a more appropriate holiday celebration to break out four of my NEW dip recipes than the 4th of July.

More than any warm-weather gathering of family and friends, the lazy, hazy days of early July just invite us to relax with our favorite beverages while snacking the day away.

And while we all have our favorite snacks, sometimes you’ve just gotta stir something up to stir up some new conversations at the food table. These dips certainly fill the bill.

I’ve kept these four recipes on the easy side, but feel free to jazz them up with any number of additional ingredients.

And while you’re shopping at Nino’s for your dip ingredients, keep us in mind for all the rest of your 4th of July menu items, such as fruit and vegetable trays, meats for grilling, deli meats and cheeses, bakery goods, groceries, and of course, all your beverage needs. We have it all!

So, without any additional fanfare, here are my NEW 4 for the 4th Dip Recipes!


Chipotle/Bacon and Cheese Dip

Serve Cold or at Room Temperature with Crackers
Serves 4

1 -12 oz Bottle Nino’s Fresh Chipotle Ranch Dressing
1 Cup Sour Cream
1 Cup Smoked Cheddar Cheese, shredded
½ Cup Crumbled Bacon Pieces
¼ Cup Green Onions, sliced finely on bias
Optional Few Drops of Liquid Smoke Seasoning
Optional Few Drops of Tabasco® Sauce

  1. Whisk all ingredients together until well mixed.

Cheesy Taco Beef Dip

Serve Warm with Tortilla Chips
Serves 6

1 TBSP Vegetable Oil
½ Medium Sweet Onion, diced ¼”
½ Red Bell Pepper, diced ¼”
1 Lb Lean Ground Beef
1 – 1-oz Pkg. Lawry’s® Taco Seasoning Mix
1 Lb Velveeta Cheese
½ Cup Sour Cream
To Taste Salt and Pepper

  1. In a medium-sized sauté pan, sauté onions and bell peppers in 1 TBSP vegetable oil until tender, and then add the ground beef and cook until browned. Strain off all grease, and reserve meat and onions within the pan. Discard grease.
  2. Add taco seasoning and Velveeta Cheese, and bring to a simmer while stirring.
  3. Stir in sour cream and remove from heat.
  4. Season with salt and pepper to taste.

Cool and Breezy Lime and Yogurt Dip with Fresh Mint

Serve Cold with Fresh Strawberries
Serves 6

1 – 10 oz Jar Dickinson’s Lime Curd
1 Quart Vanilla Yogurt (your choice)
¼ Cup Fresh Mint, finely shredded and coarsely chopped

  1. Whisk all ingredients together until well mixed.

Spicy Cajun Black Bean Dip

Serve at Room Temperature with Crisp Toasts or Crackers
Serves 6

1 TBSP Olive Oil
½ Medium Sweet Onion, diced ¼”
½ Green Bell Pepper, diced ¼”
1 – 16 oz Can La Preferida Refried Black Beans
2 Cups French Onion Chip Dip
2 Roma Tomatoes, diced ¼” (with juice)
2 – 3 TBSP Salvaggio Cajun Seasoning & Rub
To Taste Salt
Optional 1 Cup Andouille Sausage, chopped

  1. In a medium-sized sauté pan, sauté onion and peppers in olive oil until tender. Remove from heat, and stir in refried black beans to soften.
  2. Allow mixture to cool to room temperature, and then stir in remaining ingredients.
  3. Add Andouille Sausage (optional), sautéed briefly and then cooled to room temperature.
  4. Season additionally with salt to taste.

“Hip” Dip Recipes for Holiday Entertaining

There’s nothing like a couple of GREAT dips to get a party started off right.

Beyond the fact that your guests are hungry, dips, like a food magnet, bring people together for greetings and good conversation.

The one conversation you DON’T want to start is how bad the dip is or how it’s the same-o, same-o dip. That can lead to the thinking that it will be the same-o food with the same-o guests, the same-o bad jokes and, well, you get my point.

Now over the years, I’ve offered a number of tried and true as well as “outside the box” recipes for you to choose from. Recipes that (hopefully) have you resisting the temptation to reach for the French Onion dip in the dairy aisle.

This year, I have a couple of NEW recipes to add to your repertoire.

If you haven’t been following my “Hip” dip recipes, I’ll get you up to speed with some of my latest. They’re usually published around early December (like now), before Superbowl (late January), and just as the summer starts.

Here are a few highlights; just click on the link, and we’ll whisk you off to Dip Land. Just be sure to come back here cuz I have two NEW recipes below!

And if you peruse our recipe archives, you’ll see plenty others that will whet your appetite and please your guests. They’re all rather simple to make and WELL worth the time and effort.

Ok, onto the NEWEST recipes that are completely different and absolutely delicious! Neither are the creamy style; both are hearty, non-dairy, and FULL of flavor. The theme this time is vegetables.

The first recipe goes great with fresh or toasted pita chips.

Curried Sweet Onion & Peppers Tapanade

Makes 4 Cups Serves about 8

3 Cups Sweet Onions, Diced ¼”
3 TBSP Garlic, Minced
1 ½ Cup (total) Red, Yellow, Orange, Green Bell Pepper, Diced ¼”
1 ½ tsp Jalapeno Pepper, Minced
3 TBSP Olive Oil
1 TBSP Toasted Sesame Oil
2 TBSP Green Onion, Chopped Fine
2 TBSP Curry Powder
1 TBSP Cider Vinegar
½ tsp Kosher Salt
1 TBSP Light Brown Sugar
2 tsp Dry Parsley Flakes

  1. Sauté onion, garlic, and peppers in olive oil until tender and slightly caramelized. (Do not over-brown). Chill.
  2. Combine sautéed mixture with the remaining ingredients and allow to marinate together (chilled) for two to four hours before serving.

My second recipe is not only a great dip, but it’s also is a great topping for a baked potato or even a condiment on a grilled burger. I like it with hearty corn tortilla chips like the ones we make at Nino’s.

Sweet & Smoky Chili Onion Dip

Makes 4 Cups Serves about 8

4 Cups Sweet Onions, Cut in Half, Then ¼” slices
3 TBSP Salted Butter
1 tsp Garlic, Minced
½ Cup Ketchup
3 TBSP Cider Vinegar
1 TBSP Unsulfured Molasses
¼ tsp Liquid Smoke (Hickory or Mesquite)
1 TBSP Cumin, Ground
1 ½ TBSP Chili Powder
2 tsp Kosher Salt

  1. Sauté onions in butter, over medium heat, until medium golden brown. Do not burn. Chill onions
  2. Chop onions into ¼” to 3/8” bits and place in a saucepan or skillet.
  3. Add remaining ingredients and bring to a slow simmer while stirring. Cook 5 minutes.
  4. Cool mixture and serve with corn tortilla chips.