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Crockpot Taco Dip

Crockpot Taco Dip

 

Ingredients:

  • 1 can diced tomatoes with green chilies, drained
  • 1/2 lb Velveeta, cut into chunks
  • 1 cup shredded cheddar
  • 1/2 lb shredded chicken breast (or 2 cans of chunk chicken, drained)
  • 1/2 cup sour cream
  • 1/4 cup chopped green onion
  • 2 tablespoons southwest/taco seasoning of your choice (We used 1 tablespoon each of spicy chili lime and chipotle parmesan corn on the cob seasoning from Urban Accents.)
  • 1 can black beans, drained

Add all ingredients to the crockpot besides the beans. Cook on high until heated through (about 1 hour), stirring every 20 minutes or so. Stir in beans and let cook for about 20 more minutes. Turn to low/warm before serving. Best served with tortilla chips and Day of the Dead Salsa.

Strawberry Salsa with Cinnamon Sugar Chips

Strawberry Salsa with Cinnamon Sugar Chips

Prep time:  10 minutes
Cook time:  10 minutes
Total time:  20 mins
Serves: 4 servings

INGREDIENTS:
Salsa:
1 pint strawberries, hulled and finely diced

2 kiwi, peeled and finely diced

1 Granny Smith apple – finely chopped
1 jalapeno, stem and seeds removed, finely diced
Half of a small red onion, peeled and finely diced (about 1/2 cup)
2/3 cup finely-chopped fresh cilantro, loosely-packed
Juice of 2 limes, about 4 tablespoons
¼ tsp salt

1 tsp Golden Fig brand basil pepper

Chips:
6 tablespoons unsalted butter, melted
1 tablespoon sugar
3/4 teaspoon ground cinnamon
12 flour tortillas (10 inches in diameter)

PS – if you don’t want to make your own – there are pre-packed cinnamon-sugar chips (Stacy’s pita chips) that are also delicious, or you could use a variety of graham crackers for dipping.  

DIRECTIONS:
Preheat oven to 350 degrees.  

Combine strawberries, kiwi, granny smith apple, jalapeno, red onion, and cilantro.  In a small bowl combine lime juice, salt and basil pepper – whisk to combine.  Pour over salsa and mix until combined.  Taste for seasoning – add additional salt and pepper, if needed.  Cover and refrigerate for 30 minutes.  This can be made a day ahead of time and refrigerated overnight. 


In a small bowl combine cinnamon and sugar.  Cover a baking sheet with parchment paper, set aside. Brush top of first tortilla with melted butter.  Sprinkle with cinnamon-sugar mixture.  Cut with a pizza cutter in half, then each half into 4 segments; you should have 8 wedges from each tortilla.  Arrange wedges in a single layer on baking sheet.  Bake until crisp, 10 to 12 minutes. Repeat with any remaining chips.  Let chips cool before serving.  Serve with chilled fruit salsa.