dip Archives - ¡HOLA! JALAPEÑO

Charred Poblano Guacamole Recipe

May 26, 2021 by Kate Ramos 2 Comments

Homemade guacamole with a twist! This Charred Poblano Guacamole has all the creamy avocado goodness you love plus charry bits of poblano pepper and jalapeños that takes it to a whole new level of delicious. Vegan and gluten-free!

Think of this as the guacamole recipe that just keeps giving.

It has all the lusciousness of ripe avocados, the fresh lime juice, the salt—basically everything you LOVE about guacamole—and then some.

Today friends, we are adding a bit of char to our guacamole and I think you are going to want to try it.

When it comes to guacamole, I’m kind of a purest so I’m surprising everyone, including myself, by straying from my traditional recipe.

A glass bowl with chopped poblanos, white onion, chopped cilantro and chopped jalapenos in it.

But when my pals at California Grown asked if I could take some absolutely delicious California Avocados and make them shine, I thought I needed to revisit my staunch stance on things.

And honestly, there’s nothing I’ve ever made that didn’t benefit from a charred poblano pepper or two. The smokiness, the grassy aroma, it adds sophistication to this guacamole dip. Really just elevates the whole thing.

but first, california avocados

Two avocados sitting on a wood table next to a plate of guacamole.

We’ve spent a lot of time here talking about our love of California avocados. We’ve made salsa, we’ve made vegan ceviche, heck we’ve even made chocolate chip cookies with them!

No lie, I eat an avocado every day.

We are fortunate enough to have a nearly 80 year old avocado tree in my backyard so that makes it a bit easier, but also necessary.

We have to eat that many avocados to keep up with them. Did you know an average avocado tree produces 150 avocados!

Close up image of guacamole on a plate with a chip taking a scoop out of one side and seeds sprinkled on top.

That’s about 60 pounds of fruit for smaller Haas avocados and closer to 200 pounds if for larger varieties like Reed, which is what we have.

Haas avocados are the most common variety and the ones you will find at your local store. Every Haas avocado tree around the world can be traced back to the mother tree is La Habra Heights, California. Pretty amazing, right?!

When you buy avocados at the grocery store it’s important to check for the California Grown sticker. California avocados are picked at their peak resulting in fruit that is fresh and consistent in taste and texture.

The season for California avocados is–NOW! Spring through summer. So pick up a few the next time you’re at the store and let’s make guacamole.

how to make this easy guacamole recipe

Avocados with salt in a glass bowl with chopped cilantro getting ready to be mixed into guacamole.

Once you’ve gathered your fresh ingredients, double check to make sure your avocados are ripe and ready to go.

To check their ripeness, give a gentle squeeze near the stem end. It should feel soft, but not mushy. When you remove the stem the flesh should be vibrant green, not brown.

The first step for making the dip is to char the poblano and jalapeño pepper. The easiest way to do that is to set them both over the flame of a gas stove. Turn frequently until the skin is blackened on all sides.

A jalapeño and a poblano pepper that have been charred sitting in a white bowl on a white towel on a wood table.

If you don’t have a gas stove you can also char them under a broiler or on a grill. Once they are charred, remove them to a bowl and cover with plastic wrap until they are cool enough to handle.

Meanwhile, scoop the avocado into a large bowl. Add the finely chopped onion and cilantro.

Squeeze over the lime juice, season with salt and mash with a potato masher.

Peel the skin off the peppers. Remove the stems. Take the seeds out of the poblano and chop them both. Stir the peppers into the guacamole and that’s it!

Make sure you give it a taste with a chip to make sure it has enough salt and lime juice. If not, feel free to add more.

variations

An overhead image of guacamole on a white plate with a margarita next to it and another white plate on the other side.

Okay, so I know I’ve declared my love for authentic guacamole that doesn’t include any crazy ingredients. Since we’re already thinking outside the box with this recipe however, here are a few other variations you might like.

Stir in a teaspoon of ground cumin.
Remove the core and seeds from 2 Roma tomatoes. Chop finely and add.
Swap finely diced red onion for the white.
Mix equal parts lemon juice and lime juice instead of all lime.

how to serve

An overhead image of guacamole on a white plate with a row of seeds down one side and a margarita next to it and a white plate with tostadas near by.

Since we are making this guacamole next level, I’ve taken a cue from some of my favorite high-end restaurants in Mexico and added some special garnishes.

Now, of course you can serve this in a pretty bowl with tortilla chips on the side.

You can also scoop the guacamole onto a large plate and flatten it out with the swoop of the back of a spoon. Drizzle it with a bit of olive oil then make a line on one side with a variety of seeds. I used popped amaranth, chia seeds, and sunflower seeds. Sesame seeds would also be nice. Serve with tostadas.

This guacamole is not only a dip. I first made this recipe for our Tacos and Tequila cooking class and served it on top of Pork Tinga tacos. For that class Aida also made fried avocado tacos which I also highly suggest giving a try.

how to keep your guacamole from turning brown

Guacamole on a white plate with seeds in a line down one side and a chip taking a scoop out from the bottom.

Avocados turn brown very rapidly after being exposed to oxygen.

To prevent your guacamole from turning brown, press a piece of plastic wrap directly on the surface of the dip then wrap another piece tightly over the top or cover with a tight-sealing lid.

Refrigerate until you are ready to serve!

more recipes to try with california avocados!

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Charred Poblano Guacamole

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Homemade guacamole with a twist! This Charred Poblano Guacamole has all the creamy avocado goodness you love plus charry bits of poblano pepper and jalapeños that takes it to a whole new level of delicious. Vegan and gluten-free!

Ingredients

INGREDIENTS

INGREDIENTS

1 poblano pepper
1 jalapeño pepper
2 large ripe California avocados
1 small white onion, minced
½ cup chopped cilantro
1 ½ teaspoons kosher salt
Juice of 2 limes (about 2 ½ tablespoons of lime juice)
For garnish (optional)

For garnish

Instructions

Char the peppers. Place poblano and jalapeño over an open flame on a gas stove, turning frequently with tongs, until charred on all sides, about 5 minutes. If you don’t have a gas stove you can char the peppers under the broiler or over a grill. Place peppers in a heatproof bowl and cover with a clean kitchen towel until cool enough to handle. Peel burnt skin off with your fingers and rinse.
Chop peppers. Remove stems from both peppers and seeds from the poblano pepper then chop them both into small dice. If you don’t want it spicy, remove the seeds and stems from the jalapenos.
Mix remaining ingredients. Combine peppers with remaining ingredients in a large bowl. Mash together with a potato masher and then stir with a spoon until well combined. Taste and add more salt or lime juice to taste.
Serve. Scoop onto a plate or bowl and drizzle with olive oil and sprinkle with chia and sunflower seeds plus popped amaranth (if using) and serve with tostadas.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 63Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 38mgCarbohydrates: 14gFiber: 1gSugar: 7gProtein: 1g

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Roasted Tomatillo and Avocado Hummus

July 24, 2018 by Kate Ramos Leave a Comment

I’ve been dreaming about a guacamole-hummus hybrid for a while now. Not like I invented it out of thin air, there are probably as many avocado hummus recipes on Pinterest as there is smoothie bowls in Santa Monica.

I had yet to make it myself but last weekend when I sauntered into the kitchen to do just that l realized what most of them were missing was acid. Charred tomatillos and lots of lime juice seemed to me like a logical solution. Together they brighten the richness of creamy garbanzo beans and avocado.

The avocado does a number here as well, its fatty nature is a natural substitute to a dip that is often overloaded with olive oil and tahini. The best hummus is a fluffy, airy dip. A feat achieved in the most part by olive oil. This dip, however needs no oil, but instead a perfectly ripe avocado does the trick and the tahini that is there is just enough to provide the tangy flavor that is the bedrock of good hummus.

This Roasted Tomatillo and Avocado Hummus graced my Ultimate Pool Party Platter and was scooped up by pretzel sticks, radish halves, and cucumber slices. I was happy to have leftovers too for topping my daily fried rice bowl and then more for a pre-dinner snack of hummus and tortilla chips.

I honestly don’t know what took me so long.

Roasted Tomatillo-Avocado Hummus

Print Recipe

This Roasted Tomatillo and Avocado Hummus is a fluffy, airy dip rich with ripe avocado instead of loads of olive oil, charred tomatillos, and serrano chiles.

Author: Kate
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 8-10 servings 1x

Ingredients

Scale

2 tomatillos, husks removed and washed
1 serrano pepper
1 (15 ounce) can garbanzo beans, drained and rinsed
1 ripe avocado, peeled and pitted
2 tablespoons tahini
2 cloves garlic
1 teaspoon kosher salt
juice of 1 lime

Instructions

Char tomatillo and serrano in a hot dry frying pan over medium-high heat until blackened on all sides. Let cool slightly. Remove stem from serrano, and the seeds if you’d like it less spicy.
Combine tomatillo and serrano with remaining ingredients in a food processor and blend until smooth. Taste and add more salt or lime juice as needed.
Cover and refrigerate until you are ready to use. Will keep up to 4 days in the refrigerator.

MORE HUMMUS:

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Super Simple Salsa Verde

June 21, 2018 by Kate Ramos 2 Comments

I can’t think of a more effortless way to impress your friends.

In fact I’ve made and incorporated this very salsa verde recipe so many times on this blog that it almost seems ridiculous to post it as it’s own recipe but the fact of the matter is, whenever I make it people ask me for the recipe in a way that is so flattering I almost think they’re making fun of me.

“Kate”, They say with a chip falling out of their mouth. “This salsa is sooooo amazing!!! Is the recipe on the blog?” Normally, I would be honored that someone is interested enough to want to recreate it at home, but because this salsa takes practically zero effort, I always give them a sideways glance because I feel like they know I did basically nothing and brought it to a party.

But they don’t! That’s the thing, no one believes me when I tell them how simple this salsa verde recipe is. Whenever I get into the details, then it’s their turn to give the side eye, like yeah right, nothing that tastes this good can be that easy, it’s probably just because your a chef that you can produce magical results without lifting a finger, but it’s TRUE! Anyone can do it! So, what are you waiting for? Give it a try!

Just A Couple Salsa Verde Tips

Tomatillos are available at most grocery stores, but if you’ve never bought them before, peel back the papery husk and look for ones that aren’t moldy or bruised. You want them to be firm and on the smaller side. The larger they are, the less flavor they have.

The difference between a okay salsa verde and a great salsa verde is the amount of salt and liquid added to the final product. Tomatillos have a thickening agent that firms up when it’s cold, so the salsa may seem fine when it’s warm but as soon as you pull it out of the fridge, it’s like a solid blob. Add enough liquid (I like to use the liquid the vegetables cooked in) so it coats a chip, but is pretty runny. It will get thicker as it cools.

The second is the salt amount. I don’t add lime juice to my salsa verde because I think the tomatillos are tart enough on their own. But you will need a decent amount of salt to bring out that delicate tart flavor. Start with a teaspoon and add more as needed. When you taste the salsa, taste on a chip, that way you get the salt from the chip with every bite and don’t go overboard.

Salsa Verde is More Than a Dip for Chips

Here’s a few ideas on how to use your salsa beyond the chip bowl:

Super Simple Salsa Verde

Print Recipe

Homemade Salsa Verde is about the easiest thing in the world to make. Blended tomatillos, onion, jalapeños, and cilantro is all it takes to make a swoon-worthy salsa your friends will die for.

Author: Kate
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 3 cups salsa 1x

Ingredients

Scale

2 pounds tomatillos, husks removed and rinsed
1 small white onion, chopped
2 cloves garlic
2 jalapeños, stemmed (remove seeds if you’d like it less spicy)
1 small bunch cilantro
1–2 teaspoons salt

Instructions

Combine tomatillos, onion, garlic, and jalapeños in a large pot. Cover with water by about and inch, season with salt, and bring to a boil.
Reduce heat to a simmer and cook until tomatillos are soft, but not falling apart, about 10 minutes. Let cool slightly.
Using a slotted spoon transfer vegetables to a blender, along with 1/2 cup of the cooking liquid. Add cilantro and 1 teaspoon salt. You may need to do this in batches depending on the size of your blender.
Blend on high (careful, if the mixture is still hot, hold a few layers of paper towel over the blender instead of the lid. The heat will make the top blow off).
Once smooth, taste and add more salt if needed. If the mixture is too thick, add a tablespoon or so more of the cooking liquid, keep in mind, the salsa will thicken as it cools, so you want it to be a little runny initially.
Transfer to a sealed container and refrigerate until ready to use. Salsa will keep for up to a week in the refrigerator.

Asparagus & Potatoes with Harissa Goat Cheese Dip

June 5, 2017 by Kate Ramos Leave a Comment

It always intrigues me how cuisines from one culture can be worlds apart physically yet be exact replicas in almost every other way. The Tunisian spice paste harissa and the mole pastes of Mexico are a perfect example.

I hadn’t really thought too much about their similarities until last week when I decided to make harissa from scratch for the first time. Dried chiles got toasted and soaked, whole spices were warmed filling the entire house with their fragrance, vegetables were charred under an open flame until their skins crackled and blackened. The entire process felt like second nature, incredibly familiar to one I’ve done many times making homemade mole sauces and ground chile salsas.

My inclinations probably gave my harissa more of a Mexican flavor than is traditional—smoked morita chiles and charred tomatoes I don’t think are authentic. But it made a lovely dip on it’s own and when mixed with soft chèvre goat cheese and a little bit of cream cheese to ensure lusciousness in a harissa goat cheese dip.

I made this creepingly spicy dip for gently blanched asparagus and new potatoes; a very special seasonal crudite-style platter I brought to the Friends Who Fete Bridal Shower Meg and I threw for Aida over Memorial Day weekend. Any leftover harissa goat cheese dip was quickly consumed with tortilla chips and as a drizzle over a big plate of carne asada, grilled vegetables, and rice.

All the party details will be coming out this week so make sure you follow along the #FriendsWhoFete hashtag for lots of effortlessly elegant party tips!

Spring Asparagus and New Potatoes with Harissa Goat Cheese Dip

Print Recipe

Author: Kate Ramos
Prep Time: 1 hour
Cook Time: 30 mins
Total Time: 1 hour 30 mins
Yield: 6-8 servings 1x

Ingredients

Scale

For the Harissa:

4 dried morita chiles, stemmed and seeded
3 dried arbol chiles, stemmed and seeded
1 red bell pepper, stemmed, halved, and seeded
1 serrano chile
1/2 cup cherry tomatoes
1 1/2 teaspoons cumin seed
1 1/2 teaspoons coriander seed
1 teaspoon caraway seed
2 garlic cloves
1/3 cup chopped red onion
1/4 cup olive oil
1 tablespoon lemon juice
1 teaspoon kosher salt

For the Dip:

8 ounces soft goat cheese (chèvre)
2 ounces cream cheese
Juice of 1 lemon

For the Veggies:

1 pound new potatoes, scrubbed
2 bunches asparagus, trimmed

Instructions

To Make the Harissa:

Heat broiler to high. Place dried chiles, red bell pepper, serrano chile, and cherry tomatoes on a baking sheet.
Place baking sheet directly under the broiler and char the vegetables. Watch the dried chiles carefully as they will toast first, turn them occasionally until they are darkened on all sides, then remove and let the remaining vegetables broil.
Remove the vegetables from the baking sheet as their skins char on all sides, the cherry tomatoes will be done next followed by the serrano and red bell pepper which could take up to 10 minutes.
Bring a small saucepan of water to a boil. Add the toasted dried chiles and let soak at least 15 minutes.
Combine cumin, coriander, and caraway in a small frying pan and toast, stirring constantly, over medium-high heat until fragrant and starting to brown, about 1 minute. Transfer to a mortar and pestle, let cool, then grind into a powder. This can also be done in a clean coffee grinder.
Once the charred veggies are cool enough to handle, remove all charred skin and the stem of the serrano chile. Remove the serrano seeds too if you don’t want it very spicy.
Drain the dried chiles and combine all the ingredients in a blender and blend on high until very smooth. Taste and add more lemon juice or salt if needed. Harissa can be made up to 3 days in advance. Keep covered in the refrigerator until ready to use. Makes 1 1/2 cups of sauce.

To Make the Dip:

Combine harissa, goat cheese, cream cheese, and lemon juice in the bowl of a food processor fitted with the blade attachment. Blend until smooth and well combined. Taste and add salt as needed. Transfer to a serving bowl. Dip can be made up to a day in advance, covered in the refrigerator.

To prepare the Veggies:

Bring a large pot of heavily salted water to a boil. Add the potatoes, whole and cook at a gentle boil until just tender when poked with the tip of a knife. Remove with a slotted spoon to a plate.
Add asparagus to the boiling water and cook until vibrant green and just tender, about 2 minutes. Drain and submerge in a bowl of ice water to stop the cooking.
When potatoes are cool enough to handle, cut them in half or quarters if they are big.
Arrange the vegetables on a tray with the dip and serve.

Notes

Substitute store-bought harissa for the homemade if you’d like; you will need 1 1/2 cups for this recipe but don’t add it all at once. Because the flavor of store-bought will be different you might need more or less depending on the brand and how spicy it is.

One More Thing

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A big thanks goes out to Salt & Wind and This Mess Is Ours for the beautiful photography and to Melissa’s for supplying the fresh produce!

Mint and Sweet Pea Guacamole

April 25, 2017 by Kate Ramos 4 Comments

We have a winner! CONGRATULATIONS to Daniela Cho!! And thank you to everyone who entered. We had over 700 entries!! Come right back here next Tuesday for a Mother’s Day giveaway with Wolf Gourmet!

With Cinco de Mayo right around the corner (and knowing full well all I’ll talk about then are margaritas) is there any better time than now to talk about guacamole? Specifically mint and pea guacamole?

This is, by all means, a break from the norm, but we are officially in spring and I seem to be all about health-ing stuff up these days (much to Armando’s chagrin). Last week when I brought home the tortilla press, then promptly made lentil turmeric tortillas with it…well.

“Corn tortillas”, he asked, “why can’t you just make corn tortillas?”. I really shouldn’t have gotten his hopes up like that. He did not, not eat them though (because they were very tasty, thankyouverymuch) and we had no problem finishing off this guacamole and sweet potato chips last night over some margaritas.

These chips are really fun, initially I was going to make plantain chips to go with the guacamole but got the idea for using white sweet potatoes while browsing an old issue of Bon Appetit that talked about having thin strips of sweet potato they initially thought were pappardelle at Lord Stanley in San Francisco. I know it sounds complicated but they are super easy to make, you just peel the skin off a white sweet potato (I don’t know if it works with other kinds of sweet potatoes/yams but let me know if you try) and then keep peeling it into thin strips with the vegetable peeler. Crisp them up in just a drizzle of hot oil on a comal or griddle pan for a minute or two and then sprinkle with salt.

The guacamole is dreamy too, a bit sweeter than you might expect but if you use really fresh Farmer’s market peas you’ll be really surprised at how delicious the pea-avocado combo is. The mint is a nice touch—just screams spring—making this the perfect guacamole to make at your Cinco de Mayo party next week!

Oh, by the way, do you like the sizzle platter and bowl I used in the images? Because they could be yours!! To celebrate Cinco de Mayo I’ve partnered with Le Creuset to give one lucky winner a Le Creuset Sizzle Platter and Round Multi Bowl….enter below for a chance to win! One lucky winner will be picked, at random on Tuesday, May 2, 2017. Open to US residents only. 1 winner total. Good Luck!

Mint and Sweet Pea Guacamole with Sweet Potato Chips

Print Recipe

Mint and pea guacamole may seem odd at first but the two flavors are naturals with ripe avocado. Try it for Cinco de Mayo when fresh peas are at their peak!

Author: Kate Ramos
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Yield: 6 1x

Ingredients

Scale

For the guacamole:

3/4 cup sweet peas, fresh or frozen
3 ripe avocados, peeled and pitted
2 scallions, minced
1–2 serrano chiles, stemmed and chopped (add more or less, depending on how spicy you like things. Remove the seeds if you’d like it less spicy)
1/4 cup chopped cilantro
1/4 cup chopped mint
1/4 cup fresh squeezed lime juice
2 teaspoons kosher salt

For the chips:

1 large white sweet potato
1 tablespoon oil
salt

Instructions

To make the guacamole:

If using fresh peas, remove them from the pod and blanch them in boiling water for 1 minutes. Transfer to an ice bath until cold, then drain. If using frozen peas, microwave them until thawed, about 1-2 minutes.
Place peas, avocado, scallions, serranos, cilantro, mint, lime juice, and salt in the bowl of a food processor fitted with the blade attachment. Pulse until well combined, but not completely smooth.
Scrape into a serving bowl, taste to see if it needs more lime juice or salt. If not serving right away, press a piece of plastic wrap directly on top of the guacamole (touching it) and refrigerate until ready to eat.

For the chips:

Peel sweet potatoes then using the peeler, peel the sweet potato into large strips until all of it has been used.
Heat oil in a large griddle or frying pan over medium heat. Add sweet potato strips, a few at a time; don’t crowd until starting to brown and get crispy, about 1 minute. Flip and cook the other side, about a minute more.
Transfer to a paper towel-lined plate and sprinkle with salt.
Chips are best eaten the day they are made.

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Roasted Red Pepper Black Bean Hummus

April 4, 2016 by Kate Ramos 8 Comments

This hummus recipe has the easy spirit of a very versatile dip.

Of course it can be scooped with chips and veggies and pita wedges but it also makes a delightful spread on toast with chunks of avocado and a sprinkling of salt. I finished off the last dollop for lunch a few days ago as a sauce of sorts alongside steamed quinoa, leftover bbq chicken, and fresh baby spinach.

What I’m trying to say is you will be very pleased with yourself if you happen to find this hummus in your fridge as it turns the most ordinary meal into something you can get excited about.

I don’t think the original chickpea hummus necessarily needs to have a makeover but I do like this unusual twist on the classic flavors. You will still find the tang familiar to hummus from tahini and fresh-squeezed lemon juice but then there’s a sweetness from roasted red bell peppers and garlic that gets caught up in the mix along with the earthy, dark richness of black beans.

If you are a hummus lover like me, give it a try. Oh also, perfect party food right here. You can make it up to a few days in advance and puts the store-bought stuff to shame!

More HUMMUS recipes
More DIP recipes

Roasted Pepper and Garlic Black Bean Hummus Recipe

Print Recipe

Sweet roasted red peppers and roasted garlic meet the earthy richness of black beans in this most untraditional hummus recipe. Hummus will keep covered in the refrigerator for up to 1 week.

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 6-8 Servings 1x

Ingredients

Scale

1 red bell pepper
4 unpeeled cloves garlic
2 (15-ounce) cans black beans, drained but not rinsed
5 tablespoons tahini
juice of 1/2 a lemon
1 1/2 teaspoons kosher salt
toasted pumpkin seeds, for garnish

Instructions

Heat broiler to high. Arrange pepper and garlic cloves in a oven-safe frying pan. Place under broiler and cook until charred on all sides, about 8-10 minutes. Remove garlic if it is charred before the pepper.
Place pepper and garlic in a bowl and cover with plastic wrap. Set aside until cool enough to handle, about 15 minutes.
Peel off the charred skin of the pepper and garlic. Core the pepper and cut into small dice. Place 3/4 of the pepper in a food processor fitted with the blade attachment, set the other 1/4 aside for garnish.
Add peeled garlic cloves, black beans, tahini, lemon juice, and salt. Blend until smooth and creamy. Taste and add more salt or lemon juice as needed.
Scrape into a serving bowl and top with reserved red pepper and pumpkin seeds.

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Mexican Goat Cheese Dip

February 4, 2016 by Kate Ramos 6 Comments

Super Bowl!!! It’s happening this Sunday if you werentst aware, and while I’m suspecting there are some people who actually like to watch the hot football action, I’m under the assumption that most of us love Super Bowl Sunday for one reason only: Chowing Down, Baby!

We’re talking soft pretzels, pizza, great cocktails, and lots and lots of dip—my most favorite of favoritist foods. (Clearly I’ve lost any regard for using words that already exist.)

This Super Bowl I’m pushing the chip + dip bar. It’s a genius idea that I’m sure someone came up with before me, but let’s just pretend I did. You set out cute little sacks of chips and an array of salsas, hummus, guacamole, cheese dip, you get the idea and everyone can pick and choose what they like. Heck, they could even make their own nachos of sorts with all the dip options. Which leads me to believe a nacho bar is also an excellent idea.

This whipped goat cheese dip is absolutely making an appearance. It is an airy cheese dip (virtually unheard of) beaten into a fluffy mass with cascabel chile-garlic oil and topped with toasted pine nuts and freshly grated orange zest.

Cascabel chiles are round, bulb-shaped chiles that have the same name fresh or dried. Sometimes called rattle chiles due to their natural maraca-like nature when you shake them, they have a sweet, slightly smoky flavor with moderate heat. Leave the seeds in if you want it to be fairly hot or remove them before cooking if you want the heat to be pretty tolerable. If you can’t find cascabels you can substitute guajillo chiles although those aren’t really hot at all.

The chiles don’t need to be toasted or soaked or anything they go into the warm oil after being stemmed and chopped (seeds removed if you’d like–see above) with some chopped garlic and then let that steep until the oil becomes a vibrant orange color and your whole house smells like roasted garlic. This oil can also be used for roasting vegetables, drizzling over pasta, or I’m sure a million other uses you’ve already come up with.

After you’ve made the chile oil there is little left to do but whip it with some softened goat cheese, a bit of salt, and some black pepper.

Enjoy your weekend Mis Amigos! I’ll be cheering for whoever you want me to.

Oh, and in the meantime, check me out on North Dakota Today making this dip, homemade tortilla chips, and a whole lot more!

More DIP recipes
More GOAT CHEESE recipes
More DRIED CHILE recipes

Mexican Goat Cheese Dip Recipe

Print Recipe

A whipped goat cheese dip recipe with a spicy cascabel chile-garlic oil, toasted pine nuts, and fresh orange zest.

Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Yield: 6 servings 1x

Ingredients

Scale

1/4 cup vegetable oil
5 dried cascabel chiles, stemmed, seeded and finely chopped (about 1/4 cup chopped)
2 cloves garlic, chopped
8 ounces fresh goat cheese, room temperature
2 tablespoons milk
1/4 teaspoon kosher salt
a few grinds of freshly ground black pepper
2 tablespoons toasted pine nuts
1/2 teaspoon freshly grated orange zest

Instructions

Combine oil, chiles, and garlic in a medium frying pan and place over medium heat. Warm oil until garlic is fragrant and chiles begin to toast a little, about 2 minutes. Remove from heat and let steep 10 minutes.
Combine goat cheese, milk, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Spoon out the chile and garlic pieces from the oil and add to the food processor. Add half of the oil.
Blend on high until fluffy and smooth. Transfer to a serving bowl and drizzle with remaining oil. Sprinkle pine nuts and orange zest over the top and serve with crackers, chips, and veggies.

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Cilantro Jalapeño Hummus

November 19, 2015 by Kate Ramos 2 Comments

Question: Thanksgiving is next week, have you thought about appetizers?

No?

Well, normally I would be right there with you (as discussed in Monday’s post) but this year I am all over my hors d’oeuvre game. Mainly because I’ll be on live tv tomorrow discussing easy Thanksgiving appetizers like I’m always this organized—tune in, it’ll be fun!

Thanksgiving appetizers should be elegant, but they should also be easy and preferably something you can make ahead of time to put out right before your guests arrive. Better yet, if you have children older than 5, have them arrange the appetizers. It will keep them occupied and out of your hair as they endlessly wait for the turkey.

Creamy, luscious hummus is a good place to start. One with a swift kick of cilantro and jalapeño is an even better place to start, some might even say a springboard to a successful Thanksgiving.

Hummus is incredibly easy to make which also makes it incredibly adaptable to whatever flavors you crave. We’ve got the hummus essentials plus a few surprises, you know the deal.

Now I’m going to tell you to do something super annoying. For super silky hummus you’re going to want to slip off the leathery skin of each garbanzo bean. Is it tedious? Yes. Do you have to? No. But you know I love you and would not tell you to do this unless I really thought it was important. If you don’t believe me just ask this smart lady or this one.

Then blend it all together into a fluffy flurry of a dip. Scooped up with a tortilla chip or a carrot stick, it’s rich enough to sustain some pre-dinner cocktails and keep everyone satiated until dinner time, which if you live in the midwest will be around 2:30pm.

If you live close by (talking to you North Dakota peeps) I’m going to be on North Dakota Today on Friday, November 20 at 9:30 talking Thanksgiving appetizers! (Set that DVR!)

Cilantro Jalapeño Hummus Recipe

Print Recipe

Hummus can be made up to 3 days in advance and kept covered in the refrigerator. Keep remaining jalapeño oil separate to drizzle over just before serving.

Prep Time: 30 mins
Total Time: 30 mins
Yield: 3 cups (8-10 servings) 1x

Ingredients

Scale

1/4 cup olive oil
3 jalapeños, stemmed, seeded (if you’d like it less spicy), and minced
2 cloves garlic, minced
2 (15.5-ounce) cans garbanzo beans
1/2 cup packed cilantro leaves, about 1 small bunch
7 tablespoons well-stirred tahini
1/4 cup fresh squeezed lemon juice
1/4 cup water
1 1/2 teaspoons kosher salt
1 teaspoon smoked cumin or regular cumin

Instructions

Heat oil in a medium frying pan over medium heat. Add jalapeños and season with salt. Cook, stirring occasionally, until starting to soften, about 2 minutes. Add garlic and remove from heat.
Drain and rinse the garbanzo beans. Pop each bean out of it’s skin.
Place beans, cilantro, lemon juice, water, tahini, salt, and cumin in the bowl of a food processor fitted with the blade attachment. Add 3/4 of the jalapeño mixture. Reserve the rest for garnish.
Blend until smooth, stopping to scrape down the sides a few times.
Scrape into a serving bowl and drizzle with remaining jalapeño mixture. Serve with veggie chips, carrot sticks, or tortilla chips.

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Easy 3-Ingredient Sour Cream Fruit Dip Recipe

June 18, 2015 by Kate Ramos 20 Comments

Three-Ingredient Sour Cream Fruit Dip Recipe – A heavenly and super simple dip made with just three ingredients, brown sugar, sour cream, and vanilla. Perfect for an easy party dessert or potluck. This sweet and tangy dip goes well with any fresh fruit, but is especially good with strawberries.

It is rare you get to put all the ingredients for a recipe in the title, but I believe that is an indication of how utterly simple this Sour Cream Fruit Dip recipe truly is!

This is the perfect dip for summer entertaining, from backyard barbecues to baby showers!

Long tray of different cut up fruit with a heart shaped bowl of sour cream fruit dip.

A few weeks ago I volunteered to bring something to Louisa’s end-of-the-year party at her ballet school and then, as is my custom, promptly forgot about it until about an hour beforehand.

After an extensive fifteen minutes of refrigerator gazing this fantastic little food memory hit me.

All of a sudden I remembered sitting on my Mom’s back stoop with my brother and we each had a bowl of strawberries.

In between us were two more bowls, one filled with brown sugar and one filled with sour cream.

Using the green stem of the strawberries as a handle we’d dip our strawberries in the sour cream and then we’d dip our strawberries into the brown sugar until they were coated with sweet, crunchy goodness.

Pop! Pop! Into our mouths they went.

White bowl with sour cream and brown sugar and a whisk, whisking them together.

how to make sour cream fruit dip

I wanted to recreate this memory for my daughter and her friends but thought better of having ten to twelve 6-year-olds double and triple dipping into bowls of sour cream.

So I did all the work for them and whipped it all together into a fruit dip recipe with sour cream….then added a little vanilla, just because.

It was so easy.

I served this dip at the ballet party and the girls loved it.

I had several of them come up to me to tell me how good the dip was, and 6-year-olds never tell you how good something is, unless it involves cotton candy or Pop Rocks.

It’s so simple, here’s how to make fruit dip with sour cream:

Combine the sour cream, dark brown sugar, and vanilla into a bowl.
Whisk it together until smooth.
Cut up your favorite kind of fruit (strawberries recommended).
Arrange fruit on a platter, spoon dip into a bowl and serve.

Long tray of cut up fruit with a heart-shaped bowl of sour cream fruit dip.

variations on this easy fruit dip recipe

Cream Cheese Marshmallow Dip. This cream cheese fruit dip is a bit more involved, but also good. Let 8 ounces of cream cheese soften by letting it sit at room temperature. Beat it in the mixer (or hand mixer) until smooth with 1 cup marshmallow creme.

Peanut Butter Fruit Dip. Combine 1 cup creamy peanut butter with 1 cup marshmallow fluff and 1 cup whipped cream (like cool whip). Serve with graham crackers and apple slices.

Orangesicle Dip. Omit the vanilla and add a squeeze of fresh orange juice to the dip for a citrus touch.

which fruits are best?

The simple answer? Ripe ones!

The longer answer is, which fresh fruit you choose it depends on the season.

My favorite fruits in the spring and summer? Obviously strawberries are the best choice but some other options would be:

peaches
mango
ripe pears in the fall
melon like cantaloupe or honey dew
pineapple
figs

Long tray of various cut-up fruits sitting on a wooden table with a heart-shaped bowl of sour cream.

want more free recipes? give these favorites a try!

you’d be crazy not to make this

3 ingredients and 5 minutes of your time is all it takes to please every single person at your next get together with this dip. Give it a try! And when you do, don’t forget to let me know by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Sour Cream Fruit Dip with Brown Sugar + Vanilla

Long tray of sour cream fruit dip and cut up fruit

Print Recipe

★★★★★

5 from 7 reviews

Three-Ingredient Sour Cream Fruit Dip – A heavenly and super simple dip made with just three ingredients, brown sugar, sour cream, and vanilla extract. Perfect for an easy party dessert or potluck. This sweet and tangy dip goes well with any fresh fruit, but is especially good with strawberries.

Dip can be made up to 3 days in advance. Keep covered and chilled until ready to serve.

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 8 1x
Category: Appetizer
Method: no cook
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 1/4 cups sour cream

3 tablespoons dark brown sugar (light would probably work too)

1 teaspoon vanilla extract

Fresh fruit, for serving

Instructions

Mix and serve. Combine sour cream, brown sugar, and vanilla in a medium bowl. Whisk until smooth and serve with fresh fruit.

Keywords: fruit dip recipe

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month, such as this one here. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allow me to run the site. Thank you for reading!

Creamy Avocado Dressing Recipe

June 25, 2014 by Kate Ramos 2 Comments

Has this ever happened to you? Precious avocados wasting away in the fridge?

Believe it or not but I’ve eaten my fill of avocado toast and guacamole this week and I still have the good part of two avocados lingering in my fridge. I thought I’d make Green Goddess dressing only come to discover Green Goddess dressing does not in fact call for avocados, but lots and lots of fresh herbs……..which I didn’t have.

Stuck with this idea that I was going to make myself a beautiful salad I created the dressing I thought Green Goddess was supposed to be. A creamy, dreamy dressing; a tad on the thick side but just enough so it coats all the cucumbers and lettuce leaves in a silky, citrus-spiked veil.

This dressing would be good to take to a 4th of July BBQ or picnic (if you plan on doing that sort of thing). With no mayo you can guarantee a beautiful salad without the worry of it sitting outside for too long.

Maybe later this summer I’ll actually get around to making real Green Goddess dressing. I’m growing enough herbs in the garden to make a batch the size of Texas but until then I’ll be happy to spoon this avocado “version” over any and all salads at my table.

Creamy Avocado Dressing

Print Recipe

Author: Kate Ramos
Yield: 1 1/2 cups dressing 1x

Ingredients

Scale

1 ripe avocado
1 clove garlic, peeled and chopped
2 tablespoons lime juice
2 tablespoons lemon juice
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
3–4 tablespoons water

Instructions

Combine all ingredients in a food processor. Process until it becomes very smooth. Add more water, a tablespoon at a time, to make a pourable consistency. Taste and add more salt or lime juice as needed.

Classic Guacamole + Chips

February 24, 2014 by Kate Ramos 4 Comments

I’m just going to start out by saying I’m certainly not reinventing the wheel here. This is classic stuff, avocado + lime juice + salt, but every time I make it I have at least one person tell me that I should drop everything, package this guacamole, and sell it at the every Farmer’s market from here to Mazatlan.

I don’t think I do anything special, but apparently either all my friends and family have had really terrible guacamole or I’m doing something different, so I thought I’d share with you a simple little post on how to make guacamole.

First thing first, you have to start with stellar avocados. I use Haas avocados because that is what is available to me and they are reliably ripe and creamy. Look for avocados that are heavy for their size with tight skin that gives ever so slightly when pressed. The skin should be dark, almost black with no mushy soft spots. I cut the avocados in half and then scoop out the flesh with a big spoon pit and all. You can then leave the pits in the guacamole (some people feel it helps keep the avocados from turning brown) or you can take them out.

Tip number two: to remove the seeds from the jalapeño, first slice off the stem, then using the core as a guide, cut the flesh of the jalapeño away from the core in strips. You can then discard the core, slice the strips into even thinner strips lengthwise, then into small mince by cutting those thin strips horizontally into tiny squares.

Put everything (except the lime juice, which must, must, must be freshly squeezed) into a large bowl and mash it with a potato masher. I don’t like my guacamole completely smooth, so I don’t mash the crap out of it, but just until most of the avocado has been turned into a creamy paste holding together all the beautiful pieces of scallion, jalapeño, and whatnots.

Then gently fold in the lime juice until it is well combined with no runny rivers of lime juice anywhere. And that’s it! Don’t forget to taste it though to make sure you don’t need any more salt or lime juice. If it doesn’t make you say Hallelujah, Thank You Lord Jesus! Then you probably need a pinch more salt or a bit more lime juice. Start with one, taste and then add the other until you feel like you’ve gotten the right amount. Use your gut…..you’ll know when it is enough.

If you want to be muy autentico you can easily make your own tortilla chips too. Simply heat up an inch or two of vegetable or canola oil in a shallow frying pan until a piece of bread browns in 30 seconds (the oil will be about 350°F if you want to use a deep-fry thermometer), cut some corn tortillas into wedges then add them to the hot oil and fry for 2-3 minutes, turning occasionally. Remove them to a paper towel-lined tray and sprinkle with coarse salt.

Classic Guacamole + Chips

Yield: 4

Prep Time: 10 minutes

Total Time: 10 minutes

This recipe will teach you how to make guacamole with 6 simple ingredients, plus how to make homemade tortilla chips. Both are so simple and delicious!

Ingredients

3 ripe avocados
1 large jalapeño, cored, seeded and finely chopped
1/3 cup chopped cilantro
1 large scallion (white and green parts), finely chopped
1 teaspoon kosher salt
3 tablespoons freshly squeezed lime juice

Instructions

Using a large spoon, scoop the flesh out of the avocado into a large bowl. Discard the pits.
Add remaining ingredients, except the lime juice, and mash together using a potato masher until combined, but still some small pieces remain, not completely smooth.
Add lime juice and stir to combine. Taste and add more salt or lime as necessary.
If not serving immediately press a piece of plastic wrap directly over the guacamole. You want the plastic wrap to be touching it, any places where it is not touching will start to turn brown. Refrigerate until ready to serve. The guacamole can be covered and refrigerated for up to 4 hours.

To Make the Chips:

Making your own chips is pretty easy. Just heat an inch or two of vegetable oil with a heaping spoonful of lard (if you have it) in a deep frying pan to about 350°F or until a piece of bread browns in 30 seconds when dropped in the oil. Cut 10-12 corn tortillas into 8 wedges each, then add to the hot oil a handful at a time. Fry until golden brown (about 2-3 minutes) then transfer to a paper towel-lined plate and sprinkle with salt.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 165Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 218mgCarbohydrates: 10gFiber: 7gSugar: 1gProtein: 2g

One More Thing

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Maple-Black Pepper Vinaigrette

February 25, 2013 by Kate Ramos 3 Comments

In our busy, complicated world time is the most common obstacle to eating well. I’m constantly trying to come up with recipes that take as much time or maybe a few seconds more to make than their store-bought counterpart.

One perfect example of this is salad dressing. Sure opening a jar is as basic as it gets, but when the extra 2 minutes it takes to make your own (I’m serious, I timed myself) is a million times better why would you want anything else.

This is my go-to dressing. I make a big batch and keep it in the refrigerator for whenever the salad urge strikes. It will keep for at least 2 weeks, but probably for longer (I’ve never not eaten it within that time period so I’m not sure).

It is a little sweet, a little sharp—great with mixed greens or a heartier salad with chunks of cold chicken and crumbled bacon. The kids like to use it as a dip for apple and cucumber slices.

Having recipes like this one in your arsenal makes dinner time so much easier so commit it to memory, you know, when you have the time.

Maple-Black Pepper Vinaigrette

Print Recipe

Yield: 3/4 Cup 1x

Ingredients

Scale

1/2 cup olive oil
1/4 cup cider vinegar
2 tablespoons maple syrup
1 tablespoon lemon juice
2 teaspoons dijon mustard
salt and freshly ground black pepper to taste

Instructions

Combine all ingredients in a jar with a tight-fitting lid. Cover tightly and shake until thoroughly combined. Taste and add more salt or pepper as needed. Cover and refrigerate until ready to use. Dressing will keep in the refrigerator for up to 2 weeks.

Pico de Gallo Mexican Salsa Recipe

August 20, 2011 by Kate Ramos 3 Comments

I’ve been going down my roster of requisite recipes that I make every tomato season. Ones that really require fresh-picked, fragrant, ripe tomatoes.

I haven’t gotten to BLT yet. It is by far my favorite and I have been waiting for my own tomatoes to become ripe enough for the distinct honor of being sliced and placed between smoky bacon, bread and mayonnaise.

I have made several batches of Pico de Gallo, the bona fide version of what most supermarkets sell in jars as “salsa”. Every time I make it I think I’ve made too much, but by the end of dinner it is gone.

If a measly cup makes it to the next day it is quickly snatched up by whoever spots it first for topping their scrambled eggs or spooning onto quesadillas.

I guess everyone knows when tomato season is over, so is pico de gallo.

Perfect for Cinco de Mayo Party too!

This Pico de Gallo is an excellent idea for Cinco de Mayo. Check out our Cinco de Mayo Party Guide for lots more DIY decor, cocktail, and festive party recipes.

Pico de Gallo

Print Recipe

Author: Kate Ramos
Yield: 5 Cups 1x

Ingredients

Scale

4 cups diced tomatoes, about 6 large tomatoes
1/3 cup minced onion
2 jalapeños, seeded if desired and minced
1/4 cup chopped cilantro
Juice of 3 medium limes
1 large clove garlic, minced
1 1/2 teaspoons kosher salt

Instructions

Combine all ingredients in a large bowl. Taste and add more lime juice or salt if desired.

Bacon-Blue Cheese Dip Recipe

November 16, 2010 by Kate Ramos 4 Comments

There are two camps when it comes to Thanksgiving. The first is the starvation camp where one believes that you should eat nothing until the mashed potatoes hit the table, saving as much room as possible to gorge yourself at dinner time.

These people also prefer to eat “dinner” at two in the afternoon, which in my opinion is cheating a little bit—if you are going to starve yourself, you should have to wait all day.

The second is a fan of the Thanksgiving hors d’oeuvres table and sees this as a day free of restrictions that would otherwise limit you to consuming what society deems appropriate.

I am firmly grounded in this camp. I love Thanksgiving and it’s devil-may-care attitude and I most definitely like to nibble and sip from sunup to way past sundown.

The original recipe for this dip had diced avocado folded into the mix, which gives it more of a Cobb salad feel. The avocados at my grocery store were more volcanic rock than velveteen so I did without.

Bacon-Blue Cheese Dip Recipe

Print Recipe

Adapted from CHOW.com

Author: Kate Ramos
Yield: 1 1/2 Cups 1x

Ingredients

Scale

1 cup sour cream
1/3 cup crumbled blue cheese (about 2 ounces)
2 teaspoons freshly squeezed lemon juice
1 teaspoon kosher salt
1 teaspoon Worcestershire sauce
1/4 cup thinly sliced scallions
2 tablespoons finely chopped parsley
4 pieces bacon, well-browned and crumbled
Veggies for serving

Instructions

Combine sour cream, blue cheese, lemon juice, salt, and Worcestershire sauce in a medium bowl. Gently fold in scallions, parsley, and bacon.
Serve with celery sticks, quartered radishes, sugar snap peas, or cherry tomato halves.

but first, california avocados

how to make this easy guacamole recipe

variations

how to serve

how to keep your guacamole from turning brown

more recipes to try with california avocados!

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Ingredients

INGREDIENTS

For garnish

Instructions

Nutrition Information:

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Roasted Tomatillo-Avocado Hummus

Ingredients

Instructions

MORE HUMMUS:

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Just A Couple Salsa Verde Tips

Salsa Verde is More Than a Dip for Chips

Super Simple Salsa Verde

Ingredients

Instructions

Spring Asparagus and New Potatoes with Harissa Goat Cheese Dip

Ingredients

For the Harissa:

For the Dip:

For the Veggies:

Instructions

To Make the Harissa:

To Make the Dip:

To prepare the Veggies:

Notes

One More Thing

Mint and Sweet Pea Guacamole with Sweet Potato Chips

Ingredients

For the guacamole:

For the chips:

Instructions

To make the guacamole:

For the chips:

One More Thing

PIN IT FOR LATER!

Roasted Pepper and Garlic Black Bean Hummus Recipe

Ingredients

Instructions

One More Thing

Mexican Goat Cheese Dip Recipe

Ingredients

Instructions

One More Thing

Cilantro Jalapeño Hummus Recipe

Ingredients

Instructions

One More Thing

PIN IT FOR LATER!

how to make sour cream fruit dip

variations on this easy fruit dip recipe

which fruits are best?

want more free recipes? give these favorites a try!

you’d be crazy not to make this

Sour Cream Fruit Dip with Brown Sugar + Vanilla

Ingredients

Instructions

Creamy Avocado Dressing

Ingredients

Instructions

Ingredients

Instructions

To Make the Chips:

Nutrition Information:

Did you make this recipe?

One More Thing

Maple-Black Pepper Vinaigrette

Ingredients

Instructions

Perfect for Cinco de Mayo Party too!

Pico de Gallo