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Tuesday, January 25, 2011

Recipe! Spicy-Cool dip

This might just be the easiest recipe that I have ever posted. I stumbled across it by accident last week after making black bean enchiladas and then discovering that I had no salsa to top them with. What I did have in my fridge was a big bottle of sriracha and about half a container of light sour cream.

Many people that I know have never cooked with sriracha...they recognize the bottle but have been either too scared to try it, or just didn't find that bright red color very appetizing. But the stuff is addicting, and if you don't watch yourself, you'll start using it for everything. An entire cookbook devoted to the stuff was just released this month, and I've seen it popping up on the blogs more and more often.

What makes sriracha so addictive is the medley of the flavors; the intense heat of the chilis, the savory garlic notes and the tang of vinegar that sets off the other flavors. It's very spicy and unique and good in...well, almost everything. If you aren't a fan of the spicier thins in life, I would use it in extreme moderation...it's hot!

This dip is both spicy and cool, and can be edited, added to, and changed to suit your individual tastes. I've added a few suggestions, but I recommend trying it in it's simplest form first. It is absolutely delicious on enchiladas, quesadillas, tacos, or just with whole grain or blue corn chips. I would also think it would be delicious on eggs, as sriracha alone is delicious on eggs. Without further ado:


Spicy-Cool Dip



1 16 oz. container of light sour cream
1 T sriracha, to taste

Mix 1 T of sriracha in with the tub of sour cream. Taste and adjust sriracha as desired.

Suggestions:


1. Finely chop two cloves of garlic and brown them in a bit of olive oil with sea salt. Allow to cool and stir in with the dip.

2. Use to make a layered dip; beans, avocado, spicy-cool dip, and cheese.

3. Mash 1/2 of an avocado and mix in with dip (you'll need more sriracha).

4. Use a little inside enchiladas for an unexpected kick!

5. Serve alongside hummus with a tray of veggies, pita chips, and blue corn chips...it will be a very pretty presentation, and vegetarian/vegan friendly if you have mixed company!

The Calm Cook

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