Someburros chip-n-dip bar recipes - FOX 10 News |

Someburros chip-n-dip bar recipes

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Chef Tim Vasquez from Someburros shares recipes for the perfect chip-n-dip bar.



Tomatillo Salsa

8 tomatillos
1/2 cup chopped cilantro
4 serrano chilis
1/2 white onion
4 habanero chilis

-Peel tomatillos and take stems off chills.  Boil tomatillos, serranos, and habaneros until soft (about 30 minutes).  Put in blender with cilantro and onion.  Add some of the left over water from pot to thin.  Blend until smooth.  Add salt and pepper to taste.

Cheese Fondue

1/2 cup white wine
1/2 lb shredded Swiss
1/2 lb shredded Gruyere
2 tablespoons all purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 loaf French Bread, cupped

-Simmer wine in fondue pit. Add Swiss and Gruyere cheese 1/4 lb at a time. Stir until melted, add flour until combined. Stir in salt and nutmeg, served with french bread.

Green Goddess Dip

1 avocado, halved and pitted
2 scallions chopped
1/4 cup tarragon
1/4 cup fresh parsley
3 tablespoons white vinegar
3/4 cup buttermilk

*vegetable sticks to dip
-Place avocado, scallions, tarragon, parsley, vinegar, buttermilk and salt in blender. Puree until smooth and serve with vegetable sticks to dip.

White Bean Rosemary Dip

1/4 cup olive oil
3 garlic cloves, finely chopped
3 teaspoons rosemary, chopped
2 15oz cans of Cannellini beans, strained
2 tablespoons water
Cayenne pepper

*Pita chips, for serving

1. In a medium skillet, heat 1/4 cup of the olive oil until shimmering. Add the garlic, sage and rosemary and cook over moderately high heat, stirring, until fragrant and the garlic is just beginning to brown, about 1 minute. Add the beans and toss to coat.
2. Transfer the cannellini beans to a food processor. Add the water, season with salt and cayenne and process to a fairly smooth puree. Transfer the dip to a small serving bowl, drizzle the remaining 2 tablespoons of olive oil on top and serve with pita chips.

Tropical Pico de Gallo

1 cup pineapple chunks
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh cilantro
2 tablespoons lime juice
2 kiwifruit, peeled and chopped
1 mango, cut legthwise, pitted and chopped
1 papaya, peeled, seeded and chopped
1 jalapeno chili, seeded and finely chopped

Combine all ingredients in a bowl and stir well. Cover and set aside in the fridge for 1 hour.

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