Tex-Mex Chili Dip
- 1 pound lean ground pork or beef
- 1 (16 ounce) jar chunky salsa (2 cups, mild, medium or hot, depending upon preference)
- 1 cup water, divided
- 1 (1.61 ounce) package brown gravy mix (no fat or regular)
- 1/2 teaspoon ground cumin
- 1 (15 ounce) can black beans, rinsed and drained
- 1 to 2 teaspoons finely chopped jalapeno pepper, optional
- Tortilla chips or crackers
- In 2-quart saucepan or large skillet; cook and stir ground pork until meat is
no longer pink, then drain.
- Add salsa and 1/2 cup water and heat to boiling.
- Meanwhile, in small bowl, blend gravy mix with 1/2 cup cool water; stir in cumin.
- Pour gravy mixture into boiling mixture. Heat and stir until thickened.
- Stir in beans and jalapeno, reduce heat and simmer 10 minutes.
- Transfer hot dip to heated server.
- Garnish with fresh cilantro leaves, if desired.
- Serve with tortilla chips.
Makes 10 to 12 servings.
Chili Dip Quesadillas: Spread dip on flour tortillas; sprinkle with shredded
cheese. Place another flour tortilla over each. Cook on hot griddle for 2 to 3 minutes
per side. Cut into quarters.
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