The Mexican Triple Dipper Trio

The Mexican Triple Dipper Trio

Cinco de Mayo is peakin' 'round that corner y'all. I swear, can we just claim Cinco de Mayo as an American holiday yet? It practically is. I mean it makes the list of top ten favorite holidays to celebrate in my book. Icy, cold margaritas, check... extra special gourmet tacos, check... dips galore, check. These are important things when hostin' a Mexican fiesta. Booze must be flowing and an unending supply of crunchy tortilla chips are a must. Well, the dip that I am sharing with you today, it'll go down as one of our favorites. Why, you ask? Because it combines the three big boys of dips into one glorious swirled/layered bowl. It includes fresh pico de gallo, chunky guacamole, + creamy candied jalapeno queso. We made homemade queso following this recipe, but you could easily find some at your local grocery store or pick up your favorite dip from a Mexican restaurant. All we did was add a whole bunch of candied jalapenos, which if you read my blog, then you already know my undying love for those sweet + spicy jalapenos. Once you've got all your dips together, you just pour in the melty cheese dip and garnish with a rimming of homemade pico de gallo and a center of chunky guacamole. Perfection... and so easy! I know there aren't many people like us, but whenever we go get our weekly Mexican fix, we always order this trio dips and mix them together. Don't hate until you've tried it, peeps! 'Cuz it be soooooo good. I'll be posting a list of recipes that you should consider making for your Cinco de Mayo parties this weekend. So take a peek at those and possibly make some... AND report back!! Enjoy :)

just oh-so-perfect in my book.

For the Mexican Triple Dipper Trio: (even though it really ain't a recipe, ha)

Homemade or Store Bought Fresh Pico de Gallo

Homemade or Store Bought Creamy Queso Dip (with the addition of candied/pickled jalapenos)

Homemade or Store Bought Chunky Guacamole 

Tortilla Dips, For Serving

Directions:

1. In a large serving bowl, pour in the candied jalapeno queso dip. Using a spoon, gently rim the bowl with some of the homemade pico de gallo. Place a large mound of chunky guacamole in the center of the dip. Serve immediately while the queso is still warm with some tortilla chips for dippin'. Oh and a margarita for drinkin'. Enjoy!!

Guacamole Egg Rolls with Cilantro Ranch Dipping Sauce

Guacamole Egg Rolls with Cilantro Ranch Dipping Sauce

The Super Bowl is this weekend y'all!! Aren't y'all excited because we sure are :) This is one of my favorite holidays... well, maybe celebration. I just love love love to make a bunch of different dips, snacks, and appetizers for me and my friends to munch on while we play beer pong and yell at the T.V. I have made it no secret about my obsession for guacamole. Just last week I made the best guacamole I ever made... that was spiked with tequila (um yum). So, we happened to be cravin' another batch of it this last weekend. There was a little bit left over and I thought to myself, why not shove it into some egg roll wrappers and fry those babies up? I mean, it practically tastes like a crispy tortilla chip with some cool guacamole on top. We dipped them in some homemade cilantro ranch and it was the perfect combination. Now all you need along side it is some margarita's or my new favorite drink, the Paloma. I know we will be frying up some of these Mexican egg rolls this weekend. What will y'all be makin'? Enjoy :)

For the Homemade Cilantro Ranch Dipping Sauce:

1C Buttermilk, Well-Shaken

½C Mayo

¼C Sour Cream

1t Lime Juice + Lime Zest

2T Buttermilk Powder

½t Ground Cumin, Garlic Powder, Onion Powder, & White Pepper

¼t Paprika

2T Fresh Cilantro, Minced

1t Fresh Dill & Fresh Chives, Minced

1 Small Garlic Clove, Minced into a Paste

1T Candied Jalapenos, Minced

Salt, Fresh Cracked Black Pepper, & Sugar, To Taste

For the Guacamole Egg Rolls:

Homemade Chunky Guacamole (make it so there are big chunks of avocado)

Store Bought Egg Roll Wrappers

Water, For Brushing the Edges

½C Cornstarch

Canola Oil, For Frying

Prepared Cilantro Ranch, For Dipping

Directions:

1. For the Homemade Cilantro Ranch Dipping Sauce: In a medium bowl, stir together the buttermilk, mayo, sour cream, and buttermilk powder until smooth. Add in the other ingredients until it is completely incorporated, adjusting for taste with the salt, pepper, and sugar. Once you have reached your desired ranch dressing, refrigerate until ready to serve.

2. For the Guacamole Egg Rolls: Lay out the wonton wrappers in a diamond facing you. With your finger brush the edges on the wrapper to make them seal. Put about 3 spoonfuls of guacamole in the middle of the wrapper. Fold over the south corner of the egg roll over the filling. Next, tuck in the edges and then continue to roll over until it is a tight roll. Seal the last corner with some water again. Put some cornstarch on a plate and roll the egg rolls in the cornstarch, then lightly dust off excess coating.

3. Frying the Egg Rolls: Heat your canola oil to 350 degrees in your deep fryer. Once the oil has heated, place the egg rolls seal down into the fryer and cook for roughly 3-5 minutes or until they are crunchy and golden brown.

4. For Serving: Cut the egg rolls in half and serve with the dipping sauce.