Mom's Favorite Dips

I love it when other members of our NBC5 family do the cooking during my segments. It’s a nice change of pace. So, Thursday morning we asked our traffic maven, Matt Rodewald, to come over to Studio 5 and share one of his recipes. Matt opted to use one of his lifelines and phone a friend. But, lucky for us, he called his mom and got two really fun and easy party recipes for the price of one. They are both pretty tasty and I’m sure you’ll enjoy them.

Sweet Veggie Salsa

courtesy of Matt Rodewald (and his mom)

Ingredients:

1 15 oz. can dark kidney beans -- drained and rinsed

1 15 oz. can pinto beans - drained and rinsed

1 15 oz. can black eyed peas - drained and rinsed

1 15 oz. can sweet white corn- do not drain

1 cup chopped celery

1 each red, green and yellow peppers, chopped

1 cup apple cider vinegar

1 cup sugar

½ Cup olive oil

Preparation:

Put the kidney beans, pinto beans, black-eyed peas, corn, celery and chopped peppers into a large covered dish. Set aside

Put the remaining ingredients in a small saucepan and heat just until sugar is fully melted. Pour over ingredients. Cover and chill overnight.

To serve, drain salsa and serve with Frito Scoop Chips.

Taco Dip

courtesy of Matt Rodewald (and his mom)
Ingredients:

1 cup mayonnaise

1 cup sour cream

1 envelope taco seasoning

2 9 oz. cans bean dip

2 large tomatoes, seeded and chopped

1 4 oz. can sliced black olives, drained

1 medium onion, chopped

1 8 oz. package shredded Mexican cheddar cheese (or more if you like)

Preparation:

Combine mayo, sour cream and taco seasoning in a bowl. Set aside. Spread 2 cans of bean dip onto a large platter. Spread mayo mixture evenly over the top. Sprinkle the tomatoes, olives and onions over the mayo mixture. Top the dip with shredded Mexican cheese. Surround the dip with corn chips and serve. Thanks to Matt and his mom for these great party recipes. If you have any questions or comments, please shoot me an e-mail.