Here is the recipe for the cilantro Dip we made for today’s Sunday School function. This was just so much easier.
Bundle of Fresh Cilantro
10 ish Roma Tomatoes
1 green, red and yellow Bell Pepper
1 bunch of Green onion
3/4 purple onion
1 – 3.8 oz cans of sliced black olives (rough chop yourself IMPORTANT)
1 -8 oz bag of cheddar shredded cheese I used mild
1- 8 oz bag of colby Jack shredded Cheese
2 Tablespoons of Italian dressing
Cumin to taste
Tony Chacheres to taste (a shakeor so is fine)
red pepper if your brave (Cayene or chopped up Jalapeno’s if you wanna kick it real like)
Start with a mixer bowl (not the one you will be serving in trust me on this one)
Chop up Roma tomatoes, only seed half. Seed and chop up small: the red, green and yellow Bell pepper. green onions. As well as purple onion.
Add all to the bowl. DON’T STIR. (SAID BOLDLY)
Add your cilantro that you have chopped the leaves NOT USING THE STEMS. (SAID BOLDLY AGAIN)
Roughly chop up your sliced olives NOT TOO SMALL. (they will get mushy if you buy the already diced ones, orrrrrrr cut them all up too small and be all eww said with wrinkly nose)
NOW fold all this together in your bowl till nicely mixed. THEN gently stir in 2 Tblspoons of Italian dressing. DO NOT use 3!!
After it sits it will get mushy.
2 and a half is ok if you and are going to eat it soon. IF it will sit over night in fridge just use 2. Seriously.
FOLD in your cheese don’t over stir it will turn to a batter like mess. Shake in some cumin to taste ( we use about 1/4 to 1/2 teaspoon) your Tony’s and if you want the remainder seasonings. Cover and fridge it.
*DIP PAIRS WELL WITH TOSTITOS HINT OF LIME CHIPS!!!!
OR THOSE NICE NO HIGH FRUCTROSE CORN SYRUP HEALTHY PITA CRACKERS I SERVED WITH THEM AT THE PARTY (SHAKING HEAD YESSSSSSSSS!!
I would show a pic but I GOT TO GET IN SHOWER NOW SO WE CAN BE THERE.