{"id":1343,"date":"2016-05-05T19:54:11","date_gmt":"2016-05-05T13:54:11","guid":{"rendered":"http:\/\/promincproductions.com\/blog\/?post_type=recipe&p=1343"},"modified":"2025-01-16T21:13:59","modified_gmt":"2025-01-17T03:13:59","slug":"cinco-de-mayo-chip-dip","status":"publish","type":"post","link":"https:\/\/promincproductions.com\/blog\/cinco-de-mayo-chip-dip\/","title":{"rendered":"Cinco de Mayo Sour Cream Tortilla Chip Dip"},"content":{"rendered":"\n\n\n\n

This recipe is one that I concocted out of necessity – a Cinco de Mayo dip themed challenge at work.  The rules were simple.  Make a dip that goes with tortilla chips and is “fitting” for Cinco de Mayo.  Tortilla chips are provided.<\/p>\n\n\n\n

I took the approach to make something that is different enough from the traditional dips others would make yet addicting enough to draw the masses back for seconds, thirds, etc.<\/p>\n\n\n\n

Sour cream paired with a touch of saltiness accompanying some traditional Mexican spices accentuated by bacon.  While it’s not the mix you’d typically think of, you have to admit – this sounds like a winner out of the gate doesn’t it?<\/p>\n\n\n

\n
\"Bacon,<\/a>
Bacon, red onion, roasted peppers and grilled garlic cloves are some core flavors in this sour cream based chip dip.<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"Cream,<\/a>
Chipotle Peppers in Adobo Sauce, Sour Cream Cheddar Cheese and salt complete this sour cream based tortilla chip dip.<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"Sour<\/a>
Sour Cream Chipotle Tortilla Chip Dip. \u00a0A hearty bowl to please the crowd! \u00a0(or for you to over-indulge on the couch with.. \u00a0Don’t worry, I won’t tell anyone!)<\/figcaption><\/figure>\n<\/div>\n\n\n


Now out of full disclosure, I mentioned that I came up with this recipe for a work competition.  I’m sad to say that this dip did not win the competition…  That said, I still think I got robbed!  This dip is amazing.  There were 15 dips in the competition, about 45 tasters, but I know that many of them didn’t try all of the dips.  Regardless of what that one testing crowd thought, I highly suggest you give this a try – you won’t be disappointed!<\/p>\n\n\n

<\/div>
\n
\"Sour<\/div>\n<\/div>\n
\n\t

Cinco De Mayo Chip Dip<\/h2>\n\t\n<\/div>\n
<\/div>\n<\/span> Print Recipe<\/a> \n
<\/div>\n
Sour cream paired with a touch of saltiness accompanying some traditional Mexican spices accentuated by bacon. While it’s not the mix you’d typically think of, you have to admit – this sounds like a winner out of the gate doesn’t it? This did is sure to be a crowd pleaser at your next taco night or work place pot luck.<\/div>\n
<\/div>\n
Course <\/span>Condiments, Dip<\/span><\/div>
Cuisine <\/span>Mexican<\/span><\/div><\/div>\n
Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
Servings <\/span>16<\/span> servings<\/span><\/span><\/div><\/div>\n
<\/div>\n\n

Ingredients<\/h3>
  • 16<\/span> oz<\/span> Sour Cream<\/span><\/li>
  • 6<\/span> cloves<\/span> Garlic<\/span> roasted on the grill, diced and crushed<\/span><\/li>
  • 1\/4<\/span> cup<\/span> Red Pepper<\/span> roasted on the grill, finely diced<\/span><\/li>
  • 1\/4<\/span> cup<\/span> Yellow Pepper<\/span> roasted on the grill, finely diced<\/span><\/li>
  • 1\/4<\/span> cup<\/span> Red Onion<\/span> finely diced<\/span><\/li>
  • 4<\/span> Chipotle Pepper in Adobo Sauce<\/span> finely diced<\/span><\/li>
  • 1<\/span> cup<\/span> Sharp Cheddar Cheese<\/span> shredded<\/span><\/li>
  • 2\/3<\/span> cup<\/span> Bacon<\/span> grilled for smoky flavor, chopped<\/span><\/li>
  • 2\/3<\/span> tsp<\/span> Himalayan Sea Salt<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Grill the bacon. Be careful with bacon on the grill – it can create flames quickly and burn the bacon. A little flame kissing adds nice flavor, but it can go quickly to charred and inedible. Pat dry with paper towels and chop into small chunks.<\/div><\/li>
    • Roast the garlic on the grill. Place a small piece of tinfoil on the grill grates, place the cloves on it and drizzle with a little bit of olive oil and sprinkle with salt. \u00a0Flip every so often until all sides are lightly toasted and the cloves are soft.<\/div><\/li>
    • Once the garlic is cooked, dice and then mash with the side of the blade of your knife, then continue to run the knife through the garlic. \u00a0This creates a mashed slurry that blends well into the dip.<\/div><\/li>
    • Lightly roast the peppers on the grill. A tiny bit of dark\/roasted color is desired. The skin will get soft. Finely dice.<\/div><\/li>
    • Mix all the ingredients together.<\/div><\/li>
    • Keep chilled until it’s time to serve with tortilla chips.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      Notes<\/h3>
        \n
      • Grilling the bacon and peppers adds a nice smokey flavor that adds a new dynamic to this dip.<\/li>\n
      • The Chipotle peppers in Adobo Sauce are smokey and hot. \u00a0You can adjust the heat of the dip by adjusting how many peppers you add. \u00a0Be careful – it doesn’t take many to increase the heat and it’s easy to take it too far into the hot spectrum.<\/li>\n
      • Roasting garlic cloves on the grill makes it sweet and soft.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

        This recipe is one that I concocted out of necessity – a Cinco de Mayo dip themed challenge […]<\/p>\n","protected":false},"author":1,"featured_media":1350,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[30,47,187],"tags":[],"class_list":["post-1343","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-home-made-food","category-side-dish"],"jetpack_featured_media_url":"https:\/\/promincproductions.com\/blog\/wp-content\/uploads\/2016\/05\/img_3666.jpg","jetpack_shortlink":"https:\/\/wp.me\/p4BbcR-lF","jetpack_sharing_enabled":true,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/posts\/1343","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/comments?post=1343"}],"version-history":[{"count":4,"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/posts\/1343\/revisions"}],"predecessor-version":[{"id":3945,"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/posts\/1343\/revisions\/3945"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/media\/1350"}],"wp:attachment":[{"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/media?parent=1343"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/categories?post=1343"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/tags?post=1343"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}