DH and I invented a new dip. I always take something (usually cookies) to the gallery where I show my paintings on Art Walk nights. Too warm to bake today, so Jerry suggested dip.
We both love cuchuahates (peanuts) enchilado (coated with chili powder). They are easy to find here, maybe not so easy up north. Here's what we did (measurements are approximate):
3 cups roasted shelled salted peanuts enchilado (or add 2 TBS chili powder)
1 TBS oil
2 TBS dried chile flakes
1 cup sour cream
1/2 tsp cumin
1/2 tsp organo
1 tsp garlic salt
1/2 cup diced cooked bacon (I used the Hormel chopped bacon that comes ready cooked).
Put the peanuts in the food processor and process until they are like peanut butter. Add remaining ingredients and process to blend. Chill and serve with tortilla chips or celery.
I know it sounds a little strange, but everyone loved it and gobbled it up.
People were coming into the gallery just to try the dip, because they had heard about it from someone else... It is pretty picante,
so if you are not fond of spicy food, you might leave out the dried pepper flakes.
Oh, and I sold a painting, too! So it was a good night all around.