It's summer and barbecues are brewing in backyards all over the country. Nothing kicks off a party like a spicy appetizer dip!
I love southwestern flavors like cumin, coriander, and oregano. Roasting the veggies brings out the sweetness and the charring adds a layer of smokiness. The oven roasted onion is a fantastic contrast to the raw spring onions.
Add in the sharpness from the beer and lime juice, the heat of paprika, chili powder, and turmeric into a creamy sour cream and cream cheese base with a kick of cayenne, and you have a delicious first course that pairs beautifully with cold beer and good friends!
Corn chips make the perfect bed for this appetizer dip. But you could also use any type of tortilla chip, Dorito, or even pita chips. If you want to mix in some crunch serve it with sweet bell peppers and celery sticks!
Ingredients
1/2 tablespoon olive oil
1/2 orange bell pepper
3 garlic cloves
1/4 wedge of large onion
salt and pepper to taste
2 tablespoon beer
1 tablespoon fresh lime juice
4 ounces cream cheese, softened
3/4 cup sour cream
2 pinches salt
1/4 teaspoon brown sugar
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon turmeric
1/8 to 1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
2 tablespoon green onions plus more for garnish
Directions
Heat oven to 400 degrees. Place vegetables on a sheet pan. Drizzle oil over vegetables. Massage evenly into each one. Roast until they start to char, about 20 to 25 minutes.
Blend cream cheese and sour cream in food processor. Add pepper, onion, garlic, beer, and lime juice.
Mix in dried seasonings, herbs, and sugar. Spoon into a bowl and stir in the green onions so you don't pulverize them.
Garnish and serve with corn, tortilla, or pita chips.
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