Last weekend, (wow was it really only last weekend?), I had a Rockband birthday party to attend. I knew about the event, but didn’t actually read the evite. At 2 p.m. the day of I realized, via text message, that I needed to bring a snackie as it was potluck style. Not wanting to go to the store, I needed to get my creative juices flowin’ and I started rifling through my pantry to see what I could come up with. I’d been meaning to try Kath’s cilantro pesto recipe, and knew I could use it, with some tweeking, to create the perfect southwest style dip.
Southwest Cilantro Dip
1 bunch cilantro, stems at the bottom chopped off (top ones are fine)
1/4 cup parmesan cheese
1/4 cup plain Greek yogurt (I used Chobani 0%, but you can sub regular plain yogurt or light sour cream)
1 TBS pine nuts
3 cloves garlic
1 serrano pepper
2 TBS lime juice
1 tsp cumin
sea salt to taste
1 1/2 bell pepper, chopped (I used 1 red and half an orange)
1 can corn kernels, rinsed/drained
1 can black beans, rinsed/drained
1/2 red onion, chopped
1 large tomato, or 3 small tomatoes, diced
In your food processor combine cilantro, parmesan cheese, Greek yogurt, pine nuts, garlic, serrano pepper, lime juice and cumin in food processor.
Pulse and scrape down.
Do a taste test and add salt as needed. Pulse until liquified.
Mix sauce with corn, black beans, bell pepper, tomato and onion.
Enjoy as a dip with chips, as a taco filling, on top of cheesy rice or just straight up with a spoon.