In this blog I'll publish recipes straight out of my family's cookbooks.
The majority of the recipes you will find here are Mexican dishes, however, their origin varies greatly (my mom's lasagna is GREAT!). Regardless of its origin, I guarantee the final product will always be delicious food. Some recipes will be slightly more complicated than others, however, more often than not they're easy to make and will not take much time. There's a couple of family recipes which have been passed down through generations, and some are recent inventions (my mom's or my grandma's).
However, you will find that none resemble cheap cafeteria dishes, and even the most simple will never be plain in taste or appearance. The first recipe is the perfect example. The Cilantro Dip, although I don't really know where they got it from, has been very popular in the family for a couple of decades, it is one of the easiest recipes, an 'anytime, anywhere', and I guarantee that once you try it you'll be hooked on it for good!

Enjoy!



Cilantro Chip-Dip

Time of preparation - approx. 8 minutes



Ingredients -

1 8oz (250 gr) Philadelphia cream cheese block

1 8oz can Goya 'jalapeños en vinagre'

1 bunch fresh cilantro

1/2 cup of milk

Directions

Cut the lower part of the cilantro stems, don't worry about chopping it.
Take the jalapeños out of the can and pour them (vinegar and all) into a container; remove the stems.
Cut the cream cheese block into 4 pieces.

Place the jalapeños in the blender. Next, pour in the vinegar, the amount of vinegar you decide to pour into the blender depends on the acidity you'd like in your dip.

Place cream cheese in blender, along with the bunch of cilantro.

Pour 1/4 cup of milk into blender. It is important that you don't pour in all of the milk, and that you pour it in at the very last, that way you can control the consistency, acidity and 'hotness' of the dip.

Blend for about 10 seconds.

After blending, get a little dip out of the blender with a spoon. Check the consistency, and take a taste for acidity. If you find it too acid, too hot or too thick, add more milk.

Great with Ruffles Ridged chips!


*If you like your dip a little hotter, get more jalapeños and vinegar in there!