I don’t know who Amy is, but I’d love to thank her for her service to the world. And stomachs everywhere.

The 411

I found this recipe sometime ago — I had been looking for a new dip to make at family functions because my family had asked me to make my signature dip (cheese/spinach/artichoke dip that is very addiciting).

So, I decided to search the interwebs (specifically Allrecipes.com) for something new to try. If I had to describe the feeling I get when I test a new recipe on them, I would describe it as a pass/fail kind of situation (like the SAT). They either love it or they don’t, which is why I will never make Red Velvet cupcakes for them again (jerks).

So, I found this recipe, I decided to give it a try and crossed my fingers hoping that the peanut gallery liked this one as much as my other dip.

The Ingredients

Amy’s recipe calls for the following and one (1) Tablespoon of fresh Lime juice:

 

For the full recipe, click here.

Final Thoughts

It was a huge hit. So much so, that I have been asked repeatedly to make it for several get-togethers. One of my aunts talked about how she can put it on anything — chicken, meat, fish, tacos, chips — just like coconut oil.

Good to note, because of the tomatillo sauce, it will have a little kick to it. So, if you don’t like kick, feel free to add a little more cream cheese to even it out.

Amy, if you’re out there — much thanks, sistagirl.

Happy Eats,

M