We’re coming up on one of my favorite excuses to consume excessive amounts of margaritas and Mexican food, Cinco de Mayo! To get in the holiday spirit I decided to play around with some nacho recipes (It’s a tough job people, but someone has to do it!). I really like the idea of nachos being a full meal, because I usually feel just full enough after eating them that I don’t really want an entree (but then I’m like, did I really just eat a bowl of cheesy chips for dinner?). My solution: add the full meal to the bowl of chips! I stepped out to our new grill (my current favorite toy) and grilled up some skirt steak, corn, and baby peppers. All of that grilled flavor adds such a great element to the nachos, and you get your protein and veggies in!
This weekend I threw what I hope is my first annual dip party. A dip party you say? What is a dip party? Well, a group of girlfriends got together, everyone bought a different homemade dip and we snacked and snacked and snacked! I had each girl send me their recipe in advance so I could make sure we had no repeat ideas (we had quite the variety, from asian dips to hummus to dessert dips!), and it gave me the opportunity to pick out some delicious all-natural Food Should Taste Good chips to pair with them. I used a big tiered serving stand to display all different flavors (jalapeño, blue corn, and sweet potato were my favorites). I also used the recipes to make little recipe card sets for party favors, each guest brought home a stack of cards with each dip recipe to make again and again. I’ll be sharing some of the recipes here over the next few days!
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