Snack time favorites: it’s National Corn Chip Day!

Crunch a bunch of Fritos
it’s National Corn Chip Day.
From the Frito-Lay website—some unique recipes—just in time to ready snacks for Super Bowl parties.  Plus other salsa treats.
The Menu Shoppe has it covered…unique “finds” +  still time to prep gameday menus.
Southwest Black Bean Dip with Shrimp and Goat’s Cheese
1 – 9 oz. Can FRITOS® Southwest Enchilada Black Bean Dip
1 Jar TOSTITOS® All Natural Chunky Salsa
12 ea. 16-20 Shrimp, poached, and cut into pieces
2 Tablespoon Cilantro, coarsely chopped
6 oz. Fresh Goat’s Cheese, crumbled
2 oz. Jack Cheese, grated
½ Cup Green Onion, sliced
1 Bag FRITOS® SCOOPS® Corn Chips
Preheat oven to 350 degrees. In an oven-proof casserole dish, mix FRITOS® Southwest Enchilada Black Bean Dip together with ½ Cup TOSTITOS® All Natural Chunky Salsa, shrimp and cilantro. Sprinkle with Goat’s Cheese and Jack Cheese.  Bake at 350 degrees for 15-20 minutes. Garnish with green onions. Serve with FRITOS® SCOOPS® Corn Chips and remaining salsa on the side.
Hot Olive and Artichoke Dip
1 14-ounce can artichoke hearts
10 black olives
1 8-ounce package cream cheese
1 cup real mayonnaise
1 egg
1/4 cup diced red onion
1/4 cup grated Parmesan cheese
3 dashes Worcestershire sauce
salt and pepper to taste
Cayenne pepper for spice
Combine all ingredients in the bowl of a food processor. Pulse 5 to 8 times until mixture is combined but not totally liquefied. Stir and check seasonings, then pour into a small oven safe casserole dish. Bake at 350 for 20 to 25 minutes, or until hot and bubbly.
Corn chips also usually mean salsa.
Salsa in Spanish means sauce. Fresh salsa and cooked salsas are a staple in authentic Mexican cooking and provide deep, rich flavor to a wide variety of Mexican dishes.
Most traditional salsa recipes will contain chile pepper. There’s also been a scale created to test and document level of heat and piquancy–called the  Scoville scale.
Visit gourmetsalsarecipes  for assorted salsa ideas: complete salsa recipe list
Whether something uniquely elegant for Super Bowl treats…or celebrating February as Cherry Month.
Cherry Salsa
2-1/4 cups Fresh Pitted Sour Cherries
1 tablespoon Sugar
3 tablespoons Finely Chopped Red Onion
1 Large Fresh Jalapeño Chili Pepper, finely chopped
2 tablespoons Fresh Lime Juice
1/4 cup Chopped Fresh Cilantro
1/2 teaspoon Coarse Salt
Chop fresh cherries. In a small bowl, combine cherries with sugar. Stir and set aside for 5 minutes.   Add red onion, jalapeño chili peppers, fresh lime juice, fresh cilantro, and salt.
Let stand at room temperature 30 minutes.
Otherwise, its about ready-made finds…
Some uniquely new and fresh salsas from Ole Smokey Moonshine and the Moonshine Salsa Collection featuring: Apple Jack Moonshine Salsa,  Pineapple Moonshine Salsa and Peach Moonshine Salsa.
and from
Chardonnay Artichoke Salsa by Gil’s Gourmet: available in mild and hot versions that  combine  marinated artichoke hearts  with a special blend of herbs and spices  splashed with Chardonnay.
Portabello Salsa by River Valley Kitchen:  farm-grown, roasted portabellas with Roma tomatoes, chilies, onions, cilantro and key lime juice.

If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
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