Last night Sophie made us Enchanted Broccoli Forest for supper. I am greatly enjoying the girls’ enthusiasm for meal preparation. And, although I am not much of a pie person, I am really looking forward to the cherry pie she made for dessert tonight. She has ventured into the art of pastry-making with this. I’m no expert, so she was pretty much on her own. It certaintly looks lovely! And she is thrilled.
Fiona is making supper tonight. She’ll be making us a mega-platter of nachos. Corn chips with shredded Tex-Mex cheese melted on top, and sides of refritos, pico de gallo, tomato-based salsa, sour cream with her home-grown chives, and cheddar-chipotle dip. It’s a light family meal we have fairly regularly and all enjoy. Well, except for Erin. All the more reason to make it now, while she’s away living off coffee, cereal bars and occasional hospitality spreads on tour with the NYO.
We loved the Cheddar-Chipotle dip we got in Calgary once and made our own version. It’s become a favourite at our house. Here’s our version of the recipe. We use chipotles tinned in adobo sauce and the leftovers keep well in the fridge. Super easy and super delicious.
Chipotle Cheddar Dip
1 1/2 cup mayonnaise
3/4 cup sour cream
1 whole chipotle pepper, finely chopped (more to taste)
1-2 tsp. of the adobo sauce the tinned chipotles come packed in
2 Tbsp. onion flakes
3/4 cup packed shredded-and-chopped aged cheddar cheese
1/4 cup chopped cilantro
Mix all ingredients in a bowl and allow flavours to meld for at least an hour before serving. Great as a nacho sauce, vegetable dip or cracker spread. Also great as a sandwich spread.