Thanks to The Motherhood and Frito-Lay, I was invited to take part in a Boston-area blogger meetup. With chips! And dip!
(And, more importantly, good blogger friends and great conversation.)
(And no children.)
Our mission was to prepare a perfect dip recipe that could be paired with a Frito-Lay brand chip.
I made this bean dip to compliment Tostitos scoops:
-1 can of black beans-rinsed
-1 can of black eyed peas-rinsed
-1 bag frozen southwestern-style corn
-3 or 4 jarred jalapenos-chopped (I leave this out, because I don't like them)
Marinade-1/2 cup canola oil, 1/2 cup sugar, 3/4 cup apple cider vinegar
Pour the marinade over all the ingredients and let sit in fridge for awhile. I use a slotted spoon to dish it out into the serving dish I'm using, so it's not swimming in the marinade.
Kim also had the same idea and made a different type of bean dip. (Her recipe can be found here.)
It was a battle of the bean dips!
And not to be outdone, Charlene, Jodi and Christy also prepared some deliciousness:
(But all the while, we were missing our friend Melanie like crazy.)
Feel free to search for your own dip recipes and inspiration here! And check out Frito-Lay's Facebook page to view cooking webisodes straight from Frito-Lay's own Flavor Kitchen.
Enjoy! (I know I did!)
Frito-Lay provided me with a stipend along with chips and ingredients to make my recipe. (I'm no fool--I love getting paid for hanging out with like-minded women and eating chips!)