Amazing Shrapnel Dip

The recipe Amazing Shrapnel Dip can be made in approximately 45 minutes. This recipe serves 6 and costs $1.04 per serving. One serving contains 408 calories, 14g of protein, and 15g of fat. This recipe from Mels Kitchen Café requires red onion, lime, italian dressing, and canned white beans. 174 people have made this recipe and would make it again. It works well as a reasonably priced hor d'oeuvre. It can be enjoyed any time, but it is especially good for The Super Bowl. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a good spoonacular score of 77%. Similar recipes include Amazing Nacho Dip for a Crowd, Amazing Spinach Artichoke Crab Dip, and Amazing Guacamole.

Servings: 6

 

Ingredients:

1-2 avocados, diced

1 can black beans

1 can corn (see note above)

1 can white beans, such as navy or Great Northern

2-3 tablespoons finely chopped cilantro

White, blue or yellow corn/tortilla chips for serving

1/3 cup Italian dressing (see note above), plus more if needed

tablespoon of fresh lime (about 1/2 tablespoon or so from half of a large lime)

2 tablespoons finely chopped red onion

1/4-1/2 cup red pepper, diced

1-2 Roma tomatoes, diced

Salt and pepper to taste

Equipment:

salad spinner

paper towels

colander

bowl

spatula

Cooking instruction summary:

Drain the beans and corn together in a colander. Give them a quick rinse and let them drain really well so no extra liquid makes its way into the dip. You can use a salad spinner to get rid of excess liquid or lay them out on a double layer of paper towels and blot dry. Add them to a large bowl. Toss in the avocados, red pepper, tomatoes, red onion and cilantro. Mix. Pour the dressing over the top of the salad and using a large spoon or spatula, fold the ingredients and dressing together until everything is evenly coated. Squeeze the lime juice over the top. Gently mix. Add salt and pepper to taste. Serve immediately with chips. Store leftovers in the refrigerator. If making in advance, wait to chop and stir in the avocados until right before serving.

 

Step by step:


1. Drain the beans and corn together in a colander. Give them a quick rinse and let them drain really well so no extra liquid makes its way into the dip. You can use a salad spinner to get rid of excess liquid or lay them out on a double layer of paper towels and blot dry.

2. Add them to a large bowl. Toss in the avocados, red pepper, tomatoes, red onion and cilantro.

3. Mix.

4. Pour the dressing over the top of the salad and using a large spoon or spatula, fold the ingredients and dressing together until everything is evenly coated. Squeeze the lime juice over the top. Gently mix.

5. Add salt and pepper to taste.

6. Serve immediately with chips. Store leftovers in the refrigerator. If making in advance, wait to chop and stir in the avocados until right before serving.


Nutrition Information:

Quickview
407k Calories
13g Protein
15g Total Fat
57g Carbs
15% Health Score
Limit These
Calories
407k
20%

Fat
15g
24%

  Saturated Fat
2g
13%

Carbohydrates
57g
19%

  Sugar
2g
3%

Cholesterol
0.0mg
0%

Sodium
792mg
34%

Get Enough Of These
Protein
13g
27%

Fiber
12g
50%

Folate
141µg
35%

Manganese
0.64mg
32%

Magnesium
120mg
30%

Copper
0.54mg
27%

Iron
4mg
25%

Potassium
879mg
25%

Phosphorus
241mg
24%

Vitamin K
23µg
23%

Vitamin E
2mg
19%

Vitamin C
15mg
19%

Zinc
2mg
15%

Vitamin B1
0.21mg
14%

Vitamin B6
0.28mg
14%

Calcium
136mg
14%

Vitamin B2
0.2mg
12%

Vitamin B5
1mg
11%

Vitamin B3
1mg
10%

Vitamin A
347IU
7%

Selenium
4µg
6%

Vitamin B12
0.1µg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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