Help! Going to friends' for dinner. They are serving black bean

T

therese

Well-known member
arepas with guacamole salsa and goat cheese grits. Said I'd bring dessert but would like to also bring a side or app. Never had an arepa before so I have no ideas what else would go with. Suggestions? Should probably be meatless.

TIA!

 
REC: Green Chile Cheese Spread

This is very good! It's ultra thick, so I thinned it out with extra sour cream and a little milk. Also, it's not hot/spicy, so I added more hot sauce and chili powder to taste. I omitted the Monterey Jack and used about 7 1/2 oz of cheddar, a mixture of Cabot extra sharp and Dubliner, plus I doubled the green chiles.

*UPDATE: I tried it warm and prefer it that way, and it doesn't need to be thinned out.

GREEN CHILE CHEESE SPREAD

A make-ahead cheese spread. Serve with corn chips, tortillas, or your favorite assortment of crackers.

Ingredients:

4 ounces cream cheese, softened
1/4 cup sour cream (I used an extra 4 - 5 tsp)
1 cup shredded cheddar cheese (about 4 oz)
1 cup shredded Monterey Jack cheese (about 4 oz)
1 (4-oz.) can diced green chiles (I used 2 cans)
3 tablespoons sliced green onion (I used about 5 Tbsp, about 3 - 4 scallions)
1/2 teaspoon hot pepper sauce (I used more, to taste)
1/2 teaspoon chili powder (I used a little more)
1/4 teaspoon ground cumin (I used a little more)

Directions:

COMBINE cream cheese and sour cream in medium bowl. Stir in cheddar cheese, Monterey Jack cheese, chiles, green onion, hot pepper sauce, chili powder and cumin. Mix well. Refrigerate until ready to serve. *(Note: One reviewer served it warm - heated until cheese melted).

Makes 2 cups (mine yielded more, about 2 2/3 cups).

Also posted at Recipezaar under "THREE CHEESE GREEN CHILE SPREAD"
(Photo and original recipe at:
http://infinityfoodrecipes.blogspot.com/2009/05/green-chile-cheese-spread.html

http://www.recipezaar.com/19079

 
Spinach Jalapeno Dip from my to-try list: posted by Michelle in IL

You can serve this with tortilla chips.

SPINACH JALAPENO DIP WITH PITA CHIPS

1 T. chopped jalapenos
¾ c. chopped onions (cooked in microwave)
2 tomatoes, chopped about 2 cups
1 10oz pkg frozen spinach (cooked till dry)
8 oz cream cheese
2 c. monterey jack cheese (8oz)
1/3 c. milk

In medium bowl, mix all ingredients together and pour into buttered oven-proof dish. Bake at 400 degree oven 20-25 minutes.

Pita Toasts:
2 t. lemon pepper
2 t. ground cumin
½ c. butter melted
6 pita bread loaves

In saucepan, stir pepper & cumin into melted butter.
Halve pita breads; with tip of knife, open up each half into 2 pieces. Cut pieces into triangle shapes. Dip into butter mixture **(Or brush butter on pita), and place on broiler pan. Broil until crisp.

posted by MichelleInIL - Finer Kitchens forum

 
Other suggestions: Cheese quesadillas, Stuffed Jalapenos, Layered Mexican Dip, Chipotle Lime Dip,

Mexican Rice...

 
Food from Colombia and this part of S. America is not hot spicy

and does not use hot chiles. Black beans and rice and fruit or green salad with vinaigrette are usually the sides at the S. American restaurant I eat at. While Mexican sides might be good with the food they are not in keeping with the cuisine being served. Try looking for a Colombian potato salad recipe or papas chorreados. Arepas are little fat corn griddle cakes that are split and filled. They are similar to a gordita, but less fat and the type of corn flour used is different.

 
Sounds weird but this is delish: Alton Brown's Avocado Ice Cream

last time I made it, we talked about serving it with carmelized pepitas with a dash of chile powder. Mmm...You won't believe how creamy this ice cream is.

 
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