Market District Recipes: Cinco de Mayo Dips & Salsa

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(Photo Credit: Giant Eagle Market District)

(Photo Credit: Giant Eagle Market District)

Cinco de Mayo is this Sunday and if you’re looking for some ways to celebrate, be sure to try out these salsa and dip recipes from the Giant Eagle Market District!

Watermelon Salsa

Compliments of Market District Chef Benjamin D’Amico

Makes: 3 cups Prep Time: 10 min.

Ingredients:

  • 3 cups Watermelon, seedless, ½ inch diced
  • 2 tbsp Red Onion, minced
  • 1 tbsp Fresh Mint or Fresh Basil, minced
  • ½ tbsp Jalapeño, fresh, minced
  • 1 tbsp Red Wine Vinegar
  • 1 tsp Market District Extra Virgin Olive Oil
  • ½ tsp Kosher Salt
  • ¼ tsp Ground Black Pepper

Directions:

1. Whisk together the red wine vinegar, salt & black pepper in a bowl, while drizzling in the olive oil to create a temporary emulsion.

2. Toss the rest of the ingredients in the dressing and allow to sit for at least 30 minutes to allow flavors to meld.

“Restaurant Style” Salsa

Compliments of Market District Chef Benjamin D’Amico

Makes: 3 cups Prep Time: 5 min.

Ingredients:

  • 2 – 10 oz Ro-Tel Tomatoes, Canned, partially drained
  • ¼ cup Red Onion, minced
  • 3 tbsp Fresh Cilantro, minced
  • 2 tbsp Jalapeño, fresh, minced
  • 2 tbsp Garlic, fresh, minced
  • ½ tsp Kosher Salt

Directions:

1. Combine all ingredients in a mixing bowl.

2. Use a stick blender or food processor to pulse all the ingredients until semi-smooth.

Mango-Pineapple-Kiwi Salsa

Compliments of Market District Chef Benjamin D’Amico

Makes: 3 cups Prep Time: 15 min.

Ingredients:

  • ½ cup Mango, fresh, diced
  • ½ cup Pineapple, fresh, diced
  • ½ cup Kiwi, peeled, diced
  • 1 tbsp Basil, thinly sliced
  • 1 tbsp Jalapeño, fresh, minced
  • 1 tbsp White Balsamic Vinegar or Lime Juice
  • ½ tsp Kosher Salt

Directions:

1. Combine all ingredients in a mixing bowl, toss with a spoon until well mixed.

Cucumber Salsa

Compliments of Market District Chef Benjamin D’Amico

Makes: 3 cups Prep Time: 15 min.

Ingredients:

  • 1 each Seedless Cucumber, diced
  • 1 each Star Fruit, diced
  • 2 tbsp Red Onion, minced
  • 1 tbsp Fresh Mint, minced
  • 1 tbsp Fresh Dill, minced
  • 1 tbsp Jalapeño Tabasco Sauce
  • 1 tbsp Lime Juice
  • ½ tsp Kosher Salt
  • ¼ tsp Ground Black Pepper

Directions:

1. Combine all ingredients in a mixing bowl, toss with a spoon until well mixed.

Pico De Gallo

Compliments of Market District Chef Benjamin D’Amico

Makes: 3 cups Prep Time: 10 min.

Ingredients:

  • 2 cups Tomatoes, diced
  • 2 tbsp Red Onion, diced
  • 1 tbsp Fresh Cilantro, minced
  • 2 tbsp Jalapeño, fresh, minced
  • 1 tbsp Lime Juice, fresh
  • ½ tsp Kosher Salt

Directions:

1. Combine all ingredients in a mixing bowl, toss with a spoon until well mixed.

Black Bean Dip

Compliments of Market District Chef Benjamin D’Amico

Makes: 3 Cups Prep Time: 20 min.

Ingredients:

  • 2 – 14 oz Black Beans, canned, drained
  • ½ cup Chihuahua Cheese, diced
  • 2 tbsp Red Onion, minced
  • 2 tbsp Garlic, minced
  • 2 tbsp Jalapeño or Poblano Peppers, fresh, minced
  • 2-3 pieces Chipotle Peppers in Adobo, canned
  • 1 tsp Market District Extra Virgin Olive Oil
  • ¼ cup Cojita Cheese, crumbed, garnish
  • ¼ tsp Cumin
  • ½ tsp Kosher Salt
  • ¼ tsp Ground Black Pepper

Directions:

1. Sauté the onions, jalapeño, & garlic in olive oil for 1 minute.

2. Use a stick blender or food processor to blend together the beans, chipotle peppers, and sautéed vegetables.

3. Fold in the rest of the ingredients, except the cojita cheese.

4. Bake in a 350F oven for 10-15 minutes, remove and top with the crumbled cojita cheese.

Queso Fundido

Compliments of Market District Chef Benjamin D’Amico

Serves: 4-6 Prep Time: 25 min.

Ingredients:

  • 1 lb Chorizo Sausage, raw
  • ¾ cup Red Bell Pepper, diced
  • ¾ cup Green Bell Pepper, diced
  • ¾ cup White Onion, diced
  • ¼ cup Poblano Peppers, diced
  • ½ lb Chihuahua Cheese, diced

Directions:

1. Sauté the vegetables & chorizo in a sauté pan.

2. Cook for 7-10 minutes until the chorizo is fully cooked (internal temperature above 155F)

3. Crumble the chorizo into smaller pieces.

4. Place the diced cheese in an oven safe baking dish, place the cooked chorizo & vegetable mixture over top.

5. Bake for 5-6 minutes in the oven until bubbly.

6. Serve immediately.

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