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Recipe: Bob Armstrong Dip

Bob Armstrong Dip

Bob Armstrong Dip

WARNING: Prepare the following recipe with extreme caution. Symptoms of serving this recipe include: foodgasms, overeating, chip disappearance, double dipping, eyes rolling back and generally euphoria.

Now that I’ve posted a full disclaimer, this is one of the best dips in the world. I was first introduced to Bob Armstrong Dip while eating at Mattito’s restaurant in Dallas. It’s not on the menu — something I full understand so the restaurant soundtrack doesn’t consist of When Harry Met Sally moments. Anyway, enjoy!

Ingredients:

For the guacamole:

  • 4 avocados, chopped and mashed
  • 1 lime, juiced
  • 2 TBSP olive oil
  • 1 garlic clove, finely chopped
  • 1/4 cup fresh jalapeño, chopped
  • 1/2 red onion, diced
  • 1/2 cup fresh cilantro, chopped
  • Salt and pepper, to taste

Bob Armstrong Dip

Bob Armstrong Dip is a combo of guacamole, chile con queso and taco meat.


For the taco meat:

  • 1 red bell pepper, finely chopped
  • 2 celery stalks, finely chopped
  • 1/2 red onion, diced
  • 1 pound ground beef
  • 1 TBSP cumin
  • 1 TBSP garlic powder
  • 1/2 TBSP salt
  • 1/2 TBSP ground black pepper

For the chile con queso:

  • 1 can tomatoes with green chilies
  • 2 celery stalks, finely chopped
  • 3/4 cup reserved liquid from ground beef
  • 1 pound 2% milk Velveeta cheese
  • 1 TBSP cumin
  • 1 TBSP garlic powder
  • 1/2 TBSP salt
  • 1/2 TBSP ground black pepper

Bob Armstrong Dip

You’ll get a lot closer to Bob Armstrong Dip than this.


Directions:

  1. In a large bowl, mix together all guacamole ingredients and chill.
  2. In a large skillet, stir in bell pepper, celery, onion and spices from taco meat ingredients. Spread uncooked ground beef on top.
  3. Cook over medium heat until meat starts to simmer then break up meat and simmer on low for about 20 minutes. Remove from heat and set aside.
  4. Drain liquid from cooked ground beef and reserve for chile con queso.
  5. In a sauce pan, combine all ingredients for chile con queso except the cheese.
  6. Bring to a light simmer and gently simmer for about 5 minutes.
  7. Turn down heat and add cheese. Simmer until cheese is melted.
  8. Warm a 9×13 inch casserole dish or pan.
  9. Spread guacamole into the pan, then add the taco meat, and top with chile con queso. Stir well to incorporate all ingredients.
  10. Serve with plenty of chips.

To keep this Bob Armstrong Dip warm, you can place it in the oven at 250F.

This is supposed to be served as an appetizer, but you may want to plan to serve it as an entree. It’s impossible to resist the dip known as Bob Armstrong Dip. Get ready to have your mind blown by this Tex-Mex concoction. It’s worth every bite.

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3 Comments

Posted by on September 25, 2012 in Appetizers, Cookin', Recipes

 

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Recipe: Perfect Guacamole

Perfect Guacamole

Perfect Guacamole

Guacamole is one of my all-time favorite things to make. It’s simple, fresh and nutritious. Over time, I’ve perfected my recipe, that’s why I feel confident in calling it Perfect Guacamole.

I think it goes best with tortilla chips, but it also makes a great sandwich spread or topping for most dishes. The only way to eat guacamole is fresh, I don’t know how people do the bagged stuff. Be sure and save the pits and put them in the bowl with the guacamole — it helps the avocados maintain their color.

Ingredients:

  • 4 ripe Hass avocados; peeled, halved and cored (save the pits)
  • 1/2 red onion, diced
  • Juice of 1 lime
  • 1 jalapeño; cored, seeded and diced
  • 1/2 cup finely chopped cilantro
  • 2 TBSP olive oil
  • 2 TBSP chili powder
  • 1 TBSP cumin
  • 1 TBSP sea salt
  • 1 TBSP cracked black pepper

Avocados

Avocados


Directions:

  1. In a large bowl, season the avocados with salt, pepper, chili powder, cumin, lime juice and olive oil.
  2. Using a potato masher or large fork, mash the avocado and seasonings.
  3. Add in onion, jalapeño and cilantro then stir to mix well.
  4. Serve or store. If storing, place the pits in the guacamole (to preserve color) and cover with plastic wrap.

This is virtually a fail-proof recipe — no cooking, not much measuring and not much hassle. So if you mess it up, I feel kind of sorry for you.

Beware: the bowl probably won’t last long so you may want to make more. Just multiply the ingredients appropriately. This recipe should be about right for four people.

 
1 Comment

Posted by on January 30, 2012 in Cookin', Recipes, Sides

 

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