Casa Ole Dip?

Question

Does anyone know how to make the "green dip" they use as an appetizer at Casa Ole Restaurant. I think it is something like guacamole and sour cream mixed...??

Answer 1

* 3 medium Avocados
* 3 medium Green Tomatoes
* 4 fresh Tomatillos (find in your specialty fresh produce section of a grocery store)
* 3 cloves Garlic
* 2-3 Sprigs Cilantro
* 1-2 Jalapenos
* 1 1/2 Cups Sour Cream
* Salt to Taste
Preparation Instructions:
Peel avocados and place them in a blender. In a medium saucepan, boil tomatoes, tomatillos, garlic, and jalapenos for 15 minutes. Remove from sauce pan and place all ingredients in a blender with the avocados. Add sour cream and blend until smooth.

Answer 2

Casa Ole Green Dip

This is really good stuff!

4 avocados, pitted and mashed into pulp
1 (16 ounce) container sour cream
1 can Ro-Tel diced tomatoes with chiles
1 tablespoon garlic powder
1 (4 ounce) can green chiles
2 teaspoons salt
1 teaspoon lemon juice (freshly squeezed is better)
3 ounces cream cheese
5 or 6 drops green food coloring (optional, if avocados
aren't ripe and dark green in color)
2 fresh or canned jalapeño peppers, stems removed
(optional, if you like it hotter)

In a blender, mix and blend all ingredients until smooth. Refrigerate for a couple of hours before serving. Do not taste the sauce until it has chilled. If you taste it right after blending, it won't taste "salty enough." But let the sauce chill and let the flavors develop and it will be great!

Serve with white corn tortilla chips. Yummy!!!

Answer 3

Casa Ole Green Dip

4 avocados, pitted and mashed into pulp
1 (16 ounce) container sour cream
1 can Ro-Tel diced tomatoes with chiles
1 tablespoon garlic powder
1 (4 ounce) can green chiles
2 teaspoons salt
1 teaspoon lemon juice (freshly squeezed is better)
3 ounces cream cheese
5 or 6 drops green food coloring (optional, if avocados
aren't ripe and dark green in color)
2 fresh or canned jalapeño peppers, stems removed
(optional, if you like it hotter)

In a blender, mix and blend all ingredients until smooth. Refrigerate for a couple of hours before serving. Do not taste the sauce until it has chilled. If you taste it right after blending, it won't taste "salty enough." But let the sauce chill and let the flavors develop and it will be great!

Serve with white corn tortilla chip

Answer 4

Casa Ole Green Sauce

Ingredients :

1 cup Flour
2 tsp Dry Mustard Powder
1/4 tsp Cayenne
1/2 tsp Paprika
1/2 tsp Thyme
1/2 tsp Chili Powder
1/2 tsp Salt
1/4 cup Unsalted Butter
2 cup Aged Cheddar, grated
1/4 cup Cold Water

Method :
Preheat oven to 350F. Combine mustard powder and seasonings with the flour and mix well. Cut butter into the flour mixture.
Add grated cheese to the flour and mix well. Add the water and knead for a short time until the dough forms a ball. Take one quarter of the dough at a time and roll out very thin
(about 1/8 inch). Cut into crackers, prick the tops with a fork, and bake on a greased cookie sheet for about 10 minutes or until lightly browned.
Put into a container and allow to sit overnight uncovered.

Answer 5

This is adapted from the smallest batch, which calls for 45 pounds of cheese, but will give you the ingredients to work with to make your own amount. 5 pounds American cheese, grated 3 1/4 cups (26 ounces) water, divided 1 1/2 cups chopped onion 1 cup each: chopped celery and green bell pepper 1/4 cup finely chopped jalapeno Combine cheese and 3 cups water in the top of a double boiler and bring to a boil. Stir every 5 minutes. While cheese is melting, combine onion, celery, bell pepper and jalapeño in saucepan and add 1/4 cup water. Saute over medium heat until vegetables come to a light boil. When cheese has melted and is smooth, add vegetables and mix thoroughly. Simmer 5 minutes.

Answer 6

FRESH GREEN DIP

INGREDIENTS:
2 cups mayonnaise
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
1 1/2 cups sour cream
1/3 cup plain yogurt
1 tablespoon distilled white vinegar
1 teaspoon dried tarragon
1 lemon, juiced
1 teaspoon minced garlic

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DIRECTIONS:
In a blender or food processor, mix the mayonnaise, chives, parsley, sour cream, yogurt, vinegar, tarragon, lemon juice and garlic. Serve at once.

Answer 7

Both are good for you, each fruit/vegetable has different vitamins. Thus as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 8

You might find what you are looking for (or something better), in these recipes.


Classic Guacamole

Serves: 8

Ingredients

4 California avocados, seeded and peeled

2 tbsp lemon juice

1 clove garlic, crushed

1 tomato, finely chopped

1/4 cup finely chopped onion

1/4 teaspoon ground cumin

3 to 4 drops hot pepper sauce

Tortilla chips

Preparation

Using a fork, coarsely mash avocado with lemon juice and garlic.

Stir in remaining ingredients to blend.

Garnish as desired and serve with tortilla chips.



Guacamole


The following 5 ingredients combine to make the best quacamole you’ll ever taste.

You may need to tweak the amounts to make it perfect to your tatse.

2 ripe Hass avocadoes

2-3 T. red onion, minced

1 handful of fresh cilantro, chopped

Juice of 1-2 limes to taste

salt to taste

Mix everything together by pulsing in a food processor to desired texture.

Use as a dip with tortilla chips, or on vegetarian tacos, burritos, or tostadas.



Guacamole

6 Avacados; soft

1 tb Lime juice

1/3 c Sour cream

1/2 tb Salt

3/4 tsp Garlic; granulated

2 tb Jalapenos; finely diced

2 tb Onions; fine dice

1/4 c Tomatoes; finely diced

1. Cut Avacados in half, remove pit and MASH thoroughly.

2. Mix with all other ingredients thoroughly.



Cajun Guacamole

Serves: 6

Ingredients

2 California avocados, about 1 pound

1 tablespoon fresh lemon juice

1/2 cup finely diced red bell pepper

1/2 cup small cherry tomatoes (cut in halves or quarters, if large)

1/4 cup thinly sliced green onion

3 cloves garlic, finely chopped

1/2 teaspoon chopped, fresh thyme leaves or 1/4 rounded teaspoon dried

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

Preparation

Coarsely mash (DO NOT PUREE) avocados; stir in lemon juice.

Fold in remaining ingredients.

Guacamole is best made as close to serving as possible.

For short-term storage, seal in an airtight container with a

piece of plastic wrap against the surface of the guacamole



South of the Border Guacamole

Serves: 12


Ingredients

1/2 cup chopped white onion

4 (or to taste) serrano chilies, chopped

1/4 cup chopped cilantro

1 teaspoon salt

4 (2 pounds) California Avocados

2 tablespoons fresh lime juice

3/4 cup diced tomato, seeded and well drained

Preparation

In a food processor, combine onion, chilies, cilantro and salt; reserve.

Coarsely mash (DO NOT PUREE) California avocados.

Fold in reserved onion mixture, then tomato.

Serve with tortilla chips.

Guacamole is best made as close to service as possible.

Store in an airtight container with plastic wrap against the surface of the guacamole.




Doug's Industrial Guacamole #1

What Goes In It:

1 Hass avacado

1 garlic clove: minced

some chopped purple onion: to taste

some chopped cherry tomatoes: to taste

1 t. kosher salt

2 T. of lime juice

2 T. olive oil

cayenne pepper: to taste

chopped cilantro: to taste

What to do:

Halve the avocado, then halve the halves

cross-cut the avocado, so that it is in chunks

flex the skin so that the chunks come loose, or cut them loose

add the lime juice immediately then add the rest of the stuff

chill or leave at room temperature.

Serve on a bed of lettuce. Have a bowl of chips ready.



Guacamole ala Dave

Use only Hass avacados the dark bumpy skinned variety, which are buttery-rich.

If you can't find truly ripe tomatoes, leave them out.


2 large ripe Hass avacados

2 small red-ripe tomatoes, preferably Romas or other Italiam plum variety, chopped

¼ cup chopped cilantro

Juice of 1 lemon

1 Jalapeno, minced

1 garlic clove, minced

½ tsp. salt

In a bowl, mash the avacado roughly, leaving a few toothsome chunks.

Stir in the remaining ingredients.

Serve warm within 30 minutes as a garnish.



Guacamole Sencillo

Serves 8 to 12

2 to 3 garlic cloves, peeled

Hot fresh green chiles to taste (I’d choose 2 serranos), stems removed

3 ripe avocados, preferably the black-skinned Hass

A couple of tablespoons chopped fresh Mexican herbs (such as cilantro, pipisa or pápalo)

1 small white onion (fresh onion-green tops still on-is best), finely chopped

Salt

2 tablespoons fresh lime juice

A little crumbled Mexican fresh cheese (queso fresco) for garnish

A sliced radish or two for garnish

Finely chop the garlic and green chiles, and scoop them into a bowl.

One at a time, run a knife down through each avocado, starting at the top, until you reach the pit;

continue cutting around the pit until you reach the point you started.

Twist the two halves of the avocado apart. Remove the pit and discard.

Scoop the flesh into the bowl with the chiles.

Mash coarsely with the back of a spoon or an old-fashioned potato masher.

Add the herbs and onion, stir to combine, then taste.

Season with salt (usually about a teaspoon) and lime juice.

Scoop into a serving dish and garnish with cheese and radishes.



Avocado Salsa

Serves: 8

Ingredients

2 ripe medium California avocados, peeled, pitted and diced

1 large ripe tomato, diced

1/4 cup finely chopped red onion

2 cloves garlic, minced

2 Tbs. chopped fresh cilantro

Juice of 1 large lime

1/2 tsp. ground cumin

1/2 tsp. freshly ground black pepper

1/2 tsp. salt

Preparation

In medium bowl, combine all ingredients.

Toss well and maintain chunky consistency.



Salsa Con Otra Cosas

Serves: 2

Ingredients

6 tomatoes, chopped coarsely

2 jalapeno peppers, chopped finely

1 large onion, chopped

1/2 cup chopped or sliced black olives

1/4 cup vinegar (optional: rice vinegar)

1/4 cup chopped garlic

1 bunch cilantro, chopped

1 tsp. or to taste salt

1/4 cup vegetable oil (or olive oil)

2 ripe California Avocados, chopped

Preparation

Mix all ingredients at least one hour prior to serving.

Answer 9

go to top secert recipes.com you can get recipes from all kinds of chain restaurants.