Southwest Ranch Dip
Here is the Southwest brought to life. A hint of lime, the perfect amount of cumin, and a subtle burst of chili. The quintessential flavors of New Mexico and Arizona come together in a zesty and delicious savory punch.
Uses: Mix contents of packet with 1-1/4 cups sour cream and 3/4 cup mayo. For some zing, squeeze in a bit of lemon juice or add a splash of vinegar. Use as a dip for bell peppers, a delicious topping on fajitas and tacos, or even as a sandwich spread.
Ingredients: Oregano, basil, thyme, rosemary, marjoram, onion, garlic, bell pepper, dill, crushed red pepper, unrefined sea salt, ancho chili, honey powder, chili powder, sun-dried tomato, black pepper, cumin, mustard seed, coriander, paprika, lime peel, oregano
Cabbage Patch Soup
2 lb ground beef
1 cup onion, chopped
1 garlic clove, minced
1 cup green bell pepper, chopped
1 (6 oz) can tomato paste
3 medium tomatoes, chopped
2-3 Tbs s.a.l.t. sisters Southwest Ranch Dip
1 (15 oz) can kidney beans, drained and rinsed
1 head cabbage, chopped
6 cups chicken broth, reduced sodium
4 cups beef broth, reduced sodium
In a large soup kettle, brown beef with onion, garlic and green bell pepper. Add tomato paste, tomatoes, Southwest Ranch Dip and kidney beans; stir well. Add cabbage and cook 1-2 minutes. To the pot, slowly add chicken and beef broth; bring to a boil. Reduce heat and simmer for 1 hour. Serve warm.