Celebrate Cinco de Mayo from home with a Perfect Margarita and some Espinaca Dip
The next holiday we’ll get to celebrate is Cinco de Mayo, and while we might not be able to join happy groups of friends sipping margaritas and feasting on delicious Mexican food, we can still celebrate at home.
This Perfect Margarita recipe will get the party started, and be sure to make this Espinaca Dip to take your fiesta to the next level.
Appetizers are one of my most favorite way to nosh. Sipping this margarita and enjoying this dip can equal dinner for some, but feel free to also make tacos, taco salad or chile rellenos.
This margarita recipe comes from a college friend who grew up in Omaha. The Kelley family got it from their favorite Mexican restaurant, and ever since, we’ve been delighting guests at our Mexican fiestas with it. Fair warning: This is a strong margarita since there’s not a mixer. I recommend not drinking more than two.
Cheese dip can make any fiesta better. And this recipe has fresh spinach, so there must be some nutrition to it, right? I recommend going to a Mexican market for fresh tortillas and chips. Your taste buds will be delighted by the authenticity.
When I’m homesick for our favorite vacation spot, Cabo San Lucas, a trip to a Mexican market is second best. The limes and cilantro are so reasonably priced, it’ll blow your mind. The pico de gallo and salsas you can purchase there are delicious, and most markets have meat counters. It’s a one-stop-shop. For convenience, I visit Super Del Centro on Woodlawn, but there are many other options.
With so much unknown right now, it sure feels good to delight in good food. I’m noticing on social media that many people who didn’t take time to cook before have enjoyed using their culinary creativity. Let’s toast to good health and the selfless healthcare workers taking care of the community.
Perfect Margarita
1.5 ounces White Tequila (cheap tequila works just fine)
1 ounce DeKuyper Triple Sec
.5 ounce Rose’s Lime Juice
Mix in a shaker and serve on the rocks with or without salt. Enjoy!
Espinaca Dip with Tortilla Chips
1 tablespoon olive oil
½ cup diced yellow onion
1 jalapeno pepper, diced and seeded (unless you like spicy)
¾ cup half and half
16 ounces white American cheese, shredded
4 ounces Pepper Jack cheese, shredded
1 15 oz. can Medium Rotel diced tomatoes and chiles
2 cups fresh baby spinach, roughly chopped
½ cup fresh cilantro, chopped
Heat oil in a saucepan over medium-high heat. Add onion and jalapeno and sauté for 4-5 minutes, until the onion is translucent. Lower heat to medium-low, then gradually add half and half and cheeses. Stir together slowly for a few minutes until melted. Add Rotel, spinach and cilantro and stir until combined. Remove from the stove. Serve in a bowl with chips.
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