Boredom… one of the many things that kids complain about during the summer months. When I was growing up, I said the words “Mom, this is boring” so often that my mom threatened to ground me for life if I said it again. Being the clever kid I was, I got out the Thesaurus and discovered that the word irksome is another word for boring. From that point on my new phrase was “Mom, this is irksome”.
When Jacob, who is now 7, was an infant, I often worried about him being bored. I used to cut out black and white photos from magazines and would tape them on the seat of the car that his infant carrier faced so he had something interesting to look at when he was in the car. I even went as far to buy a nursing bra that had colorful pictures on the flap so that when he was nursing, his little brain would be stimulated by the images. I crack up now thinking of the things I used to do to make sure he didn’t get bored.
Boredom is not just a things kids suffer from. I know that when I make the same recipe over and over, my family gets bored with it and they want a change. The folks at Pace have created a couple of new specialty salsa’s to help curb the boredom that might crop up when using salsa in recipes. Pace sent me a jar of their Black Bean & Roasted Corn Salsa to try out. I love black beans and when I tried this salsa alone, knew I’d be perfectly happy with dipping some chips into it and eating it straight from the jar. I thought, however, that it might be more beneficial to use it in a recipe. Below is a yummy recipe for Southwest Black Bean and Corn Dip… give it a try and keep boredom at bay by seeing what you can cook up with Pace’s new line of specialty salsa’s!
Southwest Black Bean and Corn Dip
8oz package of cream cheese, softened
2 chicken breasts, cooked and diced
1 Tbs chili powder
1 jar Pace Black Bean and Roasted Corn Salsa
2 cups of shredded cheddar cheese
2 cups Shredded Lettuce
1 Roma tomato, diced
Spread the cream cheese on the bottom of a casserole dish (I always use the Pampered Chef large oval stoneware dish). Note that the entire bottom of the dish will not be covered in cream cheese. Just spread it the best you can (or use more cream cheese if you wish!)
Mix the chili powder with the cooked chicken breasts and layer on top of the cream cheese.
Pour the Pace Black Bean & Roasted Corn Salsa on top of the chicken layer.
Add the cheese and place in a preheated 350 degree oven. Bake for 30 minutes or until cheese is bubbly.
Garnish with lettuce and diced tomato. Serve hot with tortilla chips or baked pita chips.