These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Buffalo Con Queso Dip
From Heirloom Living Market Lilburn
<p>This tasty and hearty dip is a favorite at our farm open house events and for when the kids bring friends over for camp outs — they go crazy for it! It is versatile and can be used as a topping for eggs or other dishes. My mother-in-law made this “beef dip” for her bridge club meetings for many years. We replaced the beef with water buffalo and renamed it. Triple or quadruple the recipe for gatherings or for freezing leftovers.</p>Source: Adapted from Gail Carrell's Beef Dip Recipe (Entered by Closed Account)
Serves: 4-6
Ingredients
1 pound
Water buffalo premium ground
1/2 cup
onion, chopped
1 clove
garlic, minced
8 oz
tomato sauce
1/4 cup
ketchup
3/4 tsp
fresh oregano
1 tsp
raw honey (optional)
8 oz
cream cheese
1/3 cup
parmesan cheese, shredded or shaved
4 T
coconut oil or ghee
1 bag
tortilla chips
Step by Step Instructions
- Saute onion and garlic in coconut oil or ghee over medium heat until soft (about 5 minutes.)
- Add water buffalo ground. Crumble meat with a spatula and cook until just brown. No need to drain.
- Reduce heat to low, gradually stir in remaining ingredients until smooth and warmed through. Keep warm in a crock pot if desired.
- Serve with tortilla chips.