In honor of tailgate season (and Mizzou’s first SEC game against Georgia!) I wanted to share one of our most favorite tailgate dips, Mag Mud.
In Austin, Texas, is the most amazing restaurant, Magnolia Cafe. My very, very dear friend B insisted (it didn’t take much!) we go there whenever I visited her and it was always packed and always delicious. Regardless of time of day or night, B and I always started with their famed Mag Mud. It’s surprisingly easy and if you make it in a crock pot, last well through a long tailgate.
1-2 cans black beans, drained (or if you prefer to soak your beans, feel free to do that instead just make sure they’re ready to go)
1 package Velveeta Queso Blanco, cut into squares
1 can Rotel, drained (we used medium, but go with the level of spice you want)
2 avocados, sliced
1 cup pico de gallo (store bought is fine!)
Put the black beans in the bottom of the crock put. Turn crock pot to high. Wait about 20 minutes and add the cubed Velveeta. Stir. Let Velveeta melt (about 15 to 20 minutes). Stir. Add the drained Rotel. Stir. Serve with your favorite tortilla chips by topping cheese with avocado slices and pico.
*Note: The time depends on your crock pot. Ours has three levels, keep warm (low), Low (medium) and high. If your dip is a bit too runny (or slides right off the chips!), you can thicken it by adding shredded Mexican Blend cheese. We used about a half cup.
The original Mag Mud is layered, this one isn’t. Other than that, I can’t think of a single thing wrong with it. So good!
I love chips and guacamole, even a little more than chips and salsa. While thanks to an excellent restaurant on the San Antonio Riverwalk, Boudros, I’ve nearly perfected my guacamole recipe, the chips part has eluded me.
I’ve tried flour tortillas and corn tortillas, but the ones that seem to work best and hold up to the heavy guacamole are the whole wheat ones.
Tortilla Chip Ingredients:
whole wheat tortillas, cut into 4 to 6 pie pieces (depending on how big you want your chips)
oil (we used vegetable)
Tortilla Chip Directions
Heat the oil. (We used a cast iron skillet.) Put the tortilla pieces in individually. Depending on how hot your oil is, you might need to flip after just 10 seconds. You’ll see the edges start to brown. Flip. Wait another 10 seconds and remove from heat. We drained on paper towels.
These held up very well to the heavy guacamole. They aren’t as tasty or thin as store-bought or restaurant made chips, but are still lovely. I’ll be sure to add the salt when the chips are still hot next time.
one or two diced avocados
roasted tomato (we used diced fresh when we can’t find roasted)
1 serrano pepper, minced
roughly chopped cilantro (to taste)
1 tbs fresh lime juice (bottled is fine if you don’t have fresh)
1 tbs fresh orange juice (bottled is fine if you don’t have fresh)
Mix all ingredients together in a bowl. Serve.
As I mentioned before this is my absolute all time favorite guacamole ever. If you want to up the spice level, add another serrano pepper. Delicious!