Onion Dip---Revisited

A few weeks ago I made the onion dip I found at Closet Cooking and shared the results with y'all. I wanted to try it again and change it up just a little, and this is what I came up with.

This time I used the entire (8 oz) package of cream cheese, with about 1/4 cup of mayo. Along with the parmesan (maybe 2 large handfuls) I added some colby & monterey jack mix I had. About one handful of that. I baked it at 350 for about half an hour. Oh yeah, I forgot to mention there's 1/2 of a chopped vidalia onion in there.

So overall not a huge departure from what I did before. I did like the lower mayo content...just enough to give it a nice creamy texture. And adding the colby/monterey jack gives it just enough greasiness.

On a different note, the hubby and I decided to be a little adventuresome when we went out to eat on Sunday. Actually, we were more adventuresome than we meant to be. We thought we were trying a new Mexican place, but it was actually El Salvadorian (or however one would say that).

The place was called Salvadoreno Restaurante, (I know, that should have been some sort of giveaway right there) located in Phoenix. Their website is totally non-English.

He ordered the carne asada (shown below). He thought it was really tasty and very tender.

I decided to be really brave and ordered the sampler.

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There's a lot going on this plate. The round things at the bottom are pupusas...one contained a meat mixture, and the other one had some beans and cheese. To the left of that are two little empanadas. One had meat & potatoes, and the other had plaintain in it. They were both so hard I thought I'd break my teeth on them. Between the empanadas and the weeds is some fried yucca. Aptly named, I'd say. There are 2 hunks of brown stuff in the middle of the plate...the lowest one I think is some type of roasted pork. Had a good flavor but was really tough. And the one with the white stuff (sugar) on top is dessert empanada with plaintain stuffing and cream filling. If you're still hanging in with me, the yellow strippy things at the top of the plate are plantain chips. They were pretty good dipped in that salsa, or the pico-type stuff that had a vinegary flavor. Lastly, in the silver wrap is a chipilin tamale. I had to google chipilin...it's some sort of legume. My favorite part, which I didn't get a picture of, was the corn tamales served with sour cream that we had as an appetizer. I would have been happiest with a big plate of those.