When Dr. Hayes-Bohanan is not busy teaching, saving the environment and running things, he is cooking up a storm of sought-after dishes.
Dr. James Hayes-Bohanan is:Associated Professor of Geography at Bridgewater State College, Massachusetts, USA
Coordinator of the US-Brazil Consortium on Urban Development
Co-Coordinator of Project EarthView
Affiliated Scholar, Institute for Coffee Studies at Vanderbilt University
"For me, good food is about enjoyment, health, the environment, and social justice."
Featured Recipe: James' Queso Dip
What you need:
(This works for a potluck or other large gathering. The leftovers are so good that I have never tried a half recipe.)
Two packages of light cream cheese
16 oz. jar of salsa - I like Trader Joe's chipotle, but any good salsa will do (no watery stuff)
1/2 cup of jarred roasted red peppers
1/4 cup fresh cilantro, chopped
2-3 scallions, chopped
TABASCO® to taste (according to your crowd - here in New England I use very little)
How to Proceed:
Soften the cream cheese in advance if possible. Heat cream cheese over low heat in a non-stick saucepan, stirring constantly with a rubber scraper to avoid scorching.
Add remaining ingredients, and stir until smooth (that is, until you do not see any more white lumps).
Serve warm or chill for several hours. Works with crackers or tortilla chips.
If you have leftover dip, combine it in a casserole dish with cooked rice, top with shredded sharp cheddar, and bake for a very filling meal.
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