Salsa Dip: Recipe Sunday

I am constantly amazed by the ability of sour cream to turn anything into a dip. Even if it already is a dip! Guacamole is pretty awesome, but add sour cream and you have guacamole dip! Yesterday, my wife made a salsa dip with some leftover homemade salsa.

Salsa Dip made from salsa and sour cream

I had never even thought of combining salsa and sour cream. But my wife whipped it up and my mind was blown. Of course, that salsa I made was pretty good in it’s own right. :)

This is so easy that I feel bad about writing a post about it. But I try to always post a recipe on Sundays and Financial Samurai has been inspiring me to  write more. So far I’m not faring to well in that challenge. :)

Salsa Dip
Prep time
Total time
Recipe type: dip
Serves: 8
  • 1 c. salsa
  • 1 c. sour cream
  1. In small bowl, combine salsa and sour cream.


In some ways, the point of this recipe isn’t so much to talk about a salsa dip. It’s about dip in general. Sour cream makes a great dip base and all matter of unconventional flavors. Don’t get caught up in making the same old dips every time. At home, whenever we had dip, it was French onion and Ranch. Maybe we had salsa. I was in college the first time I had guacamole! Those four dips were the totality of my exposure to dip until a couple years ago.

But have fun and try different flavors. I’ve used guacamole; this time was salsa. What other foods do you enjoy that can be mixed with sour cream to make a new and exciting dip?

Mexican Pasta Salad: Recipe Sunday

I’d like to claim that my recipes come from creativity and inspiration. More often than not, they come from discovering something new while eating out and deciding to recreate it. My grilled, stuffed burrito is an excellent example of that. This Mexican Pasta Salad is another example.

Mexican Pasta Salad with Penne, Salsa, & Olive Oil

I was at 7-11 and looking for some lunch. I get lunch from 7-11 quite often, as I don’t have a good way of keeping food cool at work and therefor usually buy instead of pack a lunch. Because I eat at a convenience store so much, I tend to be on the lookout for something new. Late last month, I found it. A little half cup container of Mexican Pasta Salad. I bought it and thoroughly enjoyed it, so I decided to reverse engineer the recipe.

Mexican Pasta Salad
Prep time
Cook time
Total time
Recipe type: Side
Serves: 2
  • ¼ lb penne pasta
  • ½ c. mild salsa
  • ¼ c. sliced olives
  • 1 tsp olive oil
  1. Boil pasta according to directions on package. Drain and transfer to medium bowl.
  2. Add salsa, olives, and oil Combine thoroughly.
  3. Cover and chill in refrigerator until ready to serve.


Turkey Sandwich: Recipe Sunday

Okay, okay. Don’t laugh. Sure, the turkey sandwich is one of the simplest things on the planet to make. But this sandwich has an interesting change-up.

On Thursday morning, I had my gallbladder removed. Since the gallbladder helps to digest fatty foods, until I have healed, I am on an ultra-low-fat diet. I haven’t had cheese since Wednesday; I think that’s a record for me. Meanwhile, I don’t exactly feel up to standing in front of the stove cooking a meal right now. But there are only so many times you can eat the same turkey sandwich before you start eying the makings of a quesadilla.

So, instead, I started experimenting, looking for other low-fat flavors in the refrigerator. I grabbed one of my favorite go-to condiments, salsa. It was incredible.

Turkey Sandwich

Turkey Sandwich
Prep time
Total time
A tasty, low-fat switch-up on a favorite lunch staple.
Serves: 1
  • 2 slices bread
  • 1 Tbsp yellow mustard
  • 4 slices turkey breast (2 if slices are large)
  • 2 Tbsp mild salsa
  1. Spread mustard on each slice of bread.
  2. Layer half of turkey on each slice of bread.
  3. Spread salsa on one side of sandwich.
  4. Close sandwich.
  5. OPTIONAL: Toast the sandwich in a toaster oven or George Foreman grill to give it a little crunch.