Bob Armstrong Dip

Homesick Texan

Yield: 10-12 servings

TACO MEAT:

• 1 tablespoon vegetable oil
• 1/2 bell pepper, seeded, stemmed, and diced
• 1 jalapeño, seeded, stemmed, and diced
• 1/2 small yellow onion, diced
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Pinch of cayenne

GUACAMOLE:

• 2 Hass avocados, peeled and pitted
• 1 tablespoon freshly squeezed lime
• 1 teaspoon chopped cilantro
• Salt

CHILE CON QUESO:

• 1 tablespoon vegetable oil
• 2 jalapeños, seeded, stemmed, and diced
• 1/2 small yellow onion, diced
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 tablespoon corn starch
• 1 cup chicken broth
• 1 pound American cheese, shredded
• 1 cup grape tomatoes, diced
• Salt
• Sour cream, for garnishing
• Tortilla chips, for serving

To make the taco meat, in a large skillet heat the oil on medium-low heat and add the bell pepper, jalapeño, and onion. While stirring occasionally, cook until the onion is translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.

Add the ground beef to the skillet, along with the cumin, chili powder, salt, pepper, and cayenne. Stir until everything is well combined and then cook the ground beef for 15 more minutes, or until browned. Taste and adjust seasonings. Turn off the heat and drain any excess grease.

Meanwhile, to make the guacamole, mash together the avocado, lime juice, and cilantro. Add salt to taste.

To make the queso, in a saucepot heat the oil on medium-low heat and add the jalapeño and onion. While stirring occasionally, cook until the onion is translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.

Leaving on the heat, stir in the cumin, black pepper, and cornstarch until the dry ingredients are well combined with the vegetables. Pour in the chicken broth and while stirring cook until the sauce has thickened, which should happen in a couple of minutes.

Turn the heat down to low and working in batches, slowly stir in a handful of the cheese. After it’s melted into the sauce, repeat the process until all the cheese is added. Stir in the tomatoes, adjust seasonings, and add salt to taste.

This makes a lot of queso, so you can either serve it in individual bowls or in a larger dish, such as a 9-inch square dish. To assemble, layer along the bottom of the dish the taco meat, then pour in the queso and then top with the guacamole and sour cream. Serve warm with chips.

Queso Fundido

Pioneer Woman

 

• ½ pounds Hot Breakfast Sausage (such As Jimmy Dean Or J.C. Potter) Or Chorizo
• 1 whole Medium Onion, Finely Diced
• 2 whole SMALL Bell Peppers (any Color Combination), Seeded And Finely Diced
• 1 pound Monterey Jack, Grated (OR Mozzarella, Or Other Stringy Melting Cheese), Grated
• Sprinkle Of Chili Powder
• 3 whole Roma Tomatoes, Diced
• ¼ cups Cilantro, Chopped
• Tortilla Chips For Serving

Prep: 10 mins / Cook: 20 mins

Preheat oven to 400 degrees.

In a large skillet, cook and crumble the sausage until brown. Remove from skillet and drain on a paper towel. Pour off any excess fat. Add onions and bell peppers to the skillet and cook over medium-high heat until the veggies are soft and golden brown, about 7-8 minutes. Remove from heat and set aside.

To build the skillet, place 1/3 of the cheese in a medium-sized ovenproof skillet. Add half the sausage. Add another third of the cheese, then as much of the veggie mixture as you’d like (you may have a little left over.) Add almost all of the remaining cheese, the rest of the sausage, then whatever cheese you have left. Sprinkle the top very lightly with chili powder.

NOTE: Depending on the size of your skillet or baking dish, you may have some ingredients left over. Just build so that the ingredients roughly reach the top of the skillet; they’ll shrink quite a bit once the cheese melts!

Place into the oven and start watching it about 4 to 5 minutes in. You want to bake it until the cheese is totally melted, hot, and slightly bubbling…but before the cheese starts to firm up/harden. (In other words, you still want the cheese to be extra gooey.)

Remove from the oven, top with the diced tomatoes, sprinkle on the tomatoes, and serve immediately with tortilla chips!

NOTE: Be sure to have everything ready so you can serve the queso fundido pretty much right out of the oven. It’s best when piping hot!

IMPORTANT: Wrap a cloth around the skillet handle so guests won’t burn themselves.

Tomato Sauce with Onion and Butter

Saveur (from Marcella Hazan)

Makes 3 cups

• 8 tbsp. unsalted butter, cubed
• ¼ tsp. sugar
• 1 (28-oz.) can whole, peeled tomatoes in juice, crushed by hand
• 1 medium yellow onion, peeled and quartered lengthwise
• Kosher salt and freshly ground black pepper, to taste

Bring butter, sugar, tomatoes, and onion, to a boil in a 4-qt. saucepan over medium-high heat; reduce heat to medium-low, and cook, stirring occasionally, until flavors meld and sauce is slightly reduced, about 45 minutes. Discard onion, and season sauce with salt and pepper before serving.

Pickled Vegetable Slaw

From Smitten Kitchen

I used a mixture of radishes, red, orange and yellow bell peppers, carrots, fresh sugar snaps and kirby cucumbers, but you can use any firm, crunchy vegetable you think would pickle well here. The only thing I don’t think I’d use again were the red radishes, because their color leaked all over, pink-pickling the other vegetables, though of course they all tasted just fine. You might note I am missing the most important ingredient in this so-called slaw, the cabbage. Guys, I made this in the chaotic two days before our two-week vacation and completely forgot. Turns out, it’s fantastic with or without cabbage, though feel free to add some green/white cabbage to your 4 cups of vegetables.

These are refrigerator pickles; no canning/vacuum seals/sterilized jars needed. You simply keep them in the fridge, where they will last for up to a month.

PICKLING MIXTURE

• 1 cup distilled white vinegar
• 4 tablespoons sugar
• 2 tablespoons Kosher salt
• 2 tablespoons yellow mustard seeds
• 1 cup cold water

SLAW MIXTURE

• 4 to 5 cups mixed slivered or julienned firm, raw vegetables
• Optional: Few slivers of jalapeno

Heat vinegar, sugar, salt and mustard seeds to a simmer in a small, non-reactive pot over moderate heat, stirring only until sugar and salt dissolve. Stir in water, which should bring the mixture’s temperature down significantly. Let cool to lukewarm.

Divide vegetables between jars. (I used two 3/4 liter jars.) Pour vinegar mixture over vegetables and refrigerate until needed. You’ll find the vegetables to be lightly pickled within an hour, and deliciously pickled within a day. They will get slightly more pickled as they sit, but the change shouldn't be too dramatic from the 24 hour level.

Eat with/on sandwiches, aside grilled food and pack it along for picnics — it goes with almost anything. Then make more, because this stuff is habit-forming.

Do ahead: Mine have kept in the fridge for a month without any change in taste or appearance. Updated to add (thanks, Erika!) that you’ll want to make sure that your vegetables are submerged in the brine for them to keep this long.

Watermelon Salsa

Trisha Yearwood for Food Network Magazine

Serving: 3 cups

• 1 1/2 teaspoons lime zest (from about 1 lime)
• 1/4 cup fresh lime juice (from about 3 limes)
• 1 tablespoon sugar
• Freshly ground pepper
• 3 cups seeded and finely chopped watermelon
• 1 cucumber, peeled, seeded and diced
• 1 mango, peeled and diced
• 1 jalapeno pepper, seeded and minced
• 1 small red onion, finely chopped
• 8 fresh basil leaves, finely chopped
• 1/2 teaspoon garlic salt
• Tortilla or pita chips, for serving

Prep Time: 15 min

Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl. Add the watermelon, cucumber, mango, jalapeno, onion and basil and toss gently. Chill the salsa until ready to serve.

Add the garlic salt just before serving. Serve with chips.

My Notes: I didn't use garlic salt or jalapeno since it was for kiddos. This is really, really tasty. Make sure you use a small dice and scoopable chips. Very fresh. 3 cups is a lot though, so a half recipe might be just fine.

MXF

Sundried Tomato Spread

Thug Kitchen

• ¼ cup of sundried tomatoes (don’t buy that shit that comes packed in oil. They are way more expensive. Find the kind that look like dried fruit. They will be near the olives or the canned tomatoes in the grocery store)
• 1 cup warm water
• ¼ cup chopped white or yellow onion
• 1 ½ cups or 1 15 ounce can of cannellini beans (any kind of white bean works, like navy or great northern beans. You just want a creamy kind of bean)
• 1 clove of garlic
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 teaspoons red wine vinegar
• ½ teaspoon tamari or soy sauce
• ½ teaspoon dried basil
• ½ teaspoon dried oregano

Put the sun-dried tomatoes in a small bowl and cover them with the warm water for 15 minutes.

While the tomatoes soak, cook the onions in a small pan with a little bit of olive oil until they begin to look brown and smell awesome, like 5-8 minutes. Take the tomatoes out of the water and chop them up into pieces but save the water they were soaking in; no need to waste shit. Chop up the garlic into little pieces. Put the beans, sun-dried tomatoes, onions, and 2 tablespoons of the water from the tomatoes in a food processor and chop that shit up real small. Add the rest of the ingredients and blend it all together until it starts to look creamy. Add more of the soaking water if it looks a little dry. It’s cool if there are still some bigger tomato bits hanging around, just call that shit “rustic”. Add more spices if you think it needs it and serve that fucker up.

This will last a week in the fridge if you are good at keeping delicious secrets from your roommates.

MXF

Fromage Fort

Smitten Kitchen

As I mention above, there are no rules as to how you put this together. Maybe you want more wine, or less. Maybe you want a heavy hand with salt and pepper, or you want the natural flavors of the cheese to shine through. If you’re using a lot of hard cheeses, a pat or two of butter will help smooth things out. Personally, I go easy on the garlic (one tiny clove) because it really blooms as the cheese sits, and I don’t want it to take over, but maybe you would like that. The only thing I think it important to keep in mind is that even a small amount of blue cheese tends to dominate. I used 25% of the weight in blue, and the result was essentially a blue cheese spread. Fortunately, we love them. But if that’s not your thing, limit it to just a small spoonful or a few crumbles.

If you’re curious, my formula this time was one part each of blue, brie, goat cheese and gruyere, a handful of chives and a full cup of wine.

• 1 pound mix leftover cheese, harder cheeses grated, softer ones cut into chunks
• A couple pats of butter, if using mostly firm cheese varieties
• 1 small clove garlic, minced, or more to taste
• 1/2 to 1 cup leftover white wine
• 1 to 2 tablespoons finely chopped fresh herbs, such as parsley, thyme, rosemary or chives
• Salt and freshly ground black pepper to taste

Blend cheese, butter (if using) and garlic in food processer until combined. Drizzle in wine with the motor running until you get your desired consistency — some like it completely smooth, others prefer chunks. Add herbs, pulsing the machine until just combined. Season to taste with salt and pepper.

Fromage fort can be used right away, or kept in the fridge until needed. In the fridge, it will thicken and age a little; the flavors will mingle and deepen.

Perfect Blueberry Syrup

Food & Wine

SERVINGS: Makes about 6 cups

1 1/2 pounds blueberries (5 cups)
4 cups water
2 cups sugar
Six 1-inch strips of lemon zest removed with a vegetable peeler
3 tablespoons fresh lemon juice

ACTIVE: 15 MIN TOTAL TIME: 45 MIN Plus cooling 

In a pot, combine the blueberries with 1 cup of the water. Crush the berries with a potato masher and bring to a simmer. Simmer over low heat for 15 minutes. Strain the juice into a heatproof measuring cup, pressing hard on the solids. Discard the solids.

Rinse out the pot. Add the sugar, lemon zest and the remaining 3 cups of water and bring to a boil, stirring to dissolve the sugar. Boil the syrup over moderate heat until it registers 225° on a candy thermometer, about 20 minutes. Add the blueberry juice and lemon juice and boil over high heat for 1 minute. Let the syrup cool, then discard the lemon zest. Pour the syrup into just-cleaned bottles. Seal and refrigerate for up to 6 months.

Eggplant Caponata with Golden Raisins

Food & Wine

SERVINGS: 10

3/4 pound eggplant, peeled and cut into 1/2-inch dice
Salt
2 tablespoons golden raisins
2 1/2 tablespoons extra-virgin olive oil
1 small onion, finely diced
1 celery rib, finely diced
1/2 red bell pepper, cut into 1/2-inch dice
1 garlic clove, minced
1/2 jalapeño, seeded and minced
1/2 tablespoon tomato paste
1 medium tomato, cut into 1/2-inch dice
2 tablespoons chopped pitted green olives
1/2 tablespoon capers
1/2 tablespoon sherry vinegar
Freshly ground pepper
30 baguette slices, brushed with olive oil and toasted


ACTIVE: 30 MIN TOTAL TIME: 1 HR

In a colander, sprinkle the eggplant with 1 teaspoon of salt and toss; let stand for 30 minutes. Squeeze out any excess water.

Meanwhile, in a small bowl, soak the raisins in hot water until softened and plump, about 10 minutes. Drain.

In a medium saucepan, heat 1 1/2 tablespoons of the olive oil. Add the onion and celery, cover and cook over moderately low heat until softened, about 4 minutes. Add the red bell pepper, garlic and jalapeño and cook over moderate heat until softened, about 4 minutes. Add the tomato paste and cook, stirring, until shiny, about 1 minute. Add the tomato and cook over moderately high heat, stirring a few times, until it begins to break down, about 2 minutes. Transfer the mixture to a bowl.

In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the drained eggplant and cook over moderately high heat, stirring occasionally, until browned all over, about 4 minutes. Reduce the heat to moderate and cook, stirring occasionally, until the eggplant is very tender, about 3 minutes longer.

Transfer the eggplant to the bowl and add the olives, capers, raisins and sherry vinegar. Season with salt and pepper. Let the caponata cool to room temperature and serve with the baguette toasts.
Make Ahead The caponata can be refrigerated for up to 3 days. Serve at room temperature or lightly chilled.

Rhubarb Chutney

Martha Stewart

Makes 1 1/2 cups

1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger (from one 1-inch piece)
Coarse salt
1/3 cup dry white wine, such as Sauvignon Blanc
1/3 cup golden raisins, coarsely chopped
1/2 cup sugar
12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick

Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.

Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.

Cook's Note: Sample the finished chutney, and adjust the flavor. If it's too tart, add sugar. If it's too sweet, add a little white-wine vinegar

Paul's Barbecue Sauce

Southern Living, 2005

MAKES 3 1/2 CUPS

    2 tablespoons butter                                           
    1 tablespoon olive oil                                         
    1 med. onion fine chop                                         
    1/2 green bell pepper fine chop                                
    4 cloves garlic minced                                         
    3 med. jalapeno chiles seeded, minced                          
    1 cup firm pack brown sugar                                    
    1 cup cider vinegar                                            
    1 cup chili sauce                                              
    1 cup bottled barbecue sauce                                   
    1 tablespoon dry mustard powder                                
    1 tablespoon paprika                                           
    3 tablespoons lemon juice                                      
    2 tablespoons worcestershire sauce                             
    2 tablespoons hot pepper sauce                                 
    2 tablespoons molasses                                         
    1/4 teaspoon salt                                              

Prep: 20 min/Cook: 20 min.

Can store in an airtight container up to 3 weeks.

Melt butter with oil in a large Dutch oven over medium heat.  Add onion and next 3 ingredients, and sauté 5 to 6 minutes or until onion is tender.

Stir in brown sugar and remaining ingredients; bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Pour mixture through a wire-mesh strainer into a bowl, discarding solids.

Artichoke Cheese Spread

Southern Living

Makes 8 servings

• 16 ounces cream cheese softened                                  
• 1/4 cup fine chop green onions                                  
• 14 ounces artichoke hearts drain, fine chop                     
• 1 cup parmesan cheese                                           
• 2 cloves pressed garlic                                         
• 2 tablespoons olive oil                                         
• 1 tablespoon lemon juice                                        
• 1/2 teaspoon ground red pepper flakes                           
• 3/4 cup bottled, roasted red bell peppers drain, chop           
• Various crackers, veggies for dipping                          

PREP: 25 MIN / CHILL: 2 HRS.

STIR together cream cheese and green onion tops, blending well; set aside. STIR together artichoke hearts and next 5 ingredients.

SPREAD one-third of cream cheese mixture on bottom of a 4-cup glass bowl lined with plastic wrap. Layer with half of chopped roasted bell peppers, 3/4 cup artichoke mixture, and one-third of cream cheese mixture. Repeat layers with remaining chopped roasted bell peppers, artichoke mixture, and cream cheese mixture. Cover and chill at least 2 hours.

INVERT onto a serving plate, and remove plastic wrap. Serve over lettuce with bread slices and bell pepper strips. Garnish, if desired.

MXF

Hot and Sour Sauce (for Stir Fry)

Real Simple, 2005

    3/4 cup chicken broth                                          
    5 tablespoons soy sauce                                        
    2 tablespoons sugar                                            
    1 1/2 tablespoons worcestershire sauce                         
    1 tablespoon cornstarch                                        
    1 tablespoon olive oil                                         
    2 1/2 tablespoons grated ginger                                
    2 tablespoons mince garlic                                     
    1 tablespoon crushed red pepper                                

Combine through cornstarch.  Place wok or skillet over med-high heat.  Add olive oil and heat for 30 seconds.  Add other ingredients and stir-fry until fragrant, about 15 seconds.  Add cornstarch mixture and bring to a boil.  Cook, stirring constantly, until sauce thickens, about 1 1/2 minutes.  Pour into bowl while you prepare other ingredients.

NOTES: If you double this recipe, only add 1 1/2 tsp. of cornstarch to compensate.

Garlicky Hoisin Sauce (for Stir Fry)

Real Simple, 2005

    3/4 cup hoisin sauce                                           
    1/2 cup water                                                  
    1 1/2 tablespoons soy sauce                                    
    1 1/2 tablespoons sugar                                        
    1 1/2 tablespoons olive oil                                    
    3 tablespoons minced scallion (white parts)                    
    2 tablespoons mince garlic                                     
    1 teaspoon crushed red pepper                                  

Combine through sugar.  Place wok or skillet over med-high heat.  Add olive oil and heat for 30 seconds.  Add other ingredients and stir-fry until fragrant, about 15 seconds.  Add hoisin mixture and bring to a boil.  Cook, stirring constantly, until sauce thickens, about 1 1/2 minutes.  Pour into bowl while you prepare other ingredients.

Curry Coconut Sauce (for Stir Fry)

Real Simple, 2005

    1 1/4 cups coconut milk                                        
    2 tablespoons soy sauce                                        
    2 teaspoons sugar                                              
    1/2 teaspoon salt                                              
    2 tablespoons olive oil                                        
    1 teaspoon crushed red pepper                                  
    Zest of 1 lemon                                                
    1 1/2 tablespoons mince garlic                                 
    1 1/2 tablespoons curry powder                                 
    1/2 cup chop basil                                             

Combine through salt.  Place wok or skillet over med-high heat.  Add olive oil and heat for 30 seconds.  Add ingredients through curry powder and stir-fry until fragrant, about 15 seconds.  Add coconut milk mixture and bring to a boil.  Cook, stirring constantly, until sauce thickens, about 1 1/2 minutes.  Add basil.  Pour into bowl while you prepare other ingredients.

Cantonese Light Sauce (for Stir Fry)

Real Simple, 2005

    1/2 cup chicken broth                                          
    1 tablespoon dry white wine                                    
    1 tablespoon soy sauce                                         
    1 teaspoon sugar                                               
    1 teaspoon sesame oil                                          
    1/2 teaspoon salt                                              
    1 teaspoon cornstarch                                          
    1 tablespoon olive oil                                         
    2 tablespoons scallion (white parts)                           
    1 1/2 tablespoons grated ginger                                

Stir first 7 ingredients together.  Place wok or skillet over med-high heat.  Add olive oil and heat for 30 seconds.  Add scallions and ginger and stir-fry until fragrant, about 15 seconds.  Add cornstarch mixture and bring to a boil.  Cook, stirring constantly, until sauce thickens, about 1 1/2 minutes.  Pour into bowl while you prepare other ingredients.

NOTES: If you double this recipe, only add 1 1/2 tsp. of cornstarch to compensate.

Caramel Glaze

Real Simple, 2005

    4 tablespoons unsalted butter                                  
    1/4 cup sugar                                                  
    1/4 cup light brown sugar                                      
    1/8 teaspoon salt                                              
    1/2 cup heavy cream                                            

In a saucepan, over medium-low heat, melt the butter. Add the granulated and brown sugars and salt. Cook, stirring frequently, for 2 minutes. Stir in the cream and bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat.

CALORIES 75.81(66% from fat); FAT 5.59g (sat 3.51g); PROTEIN 0.18mg; CHOLESTEROL 17.71mg; CALCIUM 8.63mg; SODIUM 13.3mg; FIBER 0g; CARBOHYDRATE 6.68g; IRON 0.07mg

Chipotle Hot Sauce

Misc. Sources

    1 1/4 cups red wine vinegar                                    
    3 tablespoons dijon style mustard                              
    2-3 tablespoons chipotle pepper puree                          
    3 tablespoons honey                                            
    3 tablespoons vegetable oil                                    
    Salt and pepper                                                

Whisk together the vinegar, mustard, chipotle puree, honey and oil in a medium bowl. Season with salt and pepper, to taste.

Chili Garlic Peanut Sauce

Misc. Sources

MAKES ABOUT  1 1/2 CUPS

    1 tablespoon peanut oil                                        
    1 lg. shallot fine chop                                        
    1 clove lg. garlic fine chop                                   
    1/4 cup unsweet coconut milk                                   
    1/2 cup chunky peanut butter                                   
    1 tablespoon dark brown sugar                                  
    1 teaspoon asian garlic chili sauce or Tabasco                 
    1/2 teaspoon fine grate ginger                                 
    1 cup water                                                    
    2 tablespoons lime juice                                       
    2 tablespoons unsalt dry roast peanuts coarse chop             
    Salt                                                           

TOTAL: 20 MIN

In a medium saucepan, heat the peanut oil until shimmering. Add the shallot and garlic and cook over moderate heat, stirring, until golden, about 3 minutes. Remove from the heat and whisk in the coconul milk, peanut butter, brown sugar, chili-garlic sauce and ginger. Gradually whisk in the water. Simmer the sauce over moderately low heat until slightly thickened, about 10 minutes. Let cool slightly, then whisk in the lime juice and peanuts. Season with salt. Transfer the sauce to a bowl or a glass jar and serve warm, at room temperature or chilled.

APPLICATIONS Serve as a condiment with grilled beef, pork, poultry and shrimp. Toss with shredded lettuce, cabbage, cucumbers, carrots and apples or with steamed green beans.

Peach and Bourbon Barbecue Sauce

Martha Stewart Living, 2009

    3 cups Classic Barbecue Sauce                                  
    1 pound peaches pit, dice                                      
    1 cup water +M if needed                                       
    2/3 cup bourbon whiskey                                        

Bring peaches and 1/2 cup water to a simmer in a medium saucepan over medium heat. Reduce heat to medium-low, and cook until peaches are breaking down, 15 to 20 minutes. (If peaches get too dry, add more water, 2 tablespoons at a time, to prevent peaches from sticking and burning.)

Remove from heat, and add bourbon. Return to medium heat, and simmer for 5 minutes. Add barbecue sauce, and simmer for 5 more minutes.

Puree mixture in a blender. With blender running, slowly add remaining 1/2 cup water. Blend until mixture is smooth. Let cool, and refrigerate.