Happy Monday, O Great Bloggy Friends.
The weekend was…stressful? Yes, stressful. And today has potential to be every bit as stressful – that work-related crisis lingers, today begins the yearly standardized testing in Ohio schools and Beloved is out of town yet again for the entire week on business. But I am going to try and rise above it all and make a feeble attempt to retain my serenity. All of the grown offspring are gainfully employed, Jolly’s pregnancy is progressing normally, Miss Jacki and The Young One are doing well in school, no one is in jail and the dog hasn’t thrown up on the carpet in at least two weeks.
It’s always important to look on the bright side of things, you know.
So, in keeping with my promise for Mexican inspired recipes for Cinc de Mayo, I give you 7 Layer Dip. Okay, so this isn’t really Mexican, or even Tex-Mex, but it is definitely a reasonable facimile – and also very, very good. Shove a dish of this in front of your guests, along with copious amounts of tortilla chips, Fritos Scoops and ice cold beer and your party is guaranteed to be a rip-roaring success.
And if you’re lucky, the ripping and roaring won’t take place until after everyone’s gone home.
7 Layer Dip
serves one Cinco de Mayo party
1 recipe of guacamole
1 cup sour cream
1/2 cup mayonnaise
1 package taco seasoning mix
2 1/2 cups prepared bean dip, plain or jalapeno
1 cup thinly sliced green onions
3 ripe tomatoes, seeded and diced
7 ounce can ripe (black) olives, sliced
8 ounces shredded sharp cheddar cheese
In a small bowl, combine the sour cream, mayonnaise, and taco seasoning.
To assemble, spread layers in the following order on a large, shallow platter or dish:
– Bean dip
– Seasoned sour cream mixture
– Sliced green onions
– Diced tomatoes
– Sliced olives
– Shredded cheese
May be made in advance and refrigerated, tightly covered.