Monday, October 1, 2007

Christine's Cold Mexican Dip

Looking for a great, easy cold Mexican dip? Love guacamole? This one is not as spicy as it sounds and you can control it by controlling the quantity of spicier ingredients. I spent the weekend eating some food made with cousin Christine made her newly famous Mexican dip for our girl's weekend. Girl's weekend this time was low effort so we decided to do appetizers instead of elaborate meals. Actually, I suggested it because I typically get to do the most elaborate meal and this weekend was about relaxing.

Girl's weekend is four of us in a cottage in the woods with no men, no kids and no counting calories or carbs. I thought I'd share it with you. It's filled with love and yummy goodness:

1 500ml tub sour cream mixed with 1/2 envelope Old El Paso taco seasoning. You don't have to use the whole tub and you can use low fast sour cream

Your favourite refried beans

Some lovely guacamole

finely chopped jalapeno peppers to taste

chopped tomatoes

chopped green onions

shredded cheese (any kind you like. Marble works well)

chopped black olives

Most of this is to taste and you can make it as big or as thick as you like. Layer beans, then guacamole, then sour cream mixture and then cheese and then top with the rest. Serve with your favourite tortilla chips. Ours are: Tostitos Multigrain.

This recipe is SOOOOO filled with love!

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