Dear Readers, I hope you've had a wonderful beginning to your week! This is the last full week of classes for this semester--and I am looking forward to a rest. I'll also miss some special students, but that's another story.
This story is about this dip...years ago, when I first became advisor to our university's Psi Chi/Psychology Club, we participated in Relay for Life. At that point, teams pitched tents and stayed up all night because, "Cancer doesn't sleep." That wonderful group of students walked the track and raised over a thousand dollars for cancer research. Oh, and they devoured this dip.
I think that's one reason I love preparing food for people so much--food is shared memories and special times. Blessings to all my students over the years who have served the Lord with their time and talents!
Mexican Dip…Serves 12-15
Ingredients:
1 ¼ ounce package taco seasoning mix
1 16 oz. carton sour cream
2 tablespoons mayonnaise
1 cup refried beans
1 8-ounce jar Old El Paso taco sauce
1 cup fresh or frozen guacamole
2 medium tomatoes, chopped
½ pound sharp cheddar cheese, shredded
1 bunch green onions, chopped.
Instructions:
Combine taco seasoning mix, sour cream, and mayonnaise. In 9-inch glass dish, layer in order, beans taco sauce, guacamole, sour cream mixture, tomatoes, cheese, and onions. Chill at least 30 minutes. Serve with tortilla chips.
Note: This recipe comes from the Lynchburg, VA Junior League Cookbook, Good Cookin' from the Heart of Virginia, published 1985.