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- Here is one of my favorite dips during the football game, this basic version is for cold use, if you want a really nice version for hot serving then just substitute the cream cheese for refried beans, bake until hot, then place cold ingredients on before serving. Feel free to add jalepenos if you can take the heat!
- 2 (8-ounce) packages low-fat cream cheese, softened
- 2 tablespoons taco seasoning mix (your favorite brand)
- 2 cups prepared guacamole (make your own or use ready-made)
- 2 cups tomato-based salsa
- 2 cups finely shredded iceberg lettuce
- 2 cups shredded cheddar cheese
- 1 cup chopped green onion
- 2 (2-ounce) cans sliced black olives
- In a small bowl, mix together cream cheese and seasoning mix. Spread mixture evenly onto the bottom of a 13 x 9 x 2-inch glass dish.
- Top the seasoned cream cheese with the guacamole, salsa, lettuce, cheese, onions and olives in layers.
- Serve immediately accompanied with tortilla or corn chips.
- Refrigerate any remaining dip
2 comments:
Thanks for the tip about the noodles! I have a completely off topic question I thought you might have some creative answers for . . .
I've been trying to eat only locally grown foods (for both nutritional and environmental reasons) and, to that end, picked up a couple of golden beets at the grocery store the other day. I have the foggiest idea how to prepare a golden beet or even what one tastes like. Any ideas?
Also, I'd love a good recipe for some Indian food in my crock pot, if you have one lying around.
I'll look for your response here.
Thanks!
Kevin
Kevin, thanks for the question here is one for you that I think you may like, it's a warm and comforting soup, that tastes great and if there's any more left let me know and I can give you a recipe that uses that soup as a base.
Golden Beet Soup
6 yellow beets (4 cups)
1 sweet potato (2 cups)
2 tablespoons butter (or olive oil)
olive oil
pinch of allspice
pinch of nutmeg
1 clove
1/2 teaspoon cinnamon
1/4 teaspoon turmeric
1 teaspoon salt
1/2 cup coconut milk
Chop the sweet potatoes and beets into 1/2 inch cubes. Melt the butter over medium heat in a large saucepan, then add yams and beets. Cover and saute, stirring occasionally, until the vegetables are tender, about 20 minutes. (There should be enough liquid to keep the vegetables from sticking and burning. If your beets and yams don't give off enough liquid, add a few tablespoons of water.)
Stir in a little olive oil, turn the heat up to medium-high, and stir frequently, until the beets and yams are browned. Sprinkle in the spices and stir for a minute. Add the coconut milk, salt, applesauce and enough water to cover the vegetables. Simmer for 5 minutes, then puree well, adding more water as needed.
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