7 Layer Dip

I realize most of you probably know this recipe by heart.  But since I'm doing this blog for me and to hopefully print out for my kids someday, I wanted to include it.  I make this recipe for parties, for guests, and for something to snack on in the summer or during holidays.  We love it and it's not completely unhealthy--I use light sour cream.  : )

Seven Layer Dip

1 can refried beans (14 oz size)

2-3 avocados

2 Tbsp mayonnaise

lime juice

garlic salt

16 oz. sour cream

1 cup shredded cheese

2 tomatoes, diced

2 green onions, diced

olives, diced

In a 9x13 pan, spread the beans in one layer.  In a bowl, combine avocados, mayo, a dash of lime juice, and a sprinkle of garlic salt.  Mash to combine, then spread over top of bean layer.  You can buy pre-made guacamole in the store . . . but don't.

Spread sour cream over top of guacamole layer.  Top with the layer of cheese, then sprinkle tomatoes, onions, and olives.

Refrigerate, then serve with tortilla chips.  Also a scoop of this makes a great addition to tacos if you don't want to mess with separate toppings.

Savory Dipping Oil

I am an Idaho girl--raised on a farm.  Then I married, and moved to a far away land called Houston, where my world of food was discovered.  My co-workers took me to a Whole Foods Market one day during our lunch hour and I was AMAZED that this many different foods existed. 


It was in Houston I first tried dipping oil with artisan bread.  It's a divine little treat and this recipe calls for ingredients that are probably already in your pantry. 

Most grocery stores now carry artisan bread and if not, they have french bread or baguettes.  I made this the other day and my kids were gobbling it up so fast I had to make them go to bed so I could have 

 some.  Be sure to get a few of those tasty bits on your bite of bread--not just the oil.

 

Dipping Oil
1/4 cup olive oil
1 tsp balsamic vinegar
1 Tbsp Montreal steak seasoning
1 or 2 cloves garlic, minced

Combine ingredients into a bowl and wisk to combine.  Microwave for 1 minute, wisk again.  Serve with a crusty artisan bread.

Ingredients are very forgiving, so if you like more vinegar, garlic, or steak seasoning, add it!

Guacamole!

Everyone loves guacamole . . . don't they?  While I was out of town, my hubby bought some at the store.  It makes me cringe to think of guacamole that's who knows how old and it's pricey!  It's a cinch to make and so much more affordable when you do it yourself.

Guacamole
3 large avocados
1 small tomato, diced
1 Tbsp mayo or sour cream
dash of lemon or lime juice
dash of garlic powder
dash of salt & pepper

Mash avocados, add other ingredients.  Serve immediately or cover tightly.  To help prevent it from turning brown, you can put one of the avocado pits into the bowl of guacamole and it stays green.

Beans, Beans, the magical fruit . . .

Newsflash: I grew up in Idaho. We don't eat beans--well, we eat the green kind out of the garden. But we didn't have rice and beans, black beans, kidney beans, pinto beans, etc. I didn't like them anyway, so I didn't feel deprived.

The problem is that beans are SO good for you. Me. Us. I've learned to like them more as my tastes have "grown up". I like them tossed on a salad, or in soups. And Brad's dad made a mean pot of beans when he was here and I loved them. Dad, I need that recipe! My biggest problem is I have no idea what to do with them unless a recipe specifically calls for them.

So one day my sister-in-law, Kristin, makes this incredible recipe. She claims she doesn't cook, but I don't believe it. Well, I believe that she doesn't bake because her oven is spotless. Mine is a sad, pitiful mess. And technically, this recipe doesn't require 'cooking'. But it's soooooo good.

Is it bean dip? Or bean salsa? Or bean salad? I can't decide. I eat it on tortilla chips. I eat it on tacos. I eat it over rice. I eat it with chicken. I eat it with a spoon. I made it on Saturday and I've eaten it with almost every meal. I almost put it on top of the lemon bread. But then I got a hold of myself. It's still just as good today as the day I made it. In fact the picture below was taken 2 days after it was made. Still fresh as a daisy.

Take a look at this healthy deliciousness. Think you don't like beans? Try this recipe.
Ingredients
1 can black beans
1 can pinto beans
1 can great northern beans
1 can kidney beans
1 can corn
4 - 5 tomatoes diced
2 avocados diced
1/2 bunch cilantro chopped

Drain all canned items. Rinse beans. Combine all ingredients into a bowl.

Vinaigrette
1/4 cup vegetable or canola oil
1/4 cup cider vinegar
1/4 cup water
1/4 cup sugar

Wisk together until combined. Pour over bean mixture. Toss.

Cocktail Sauce

This cocktail sauce is better than anything you'll ever get in a jar. And it's almost easier than buying the jar anyway. You probably have the ingredients in your fridge and pantry already.
Cocktail Sauce
1/2 cup ketchup
1 rounded tsp horseradish
1/2 tsp worchestershire
1/2 tsp lemon juice