Sunday, September 21, 2014
This is one of my Grandma Shirley's famous recipes which is in our McLean family cookbook. She would bring this dip to gatherings and parties, and it was always a crowd pleaser.
The kitchen has slowly evolved into a sanctuary for me, a place where I can escape to recharge my batteries, find balance, and cook for the people I love. As I was in the kitchen today, I thought about how my grandma had a boy first (my dad) as did my mom, and I am just a few weeks away from joining them in being a mom myself to a little boy. While I am a little scared, I know that the overwhelming joy that comes from being a mom is going to amaze me. I'm also going to bribe my girlfriends to come and play with me and Charlie by offering this dip along with large glasses of wine!
You can layer this dip in a 13x9 pyrex glass dish, but I prefer my 15x7 ceramic serving dish I found at Marshall's to really show off the layers.
1 (1 ounce) package taco seasoning
1 (16 ounce) can refried beans (or 2 (9 ounce) cans jalapeno bean dip)
1 cup mayonnaise (can substitute cream cheese)
1 (8 ounce) container sour cream
1 bunch green onions, chopped
1 large tomato, chopped
1 (6 ounce) can sliced black olives, drained
2 cups shredded cheddar cheese
2 teaspoons salt
3 tablespoons fresh lime juice
Tostitos scoops or pretzel chips for serving
Layers from bottom up:
1 - refried beans OR jalapeno bean dip
2 - sour cream and mayonnaise mixed with taco seasoning
3 - guacamole (avocados, salt and lime juice)
4 - scallions and tomato
5 - black olives and shredded cheddar cheese