Happy Solstice everyone!
Today is the longest day of the year, so get out there and enjoy the extra sunlight. Soak it up (but don’t get burned).
Tonight I’m going to a potluck dinner with a bunch of friends. I still have no idea what Katie and I are going to bring. *laughs* Oh well, I still have a few hours, right?
I’m holding down the fort alone today here at the library. It’s a pretty quiet day, but being stuck inside at the desk all day is a bit tiresome on such a nice day. It’ll be good to get out at the end of the day.
And I can’t think of anything interesting to write about in the slightest so I’m going to give you all a recipe instead :)
It’s a recipe I got from my mom and it’s perfect for a potluck. Maybe I’ll try and throw it together tonight! Another bonus to this recipe is you really honestly can use fat free sour cream and light mayo and it still tastes AWESOME.
Tex Mex Dip
3 Med Ripe Avadadoes
2 T. Lemon Juice
1/2 Tsp salt
1/4 tsp pepper
1 Cup Sour Cream
1/2 cup mayo
1 Pkg Taco Seasoning
2 cans –10 1/2 oz Plain or Jalapeno Bean Dip
1 large bunch green onions
3 Med Sized Tomatoes cored and chopped
2 cans 3 1/2 oz. Black olives chopped
1 pkg shredded cheddar cheese 8 oz.
1. Peel, pit, and smash Avacadoes. Mix with lemon juice and salt and Pepper
2. In separate bowl, Mix sour cream and mayo and taco pkg.
3. to Assemble
a. spread bean dip in pan
b. Avacadoes mix
c. Sour Cream and Taco Mixture
Eat and enjoy with bunches of chips.
(P.S. – I can’t stand olives so I always leave those off ;) )