I am running a little late this morning, I wanted to get to the grocery store when it opened, I know Sunday is a terrible day to shop anyway but throw in a holiday, snowstorm and even the Super Bowl and it gets a little insane. So much so that the market I go to; which is 25 minutes away has a cop directing traffic for most large holidays and usually today. I got there an hour and a half after it opened but I was able to still find a parking spot and got in and out without pause. I came home and planned on putting everything away and write my blog. My granddaughter was here and she takes over ALL of our attentions. I just put her down for a nap and here we are.
My next task is to start making a few dips. This one in particular. We are having pulled pork sliders along with a charcuterie board filled with the dips, meats, cheeses, fruits and veggies. It’s a big board so I figure I will just fill it up; place it on the island and let people pick and choose whatever and whenever they would like. We are not exactly having a party it will be the same family we have every week for world wide Wednesday.
7 layer Mexican dip
Ingredients
- 1 container sour cream
- 1 packet taco seasoning mix
- 1 medium tomato diced and seeds removed
- 1 can refried beans
- 1 jar salsa
- 1 package shredded cheese
- handful lettuce shredded
- 1-2 green onions diced
Instructions
- Chop and removes the seeds from the tomatoes, it will help keep the dip a little on the drier side. Mix the sour cream and taco packet together. Shred or chop up some lettuce.
- Layer refried beans in the bottom of your dish, sour cream mixture, salsa, lettuce, cheese and diced tomatoes. Add some diced green onions
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