Sunday, September 4, 2011

Mexican Dip

If any of you are still looking for an idea for an appetizer on this holiday weekend, let me suggest my layered Mexican Dip. This recipe is from my book, Masters & Disasters of Cooking. As the story in my book tells, I took this to a cookout when my husband first started working for the local police department. The cookout was the first time I would meet the wives of his fellow officers. I wanted to make a good impression, so I took my favorite appetizer, which is also so easy to make. Everyone loved it and wanted the recipe.

Mexican Dip

2 oz. package cream cheese, softened
1 c. sour cream
2 T. milk
2 T. chili powder
1 t. garlic powder
1 t. salt
shredded lettuce
chopped green pepper
chopped tomatoes
chopped onion
shredded Cheddar, Colby, and Mozzarella cheeses

Mix the cream cheese, sour cream, and milk together until blended well. Add the chili powder, garlic powder, and salt. Mix well. Spread on the bottom of a pan and layer on top and in order the lettuce, green pepper, tomatoes, and onion. Finish with a top layer of the shredded cheeses. Cover with aluminum foil and chill. Serve with tortilla chips, or it's even better with Nacho Cheese Doritos.

You can put this appetizer on any type of pan. I've used a pizza pan, baking dish, and even split it up into a couple of 9" round cake pans. If you're taking this to a cookout, try putting it on a disposable aluminum pan, just make sure you support the bottom when you carry it.

Everyone have a happy and safe Labor Day weekend.


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