This weekend the whole Rees clan gathered together at the cabin. My sister Lori (left) and her husband (center white cap) were here from Ottawa as well as my two nephews Mark and Tyler (right green and white cap) for a vacation. That's my brother Blair and his wife Donna sat together and Mom on the far right. The food fishery was open and Dad the boys caught their quota down in Flatrock. We started off the weekend with pan fried cod. I contributed a couple of dips. Artichoke and Spinach Dip and No Avocodo, No Refried Beans, Mexican Layered Dip. Lori asked me for the recipies before she left.
No Avocado, No Refried Beans, Mexican Layered Dip
8 ounces cream cheese (lowfat or fat free is fine)
8 ounces sour cream (lowfat or fat free is fine)
1 package Taco Seasoning Mix
1 bottle salsa (how hot depends on you)
3 cups diced lettuce
2 diced tomatoes
1 small bag grated Mexican Blend cheese (if you wish, use more if you love cheese)
3/4 cup diced green onion
3/4 cup diced green pepper (small pieces)
8 pitted black olives, sliced thinly
hot banana peppers or jalapenos, slices (if desired)
Using an electric mixer, beat the sour cream, cream cheese and taco seasoning until smooth and creamy.
Spread mixture evenly on an oval platter or "medium" pizza pan size plate.
Cover evenly with salsa.
Sprinkle lettuce evenly all over.
Top evenly with diced tomatoes and then sprinkle with cheese.
Sprinkle evenly with green pepper, then green onion, then the black olives and banana pepper/jalapeno slices (optional).
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