Who’s got big plans for Thursday? Back in the day, Cinco de Mayo was always a fun day/night out that included great Mexican food, mucho margaritas and a tequila shot thrown in here and there. Good times.
This year, I’ll be at the hospital waiting for my sister and father to get out of surgery. Dad has a viral kidney disease that forced him to have his first transplant back in 1999. My Mom happened to be a match so she donated, and unfortunately, the virus has attacked that kidney to the point where he now needs another. That’s where my sister comes in. We’re hoping this one lasts at least another 12 years before the next one is needed…our family is starting to run out of kidneys! 😉
At least I know that if I get home and want to make a snack to put me in the Mexican mood, I can whip this together really fast. I’ve been making this longer than I can remember – it’s a great dish to bring to parties, especially when the weather is warmer since it’s served cold.
I’m sure I’ll be in need of a few tequila shots, too.
7 Layer Dip
1 can fat free refried beans
1 container light sour cream
2 teaspoons chili powder
2 teaspoons cumin
5 scallions, chopped
2 large tomatoes, “guts” removed, chopped
3 jalapeno peppers, seeds removed, chopped (or 1 cup jarred jalapeno slices, chopped)
1 can black olives, chopped
1 (8 oz) package shredded light cheddar cheese
Cover the bottom of a 9×13 glass pan evenly with refried beans. Mix sour cream, chili powder and cumin together, and spread evenly on top of the beans.
Finish off with the remainder of the toppings in whatever order you like. Chill for at least an hour before serving with tortilla chips.
***You can use different toppings, spices or another type of pan/serving dish…just adjust measurements accordingly***
Linked to: Bean Blog Hop