National Guacamole Day

Even though this can be added to my (long) list of foods I happen to dislike there is no reason not to celebrate it! I have many a people in my life that absolutely adore some fresh guacamole....so peeps, this ones for you!

I found this article at FoodNetwork.com on guacamole trends and we do like trends here at One Woman's Quest. Sounds like interesting stuff. Click here, read it, ill wait.

I must say for years my mom's been whipping up a seven layer dip (ish) type thing. She does include guacamole in it and while I don't have a liking to that ingredient I do love the dip, I just pick around the green stuff. yes, I am that utterly annoying person that is holding up the line so I can scoop, pick, push aside the stuff I don't like to get to the stuff I do. Sorry, but wouldn't you prefer I actually let that for you to have as opposed to taking it in my helping and throwing it away. That's wasteful...we don't do wasteful in this house!

Anyway, here's my moms layered dip...its pretty standard but welcomed warmly at gatherings.

Layer 1- Re fried beans
Layer 2- Colby Jack shredded cheese
Layer 3- Sour cream
Layer4- Salsa ( of the medium variety)
Layer 5- Cooked ground beef
Layer 6- Some more re fried beans
Layer 7- Guacamole

Garnish with some black olives and a little more shredded cheese and green onion for good measure!

Dip in,
eLp

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DipTacular

When I saw that BooMama was doing this DipTacular blog tour, I thought I so had to play along. I too am a lover of anything dip. They are usually easy and that's right up my alley!

So I give you a recipe today for artichoke dip. Its super cheesy (which is what I do best), rather simple and most raved about when I make it for friends and family!

Ingredients:
2 (14 ounce) cans artichoke hearts, drained
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup mayonnaise
1 teaspoon dried parsley *
2 teaspoons of garlic**



Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Drain the artichokes, squeeze the juice out of them, pull them apart and place in a 1-quart casserole dish.
3. In a medium-sized mixing bowl, combine Mozzarella cheese, Parmesan cheese and mayonnaise. Pour this mixture into the casserole and mix well until the artichoke hearts are mixed in well. Sprinkle the parsley over the top.
4. Bake at 350 degrees for 40 minutes, or until the dip is brown on top.

* I usually nix the parsley
** I added the garlic after reading the reviews and it was fabulous. Who doesn't love garlic!



Cheers,
eLp

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