Friday, May 2, 2014

Foodie Friday ad Happy Early Cinco

Monday's Cinco de Mayo and us southerners love any chance to eat Tex-Mex,  its definitively a staple around here.  In any case, most people can toss back a few good Margies and fiesta your pants off on a Monday then be productive at work the next day (unless you're a complete rock star I suppose).   So to start your Mexican Independence Day Weekend off the right way, here's a pretty stellar dip recipe and of course a few Mexico inspired interiors to get you in the spirit.

Taco Dip

1 can refried beans (16oz)
1 pkg cream cheese softened
1 cup sour cream
2 tbs taco seasoning mix
2 garlic cloves, pressed
1/2 cup cheddar cheese
1/2 cup pitted ripe olive, chopped
2 tbs cilantro, chopped
1 medium tomato, seeded and chopped
1/4 cup thinly sliced green onions

Preheat oven to 350 degrees.  Spread refried beans over bottom of an oven safe 9x13ish) dish.  Combine cream cheese, sour cream, taco seasoning, and garlic.  Then spread over beans, and sprinkle with shredded cheese.  Bake for 15-18 minutes or until hot and bubbly. Top with chopped olives, tomatoes, cilantro and green onions.  Serve with tortilla chips (and if you can find them, Julio's, you'll be hooked!)

And then for a little atmosphere-

How cool are these decals for a quick little update for a party or to bring some color to your back splash?

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