The Hayleys had a full social calendar this weekend – dinner out Friday night to celebrate the new house, a birthday party Saturday night and our weekly finance class resumed post-spring break on Sunday. It was my week to bring snacks to class, and the birthday party was also a bring-to-share event. Not a lot of free time, lots of people to feed…what should a party chef do? Easy: bring my never-fail crowd pleasing Southwestern Dip. It’s similar to a dip that many in Texas call 7-Layer Dip, but it’s not quite the same. I received the basic recipe from my mom, made a few changes and now it’s one of my go-to recipes. Southwestern Dip
- 8 oz cream cheese, low fat
- 8 oz sour cream, light
- 1 pkg taco seasoning
- 1 t. granulated garlic
- Dash of salt
- Shredded lettuce
- Shredded mexi-cheese
- Sliced black olives
- Diced tomato
Bring cream cheese to room temperature. Combine with sour cream, taco seasoning, garlic and salt. Stir until mixed thoroughly and no lumps remain. Spread thinly on a platter or in a serving dish. Top with lettuce, dusting of mexi-cheese, olives and tomato. Serve with tortilla chips. What could be easier? I never have leftovers!