Six Layer Dip

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First, this picture is awful!  In my defense, I forgot to photograph it until it was half gone so there you have it, LOL!

I love layered Mexican dips but I don’t love refried beans so when I found this recipe, I knew it would become my favorite.  I also love that it uses fresh avocados instead of prepared avocado dip AND it can be made a little ahead without the avocados turning nasty and unappetizing colors.

Six Layer Dip

2 medium size ripe avocados
2 tbsps lemon juice
1/2 tbsp garlic salt
1/8 tsp hot pepper sauce ~ I use several shakes of Tabasco
1 cup sour cream ~ I use light
1 small can chopped black olives ~ I use a small can of sliced black olives
1 (16 oz) jar chunky salsa ~ I usually use medium heat salsa but use whatever you like
2 medium tomatoes, seeded and chopped
1 cup cheddar cheese ~ I use taco flavored

In a large bowl, mash the avocados with thelemon juice, garlic salt, and hot sauce. Spoon into a deep dish pie plate ~ mine is 9 inches ~ or a similar dish.

Layer the sour cream, olives, salsa, tomatoes and cheese on top of the avocado mixture.

Cover with plastic wrap and refrigerate for 1 hour before serving with tortilla chips.

Makes about 2 1/2 cups dip.

Happy Cooking!

Tortellini with Pesto Dip

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This is a super easy easy appetizer and the dip is spot on with the tortellini.  I am addicted to this stuff!  It’s perfect for a party or even as a side dish on your table.  I found the recipe in a Taste of Home cookbook submitted by Cheryl Lame.

I cut regular wooden skewers in half instead of buying some just for this and it worked out well.

Tortellini with Pesto Dip

4 cloves garlic, peeled
2 tbsps olive oil, divided
1 pkg (10 ozs) refrigerated spinach tortellini
1 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup milk
1/4 cup prepared pesto
1/8 tsp pepper
1 pint grape tomatoes

On a double thickness of aluminum foil, place the garlic cloves and drizzle with 1 tbsps olive oil. Wrap the foil around and roast in the oven at 425º for 20-25 minutes or until tender. Cool for 15 minutes.

While garlic is cooking, cook tortellini according to the package, drain, rise in cold water. Toss with remaining 1 tbsp olive oil and set aside.

In a small bowl, combine the mayo, Parmesan, milk, pesto and pepper. Squeeze the garlic into this mixture and stir until combined.

Thread tortellini and tomatoes onto skewers and serve with pesto dip.

I made all of this ahead and stored in the refrigerator.

Makes about 2 dozen skewers and 1 1/2 cups dip.

Happy Cooking!