Oct 14th - A recipe

Helloo, dear friends,


Today is my mither-mother's birthday. And I love her. And I'm going to join my sis, the Q-mom in a party at the Long Bar Ranch. So, here goes. This is what I'm going to bring.


Layered Ranchera Bean Dip


Find your prettiest fall platter. I like my huge dark red leaf one. Open 2 tins of refried beans with mild chilies and spread them evenly over the platter, leaving at least one inch around the edges for pretty. Now mix up 1 cup sour cream and 1 cup mayonnaise and about a tablespoon of taco seasoning. Spread over the bean layer. Next, mash up 3 or 4 avocados with a dash of lime juice and spread or clump over the sour cream layer, spreading as best you can with a fork. Next, sprinkle lots of shredded cheddar cheese over, maybe around 3 cups. From here you can go two different directions, hot or cold. I'm doing it cold today. So just before serving chop up one large tomato and sprinkle over the top. Then crack open a tin of sliced black olives and sprinkle maybe half of them over the top. Serve with plain taco chips. This is pretty and huge (feeds a crowd) and is a little dangerous for the hips.


Enjoy!