FRIDAY-FOOD-FRENZY – Take a DIP for the 4th!

Judy’s Mexican 7-Layer Dip

Ingredients:

• 1 16 ounce container sour cream (to keep it real tasty, don’t use reduced fat)
• 1 package taco seasoning
• 2 16 ounce cans refried beans
• 1 16 ounce jar salsa
• 1/2 cup green onions, chopped
• 1 large tomato, chopped
• 2 avocados, diced
• 2 cups shredded cheese
• 2 cups shredded lettuce
• tortilla chips

Instructions:

1. Spread refried beans* into a 9-by 5-inch serving platter making a relatively thick layer.
2. Next carefully layer  in sour cream combined with taco seasoning.
3. Add in avocados (or you can use guacamole)
4. Top with cheese, green onion, and olives. Cover and chill for 2 to 24 hours.
5. Sprinkle on chopped tomatoes before serving.
6. Serve with tortilla chips or, if you feel frisky, use some Fritos.

* There are many substitutions for the refried beans: ground beef, ground turkey, red beans— your call.

* Note: after the first serving, this appetizer will begin to look like a Kindergarten art project but, no worries, it still tastes great.

Judy’s Shrimp Dip

Ingredients:

• 1/2 pound cooked shrimp
• 1/2 lemon
• 1 8oz. package of cream cheese, room temp.
• 1/4 cup of milk
• 1/4 cup of mayonnaise
• 2 tablespoons finely chopped green onion
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon hot pepper sauce
• salt to taste

Instructions:

1. Combine shrimp and lemon juice in a small bowl and toss well.  Drain.
2. Chop shrimp finely and set aside
3. Beat cream cheese in medium bowl.
4. Gradually mix in milk, mayonnaise, blending until smooth.
5. Add onion, dill weed and hot pepper sauce.
6. Stir in shrimp.
7. Cover and refrigerate at least one hour before serving.
8. Can be served alone or with crackers -Melba rounds.  Enjoy!