One of the perks of not having a job yet has been that I’ve been able to make my kids “After School Snacks” every day, which they of course have loved.
This recipe is one that I hadn’t made in a while, and I pulled it out for one of last week’s snacks. I was immediately told that I needed to make this more frequently, so it’s already been made two more times… It’s quick, easy, and super-yummy!
1 can bean dip
2 avocados, mashed
1 small carton of sour cream, mixed with 1/3 cup of mayonnaise and 1 packet of taco seasoning
1 cup (or so) shredded cheese (I like the Mexican blend)
2 tomatoes, chopped.
You could always make this a 7 layer dip and include a layer of onions and a layer of black olives, but the above 5 layers are the ones that are gobbled up most easily by my crew. All you do is layer them in a casserole dish in the above order (beans first, tomatoes last). I then let it “set” in the fridge for a couple of hours. Serve with a bag of tortilla chips!