The play has come to an end, and I totally don't know what to do with all this free time. Some more cooking has actually snuck its way in though, so that's good!
Also, we had a little play reunion in the form of one of our castmate's 30th birthday. It was a great time with much booze and pictures and silly banter with everyone who was in the play with us or the local theater community in general. Also Christina's adorable dog, Baxter. I hope we get to do these gatherings regularly!
In other news, I got another tattoo. This one I've been waiting four years for--it's a design my friend put together based on my mom's tattoo and a random butterfly picture I'd had since I was 12. I finally got it permanently attached to my body :) It's gorgeous and I love it!
|At another bridal show, haha|
And in other, other news, just two weeks until I can start moving into my apartment! Beyond excited! And the unseasonably warm weather in the coming week is even more reason to be happy. Spring is coming, yay!
This taco dip is my stepfather's recipe (he wanted to make sure if I was blogging about it he was given due credit). Along with his meatloaf and strawberry pie, it's one of my favorite things he makes and is his most requested item for parties. I brought it to the birthday party on Friday and it was a big hit. I tend to use low fat ingredients just to be on the safe side, and it turns out just as delicious. The jalapenos are my own addition, since when my family makes it they avoid anything with peppers of any sort.
This dip is fairly inexpensive to make, and seriously delicious. The perfect party addition, and no baking required!
The Best Taco Dip
- 1 can refried beans
- 1 container sour cream
- 1/4 cup mayo (optional, but my stepdad says it's his secret step that makes it extra good)
- 1 envelope taco seasoning (with a dash of cumin, red pepper, and chile powder to taste if desired)
- 1 small tin sliced black olives
- 1 small tin sliced jalapenos
- 1 small tomato, diced
- 1 stalk scallions, sliced (not pictured)
- 1 package shredded Mexican cheese
-Spread refried beans onto a shallow pan. Mix sour cream, mayo, and taco seasoning together and spread over refried beans.
-Sprinkle cheese over sour cream mixture, and top with remaining ingredients.
-Serve cold with tortilla chips.
It's that simple, and so delicious! Guacamole would be a great addition as well, but since I like to make a second batch to keep in the fridge I leave it out so that it doesn't brown and reduce shelf life. It will keep for at least four days otherwise.