Luckily it didn’t involve a fire truck or a trip to the emergency room, so all is well.  For now.

If we do end up having a BBQ this weekend, I am definitely going to try these Single Serving Seven Layer Dips that I pinned from The Girl Who Ate Everything.  How perfect are these?

No more worrying about someone double dipping.  I know.  Yucky to think about, but you know what I’m talkin’ bout, right Willis?

No more worrying about after digging into the dip, having it look like a nuclear wasteland.

And no more worrying about cleanup.  I’m sure these could be put into glass containers and that would be way cool, but at a BBQ, it will be nice to just toss these and voila!  – cleanup is done.

And no more worrying about someone in my family burning these.  {{wink, wink}} Sure love you honey!

Here we go with the construction of these  Single Serving Seven Layer Dips!

• 1 (16 ounce) can refried beans
• 1 (1 ounce) package taco seasoning or gluten free homemade Taco Seasoning
• 1 cup guacamole or you can make homemade guacamole
  
• 1 (8 ounce) container sour cream
• 1 cup chunky salsa or pico de gallo
  
• 1 cup shredded cheddar or Mexican blend cheese
• 2 Roma tomatoes, diced
• 1/2 bunch of green onions, sliced
• 1 (2.25 ounce) can of sliced olives, drained
• 8 (9 ounce) plastic tumblers
• tortilla chips

Mix your refried beans and your taco seasoning which makes your first layer and spoon into your plastic tumbler.  Next is your sour cream followed by your guacamole which can be bought or homemade.  Some chunky salsa or pico de gallo comes next followed by your shredded cheese. For the finale, add your diced tomatoes, green onions and olives.   Based on how thick you layer your ingredients, this will make 6-8 cups of dip.

The colors blend beautifully and make a great presentation don’t ya think?  I am going to make sure that I have plenty of tortilla chips on hand because I think these are going to go fast!

I’m so happy that I pinned this because I think This Pin Rocks!

Here are today’s sites that we are partying with:

My Romantic Home  – Fingerprints on the Fridge – The Answer is Chocolate – Chic on a Shoestring Decorating – The Shabby Nest – Thirty Handmade Days – French Country Cottage – The Frugal Girls – Craftberry Bush – Chase the Star – Happy and Blessed Home – The Best Blog Recipes – Not Your Ordinary Recipes – Simply Sweet Home

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Just a little info about my particular palette preferences.  (Say that ten times fast!) I don’t care for tomatoes.  Now I know that might surprise some people. Yeah, those people that LOVE tomatoes.  People who love tomatoes can’t understand why I don’t like them.  Once I had a friend who told me that if only I tried  a tomato straight out of the garden then she was positive that I would like tomatoes.  “They are SO much better than store bought” she said.

Months later someone gave me some tomatoes straight from their garden.  Remembering what my friend told me, I decided to try to cast my tomato prejudice aside and try yet one more time to like tomatoes.  I heartily took a bite. I heartily spit it out.

Do you spell tomatoes with just an “o” or do you add an “e”.  I think I like the “e”.   Random.  I know.

This gets weirder in that I like tomato soup, salsa and ketchup.  I think it must be the texture. Yuck.

But I digress.  What does this have to do with today’s post?  When looking for a new recipe for the Super Bowl, after I saw the recipe I almost didn’t make it.  Why?  You guessed it.  Because it had tomatoes in it.  But it looked so dang yummy that I mustered a gust of tomato energy and bought the ingredients to make Texas Caviar from Weekday Chef.   I was not disappointed.  Although this included tomatoes (with an “e”), it was fresh and had a great citrusy taste because of the lime juice and I LOVED IT!  I heart black eyed peas so I used those instead of black beans.It was my most favorite new recipe that I tried last Sunday.  I am so glad to report that This Pin Rocks!

Print

Texas Caviar

Course Appetizer/Dip

Author Weekday Chef

Ingredients

• 1 15 ounce can white corn, drained
• 1 15 ounce can black eyed peas, OR black beans, drained and rinsed
• 2 Roma tomatoes diced
• 1 bunch finely chopped cilantro
• 2 Tablespoons small red onion finely chopped (optional)
• 1/2 green or red pepper seeded and chopped
• 2 Tablespoons lime juice
• 1 avocado - peeled pitted, and diced
• A dash of Lawry's or Johnny's seasoning salt
• A few shakes of chili pepper
• 3 Tablespoons Zesty Italian or House Italian Dressing

Instructions

• Mix all ingredients together and chill until ready to serve.

We excited to be linking with these great sites today:

Katie’s Nesting Spot – The 36th Avenue  – Live Laugh Rowe – Glued to my Crafts – Gingerly Made

The post Texas Caviar appeared first on TGIF - This Grandma is Fun.