It was a cool (temps in the 50s in July!) and overcast week that Jack and I spent at our cabin. We didn’t let the weather stop us from having a nice vacation though. In fact, we invited some friends to join us for the weekend. Here is a photo of our cabin taken from across the lake. The big building on the left is our garage.
I put Blake and Jennifer in charge of making one of my favorite appetizer dips on Saturday night. Here they are mixing cream cheese, sour cream and taco seasoning mix.
Blake spread the mixture onto a big serving plate.
Here is Jen, holding the Caribbean Layered Dip after she and Blake topped it with black beans, chopped red bell pepper, mango, cilantro and jalapeño chilies. This dip is served with tortilla chips.
When all of the appetizers were ready, we moved a table down to the beach to enjoy them in the sun that had just popped out of the clouds. Katie is tilting her plate towards the camera to show the dip on her plate. Katie also made a delicious appetizer which is the subject of a future blog. You can barely see Blake's head over the table near Papa Jack.
Caribbean Layered Dip
Prep Time: 20 Minutes
Start to Finish: 20 Minutes
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 tablespoon Old El Paso® taco seasoning mix (from 1-oz package)
1 can (15 oz) Progresso® black beans, drained, well rinsed
1/2 cup chopped red bell pepper
1/2 cup chopped mango
2 tablespoons chopped fresh cilantro
1 to 2 teaspoons finely chopped jalapeño chiles
Lime-flavored or plain tortilla chips
1.In small bowl, mix cream cheese, sour cream and taco seasoning mix with spoon or electric mixer on medium speed until well mixed. Spread on 10-inch round serving plate.
2.Top cream cheese mixture with remaining ingredients except tortilla chips. Serve immediately, or refrigerate until serving. Serve with tortilla chips.
24 servings (2 tablespoons dip and 3 chips each)