While I’m normally down for a good ol’ Oscar fest, this past weekend I was under the weather and overly cranky. In fact, given the option of just lying in bed all day with the shades drawn, I would have gladly secluded myself in my bedroom sanctuary. Alas, kids. And laundry. And life. And so, it was just Brad, Angelina, her right leg and me – among others – on Sunday night.
Halfway through the red carpet, my husband suggested that we put together a little Oscar appetizer to munch on throughout the 2-hour fashion parade and 3.5 hour awards ceremony. (Now that I think of it, that’s a LOT of television!) Thank goodness I’ve always got the ingredients for my favourite 7-layer Mexican Dip on hand. I’ve served the dip at almost every party I’ve thrown over the last 10 years, and why not? It’s easy to make, delicious, and there are never leftovers to worry about. NEVER.
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 cup chili sauce
2 cups salsa
1 green bell pepper, finely diced
1 bunch chopped green onions
1 (6 ounce) can sliced black olives, drained
2 cups shredded cheddar cheese
Grab a 13×9 inch glass dish. Mix the cream cheese and sour cream together until smooth, and spread a layer at the bottom of the dish (1). Follow up with a thin layer of chili sauce on top – I prefer “A Taste of Thai Chili Sauce” (2). Next, spread on the salsa (3), green peppers (4), green onions (5) and black olives (6). Finish by sprinkling the cheddar cheese on top (7). The dip should be refrigerated for about 30 minutes before serving. It serves about 8-10… or 6 ravenous party guests. Oh, and serve with tortilla chips, of course.
I found a similar recipe for Tex-Mex Layered Dip from Life Made Delicious, and while I would have tried it on Sunday, I didn’t have Old El Paso Refried Beans or guacamole on hand. Next time! And, if you’re looking for more party food ideas, do check out the site – I’ve saved some pretty yummy-looking appetizers that I’d love to try!
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