"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for MEXICAN DIP, by Lynn Thibaudeau, is from Cheryl & Mark Reid,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
DIP 1 pkg Philadelphia Cream Cheese 250 ml Sour Creme 1 pkg Old El Paso Taco Seasoning Mix 3 shakes Red pepper
TOPPING Green pepper, red pepper, yellow pepper Green onion shallots Carrots Cherry Tomatoes Shredded Cheddar Marble Cheese Sprinkle of Parsley
Tostitos for dipping
Soften the Philadelphia cream cheese, then blend the sour creme. Add the seasonings and continue blending until smooth.
The vegetables can vary according to what you like. The ones listed are simply diced up and spread on top of the dip. The shredded cheese is then spread on top of the vegetables and then sprinkled with a little parsley on top.
1/2 - 3/4 hour
This appetizer is my no. 1 request Cheryl and now the secret recipe is passed over to you sweetie!! Love, Auntie Lynn xo
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