I don’t know about you, but I hate to cook when it’s hot. That is a shame, of course, because I live in an area that reaches 90 degrees for months out of the year. I still have to cook, but I don’t have to enjoy the moisture glistening around my temples (that was the most ladylike way I could put it).
One of the easiest ways I have found to “not cook” for dinner besides the obvious refusal to step foot in the kitchen is to make a healthy dip and serve it with chips, crackers, pretzels or veggies. My kids always think it’s a treat when I say “Chips and Dip for Dinner.” The only time I get a better response are the rare times I say “Ice Cream for Dinner!!” That has only happened twice in their lifetimes.
- 1 can refried beans
- 1 3 ounce container guacamole (or homemade)
- 1 cup sour cream mixed with 1 package taco seasoning
- 1 cup Monterrey Jack cheese, shredded
- 1 cup Cheddar cheese, shredded
- 1 cup diced tomatoes
- ½ cup diced green onions
- 1 small can sliced black olives, drained
- 1 cup sour cream
- fresh parsley or cilantro for garnish
- Starting with the refried beans on the bottom, layer all ingredients, ending with the plain sour cream on top.
- Garnish with chopped fresh parsley or cilantro.
- Serve with chips or crackers.
**note this recipe was originally published May 2009