Seven (Eight? Nine?) Layer Dip

Summer is in full swing, and if the weather is any indication, right now is the peak. There are only so many ways you can beat the heat before you have to just give in. The best way to give in? Cold beverages and good food. The day before I left for Boston, we threw a big party, and I knew for certain there was one thing I needed on the menu: Seven Layer Dip.

My girl friends and I discovered this incredible dip at a holiday party years and years ago, and I think it has made an appearance at almost every get together since. Seriously, to die for. My only recommendation is making it in a shallow dish, more layers of flavor per bite! So crack open a Dos Equis and the tortilla chips and surrender to the heat with this cool, cheesey, creamy, crunchy dip!


1 oz package taco seasoning mix
16 oz can refried beans
1 package guacamole (or use your own recipe)
8 oz package cream cheese, softened
16 oz container sour cream
16 oz salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
2 cups shredded Cheddar cheese


1. In a medium bowl, mix together the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Top with guacamole. Mix the sour cream and cream cheese together until well blended. Spread over the refried beans. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Cheesy Crab Dip

It's no big secret that New England has good seafood. I mean really, think of all the little shack-like dives that line the coast. The weathered wooden huts where the lines are stretched and the bellies are full. In New England, you can get it fried, boiled, buttered or baked, and whatever you order, you're going to be pleased.

But don't despair if you're one of my readers from Kansas. I know what you're thinking. Well, sorry honey but I'm nowhere near the ocean. I can't get good seafood. Fear not, Tammy-Sue, I've found a solution!

Cheesy Crab Dip

11 ounces cream cheese, softened

1 small onion, finely chopped

5 tablespoons mayonnaise

2 (6 ounce) cans crabmeat, drained and flaked

1/8 teaspoon garlic powder

Old Bay Seasoning to taste

Salt and pepper to taste

1/2 cup shredded cheddar cheese

1. Preheat oven to 350 degrees F. In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, old bay, salt and pepper. Spread mixture into a 1 quart baking dish. Bake for 20 minutes in the preheated oven.

2. Remove baked crab dip from the oven, and stir well. Top with shredded cheese and bake for an additional 10 minutes. Serve hot with crackers, chips or cubed bread.

Bacon Parmesan Tassies

When you're poor, 23, in a new city and unemployed, peanut butter is your best friend. Peanut butter on oatmeal for breakfast. Peanut butter and jelly for lunch. A scoop of peanut butter for a snack. You get the deal.

But when you're on your parents dime, as I was just a week ago, you can afford things like bacon and parmesan and cream cheese. You are be free to add a little more here, an extra dash there. You can read recipes out of Southern Living Magazine, such as this one. You can live like a Queen!


Thank goodness for memories, and peanut butter.


Bacon Parmesan Tassies
1/2 cup butter, softened
1/2 (8-oz.) package cream cheese, softened
1 1/4 cups all-purpose flour
1/2 cup half-and-half
1 large egg
1/8 teaspoon salt
4 bacon slices, cooked and crumbled
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh chives


1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed until blended. Shape mixture into 24 balls, and place on a baking sheet; cover and chill 1 hour.
2. Place dough balls into cups of a lightly greased 24-cup miniature muffin pan; press dough, forming a shell.
3. Preheat oven to 375°. Whisk together half-and-half and next 2 ingredients. Sprinkle bacon into pastry shells; top each with 1 tsp. cheese. Drizzle half-and-half mixture over cheese. Sprinkle chives over half-and-half mixture.
4. Bake at 375° for 25 to 30 minutes or until puffed and golden brown. Remove from pan to a wire rack and cool 5 minutes. Serve warm.