7 Layer Dip

It's New Year's Eve and you know what time it is? Time for 7 Layer Dip!

Ingredients:

2 cans of bean dip
1 Pint sour cream
1/2 package taco seasoning
2-3 avocados
2 squirts lemon juice
(or guacamole instead of the avocados and lemon juice)
garlic salt
grated sharp cheese (I've used mild)
chopped green onions
diced tomatoes
1 can sliced black olives

Using a 9 inch square pan, spread the bean dip on the bottom. Mix the sour cream with the taco seasoning and spread it on top of the bean dip. Mash the avocados and add the lemon juice and garlic salt to taste. (Or make or buy guacamole.) Spread on top of the sour cream mix.  Next layer the cheese and then the green onions, diced tomatoes and the black olives. Serve with Fritos or Tortilla chips.

Have fun eating on New Year's Eve!

Grasshopper Pie

Here is the chocolate wafer cookie crust recipe that I use:

50 Oreo Cookies, crushed (I use my food processor)
1/2 C butter, melted

Reserve a couple of tablespoons of the crushed cookies and put the rest of the crushed cookies in a 9" x 13" pan, add the melted butter and stir until mixed. Press lightly onto the bottom of the pan. This makes a pretty thick cookie crust. If you want it thinner, just use fewer cookies (maybe 40 instead of 50).

 Grasshopper part:

1 carton of mint chocolate chip ice cream (Edy's was really, really good, but I only use that when it's on sale!)
12 ounces of Cool Whip  This doesn't come in a 12 oz container any more so I usually get 2 8oz containers (usually cheaper than buying a 16 oz) and use a whole one and split the other one in half. It doesn't have to bee perfectly measured.

Soften the ice cream in the refrigerator. Make sure the Cool Whip isn't frozen so it's soft enough to mix. Mix the ice cream and the Cool Whip together and place on the prepared cookie crust. Sprinkle with the reserved cookie crumbs.

Freeze for a couple of hours before eating!