Saturday, September 26, 2009

Mount Diablo Dip and Cuban Sandwiches

This is a great game day spread. This dip is my version of layer dip or taco dip. My family has been making it for years. I'm not sure where it originated from. I think a neighbor used to make it and we loved it so much he shared the recipe. Anyway, this dip makes an appearance at various family gatherings. I also made some Cuban sandwiches.

2-3 avocadoes
juice of 1 lemon
Sprinkle of both onion and garlic powder
1 (8 ounce) package of cream cheese, room temperature
1 pint sour cream
1 package of taco seasoning mix
1 cup shredded cheddar cheese
2 tomatoes, diced
1 small can of sliced black olives
3 green onions, sliced
1 bag of tortilla chips

On the bottom of a pie plate, mash up the avocado with the lemon juice and season with a little of the garlic and onion powder. Spread out on the bottom of the plate.

In a bowl, mix the cream cheese, sour cream and taco seasoning until smooth. (There are always a little bit of lumps. I even tried mixing it with my Kitchen Aid and it was still a little lumpy.) Spread the mixture over the avocado.

Next, sprinkle an even layer of the shredded cheese. Top with tomatoes, olives and green onions. Serve with your favorite tortilla.

For the cuban sandwiches, take real Cuban bread and slice in half. Spread mayo on one side and yellow mustard on the other. On the bottom piece of bread, place sliced swiss cheese, then dill sandwich pickles, sliced ham, turkey and pork. Top with the other piece of bread.

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