If the weather is good, and not so hot that it cooks your skin, you'll probably be outside grilling chicken, smoking brisket, or doing both along with sausage on the grill and cold drinks in the cooler.
The kids may be outside if you can get them away from video games and their phones to play touch football, toss a softball, or maybe a game of hide and seek if they're still young.
What better way to celebrate this holiday than a recipe that reflects the melting pot we proudly are in this country.
I give you my recipe that will make any party great and will serve as an appetizer to keep hunger at bay until you toss that delicious BBQ on a platter.
OLD FASHIONED TEX MEX DIP
Ingredients
- 1 16-ounce can of refried beans
- 1 4-ounce can of chopped green chiles
- 1 4.5-ounce can pitted black olives, chopped
- 3 medium green onions, finely chopped
- 1 cup of sour cream
- 1 package guacamole mix, any brand that you like
- 1 medium tomato, diced
- 1 cup sharp cheddar cheese, grated
- 1 large avocado, pitted and mashed
- 1/2 cup Picante Sauce, of course, my choice is always Pace's
- Tortilla chips
- Mash the avocado and combine with the guacamole mix. Refrigerate at least an hour until it's "set" up.
- Prepare the rest of the ingredients while you wait. Drain and chop the green chiles. Chop the black olives, green oinions, and tomato. Combine the olives and green onions in a small bowl and mix the tomatoes and chiles in another bowl.
- Shred the cheese.
- When the guacamole is ready, remove it from the fridge. In a large shallow dish, layer the ingredients in this order: beans, guacamole, olives and green onions mixture, chiles and tomato mixture.
- Finally, sprinkle the cheese over the mixture.
- Using the sour cream, frost the mixture. Next, drizzle the picante sauce over the layered dip.
- Serve with fresh tortilla chips.
- Here's a little tip. Warm the tortilla chips. It makes the dip even better.


















