southwest six layer dip

by Kristina Sloggett

in appetizers,Gluten Free,Guest Posts,recipes,Vegan

I have been go go go lately, which hasn’t left much kitchen time. The same breakfast smoothie and lunch sandwich aren’t really interesting talk around here. Well, I did find a smoothie shop in our new neighborhood, so I may actually tell you about that soon.

My kitchen is about half unpacked, so I am able to partly function in there, and it is my main focus to get organized first. I am looking forward to cooking again.

The best thing we have eaten recently, when I finally did get in the kitchen? Individual six layer dips.

We ate these three times last week – as a dip for lunch, over crunchy lettuce as a salad, in a quinoa bowl topped with crushed tortilla chips. These flavors are so good, and don’t get old.

Using the fire roasted green chiles I brought back from Santa Fe last spring, this layered lunch has a southwest spin. The sweet corn mixes perfectly with the sweet-spicy noocho cheese, while the crisp lettuce and avocado provide a cool and creamy finish.

All together? A perfect warm weather lunch that is both light and filling.

Now I want to visit Santa Fe again…

I’m posting at Fork You! No, Fork You! while Christina is off getting married – see the recipe here – southwest six layer dip.

eta: two things – sorry about the formatting. Also, I am guessing Christina is offline for a bit, so all comments are going into moderation. Thanks for reading!

 

 

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