This dip is one I've been asked many times to bring to school for
FESTIVE TEXAS DIP
Put everything in layers on large round platter.
1st layer) 1 large can bean dip, spread 1/2 inch thick.
2nd layer) 2 avocadoes mashed up with 1 tblsp. lemon juice
1-1/2 tblsp. mayo, 1/2 tsp. garlic powder, 1/2 tsp. onion salt.
3rd layer) 1 pint sour cream.
4th layer) 1 small jar picante sauce.
5th layer) 2 bunches green onions, chopped.
6th layer) 1 can black olives, chopped.
7th layer) 2 medium tomatoes, chopped.
8th layer) 1 pound cheddar cheese, grated.
Chill before serving and eat with Mexican style chips
or corn chips.
Here is another simple recipe:
HAM AND CREAM CHEESE ROLL-UPS
16 oz. ham slices
8 oz. Philadelphia cream cheese, softened
bunch green onion stems
Spread ham slices with cream cheese; place onion stems in center;
Roll up tightly and place in freezer for about 30 minutes.
Cut each rolled-up ham slice in about 1/2-inch slices.
And just for a refreshing different kind of drink:
SPARKLING RASPBERRY TEA
2 cups cold brewed tea
2 cups chilled raspberry or cranberry-raspberry juice
2 cups chilled sparkling water
Raspberries, lime slices or lemon slices, if desired
Fresh mint leaves, if desired
Mix tea, juice and sparkling water. Serve over ice.
Garnish with raspberries and mint.