Cinco de Mayo Celebration Maneuvers TEX-MEX 7 LAYER DIP Simple to assemble and delicious...Everyone loves this Mexican style bean dip! 16 ounce bean dip (use your favorite one, packaged or homemade!) 3 medium ripe avocados 2 tablespoons lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup (8 ounces) sour cream 1/2 cup mayonnaise 1 package taco seasoning mix 1 bunch green onions, chopped 6 Roma tomatoes, diced Two 3-ounce cans chopped olives 16 ounces sharp cheddar cheese, shredded In a small mixing bowl, mash the avocado and mix with lemon juice and salt and pepper. In a separate bowl, mix together the sour cream, mayonnaise and taco seasoning. Assemble the dip by layering the ingredients in a 2-quart casserole dish. Spread the bean dip on the bottom of the dish. Top with the seasoned avocado, then the sour cream mixture, green onions, tomatoes, olives and finally top the dip with the shredded cheese. Serve with tortilla chips. Serves 8 Click to print all 3 recipes RIB EYE TACOS with CORN RELISH and HORSERADISH CREAM Grilled Rib Eye steaks with a spicy relish and a “hot” sauce… What could be better? Horseradish Cream: 1/2 cup bottled horseradish One 8-ounce container sour cream Salt & freshly ground pepper For the Relish: 1 cup fresh, frozen or canned corn kernels 2 green onions, diced 1 4-ounce can diced green chilies 1/4 cup fresh cilantro, chopped 1 teaspoon fresh lime juice For the Tacos: 12 large flour tortillas Four 10-ounce boneless rib-eye steaks For the Horseradish Cream, whisk together the ingredients in a small mixing bowl. Cover and refrigerate until ready to serve. For the Relish, combine the ingredients in a mixing bowl and toss well. Season to taste with salt and pepper and refrigerate to blend the flavors. Bring to room temperature before serving. For the Tacos, fire up the barbecue to high heat. Season the steaks with salt and pepper or your favorite Chef Jamie Spice Rub and grill the Rib Eyes to the desired doneness. Transfer the steaks to a cutting board and allow them to rest for 5 minutes. Throw the tortillas on the grill to warm slightly. Thinly slice the steaks against the grain. Serve the sliced rib eye with the warm tortillas, corn relish and horseradish cream and have your guests assemble their own tacos. Serves 8 Click to print all 3 recipes GRILLED S'MORES Everyone always wants "some more" of these treats! This grilled dessert is a hit with kids and adults of all ages. For extreme indulgence, unwrap the grilled S'mores, place each in a bowl and top with a scoop of your favorite Ice Cream! 6 dark chocolate bars (5 ounces each) 16 graham cracker squares 16 large marshmallows Lay 8 graham cracked squares on a cutting board or work surface. Top each square with half of a chocolate bar. Place 2 marshmallows on top of each pile. Top each pile with a remaining graham cracker square, forming a S'more sandwich. Wrap each sandwich in aluminum foil. Place the S'mores on a preheated barbecue over medium heat. Cook for 1 to 2 minutes on each side. Serve immediately. Makes 8 Grilled S'mores Click to print all 3 recipes