Mexican Chip Dip

Happy Saturday! I hope you’re all having a fantastic weekend so far! I had my last choreography rehearsal for “The Drowsy Chaperone” today. They open in two weeks, and I could not be more excited! Usually, I’m relieved when I finish choreographing a show. I love doing it, but it’s a lot of work. But this show has been so much fun for me that I don’t want it to be over! I’m sure I’ll feel differently when I have my Friday afternoons back, but right now, it’s a little bittersweet. Anywho, if you’re in the QC the weekend of April 10, pop on over to North High School; it’s going to be a great show!

I am SO looking forward to summer! I know, I know. That’s the understatement of the year. But, I can’t wait for nice weather, barbecues, baseball games, and time with my friends and family. Anyone else with me? Everyone? That’s what I thought. It’s never too early to start planning your first summer party, so you’ve got to check out this awesome dip! It’s very light and refreshing, and a must at any barbecue. It takes two minutes to whip together, but will taste like you spent your afternoon in the kitchen.

Cooking for Beginners: Mexican Chip Dip

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Ingredients

-2 cups of plain Greek Yogurt (If you don’t have any, sour cream is fine!)

-3/4 cup of red salsa

-1 cup of Mexican or Fiesta cheese

-1 1/2 tsp. dried parsley

-1/2 tsp. onion powder

-1/2 tsp. salt

-1 tsp garlic powder

Mix all ingredients in a large bowl. Refrigerate until ready to serve.

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Note: Adapted from The Weary Chef

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