Thursday, January 6, 2011

Christmas Eve and Mexican Fiesta Dip Recipe

One Christmas Eve, eleven years ago, at the Snug Harbor apartments in Las Vegas, Nevada, the Costellos and the Sandovals started a yearly tradition.  I remember the first night had lots of mexican food, family and close friends, and the gift of an electric back massager from Matt and Nick to me, so that I wouldn't have to ask for massages from them anymore.  The tradition has continued every year since, moving from Las Vegas to Portland to Salt Lake City.  This year we were missing the Sandovals for the first time ever, but got to spend New Years Eve with them instead.  And we added some new dear friends to the list, including Becky and Josh, who sweetly said they want to be a part of this tradition with us for the long term.  Really nice to have new close friends who want and plan to share life with you like that.

The tradition is Kyle makes chicken and vegan enchiladas and I make sangria and baklava.  The Sandovals normally make homemade tortillas and vegan taco meat.  This year Becky added homemade churros to the tradition's list.  We had about 28 people over, after an awesome worship service with Missio Dei, and the fiesta lasted late into the night. Because I am eating nightshade-free this year, I couldn't have the usual enchiladas.  So I decided to try my first attempt at a Mexican nightshade-free dish.  I came up with a delicious dip that turned out great, as did the whole night.  Very thankful to celebrate our Lord's birth together.

Fiesta Dip 
the layers (bottom up):
Shredded Cabbage
Pinto Beans
Shredded Rice cheese
Chopped green onion
Avocado Mashed with Lime Juice, Garlic, Onion, and Salt (2 avocado: 1 lime: 4 cloves: 1/4 onion ratio)
Chopped Cilantro
Serve with corn tortilla chips

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