July 16, 2025

Hello Foodie Friends

Did you know you can recreate popular restaurant dishes at home? TGI Friday's is a popular one with a variety of well-loved dishes from appetizers like loaded potato skins or spinach artichoke dip to main courses such as burgers, ribs, and their signature steaks.

My SECRET RECIPE today is one from TGI Friday's their 9-LAYER DIP always a huge hit! One of our favorites through the years we've made it too many times to count. The layered dips are great to hold you over while you're waiting for the meat to come off the grill or for any parties you could possibly think of. Just set out a bag of corn chips and grab a cold drink I have a hard time stepping away from this dip!

Enjoy! (just don't tell them you got it from me ;)
Marzee
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TGI FRIDAYS 9-LAYER DIP

INGREDIENTS:
2 Strip Lean Bacon
1 16 ounce can refried beans (plain)
1/2 cup sour cream
1/2 teaspoon taco seasoning
3/4 cup shredded cheddar cheese
3/4 cup guacamole
1/3 cup diced tomatoes
1 tablespoon fresh cilantro, finely chopped
2 tablespoon sliced black olives
2 tablespoon finely sliced green onions

DIRECTIONS:
Fry diced bacon until done, add refried beans and cook slowly and stir frequently until the bacon and bacon drippings are mixed through about 15 minutes, remove from heat. Mix taco seasoning with sour cream and set aside. To build 9 layer dip place ingredients in this order on a shallow serving platter: Spread refried beans to about 1 inch thick. 1/2 cup of the shredded cheese, cup sour cream, guacamole, diced tomatoes, diced cilantro, black olives, and sliced green onion. Add 1/4 cup cheese over top for garnish.

MARZEE's CORNER

Bored with the same old salads? Here's some quick salad
ideas for people on the go....


TOMATO, RED ONION AND BASIL SALAD
Slice ripe, red tomatos 1/4 inch thick and layer on a platter with diced red onion and 4 or 5 chopped fresh basil leaves. Drizzle with oil and vinegar and season with salt and pepper.

RED AND GREEN PEPPER RICE AND SALAD
Combine about 3 cups cooked with white rice with 1 cup cooked green peas and 2 cups seeded, cored, and chopped red green, or yellow peppers (or any cobinations of colors). Toss with enough herb-vinaigrette dressing to moisten the ingredients sufficiently, add salt and pepper to taste , and chill before serving.

CUCUMBER-DILL SALAD
Toss peeled, sliced, and seeded cucumbers in a dill flavored vinaigrette.

OR....
Cut up tomatoes, onions, and cucumbers for a summer salad, sprinkle with salt, and leave them in the bowl half an hour to give up their delicious juices. Blend these juices with the dressing for extra flavor.