My skin is still pasty white….kind of like the cheese in the photo. In fact the cheese might actually be darker than me. That means I have about a month left in this Texas heat to turn at least a shade darker. Do I honestly think this will happen? Ummm…………………No! Why? Because I love the AC toooo much and when I do go outside its usually in quick spurts because I get so hot. This pregnancy has definitely turned my cold natured self into being completely hot.
I won’t lie I started writing this post and even had to take a break after getting really hot in our study. Who am I becoming? Seriously, I’m going to have to buy a fan for each room that I stay in. It hasn’t even reached above 100 this month but this humidity is a beast!!!!
I can’t even enjoy a nice margarita with this dip, but I do have a surprise tomorrow that would go along perfectly with this recipe. It might just cool me off as well.
ENJOY! and stay cool…..
Total Time: 10
2 large avocados, mashed
1 1.25oz. package taco seasoning mix
8 oz. light sour cream
1 1/2 cups monterey jack cheese
2 medium tomatoes, chopped
1/2 cup green onions, chopped
Mixture of taco seasoning and sour cream
1 cup Monterey Jack Cheese
Tomatoes and green onions
1/2 cup Monterey Jack Cheese
Serve with tortilla chips