The two dips I served at the BBQ are my two favorite dips from the book. This one is my SoCal (Southern California) 7-Layer Mexican Dip. It’s not your typical Mexican layer dip- there are some secret layers in there (like fresh corn) that make it a little bit unique and delicious. This was devoured by our guests, so I guess they liked it too! My other favorite dip in the book: Caramelized Onion Dip. Our family has always been big fans of that silly dip you buy in the little tub near the sour cream. This homemade version is INFINITELY better.
This is an old photo, but we served this salad last night too: Pine Nut- Avocado Salad. If you ask any of my family members what their favorite salad is, they’ll tell you it’s this one! After many, many years of making this salad, it’s still my favorite to share with friends. I think it’s the dressing and the toasted pine nuts that ties it all together in a wonderful way. I needed a side dish for yesterday’s BBQ that I wouldn’t have to fret over at the last minute, so I went with my Bacon & Brown Sugar Slow Cooker Baked Beans. They can slow cook themselves for 6 hours and then they’re ready to go. I almost forgot about them since they were taking care of themselves!
In all honesty, we served a couple of desserts that aren’t in the cookbook for our BBQ yesterday. I made Better Than Robert Redford, which is a fun dessert that I used to make all the time back in college, and we had strawberry shortcake and chocolate dipped strawberries too. I wanted to share a dessert with you though, so I dug up a photo of these cookies from my cookbook- another of my favorites: Lemon Shortbread Cookies with White Chocolate Drizzle. They’re a crunchy coffee-dunking kind of cookie with a sweet topping. It’s hard to eat just one! A few details about The Recipe Girl Cookbook: I hope it’s a book that you’ll consider putting on your bookshelf, and that it’s one you’ll reach for again and again 🙂
