Tag Archives: 4th of July

Taco Dip For Fiesta Fun

With Cinco de Mayo just around the corner, last week the Brown Eyed Baker (a favorite blogger of mine) featured a few recipes with a Mexican flavor.  Her Taco Dip caught my eye because it is so colorful and just looked “fun!”  I had just made our favorite outstanding meatloaf for dinner and had set aside about 3/4 lb of ground beef thinking I might make some tacos.


This dip played a huge part to the success of our Taco Tuesday!  It is very easy and fast to make with a can’t get enough taco taste.  The tacos were good but the dip was great!

We ate ourselves silly but still had a goodly amount of dip leftover.  I covered it up tightly with plastic wrap and a couple of days later turned it into a really tasty taco salad!


I started with freshly washed and shredded Romaine lettuce.  I added the leftover taco meat, cut up grape tomatoes, a few crushed taco shells, a bit of shredded Fiesta Cheese and then stirred in the remaining taco dip.

Fantástico! Asombroso! Delicioso!

Cinco de Mayo is celebrated by Mexican-Americans and many others on the 5th of May, commemorating the Battle of Puebla of May 5, 1862, in which Mexican forces defeated an invading French army far superior in numbers and equipment.  Although not a religious holiday I think any national or cultural holiday is a good occasion to pray for our country or cultural group.

2 Corinthians 12:9-10

“But he said to me, “My grace is sufficient for you, for my power is made perfect in weakness.” Therefore I will boast all the more gladly of my weaknesses, so that the power of Christ may rest upon me. For the sake of Christ, then, I am content with weaknesses, insults, hardships, persecutions, and calamities. For when I am weak, then I am strong.”

Muchas bendiciones,

Tasty Taco Dip
Prep time
Total time
Make any night a fiesta with this fun and tasty taco dip!
Recipe type: Side Dish, Party Dip
Cuisine: Mexican
  • 1 (16-ounce) container of sour cream
  • 1½ cups mayonnaise
  • 1 store-bought packet taco seasoning or 2 Tablespoons homemade
  • Shredded lettuce
  • 1 tomato, chopped
  • Shredded cheddar cheese
  1. In a medium bowl, whisk together the sour cream, mayonnaise and taco seasoning until thoroughly blended.
  2. Spread in a 2-quart or 3-quart baking dish.
  3. Top with the shredded lettuce, chopped tomato and shredded cheese.
  4. Refrigerate until ready to serve.
  5. Leftovers can be stored, covered, in the refrigerator for up to 3 days.
Leftovers make a fantastic dressing for taco salad.

Recipe from The Brown Eyed Baker



Red, White and Blue Fruit Pizza

Walk Through The Bible In One Year
Week 22 reading plan Psalm 1 through 39

Click on the colored link to read each day’s scripture.
Monday Psalm 1-9, Tuesday Psalm 10-17,
Wednesday Psalm 18, Thursday Psalm 19-22,
Friday Psalm 23-29, Saturday Psalm 30-34,
Sunday Psalm 35-39

The calendar tells me that we are only a week away from the 4th of July.  Is that possible?  What happened to June? Summer 1/3 over? Is it only me that is having a hard time wrapping my head around July knocking at the door?  Whew!  Well, I had better get to gettin’ some celebration-worthy recipes for you! A week away means we are already making lists, planning menus and deciding who, what and where! 🙂

Earlier this month I found myself with raspberries, fresh blueberries, and blackberries all on hand.  I had company coming for dinner and was aching to use up the berries.  It has been several years since I made a fruit pizza but love the berries combined with cream cheese on a sugar cookie crust.  For my summer berries it just doesn’t get better than fruit pizza.  Some fruit pizza recipes start with the sugar cookie dough you can buy in a roll and bake.  That works well, but I gotta tell you, making it from scratch takes maybe 10 minutes plus the baking time.  AND it tastes so much better.
Once baked and cooled a cream cheese, sugar, and vanilla mixture is spread around the entire cookie, leaving just a little crust around the edge.

Then the creative part begins.  I thought mine turned out especially pretty, with fruit placed in a nice circular pattern around the pizza.  WRONG!

Mine actually looks … predictable.  I really didn’t know that until this past weekend when my 13-year-old granddaughter was visiting and we decided to make a fruit pizza … for breakfast!  (Ya, and it is yummy for breakfast!)  We had fresh peaches, bananas, blueberries and strawberries.  I asked Tayler if she would do the decorating.  Her creativity immediately took over and she carefully, lovingly, and thoughtfully placed each piece of fruit.  I watched with amazement as she started with a blueberry design and then filled in with other colors.  The result very pretty, extremely tasty and a pizza that popped with color.  See for yourself …
Thank you Tayler, it was fun making breakfast with you!  Dessert or breakfast — you choose! A wonderful addition to any 4th of July celebration!

Blessings and Happy Cooking! ~Catherine

Red, White, and Blue Fruit Pizza
Prep time
Cook time
Total time
Delicious, colorful dessert or breakfast pastry. Top with your favorite fresh fruits!
Serves: 10-12
  • ½ cup Unsalted butter, softened
  • ¾ cup Granulated Sugar
  • 1 Egg
  • 1¼ cup All-purpose Flour
  • 1 teaspoon Cream of Tartar
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 1 Package Cream Cheese, 8 ounces
  • ½ cup White Sugar
  • 2 teaspoon Vanilla Extract
  • Berries, Bananas, Mixed Fruit
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, cream together the butter and ¾ cup sugar until smooth. Mix in egg. Combine the flour, cream of tartar, baking soda, and salt. Stir into creamed mixture until just blended. Press the dough into an ungreased pizza pan.
  3. Bake in preheated oven for 8 to 10 minutes or until lightly browned. Cool.
  4. In a bowl, beat cream cheese with ½ cup sugar and vanilla. Spread on cooled crust.
  5. Arrange favorite fruit on top of filling and chill for at least 1 hour.

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