Friday night, there was basically a blogger cooking party in my kitchen. I made (and fell deeply in love with) Emily’s Spicy Green Beans. They were so freaking good that I feel sad that I’d had two batches of green beans before that I didn’ t make this recipe with. And now we probably won’t get green beans this week. But if we do, we all know I’ll be making it again. Maybe then I’ll remember to take a few pictures, but probably not.
I was also having a party that evening and wanted something substantial/filling to feed my friends before pouring mojitos down their throats. Luckily, Kim had posted just that morning about a fabulous-don’t-you-wish-it-was-actually-fat-free Tennessee Dip
. I knew I had to try it right away. We’ve have Rotel in Texas too, where we usually just mix it with Velveeta, so I was excited to branch out and try a new Rotel dip. It was definitely a hit. I won’t steal Kim’s Tennessean aunt and uncle, but I am definitely stealing their dip! Again, ate it all before it could be photographed, but it’s one of those things that taste better than it looks, so that’s okay.