A friend invited me on a stay-cation for the new year. What fun to drive less than an hour, spend very little money – we shared a cabin in the woods on the Myaka River, and dine heartily. All we had to bring was hiking clothes, one platter of food to share and one drink selection.

Since Maralyn and I are soon heading to Tecate, Mexico, to conduct one of our workshops, I was in the mood for a Mexican treat. I am sure you have enjoyed some version of this layered dish. We used to devour this treat on the shores of Lake Michigan after kayaking. This recipe was easy to bring and make on the spot.

Layered Mexican Dip

Ingredients
1 can (l6 ounces) of refried beans
2-3 ripe tomatoes, chopped
2 large avocados, peeled, then mashed or sliced
2 onions, chopped
1 head of iceberg lettuce, shredded
2 cups sour cream
2 cups (8 ounces) sharp Cheddar cheese, grated or shredded
1/2 cup black olives, sliced for garnish
Tortilla chips, for dipping

Method
Spread refried beans on platter.
Layer lettuce, onions, tomatoes, avocados, sour cream and Cheddar cheese over beans. Garnish with olives.
Best to cover and refrigerate for a few hours before serving.
Serve with strong tortilla chips for dipping.

Notes
This feast was fast and fun to assemble.
The cabin was so cold, even in Myaka, Florida, we could dive right in.
Our vegetarian hiker appreciated this dish. It disappeared fast.
I brought a cooler of Tecate beer. It was a perfect pairing after a day of hiking.
A red or white sangria, or margaritas, would also compliment this platter.
Cabins at Myaka State Park are reserved a year ahead, but due to the unusual cold, 39 degrees, they had a cancellation. With warm clothes, a fireplace and good food, it was a delicious stay-cation to share with old friends and new.

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog

Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”

Brenda Hill
Author: Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.