Delicious 12 layer dip

I must be one of a handful of Americans who doesn't like sour cream. But, I do love plain yogurt. Yesterday while ripping the top off a new tub of Dannon Fat Free Plain, I noticed a recipe for this dip. Made with yogurt. Not sour cream.

Well, there's no time like the present to try a new recipe! It struck me that yogurt is runnier than sour cream, so I decided to strain the yogurt for a while to thicken it up. While that was happening, made a quick trip to Publix for the olives and refried beans.

The dip was delicious, and to save you the trouble of looking up the recipe, here it is:

2 1/2 cups ff plain yogurt, poured into a cheesecloth lined strainer and left for a couple of hours.
1 cup each sliced olives, shredded sharp cheddar, finely shredded lettuce, chunky salsa
1 can refried beans.

Mix beans with 1/3 cup salsa. Then layer in a glass pie plate or other flat dish:
1/2 the bean mixture
1 cup strained yogurt
1/2 cup olives
1/3 cup salsa
1/2 cup lettuce
1/2 cup cheese.
Repeat the layers.
Cover with plastic wrap and chill.

Serve with corn chips.

Lesson learned: Buy More Fabric Than You Think You Need

Especially when you don't have a plan for it yet.

This weekend I finally started working on the sashing for my Hawaiian quilt. I've been working on the applique on and off for several years. Now there are 48 paper pieced sashing pieces to make. 14 are complete and I am wondering whether I will have enough fabric to finish my design. I'm going to sew all the strips together so I can use every last inch from now on.

Last week I paged through an OLD Southern Living cookbook, and found an interesting sounding recipe for Wholewheat Spice Cake. It was delicious - more of a cookie bar than a cake. Ingredients include dates, raisins, cinnamon, honey, pecans and chocolate chips! Now don't you want some?

I forgot the picture! Guess I'll just have to make it again.