Thursday, February 25, 2010

Chinese Mexi-Dip

We love Mexi-Dip in the Allison house. Growing up, every Friday night was spent on the den floor, sitting cross-legged in front of two piping hot oven pans of re-fried beans, covered in sauce, covered in tomatoes and onions, covered in cheese. There's even an art to eating it. If eaten incorrectly, one chip can drag the whole sheet of cheese off the top of the dip in one swoop, essentially ruining the entire evening. It's been a family tradition since the days of TGIF and remains one even today. I asked my sisters to send over the ingredients that we lack in China, along with the recipe, and I made it myself for my friends here. Even without sour cream (had to use yogurt with lemon juice as a substitute) and proper tortilla chips (had to use Korean kimchi-flavored potato chips), the dip was incredible. The result in pictures:



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I found this piece of fake money on the floor of my classroom just after the last student had turned in her exam. If you look closely, you'll notice miniature notes on The Great Gatsby and Freytag's Pyramid. Looks like cheaters can prosper after all...