Cinco de Mayo

Monday is Cinco de Mayo, which is pretty heavily celebrated here in the Southwest. In addition to commemorating Mexico's victory over the French in the four-hour Battle of Puebla (1862), the holiday offers a great excuse to indulge in spicy Mexican food and margaritas as we honor Mexican heritage and culture. For the last couple days, I've been contemplating what I should bring to my office potluck, so I was delighted when one of our clients (Wholly Guacamole) offered up an easy, festive recipe that I've modified a little to suit my tastes.

Cinco de Guaco Flag Dip

Ingredients:
-- 14 oz. package of Wholly Guacamole (usually in the refrigerated area of the produce section)
-- reduced fat sour cream
-- salsa (Sadie's, El Pinto, and Pedro's are my favorites)
-- rosemary sprigs
-- black beans
-- olives
-- tortilla chips

Instructions:
1. Divide a rectangular pan into thirds. Spread guacamole and salsa on outer bands, putting sour cream in the center.
2. Top center with an "eagle" of olives, beans and sprigs of rosemary.

I'm also considering serving up pinto beans fresh from my in-laws' farm, White Bros. Grain., or (if I find myself really short on time) green chile stew from Rudy's, the best barbecue restaurant ever. Decisions, decisions!

Check out the Food Network's Web site for other ideas for your Cinco de Mayo party.