Mexican Hat Danced Themed Bunco – 7-Layer Dip and Jello Shooters

The Bunco theme this year is “Dance.” Each month the hostess chooses a different type of dance for her Bunco party.

I started off the year with “The Mexican Hat Dance Bunco.” All the girls in this Bunco group have the competitive, creative, “I can top that” gene. We spend months looking for theme gifts, devising the perfect theme menu and thinking up ways to surprise the hostess. This month was no different.

At 6:30 p.m. my doorbell rang. Serape wearing Frito Banditos, sporting mariachi mustaches and strumming a guitar, greeted me singing some version of La Bamba. I was introduced to the newest member of our group, Allison; I fear I will always look at her and see a black mustache.

We started the festivities with my amazing, if I do say so myself, Diet Margaritas, and the traditional Mexican 7-Layer Dip. Keeping with the Mexican Hat Dance theme I served Jello Shooters in the shape of hats! Kenchilada’s, my husband’s super recipe for enchiladas, and Chipotle Grilled Chicken Salad with Honey Lime Dressing were served for dinner. Stay tuned for part two of Mexican Hat Dance Bunco.

MEXICAN 7-LAYER DIP

1 can Frito Bean Dip

2 cups iceberg lettuce, chopped

1 cup cheddar cheese, grated

1 cup jalepeno jack cheese, grated

1 cup sour cream

2 tablespoons taco mix

1 cup tomatoes, chopped

1 cup guacamole

1. Spread the bean dip on a medium size plate.

2. Place chopped lettuce on bean dip leaving a narrow border of dip.

3. Place grated cheddar cheese on lettuce leaving a narrow border of lettuce.

4. Place jack cheese on cheddar cheese leaving a narrow border on cheddar.

5. Mix sour cream and taco mix and place on top of jack cheese leaving a narrow border of jack cheese.

6. Place chopped tomatoes on top of sour cream leaving a narrow border of sour cream mixture.

7. Top with guacamole. My recipe for guacamole is really simple. Mash an avacado. Add a heaping tablespoon of finely chopped onions, 1 teaspoon of garlic salt and a teaspoon of sour cream. Mix and taste. Add more garlic salt to taste. Serve with tortilla chips.

Jello Shooters

4 packages Knox gelatin

3 3-ounce packages Jello (raspberry)

2 1/2 cups boiling water

1 1/2 cups alcohol (vodka)

Mix jello, gelatin and boiling water. Stir in alcohol. Pour into 11 X 13 pan. Cut into squares or use your favorite cookie cutter