Isn’t this how it always pans out?  You’re exhausted all week and you promise yourself a nice quiet weekend and then…  You get an invite to something too fun too pass up?  Oops?

My friend Kelly emailed me earlier today about a non-touristy sunset cruise that she and the other Kelley are going on tomorrow and asked if I’d like to join.  I hesitated out of pure sleepiness, but knew this was something I couldn’t turn down.

You see, both Kell(e)ys are moving soon: one to Jacksonville and one to Spain, so I need to get as much Kell(e)y time in as humanly possible.  And there are about a gazillion cherries on top of this cakey invite, some of which include:

1.  The cruise is BYOB

2.   Kelly is kind of a big deal at a local wine rep and will, for sure, bring the best bubbly ever.

3.  Kelley is famous for her veggie trays.

4.   I’ve been looking for an excuse to make this vegan layer dip

5.  FULL MOON!!

So party, party it is, because I don’t see myself making my way back over the bridge after boating.

Now on to the dip…  that I totally jacked from my college roommate, Emily, and modified to be dairy free.

Mix one package of dairy-free cream cheese with taco seasoning to taste.  I used about 1/2 of a large packet, but it’s important to sample periodically because it can get super salty, super fast.  Then layer refried beans, taco seasoned cream cheese, and salsa in a casserole dish (or pie plate).  Top with olives and sliced jalapenos (that I forgot and have to pick up at the grocery store tomorrow on my way to St. Pete).

Serve with tortilla chips or health it up by toasting sprouted corn tortillas.

Oh and hoping to bring FoodFash mashes back stat!