Credit: Dangerous Minds / Atlantic Recording Co

Dedicated to the memory of The Pretenders’ brilliant lead guitarist, James Honeyman-Scott, by his widow, Peggy Sue, Rock ’n’ Roll Cuisine is a 1988 collection of recipes solicited from the day’s fabulous singing sensations.

The book includes Paul Stanley’s Caesar salad (of course, he misspells “Caesar”), Tina Weymouth’s baby food, Ian Astbury’s spicy chickpeas, Roy Wood of The Move’s “parrots” (potatoes stuffed with carrots), and Ronnie James Dio’s wassail bowl.

Many of the recipes come from artists whose names have been obscured by the mists of time. For example, did you know there was once a band from Los Angeles called Rough Cutt?

But now back to why we’re here. Every member of Fleetwood Mac except Lindsey Buckingham contributed to the cookbook, but one recipe in particular cries out to be shared with DM’s hungry, hungry readership, while the summer is still hot, the cooler is full of Canfield’s Diet Chocolate Fudge soda, and there is plenty salmonella poisoning for the whole neighborhood: Stevie Nicks’ Fleetwood Mac fiesta dip.

It’s hard to picture Stevie Nicks grating cheese and opening cans of Rosarita beans between Fleetwood Mac world tours and casting spells on Mick Fleetwood’s drum riser, but Rock ‘n’ Roll Cuisine offers us this alternate universe—one where fringe-sleeved rock deities descend from Olympus to assemble midwestern potluck staples. The fiesta dip is less of a recipe and more of a seven-layer séance: an edible spell layered with sour cream and shredded iceberg lettuce instead of eye of newt.

And let’s be honest—this thing is aggressively American. It has the energy of a gas station nacho tray left in the sun, and yet, like so many garish things from the ‘80s, it works. There’s a kind of blunt magic in the fact that a woman whose voice could summon ghosts is out here pushing mayo and taco seasoning as a summer staple. You won’t feel elegant after eating it, but you will feel… something. Possibly chest pain. Possibly transported. That’s showbiz, baby.

Stevie Nicks’ recipe for Fleetwood Mac fiesta dip:

Ingredients

• 2 large cans of Rosarita spicy refried beans
• 2 packages of taco seasoning
• 1 cup mayonnaise
• 2 cups sour cream
• 6 medium tomatoes, chopped
• iceberg lettuce, shredded
• 3 cups grated cheddar cheese
• 2 small cans sliced black olives
• glass baking pan 9″ x 13″ x 2″

Method

• Bottom layer in pan: refried beans
• Next layer: mix taco seasoning, mayonnaise, and sour cream together and spread half of it on top of the beans
• Then add a layer of shredded lettuce
• Next, add a layer of grated cheese
• Then add a layer of chopped tomatoes
• Next, add another layer of taco seasoning, mayonnaise, and sour cream mixture
• Finally, add a layer of sliced olives
• Serve with tortilla chips

I served this party dip at my 4th of July barbecue, and it was a great success!