Post by NancyRogers on Sept 21, 2002 11:52:46 GMT -6
Mexicali Salad Dip
2 cups sour cream
1 cup cream cheese
1 teaspoon chili powder
1/4 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon pepper
1 teaspoon salt
2 green onions -- chopped
2 cups chili sauce
1 1/2 cups medium Cheddar -- grated
1 onion -- diced
1 green pepper -- diced
Cream together the sour cream and cream cheese.
Mix the seasonings and the green onions into chili sauce and blend
with the sour cream. Sprinkle Cheddar cheese on top.
Top by sprinkling with onions and green peppers. Serve with nacho
chips.
Taco Dip
1 lb. ground beef
1 pkg. dry taco seasoning
1 6 oz. can tomato paste
1 c. sour cream
1 lb. Velveeta cheese
Brown ground beef, drain. Mix in taco seasoning and tomato paste. Put beef mix in microwave safe dish. Spread sour cream over beef. Top with cheese and microwave until cheese is bubbly.
Crockpot Nacho Chip Dip
Small brick of Velveeta cheese, a small jar of
salsa, and a can of chili (no beans) in the crockpot. Put it on low
and let it all melt, mix, and dip tortilla chips in it. You can also make it without the chili.
Bean Dip
1/2 cup mayonnaise
1 cup sour cream
1 pkg. (1 ¼ oz) taco seasoning
2 cans (16 oz) refried beans
2 cartons guacamole
2 green onions, chopped
1 cup grated cheese
2 tomatoes, chopped
1 small (2 1/4 oz) can sliced black olives, drained
Mix Mayo, sour cream and taco seasoning, set aside. On a large platter
or 9 X 12 Pyrex, spread beans, then guacamole, cover with sour cream
mixture. Sprinkle green onion, cheese, tomatoes, and olives. Chill.
Serve with your favorite chips.
Mexican Dip
8 ounces cream cheese, softened
8 ounces shredded cheddar cheese
1 can Chili with No Beans (about 16 ounces or less)
bag of tortilla chips for dipping
In a glass 9 inch pan or pie plate, (must be microwaveable), spread the
softened cream cheese evenly over the bottom. Pour the canned chili over top, spread evenly. Sprinkle the shredded cheese on top. Cover the top of the pan with waxed paper. Microwave the entire dish for 3-5 minutes or until the cheese is melted and bubbly and the mix is heated through.
Dip tortilla chips into mixture
Mexican Layered Dip
Bean dip (commercially made)
Guacamole (commercially made)
Sour cream (light is fine)
Salsa
Cheddar cheese, grated
Tomatoes, chopped
Red onion, chopped
Spread bean dip in the bottom of a casserole or plate. Top with
guacamole, sour cream, salsa, cheese, tomatoes and red onion. Serve
with tortilla chips.
Jalapeño Bean Dip
1 (16-ounce) can Old El Paso refried beans
1 (7-1/2-ounce) can Old El Paso Jalapeño relish
1/2 cup shredded Cheddar cheese
1/2 teaspoon onion salt
Combine all ingredients in saucepan. Cook over medium heat until steaming. Serve warm or cold with tortilla chips. Refrigerate unused portion in airtight container.
2 cups sour cream
1 cup cream cheese
1 teaspoon chili powder
1/4 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon pepper
1 teaspoon salt
2 green onions -- chopped
2 cups chili sauce
1 1/2 cups medium Cheddar -- grated
1 onion -- diced
1 green pepper -- diced
Cream together the sour cream and cream cheese.
Mix the seasonings and the green onions into chili sauce and blend
with the sour cream. Sprinkle Cheddar cheese on top.
Top by sprinkling with onions and green peppers. Serve with nacho
chips.
Taco Dip
1 lb. ground beef
1 pkg. dry taco seasoning
1 6 oz. can tomato paste
1 c. sour cream
1 lb. Velveeta cheese
Brown ground beef, drain. Mix in taco seasoning and tomato paste. Put beef mix in microwave safe dish. Spread sour cream over beef. Top with cheese and microwave until cheese is bubbly.
Crockpot Nacho Chip Dip
Small brick of Velveeta cheese, a small jar of
salsa, and a can of chili (no beans) in the crockpot. Put it on low
and let it all melt, mix, and dip tortilla chips in it. You can also make it without the chili.
Bean Dip
1/2 cup mayonnaise
1 cup sour cream
1 pkg. (1 ¼ oz) taco seasoning
2 cans (16 oz) refried beans
2 cartons guacamole
2 green onions, chopped
1 cup grated cheese
2 tomatoes, chopped
1 small (2 1/4 oz) can sliced black olives, drained
Mix Mayo, sour cream and taco seasoning, set aside. On a large platter
or 9 X 12 Pyrex, spread beans, then guacamole, cover with sour cream
mixture. Sprinkle green onion, cheese, tomatoes, and olives. Chill.
Serve with your favorite chips.
Mexican Dip
8 ounces cream cheese, softened
8 ounces shredded cheddar cheese
1 can Chili with No Beans (about 16 ounces or less)
bag of tortilla chips for dipping
In a glass 9 inch pan or pie plate, (must be microwaveable), spread the
softened cream cheese evenly over the bottom. Pour the canned chili over top, spread evenly. Sprinkle the shredded cheese on top. Cover the top of the pan with waxed paper. Microwave the entire dish for 3-5 minutes or until the cheese is melted and bubbly and the mix is heated through.
Dip tortilla chips into mixture
Mexican Layered Dip
Bean dip (commercially made)
Guacamole (commercially made)
Sour cream (light is fine)
Salsa
Cheddar cheese, grated
Tomatoes, chopped
Red onion, chopped
Spread bean dip in the bottom of a casserole or plate. Top with
guacamole, sour cream, salsa, cheese, tomatoes and red onion. Serve
with tortilla chips.
Jalapeño Bean Dip
1 (16-ounce) can Old El Paso refried beans
1 (7-1/2-ounce) can Old El Paso Jalapeño relish
1/2 cup shredded Cheddar cheese
1/2 teaspoon onion salt
Combine all ingredients in saucepan. Cook over medium heat until steaming. Serve warm or cold with tortilla chips. Refrigerate unused portion in airtight container.