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Serves 16
On a large platter, layer:
1 can RF refried beans
1 (8 oz) pkg cream cheese mixed with 1 (16 oz) container sour cream and 1 pkg taco seasoning
2c RF shredded cheddar cheese
Top with:
16 oz salsa
1 head chopped lettuce
1 chopped green pepper
1 large chopped tomato
and 1 bunch chopped green onions
Garnish with black or green olives, if desired.
Showing posts with label Dip. Show all posts
Showing posts with label Dip. Show all posts
Sunday, September 12, 2010
Tex-Mex Black Bean Dip
1 (15 oz) can black beans, drained
1 tsp vegetable oil
1/3c. chopped onion
2 garlic cloves, chopped
1/2c. diced tomato
1/3c. mild picante sauce
1/2tsp. ground cumin
1/2tsp. chili powder
1/4c. shredded RF monterray jack cheese
1/4c. chopped fresh cilantro
1tbs fresh lime juice
Mash beans.
Saute onions and garlic in oil.
Add beans, tomato, sauce and spices.
Cook 5 minutes OR until thick.
Remove from heat.
Add cheese, cilantro, and lime juice.
Serve warm or room temperature.
1 tsp vegetable oil
1/3c. chopped onion
2 garlic cloves, chopped
1/2c. diced tomato
1/3c. mild picante sauce
1/2tsp. ground cumin
1/2tsp. chili powder
1/4c. shredded RF monterray jack cheese
1/4c. chopped fresh cilantro
1tbs fresh lime juice
Mash beans.
Saute onions and garlic in oil.
Add beans, tomato, sauce and spices.
Cook 5 minutes OR until thick.
Remove from heat.
Add cheese, cilantro, and lime juice.
Serve warm or room temperature.
Chili con Queso Dip
1 (14.5 oz) can diced tomatoes undrained
1 (10 oz) can diced tomatoes with chiles undrained - like Rotel
1 tsp olive oil
1/2c chopped onion
2 garlic cloves, minced
1 (8 oz) block FF cream cheese, softened
1tsp chili powder
60z Velveeta-type cheese, cubed
Cilantro
Drain tomatoes and reserve 1/3c. liquid.
Saute onion and garlic in oil.
Add cream cheese, stir until melted.
Add tomatoes, liquid, and chili powder - bring to a boil.
Add Velveeta cubes, simmer until melted.
Remove from heat.
Garnish with cilantro if desired, serve immediately.
1 (10 oz) can diced tomatoes with chiles undrained - like Rotel
1 tsp olive oil
1/2c chopped onion
2 garlic cloves, minced
1 (8 oz) block FF cream cheese, softened
1tsp chili powder
60z Velveeta-type cheese, cubed
Cilantro
Drain tomatoes and reserve 1/3c. liquid.
Saute onion and garlic in oil.
Add cream cheese, stir until melted.
Add tomatoes, liquid, and chili powder - bring to a boil.
Add Velveeta cubes, simmer until melted.
Remove from heat.
Garnish with cilantro if desired, serve immediately.
Saturday, August 14, 2010
Ranch Mix - Dressing, Dip
1 C parsley flakes
1/4 C. minced onion
1 T dill
1/8c onion salt
1/8c garlic salt,
1/8c onion powder
1/8c garlic powder.
Mix.
1/4 C. minced onion
1 T dill
1/8c onion salt
1/8c garlic salt,
1/8c onion powder
1/8c garlic powder.
Mix.
Hot Chicken Blue Cheese Dip
2 10 oz. cans of chicken (or 3 breasts cooked and chopped)
16 oz cream cheese
8 oz blue cheese salad dressing
5 oz of hot sauce or more (Franks is good)
5 oz crumbled blue cheese
Handful of cheddar cheese , for sprinkling on top
Preheat oven to 350.
Melt cream cheese
Add blue cheese dressing, and rest of ingredients except cheddar cheese
Stir till blended, place in 9x13 oven proof pan
Sprinkle handful of cheddar cheese on top.
Bake until bubbly, about 20 min.
Serving suggestion: serve with tostitos, celery, green peppers, or just crackers
16 oz cream cheese
8 oz blue cheese salad dressing
5 oz of hot sauce or more (Franks is good)
5 oz crumbled blue cheese
Handful of cheddar cheese , for sprinkling on top
Preheat oven to 350.
Melt cream cheese
Add blue cheese dressing, and rest of ingredients except cheddar cheese
Stir till blended, place in 9x13 oven proof pan
Sprinkle handful of cheddar cheese on top.
Bake until bubbly, about 20 min.
Serving suggestion: serve with tostitos, celery, green peppers, or just crackers
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