Appetizers

Tex-Mex Dip

Summary

Yield
10 Servings
SourceAnnette Heffernan (2001)
Prep time
15 minutes
Cooking time
Total time
15 minutes

Ingredients

1 cn
Frito jalapeno bean dip (10 1/2 oz.)
2
avocados, ripe
2 T
lemon juice
1⁄2 t
salt
1⁄4 t
pepper
1 c
sour cream
1 1⁄2 c
mayonnaise
1
taco seasoning envelope
1 bn
green onions, chopped
3 1⁄2 oz
black olives, chopped
8 oz
shredded cheddar cheese
2
tomatoes, unpeeled and chopped
 
tortilla chips

Instructions

Spread bean dip on round place (12 to 14 inches in diameter). Remove seeds from avocados; place in food processor or blender with lemon juice, salt and pepper. Spread avocado mix over beans. Next, combine sour cream, mayonnaise and taco seasoning (you can vary spiciness with amount of seasoning used). Spread over avocado layer. Make a layer with green onions, then chopped black olives, then shredded cheddar cheese and tomatoes. Serve with tortilla chips. 

Piquant Dip

Summary

Yield
10 Servings
SourceJulia DuPont (2000)
Prep time
15 minutes
Cooking time
10 minutes
Total time
25 minutes

Ingredients

1 cn
black beans, drained (15 oz.)
1 t
vegetable oil
1⁄2 c
onion, chopped
2 clv
garlic, minced
1⁄2 c
tomato, diced
1⁄3 c
mild picante sauce
1⁄2 t
ground cumin
1⁄2 t
chili powder
1⁄4 c
reduced-fat Monterey Jack cheese, shredded
1⁄4 c
fresh cilantro, chopped
1 T
fresh lime juice

Instructions

Place beans in a bowl. Partially mash until chunky. Set aside. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and sauté 4 minutes, or until tender. Add beans, tomato, picante sauce, cumin and chili powder. Cook 5 minutes, or until thick, stirring constantly. Remove from heat. Add cheese, cilantro and lime juice, stirring well. Serve warm or at room temperature with fat-free tortilla chips. 

Mexian Dip

Summary

Yield
10 Servings
SourceMary Austin (2002)
Prep time
10 minutes
Cooking time
5 minutes
Total time
15 minutes

Ingredients

1 pk
cream cheese (8 oz.)
1 cn
Hormel chili without beans
1 pk
Mexican shredded cheese

Instructions

Spread cream cheese in a microwave pan. Layer chili, then shredded cheese. Microwave on high for 5 minutes. Serve warm with tortilla chips. 

Taco Dip

Summary

Yield
10 Servings
SourceAmy Dailey (1989)
Prep time
3 hours, 20 minutes
Cooking time
Total time
3 hours, 20 minutes

Ingredients

 
refried beans
8 oz
cream cheese
4 oz
sour cream
2 T
lemon juice
1 c
mayonnaise
 
chili powder
 
taco seasoning
 
lettuce, shredded
 
tomatoes, chopped
 
black olives, sliced
 
green onions
 
Cheddar cheese, shredded

Instructions

Spread refried beans in dish. Mix together cream cheese, sour cream, lemon juice and mayonnaise. Mix well. Spread on top of refried beans. Sprinkle chili powder and taco seasoning on top. Top with shredded lettuce, chopped tomatoes, green onions, shredded cheese and black olives. Refrigerate several hours before serving. Use taco chips for dipping. 

Taco Tray Dip

Summary

Yield
1 Tray
SourcePat Christian (1982)
Prep time
30 minutes
Cooking time
Total time
30 minutes

Ingredients

1
avocado, very ripe and soft (peeled and mashed)
8 oz
Philadelphia cream cheese
3⁄4 c
sour cream
2 t
lemon juice
1⁄3
head lettuce
3
tomatoes
1
onion, small
1⁄2 cn
ripe pitted olives
4 oz
cheddar cheese, grated fine ( plus more for topping)
1
taco sauce jar
 
taco-flavored chips

Instructions

Blend avocado, cream cheese, sour cream and lemon juice together and spread on tray. Salt to season. Sprinkle on top of cheese spread the following chopped ingredients: lettuce, tomatoes, onion, olives and 4 ounces cheddar cheese, grated fine. Spoon taco sauce over this and top with more cheddar cheese. Serve with taco-flavored chips. 

Mexican Bean Dip

Summary

Yield
10 Servings
SourceBob Jones (1982)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

2 cn
chili hot beans
2 cn
pinto beans
1 pk
cheese of your choice (probably should be a strong flavor)
1
jalapeño pepper (up you can use up to 4 peppers, depending upon how hot you desire)
1
onion
1
tomato

Instructions

Drain the water from the pinto beans and pour them, along with the hot beans, into a large non-Teflon saucepan. Heat the beans slowly until they are soft. While the beans cook, shred the cheese, dice the onion, chop the peppers and cut the tomato. When the beans are soft, take a potato masher and mash the beans against the bottom of the pan. Add the cheese, onion, peppers and tomato and allow it to cook until the cheese melts. This can now be served with taco shells, which can be broken into chips or used as tacos or tortilla chips, or anything else. 

Raw Vegetable Dip

Summary

Yield
10 Servings
SourceMary Austin (2002)
Prep time
15 minutes
Cooking time
Total time
15 minutes

Ingredients

1 c
sour cream
3⁄4 c
mayonnaise
1 t
Beau Monde seasoning
1 t
dill weed
1 t
parsley
1 t
onion salt

Instructions

Combine ingredients. Serve with raw bite-sized vegetables. 

Vegetable Dip II

Summary

Yield
10 Servings
SourceNancy Fogle (1998)
Prep time
15 minutes
Cooking time
Total time
15 minutes

Ingredients

1 pk
Philadelphia cream cheese 8 oz. (8 oz.)
2 t
beef bouillon granules
1
onion, medium, diced fine
1 pt
Hellmann's mayonnaise

Instructions

Let cream cheese reach room temperature, then blend well with other ingredients. Chill and serve with raw vegetables or chips. 

Vegetable Dip I

Summary

Yield
10 Servings
SourceMarcia Baum (1987)
Prep time
3 hours, 15 minutes
Cooking time
Total time
3 hours, 15 minutes

Ingredients

2⁄3 c
sour cream
2⁄3 c
mayonnaise (not salad dressing)
1 t
dill weed
1 t
seasoned salt
1 T
minced dried onion
1 T
parsley flakes

Instructions

Combine all ingredients and mix thoroughly. Cover and chill several hours. Serve with chilled vegetables. 

Joanie's Cheese Dip

Summary

Yield
10 Servings
SourceDiane Merkle (1995)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

2 c
Jarlsberg Swiss cheese, shredded
2 c
sweet onions, diced
2 c
Hellmann's mayonnaise

Instructions

Mix well and bake in shallow baking dish at 350° for 20 to 30 minutes. Serve hot with Ritz crackers. 

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