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Dip Recipes
South of the border style dip recipes
Tex-Mex taco dip, nacho dip, cheese dip
and 7 layer dips
Mexican
Dip / Cheese Dip
1
stick butter
1/2 c. plus 2 Tbsp. flour
4 c. milk |
3
tsp. cumin seed
6 shakes garlic powder
1 lb. jalapeno cheese
3 tsp. chili powder |
Mix
together the softened butter, flour and milk until smooth.
Then combine with the remaining ingredients.
Seven Layer
Dip
2
(16 oz.) cans refried beans
I pkg. taco seasoning mix
I (6 oz.) carton avocado dip
I (8 oz.) carton sour cream
I (4 1/2 oz.) can chopped ripe olives |
2
large tomatoes, diced
I medium onion, finely chopped
I (4 oz.) can chopped green chilies
10 oz. Cheddar cheese,
shredded |
Combine
beans and taco mix in bowl, mixing well. Spread evenly in
9 x 13-inch pan. Layer remaining ingredients in order listed
(avocado dip, sour cream, olives, tomatoes, onion, green chilies
and cheese). Serve with 7 layer dip with large taco or corn
chips. Yields 8 cups.
South of the
Border Taco Dip
1/2
lb. ground beef, cooked and crumbled
1/2 lb. ground sausage, cooked and crumbled
I small onion, chopped medium fine
1 or 2 (1 lb.) cans refried beans
1 (8 oz.) jar taco sauce
I small can green chilies, chopped
I (8 oz.) Cheddar cheese or Monterey cheese, shredded
salt and pepper to taste
Garnish:
avocado dressing, sour cream, parsley, corn chips and raw
onion rings
Add onion to crumbled cooked meat. Add salt and pepper. Spread
in ovenproof 9 x 13-inch glass dish. Top evenly with beans,
then chilies and cover with cheese (grated or shredded). Drizzle
taco sauce over all and cover. Can be refrigerated overnight
at this point for making ahead.
Bake,
uncovered, at 400° for 20 to 25 minutes, until hot throughout.
Quickly garnish with onion, sour cream and avocado. Freezes
well.
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