California Yucchi Dip Recipes

Steps:

• Combine the tomatoes with green chiles, fresh tomatoes, Swiss Cheese, Monterey Jack cheese, green onions, green chiles, black olives and Accent in a bowl.
• Add the salad dressing and mix well. Chill, covered, in the refrigerator for several hours.
• Serve with corn chip scoops or tortilla chips.

Steps:

• Place the salsa in a sieve over a large bowl.
• Tap the sieve occasionally to help the salsa drain until the chunky part remains in the sieve, about 3 to 4 minutes.
• Discard the liquid.
• In the bowl, mash the beans slightly with a fork.
• Add the chunky portion of the salsa, lemon juice, chili powder, and cumin. Stir until combined.
• Transfer to a serving bowl.

Steps:

• In a crockpot, simmer the refried beans, the chopped avocado, and salsa, along with the Velvetta Cheese (cut cheese in small pieces so it will melt faster).
• In a skillet, brown the hamburger along with the chopped onions and garlic powder.
• After the hamburger is browned, add to the crockpot with the other ingredients and allow to cook for about 20 minutes on the High setting.
• Be sure to stir occasionally to prevent burning or sticking.
• Serve as a dip with tortilla chips or in mini-taco shells.

Steps:

• Saute 1 finely chopped sweet onion in 2 tablespoons vegetable oil in a medium skillet over medium-high heat, until browned and very tender, 20 to 25 minutes; let cool. Puree 1 finely chopped medium zucchini in a food processor with 1/2 cup mayonnaise, 1/4 cup each chopped dill and scallions, 2 teaspoons white wine vinegar and 1/2 teaspoon each onion powder, granulated garlic and kosher salt. Stir in 1 1/2 cups light sour cream; season with salt. Stir in the sautéed onion. Top with more dill.

Steps:

• Preheat oven to 350 degrees.
• Spray bottoms & sides of two 9"x13" baking dishes with non-stick cooking spray; coat bottom of each dish with 1 cup enchilada sauce; set aside.
• In large skillet, brown ground beef; add salt & pepper, drain and set aside.
• Place cheeses in medium bowl and mix together.
• Place chopped onion in small bowl.
• Place browned meat in a medium bowl; rinse and wipe the skillet for re-use.
• Place the skillet back on the burner on a very low setting. Fill with 2 cups enchilada sauce.
• In a deep skillet, heat the oil over high heat. Use enough to be about 1" deep. The oil is ready for frying the tortillas when the edge of a tortilla dipped in the oil sizzles on contact.
• Using tongs, place a tortilla in the hot oil, turning it quickly so it doesn't burn (don't worry if it starts to bubble).
• Remove the fried tortilla to the skillet containing the sauce and lay it flat. Using tongs, flip it a few times to coat both sides with sauce. The tortilla will become very limp.
• Place the fried saucy tortilla into one of the baking dishes. Prop it open to receive fillings.
• Fill with approximately 1/4 cup meat, 1 tablespoon chopped onions and 1/2 cup cheese.
• Using your hands (be careful, it will be hot), fold the tortilla around the fillings and place it seam-side down into the dish to form an enchilada. Repeat until all tortillas have been fried, sauced and filled.
• Once the dishes are full of enchiladas, divide the remaining sauce between the two dishes and pour enough of it over the enchiladas to barely cover them.
• Spread the cheese down the center of the enchiladas in each dish, dividing the cheese equally between the two dishes. (Use as much or as little of the cheese as you wish.).
• Sprinkle the black olives over the cheese.
• Bake for approximately 30 minutes or until bubbly. (Watch that the cheese doesn't burn. If it starts to brown too much, cover loosely with non-stick aluminum foil.).
• Let stand for 15 minutes before serving.

Steps:

• Place zucchini in a saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, and transfer to a food processor or blender. Process until smooth. Add the garlic, sugar, and oregano, and process until blended.
• Transfer the pureed mixture to a serving bowl, and stir in the mayonnaise. Chill for at least 1 hour before serving.

Steps:

• In a large skillet cook beef over medium heat until it is no longer pink, drain.
• Add green chiles, water and taco seasonings. Stir.
• Simmer for 5 minutes. Cool.
• In a large bowl combine cream cheese and salad dressing.
• Spread on a 14 inch serving platter or pizza pan.
• Top with cooled meat mixture.
• Sprinkle with tomatoes, onions and lettuce.
• Drizzle with taco sauce.
• Sprinkle with cheddar cheese.
• Serve with tortilla chips.

Steps:

• Mix all ingredients together in a bowl.
• Cover and chill in the refrigerator 8 hours, or overnight, before serving.

Steps:

• Preheat oven to 350.
• Combine all ingredients in a mixing bowl.
• Spoon out into a glass pie plate or casserole dish.
• Bake for 25 minutes.
• Serve with nachos or corn chips.