Mexican Style Dip Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9 inch pie plate with vegetable oil spray.
• Press cream cheese evenly onto the bottom of the pie plate.
• In a large skillet, brown the hamburger. Drain excess fat. Mix in the taco seasoning and water. Cook and stir 2 to 4 minutes. Remove the skillet from the heat before mixing in salsa and jalapenos. Pour the beef mixture over the cream cheese in the pie plate. Sprinkle the Mexican-style cheese over the entire dish.
• Bake at 350 degrees F (175 degrees C) until the cheese has melted.

Steps:

• Take a large platter and spread out a layer of refried beans on the bottom. Combine the avocados, lemon juice, salt and pepper and spread the mixture on top of the beans. Combine the sour cream and chipotle. Spread that mixture on top of the avocado mixture. Chop and combine the green onions, tomatoes and olives. Spread the mixture in a ring around the outside of the platter. Garnish the top with cheddar cheese and serve with tortilla chips.

Steps:

• Crumble ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, mix in the taco sauce and set aside.
• In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread the mixture into a medium serving dish.
• Layer the sour cream mixture with beef mixture, Cheddar cheese and lettuce. Top with tomato, green onions and black olives.

Steps:

• use a shallow dish , to present the dip with doritos or salsa chips
• Mix taco seasoning with cream cheese and sour cream . Place at bottom of dish must not be to runny , like double cream consistancy
• cover dip with salsa then ontop lettuce then tomatoes then cheese . Chill for 15 mins and serve

Steps:

• In a small bowl combine yogurt and salsa.
• mix well.
• Spoon the yogurt mixture into a strainer lined with a coffee filter.
• Place a bowl under the strainer to catch the liquid (whey) that drains off.
• Cover and refrigerate 12 hours
• Discard liquid.
• Add cilantro.
• mix well.
• Add salt and pepper to taste.

Steps:

• In 16 miniature glass bowls, spoon 1 tablespoon of guacamole and 1 tablespoon of bruschetta topping each. Garnish with diced cucumber and chopped cilantro. Insert two chips upright in each bowl.
• Tips: Prepare them in advance and refrigerate until ready to serve. Add the chips at the last moment.