Salsa Dip Ii Recipes

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MEXICAN SALSA II

Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food.

Provided by Sabrina

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 30m

Yield 24

Number Of Ingredients 6



Mexican Salsa II image

Steps:

  • Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
  • Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.

Nutrition Facts : Calories 4.4 calories, Carbohydrate 1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1.5 mg, Sugar 0.5 g

5 roma (plum) tomatoes
3 serrano peppers
½ cup chopped onion
⅔ cup chopped fresh cilantro
1 clove garlic, peeled and crushed
salt to taste

SALSA II

This is a very good salsa recipe. Simple ingredients are boiled and blended to created a flavorful, spicy mixture that's great with tortilla chips and on Mexican-style foods. The amounts of onions and jalapenos may be varied; canned crushed tomatoes may be substituted for fresh.

Provided by KIKIWOOD

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 50m

Yield 96

Number Of Ingredients 12



Salsa II image

Steps:

  • Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.
  • Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.

Nutrition Facts : Calories 9.2 calories, Carbohydrate 2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 110.9 mg, Sugar 1.1 g

6 pounds roma (plum) tomatoes
¼ pound roma (plum) tomatoes, chopped
2 tablespoons garlic powder
¼ cup lemon juice
1 ½ tablespoons salt
1 tablespoon ground cayenne pepper
1 ½ teaspoons ground cumin
1 red onion, chopped
1 white onion, chopped
1 yellow onion, chopped
1 pound jalapeno peppers, chopped
⅓ bunch fresh cilantro, chopped

CHEESE DIP II

Taco seasoning and picante sauce transform beef and melted cheese into a flavor fiesta! Serve with tortilla chips.

Provided by Angie

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 30m

Yield 48

Number Of Ingredients 5



Cheese Dip II image

Steps:

  • Melt processed cheese in a slow cooker set for high heat. Stir occasionally to avoid burning.
  • Place ground beef in a large skillet. Cook over medium high heat until evenly brown. Drain beef, and mix in water and taco seasoning mix. Cook and stir 2 to 4 minutes.
  • Stir seasoned beef into the melted processed cheese. Mix in salsa. Cook and stir until well blended. Serve warm.

Nutrition Facts : Calories 109.1 calories, Carbohydrate 2 g, Cholesterol 27.2 mg, Fat 8.5 g, Protein 5.8 g, SaturatedFat 4.3 g, Sodium 307.5 mg, Sugar 1.6 g

1 (2 pound) loaf processed cheese, cubed
1 ½ pounds ground beef
⅔ cup water
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) jar picante sauce

SEVEN LAYER DIP II

My mom's Seven Layer Dip is a big hit at all small gatherings! Refried beans are layered with guacamole, seasoned sour cream, veggies and cheese. It's perfect for dipping tortilla chips! The dip traditionally takes less time to disappear into bellies than it does to prepare.

Provided by Dinah

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 20m

Yield 64

Number Of Ingredients 13



Seven Layer Dip II image

Steps:

  • In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.
  • In a small bowl, blend the sour cream and taco seasoning.
  • In a 9x13 inch dish or on a large serving platter, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.

Nutrition Facts : Calories 41.6 calories, Carbohydrate 2.8 g, Cholesterol 5.2 mg, Fat 2.9 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 1.4 g, Sodium 92.3 mg, Sugar 0.4 g

2 avocados - peeled, pitted and diced
1 ½ tablespoons fresh lime juice
¼ cup chopped fresh cilantro
¼ cup salsa
garlic salt to taste
ground black pepper to taste
1 (8 ounce) container sour cream
1 (1 ounce) package taco seasoning mix
4 roma (plum) tomatoes, diced
1 bunch green onions, finely chopped
1 (16 ounce) can refried beans
2 cups shredded Mexican-style cheese blend
1 (2.25 ounce) can black olives - drained and finely chopped

SO-SIMPLE SALSA DIP

Salsa's great served alone with chips, but mixing and heating it with cream cheese makes a wonderfully warm dip!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 10m

Yield 28

Number Of Ingredients 3



So-Simple Salsa Dip image

Steps:

  • In 1-quart saucepan, heat cream cheese and salsa over low heat about 5 minutes, stirring occasionally, until cream cheese is melted.
  • Keep warm in heatproof dish. Serve with chips.

Nutrition Facts : Calories 35, Carbohydrate 1 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 50 mg

1 package (8 ounces) cream cheese
1 cup Old El Paso™ Thick 'n Chunky salsa
Nacho or tortilla chips, if desired

MEXICAN SALSA DIP

For a cool, creamy snack with a bit of a kick, try this recipe. It goes fast at weddings, card parties or any gathering. You'll be amazed that this flavorful dip has only three ingredients!-Carol Battle, Heathsville, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 3 cups.

Number Of Ingredients 3



Mexican Salsa Dip image

Steps:

  • In a bowl, combine sour cream and salsa. Cover and chill for at least 2 hours. , Cut each pita into six wedges; separate each wedge into two pieces. Place on an ungreased baking sheet. Bake at 275° for 5-10 minutes or until crisp. Serve with the dip.

Nutrition Facts : Calories 72 calories, Fat 0 fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 130mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

2 cups fat-free sour cream
1 cup salsa
4 pita breads (6 inches)

CHEESY SOUR CREAM AND SALSA DIP

Quick different dip that is easy to prepare with ingredients on hand. Recipe courtesy of allrecipes and Shawn Zimmerman. Serving size is estimated.

Provided by AmyZoe

Categories     < 15 Mins

Time 10m

Yield 10 serving(s)

Number Of Ingredients 5



Cheesy Sour Cream and Salsa Dip image

Steps:

  • Mix together sour cream, canned tomatoes, dry ranch dressing mix, black olives, and shredded cheese.
  • Chill for 2 hours before serving.

Nutrition Facts : Calories 157.4, Fat 15, SaturatedFat 8.1, Cholesterol 36.7, Sodium 233.5, Carbohydrate 2.6, Fiber 0.5, Sugar 1.7, Protein 4

16 ounces sour cream
10 ounces diced tomatoes with green chile peppers with liquid
half of 1 oz pkg dry ranch dressing mix
6 ounces sliced black olives, drained
1 cup shredded cheddar cheese

NACHO DIP II

This is a quick and easy chili cheese dip. I often double the recipe, it's so good and a crowd pleaser. Enjoy.

Provided by Mary

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 35m

Yield 5

Number Of Ingredients 5



Nacho Dip II image

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Spread cream cheese into the bottom of a 9 inch pie plate. Layer chili, green chilis, and shredded cheese over the cream cheese.
  • Bake at 300 degrees F (150 degrees C) for 30 minutes. Serve hot with the chips.

Nutrition Facts : Calories 796.2 calories, Carbohydrate 62.1 g, Cholesterol 102.3 mg, Fat 50.7 g, Fiber 5.8 g, Protein 27 g, SaturatedFat 21.6 g, Sodium 1151.8 mg, Sugar 2.3 g

1 (8 ounce) package cream cheese, softened
1 (15 ounce) can chili without beans
1 (4 ounce) can diced green chiles, drained
8 ounces shredded Monterey Jack cheese
1 (14.5 ounce) package corn tortilla chips

SO-SIMPLE SALSA DIP

Salsa's great served alone with chips, but mixing and heating it with cream cheese makes a wonderfully warm dip! http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=7940&Source=SearchResultPage&terms=cheese%20appetizers

Provided by Alley Barbie

Categories     < 15 Mins

Time 10m

Yield 28 serving(s)

Number Of Ingredients 3



So-Simple Salsa Dip image

Steps:

  • In 1-quart saucepan, heat cream cheese and salsa over low heat about 5 minutes, stirring occasionally, until cream cheese is melted.
  • Keep warm in heatproof dish. Serve with chips.

Nutrition Facts : Calories 30.8, Fat 2.8, SaturatedFat 1.8, Cholesterol 8.9, Sodium 79.5, Carbohydrate 0.8, Fiber 0.1, Sugar 0.3, Protein 0.8

1 (8 ounce) package cream cheese
1 cup old el paso thick 'n chunky salsa
tortilla chips

SALSA DIP II

Make and share this Salsa Dip II recipe from Food.com.

Provided by lauralie41

Categories     Sauces

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7



Salsa Dip II image

Steps:

  • Mix; refrigerate at least 1 hour (better overnight).
  • Serve with tortilla chips.

Nutrition Facts : Calories 123.4, Fat 4, SaturatedFat 0.6, Sodium 25, Carbohydrate 21.2, Fiber 4.9, Sugar 10.2, Protein 4.8

4 tomatoes (chopped/drained)
1 tablespoon olive oil
2 packets green onions (chopped)
1 tablespoon vinegar
1 can black olives (chopped)
1 tablespoon garlic salt
1 can green chili (chopped)

CREAMY, SALSA DIP (3 INGREDIENTS, 3 MINUTES!)

This dip is a must have in my fridge all the time recipe. My husband eats it almost everyday at some point. It's really quick and fast to make and boy, is it good! I have never met anyone that doesn't like to dip some corn chips into this creamy dip!

Provided by Sarah in New York

Categories     Lunch/Snacks

Time 4m

Yield 8 serving(s)

Number Of Ingredients 3



Creamy, Salsa Dip (3 Ingredients, 3 Minutes!) image

Steps:

  • Simple way: Put all ingredients in a bowl and microwave for 2 minutes on high.
  • Stir and put back in for 1 minute.
  • Stir and serve warm or store in fridge.
  • Fancy way:.
  • Spread cream cheese on the bottom of an 9x9 glass baking dish until covered.
  • Spread salsa over cream cheese.
  • Sprinkle shredded cheese over salsa.
  • Melt in microwave on high for about 3 minutes, or until cheese is completely melted on top.
  • This creates a nice layered look and is pretty on a table.

Nutrition Facts : Calories 226.3, Fat 19.2, SaturatedFat 11.4, Cholesterol 60.9, Sodium 606.8, Carbohydrate 5.1, Fiber 0.9, Sugar 2.8, Protein 9.6

8 ounces cream cheese
1 (16 ounce) jar salsa (we use medium, buy you can use hot or mild)
2 cups shredded cheddar cheese

SEAFOOD DIP II

A fast and delicious dip. Serve with ripple chips, crackers or plain tacos.

Provided by lab

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 1h5m

Yield 12

Number Of Ingredients 4



Seafood Dip II image

Steps:

  • In a medium-size mixing bowl, mix together sour cream, mayonnaise, vegetable soup mix, and crab. Cover and refrigerate at least one hour. Delicious!

Nutrition Facts : Calories 204.7 calories, Carbohydrate 3.6 g, Cholesterol 22 mg, Fat 20.6 g, Fiber 0.1 g, Protein 2 g, SaturatedFat 5.9 g, Sodium 225 mg, Sugar 1 g

1 ½ cups sour cream
1 cup mayonnaise
1 tablespoon dry vegetable soup mix
1 cup imitation crabmeat, diced

SALSA DIP

Make and share this Salsa Dip recipe from Food.com.

Provided by Ruth Dearing

Categories     Sauces

Time 35m

Yield 8 serving(s)

Number Of Ingredients 5



Salsa Dip image

Steps:

  • You can add other ingredients you like as well such as sliced olives and black beans.
  • Combine all ingredients in a small bowl and chill for 30 minutes or long before serving.

Nutrition Facts : Calories 25.9, Fat 1.8, SaturatedFat 0.2, Sodium 2.2, Carbohydrate 2.4, Fiber 0.6, Sugar 1.4, Protein 0.4

2 medium tomatoes, finely chopped
1/2 cup onion, chopped
2 tablespoons hot peppers or 2 tablespoons green chilies, finely chopped
1 tablespoon red wine vinegar
1 tablespoon oil

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