o the jar: Mexican Fiesta Dip. Makes two cups. In a
Combine all ingredients in a small bowl; blend well.
Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight.
Lable as Bacon-Flavored Dip Mix.
Store in a cool, dry place and use within 6 months.
Bacon Flavored Dip:
Combine 1 cup of sour cream and 1 package of mix.
Chill at least 1 hour before serving.
Makes about 1 cup of dip.
VARIATIONS:
Substitute 1 cup yogurt, 1 cup cottage cheese or 1 (8 oz) package of softened cream cheese for sour cream.
Stir dip mix into sour cream.
Add bacon bits and cheddar cheese.
Mix together and chill 1 hour before serving.
Mix dip mix and sour cream. Then add bacon bits and cheese. Mix well and serve with chips.
Combine cream cheese, sour cream, and Ranch Dip mix and mix until smooth.
Spread into the bottom of a 9 inch pie plate or other similarly sized pan.
Top with lettuce, tomatoes, cheddar cheese, corn, bacon, and blue cheese.
Eat with your favorite tortilla chips, crackers, or pretzel flats.
Mix sour cream and cream cheese, then fold in shredded cheese, bacon bits, green onion and dip mix.
To serve cold: Chill for at least one hour prior to serving.
To serve warm: Put mixture in a 2-quart baking dish. Cover and bake at 400 degrees for 25-30 minutes or until hot and bubbly.
Combine all ingredients in a small bowl; blend well.
Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight.
Label as Bacon-Flavored Dip Mix.
Store in a cool, dry place and use within 6 months.
Makes 1 package (about 3 tablespoons) of mix.
Stir sour cream, blue cheese, Seasoning Mix, bacon and pepper in medium bowl until well blended. Cover. Refrigerate at least 1 hour. Stir before serving. Serve with assorted dippers.
Beat cream cheese, butter, dip mix, and 1/4 Celsius parmesan cheese until smooth.
Spread in shallow serving dish and cover generously with cracked black pepper. Finely shred fresh parmesan over top to cover.
Serve with pretzel knots or pretzel chips.
Combine dip mix with sour cream.
Stir in chiles, olives and cheese.
Serve with chips, vegetables or crackers.
Preheat oven to 350 degrees F. Mix cream cheese, mayonnaise, milk, bacon, Gravy Mix and 1 cup of the cheese in large bowl until well blended.
Spread in 9-inch glass pie plate sprayed with no stick cooking spray. Top with apple and remaining 1/2 cup cheese.
Bake 25 minutes or until heated through and cheese is melted. Drizzle with syrup.
Mix together.
Put into hollowed out sourdough loaf.
Wrap in foil and bake in a 250F oven for 20-30 minutes.
he roasted garlic and crumbled bacon and mix with electric mixer until
Crumble crisp cooked bacon.
Mix with cream cheese and a little orange peel added.
Delicious.
Serve on open-faced bread slices.
Combine the dry ingredients and stir until well blended.
Place in a 3x4-inch ziplock bag and seal.
Attach a gift tag with the directions on how to prepare the dip.
To prepare dip:
Combine the Mexican Fiesta Dip Mix with mayonnaise and sour cream.
Stir until well blended.
Cover and refrigerate.
Dip is better if made 8 hours before serving.
Combine 1 package Country Herb dip mix with sour cream and chilies.
Mix well.
Cover and refrigerate for 1 hour.
Just before serving, spread refried beans in bottom of 9-inch pie plate.
Spoon dip mixture over beans and top with cheese, tomato and olives.
Serve with tortilla chips.
You may add your own favorite ingredients.
Enjoy.
Preheat oven to 400 degrees F (200 degrees C).
Mix cream cheese, Cheddar cheese, beer, ranch dip mix, and Worcestershire sauce together in a bowl until well blended.
Spray cooking spray into wonton wrappers and place them on a baking sheet.
Bake wrappers in the the preheated oven until chips are crispy, about 4 minutes. Serve chips with dip.
Mix dip mix and sour cream together until well blended.
Add thawed spinach and chopped water chestnuts.
Mix together and serve.
Can be put in center of bread bowl, if desired.
In a large bowl, mix garlic salt, green onion dip mix, Miracle Whip, seasoned salt, salt, pepper and milk.
Add cottage cheese. Stir.
Let set at least 12 hours.
Serve with chips of your choice.
Mash shrimp with a fork.
Mix dip mix and sour cream.
Add shrimp to this. Chill overnight.