o the jar: Mexican Fiesta Dip. Makes two cups. In a
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.
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.
Stir dip mix into sour cream.
Add bacon bits and cheddar cheese.
Mix together and chill 1 hour before serving.
Mix dry package dip mix, mayonnaise, milk and cream cheese. Add cheese. If mixture is too thick, add more milk to desired consistency. Refrigerate for several hours or overnight. Serve with crackers.
Combine sour cream and party dip mix in medium bowl.
Stir in artichokes, spinach and pimentos.
Cut, slice off top of round loaf of bread.
Hollow out center of bread, leaving 1-inch shell. Reserve bread pieces for dipping.
Spoon dip into bread shell. Serve warm or cold.
In a medium bowl, mix together chopped spinach, sour cream, mayonnaise, green onions, dry vegetable dip mix, water chestnuts and prepared Dijon-style mustard. Chill in the refrigerator 8 hours, or overnight, before serving.
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 dip mix and sour cream. Then add bacon bits and cheese. Mix well and serve with chips.
Mix dip mix with sour cream. Spread refried beans in a serving dish. Spread dip mix on top of beans and top with Cheddar cheese and olives. Garnish with tomatoes and green onions.
live oil to soften.
Mix soup/dip mix into softened cream cheese
Place all crackers into a large zip lock bag.
Whisk oil, pepper flakes, taco seasoning and dry Ranch dressing together.
Pour into bag of Ritz and gently mix together, making sure crackers are well covered and close bag.
Leave closed bag to set on counter for a minimum of 3 days, turning bag over twice each day. Can marinate up to 10 days.
Serve with Fiesta dip: Mix container of cold sour cream with packet of Fiesta Ranch dry dressing seasoning.
YUM!
ead:
Combine the Fruit Dip Mix with the softened cream cheese
Mix sour cream and Ranch dip mix to taste.
Let set in refrigerator for several hours.