n large bowl.
Cook chorizo thoroughly over medium heat. Drain
Spread refried beans in the bottom of dish, spread cheese and jalapeno dip over beans.
Then spread avocado dip over cheese dip. Next mix sour cream and taco seasoning in small bowl and spread over avocado dip.
Sprinkle on chopped chilies and olives.
Then spread on picante sauce.
Sprinkle on chopped tomatoes, green onions, and shredded cheese.
Place in refrigerator for at least two hours to sit.
Serve with favorite chips.
Boil potatoes and mash.
Add cream cheese and onion dip.
Whip as usual.
Makes plenty for large crowd.
ven to 400\u00b0F. Grease and line a large baking tray
dd the slices of Manchego cheese and Chorizo.
Top with the remaining
For the Adobo Sauce: Combine the ingredients in a bowl. Adjust the sugar taste to your liking.
For the shrimp and chorizo: Coat the shrimp with cornstarch. Heat the oil in a pan over medium heatand saute the onions and chorizo. Add shrimp. When the shrimp are opaque and form a C shape, add the adobo sauce. Continue cooking on low until the sauce is heated through.
Serve over rice and garnish with cilantro and sliced Roma tomatoes.
Mix the sour cream and chive dip, sour cream, and cream cheese together in a large bowl.
Fold the green onion, dried beef, and Cheddar cheese into the cream cheese mixture.
Cover dip with plastic wrap and refrigerate until set, at least 1 hour.
In a large skillet, fry the bacon over moderate heat till almost crisp, drain on paper towels, and crumble finely.
In a bowl, blend the cream cheese and half-and-half till smooth, add the bacon and remaining ingredients except crackers, and mix till well blended. Cover the dip and let stand about 1 hour before serving with crackers.
For the dressing, whisk together olive oil, red wine vinegar and mustard. Set aside.
Combine herbs in a shallow dish. Roll goat cheese in herbs to coat. Slice into 4 rounds.
Distribute tomatoes between serving plates. Season. Top with a piece of goat cheese and drizzle with dressing. Add prosciutto and pine nuts. Serve with crusty bread.
Mix the spinach dip and the ham and cheese and onion dip together.
Spread over tortilla shells very thinly. Roll up. Refrigerate until the roll is firm.
Slice and serve.
Brown sausage.
Drain grease off.
Melt cheese and evaporated milk in microwave until smooth.
Add sausage.
Put in small crock-pot on low and use for dip.
Stir as not to stick.
eat, cook the beef, sausage and onion until meat is no
Add milk to the softened cream cheese and beat together until fluffy.
Beat in the chives and parsley.
Gently stir in half of the caviar into cheese mixture.
Place in a serving bowl and garnish with the remaining caviar.
For color, decorate outer edge of bowl with parsley sprigs.
Makes 1 1/4 cups of dip.
Serve with crisp, raw vegetables or thinly sliced toast points.
Melt cheese and milk in medium saucepan or microwave, stirring to smooth consistency.
Stir in crabmeat and wine.
Heat through. Serve hot with crackers or party rye.
tal spatula turn salmon over and cook until golden brown. Transfer
Brown sausage slowly on range top.
Melt cheese on low burner. Crumble cooked sausage and mix with cheese and the rest of the ingredients.
Serve with Doritos, Tostados or fresh vegetables.
Combine cream cheese and salad dressing.
Mix until well blended.
Add remaining ingredients and mix well.
Chill.
Grind bacon, cheese and onion with medium grinder attachment, using equal parts.
Mix well and spread on rye slices.
Place under broiler until mixture melts and becomes slightly brown.
A favorite among guests.
Recipe is often requested.
Saute onion and mushrooms.
Brown ground beef.
Cook Ro-Tel or Old El Paso sauce until it thickens a little bit; then cut up cheese and add.
When cheese is melted, add onion and mushroom mixture.
Drain ground beef and add.
Mix well and serve.
Combine cheese and milk in a heavy saucepan.
Cook over low heat, stirring until cheese melts.
Stir in crabmeat and wine. Cook until heated.
Serve with crackers.
Yields 2 cups.