Roll the crescent dough on the back of 13 x 9-inch pan and bake according to package instructions.
Cool completely, then spread cream cheese, then the veggie dip on top of it.
Sprinkle ham, carrots, tomatoes, broccoli and olives.
Cut in squares of 3 x 3-inch, then serve.
In blender or food processor, process beans to a paste consistency.
In a shallow serving dish with a rim, layer the ingredients as follows:
beans, sour cream, avocado dip, cheese, peppers, olives, scallions and tomatoes.
Serve with taco chips.
Spread bean dip in bottom of serving dish.
Add layer made up of avocados, pepper, salt and lemon juice.
Add third layer made up of sour cream, mayonnaise and taco seasoning.
Make top layer of onions, tomatoes and olives.
Sprinkle cheese over top and serve with corn chips.
Spread bean dip in bottom of dish.
Mash avocados and layer on top of beans.
Mix together sour cream, mayo, lemon juice and taco mix and spread over avocado layer.
Chop green onions and sprinkle on top of sour cream mixture.
Sprinkle black olives on top of onions.
Chop tomato.
Drain the juice and sprinkle on top of the olives.
Grate Cheddar cheese and add.
Preheat oven to 425 degrees.
Place prepared crust on pizza pan.
Spread spinach dip over entire crust.
Sprinkle with water chestnuts if the spinach dip does not already contain them.
If you can't find a good spinach dip in your local grocery deli there are many fine recipes here on Zaar.
Sprinkle with Mozzarella cheese.
Bake 10- 12 minutes until cheese and dip are bubbly and slightly browned.
Cool a few minutes before cutting.
Cut into wedges for lunch or dinner or cut into squares to use as an appetizer.
The day before serving combine all ingredients.
In summer serve cold in individual shells.
Also, nice as a cold dip; or hot in a chafing dish.\tCan be used as an entree or as an appetizer on melba toast.
or 30 mins. Rinse under cold water then pat dry with
br>Combine sour cream and dip in small bowl; mix thoroughly
Cut the asparagus stalks to about 3-inch lengths and wrap the cut ends with ham strips.
Serve as a dip with Thousand Island dressing.
ogether as a nice runny dip after all the cheese is
To make the dip: Preheat the oven to 400\
Heated:
Brown the ground beef and prepare as directed on taco seasoning package.
Spread taco meat on a cookie sheet or platter. Spread refried beans on top of beef.
(Can be heated now or reheated in oven prior to adding cold items.)
he 1 1/2 cups cold beef stock into the bottom
Put jalapeno dip on a 10 x 12-inch platter.
Mix avocados, lemon juice, 1/2 teaspoon salt and pepper; put it over the bean dip.
Mix sour cream, taco seasoning and mayonnaise; put over avocado mixture.
Cut up green onions, tops and all; put over sour cream mixture.
Cut up tomato, chopped and drained; put on top of green onions.
Drain sliced olives and layer over tomatoes.
Top with shredded Cheddar cheese.
Serve with tortilla chips.
Serve as appetizer or with Spanish meal.
Soak chickpeas in cold water overnight.
Drain chickpeas
For the dip, mix the yogurt, mayonnaise, curry powder and passion fruit flesh. Add milk to thin out, if desired. Season to taste.
For the meatballs, mix the ground beef, soaked roll, onion, parsley, egg, paprika and chili paste. Season then shape into 20 meatballs. Heat the oil in a large pan and cook the meatballs for 7-8 mins, turning as necessary. Serve them with the dip.
Mix all together, tearing apart corned beef.
(This is better if made day before use.)
To serve, carve out center of loaf of Italian bread.
Place dip mixture in empty center.
May use scraps to dip or cut up another loaf to dip.
May also use other kinds of hard crust bread.
Pour all ingredients, except sour cream into an electric blender container.
Cover and blend.
Transfer mixture to a serving dish and stir in sour cream to taste, about 1/2 cup. Serve potato chips and corn chips as dippers.
Makes about 2 cups of dip.
Spread bean dip in casserole dish.
Mix taco seasoning with sour cream.
Put on top of bean dip.
Top with chopped lettuce, tomatoes, grated cheese, jalapeno peppers and green onions.
Serve with tortilla chips.
Cut sausage into appetizer size pieces, about 1/2-inch.
Brown sausage in medium skillet; drain on paper towel.
Drain pineapple; reserve juice.
Combine brown sugar and cornstarch in medium saucepan.
Add soy sauce, vinegar and reserved pineapple juice; stir until well blended.
Cook over medium heat, stirring constantly, until clear and thick.
Add pineapple, green pepper and sausage; heat thoroughly.