in medium bowl, combine all dip ingredients except onions; mix well
Layer first the 2 cans of bean dip and jalapeno dip.
Add the jalapeno dip to your desired consistency.
Second layer, mix the sour cream and taco seasoning; spread over your first layer.
Then spread the nacho and taco shredded cheese over the second layer. Chop green onions and spread on third layer, then the tomato. Then, if desired, salsa and peppers may be added or placed on the side.
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.
Spread in bottom of 9 x 12-inch dish the jalapeno dip.
Mix together the sour cream, mayonnaise and taco seasoning mix.
Put on top of dip.
Layer onions, tomatoes, olives and cheese.
Serve with nacho chips.
Combine corn and oil in a shallow pan.
Bake at 400 degrees F for 15 minutes or until corn is lightly browned, stirring occasionally. Cool.
Combine corn, mashed avocado, chopped avocado, and remaining ingredients, stirring well.
Cover and chill at least 8 hours before serving.
Serve with tortilla chips.
lavor to the dip. Crumble bacon.
Combine corn, jalapeno, cream cheese, mozzarella
Combine cream cheese and butter in a microwave-safe bowl; heat in microwave until mostly melted, about 30 seconds. Add corn, jalapeno peppers, cumin, and garlic powder to cream cheese mixture.
Heat mixture in microwave until warm, 1 to 2 minutes.
In a small heavy skillet, cook the bell pepper in the oil over moderate heat, stirring, until it is softened and let it cool.
In a large bowl, combine the bell pepper, artichokes, mayonnaise, scallions, pimiento, Parmesan, lemon juice, Worcestershire sauce, jalapeno peppers and celery salt.
Blend the mixture until it is combined well and stir in the crab meat gently.
Spread jalapeno dip in 9 x 13-inch casserole.
Spread mashed avocados with salt and pepper and lemon juice over bean dip.
Mix mayonnaise, sour cream and taco mix and spread next.
Top with chopped olives, green onions and tomato.
Finish with shredded cheese.
Serve with corn chips or taco chips.
In medium saucepan, saute onion in butter until tender. Stir in flour. Add potatoes, water and bouillon. Bring to a boil; reduce heat, cover and simmer 7 to 10 minutes or until potatoes are tender. Add corn, jalapeno, milk and seasonings. Cover and simmer 15 minutes. This recipe only serves 2. Double if you want more.
Mix corn - jalapeno and butter, then roast until slightly charred -- 450-425. (Fresh works best but frozen or canned ok).
Mix all other ingredients.
Add corn mixture and refrigerate 2-6 hours or overnight for best flavor.
Omit the mayonnaise and top your tacos, serve as a salsa or side dish -- so good.
Heat bean dip and seasonings.
When steaming hot, add cheese. Stir until melted.
Serve with corn chips.
Makes about 2 cups.
Spread cream cheese in glass dish.
Spread chili over cream cheese.
Cut cheese in thin slices and layer over chili.
Bake in oven at 350\u00b0 until cheese bubbles.\tServe with tortilla chips (white are best).
(Double recipe if you want a large dish.)
heese.
Fold in the corn and mix well.
Place
Mix corn and oil, pepper to taste, and bake at 400 degrees for 15 mins
Mix the roasted corn together with all the other ingredients!
Serve with tortilla chips.
Brown sausage and drain.
Microwave soup and cheese 3 to 4 minutes or until cheese melts.
Stir.
Add drained sausage.
Keep warm in crock-pot.
Serve with corn chips.
In food processor, mince artichoke hearts, also jalapeno peppers.
Combine all ingredients in ovenproof bowl; mix, then smooth top of mixture.
Bake, uncovered, until edges are brown at 350\u00b0 for 30 to 35 minutes.
Serve with blue corn chips.
1. Finely chop the garlic, jalapeno, and cilantro (you can use a blender or food processor but I like the little chunks).
2. Add sour cream, ranch seasoning, lemon juice, buttermilk and stir.
3. Add milk 1/4 cup at a time until desired consistency (about 1 cup total).
Refrigerate until serving (best if made a day ahead).
Beat the softened cream cheese until its smooth.
Add the apple jelly and lime juice and stir together until well blended.
Gradually add the salsa, then stir in salt and minced jalapenos.
Cover and chill for at least an hour before serving.
Get out the corn chips and veggie dippers and dig in!
n the eggs, milk, creamed corn just until the flour mixture