Heat the beans, cheese and peppers in microwave oven. Sprinkle with grated Cheddar cheese and crushed potato chips.
Use as dip for chips.
The firmer ones work best.
Also try tortilla chips.
Spread refried beans in a flat dish; spread sour cream on top of beans.
Cut up tomato and shred lettuce.
Put on top of sour cream.
Spread salsa and top with shredded cheese.
Use as a dip for chips.
Drain tuna; combine all ingredients.
Arrange potato chips, celery sticks or tomatoes on platter.
Heat ingredients in saucepan over medium heat, stirring frequently.
Serve warm.
Use as dip for chips and serve with cold Coronas or frozen margaritas.
Boil shrimp.
Cool and drain.
Dice up (fine little tiny pieces) in large bowl.
Pour in dips and powder; blend well. Serve with rippled potato chips.
For chips:
Preheat over to 400
he dip). We like to eat the dip with round tortilla chips.
In a deep pan, brown ground beef, drain and return to the pan. Add Taco seasoning and prepare according to seasoning instructions.
Add Hormel Chili and refried beans.
When hot, add the velveta. It helps to cut it up into chunks. Once melted, add the grated cheese. Once all hot and melted together, transfer to a crock pot. Serve with chips and stand back. I write the recipe on recipe cards and take them to the party with me, because I know I'm going to be asked for the recipe.
PREPARE ZIPPY ZONYA MEXI SEASONING MIX:
Combine all spices listed. (Leftover spice may be stored in a plastic self-sealing bag for up to 1 month.) The bean dip uses 1/4 teaspoon.
PREPARE BEAN DIP:
In a food processor combine edamane, salsa, green onion, cilantro and 1/4 teaspoon Zippy Zonya Mexi Seasoning Mix.
Cover and process until mixture is smooth.
SERVE DIP WITH CHIPS:
Serve with multi-grain tortilla chips.
Store in refrigerator for up to 24 hours.
s rising, combine the ingredients for the dip together until smooth, cover
Mix all indredients and serve with chips or fresh vegetables.
ack in the oven. Cook for 30 min, flipping the potato
ith chives.
Pack up chips as-is.
Season the
In a large bowl, combine rice, onion, Cajun seasoning, sour cream and cream cheese.
Blend with an electric mixer until smooth.
Chill 8 hours or overnight.
Serve with chips, crackers or raw vegetables.
Makes about 6 cups.
Cut Velveeta cheese into cubes and place in a microwave-safe dish.
Pour Ro-Tel tomatoes on top of the cheese.
Microwave on High for 2 minutes, then stir.
Microwave for 1 minute, then stir. Keep doing this until all the cheese has melted.
Pour dip on top of chips in a bowl or on plate or dip each chip separately in bowl of dip.
Mix sour cream, mayonnaise, scallions, dill, lemon juice, salt, and any optional ingredients as listed.
Chill dip for at least 2 hours to allow flavors to marry.
Serve the dip with snow peas as your dipper(s).
Don't have snow peas? Use what is in season for your area. Blanched asparagus, baby carrots, or cucumbers or of course, chips.
ou wish to bake your chips instead of frying them, place
br>Bake at 450\u00b0F for 20 to 30 minutes or
Heat oven to 350F.
Combine the prepared Spinach Souffle, cream cheese, 1/2 cup of Parmesan, Mayo and the green onions- Mix together and transfer to a small oven proof dish.
Sprinkle with 1 tbsp Parmesan.
Place in 350 Oven for 20 minutes.
Warm the tortilla chips for 7 minutes, place them around the dip dish on a platter, sprinkle chips with the tomatoes, green onions& Montery Jack.
Serve.
Mix the mayonnaise, sour cream and taco seasoning.
On a 16-ounce platter, layer the bean dip for first layer, avocado dip for second layer and sour cream mixture for third layer.
Cover with remaining ingredients.
Serve chilled or at room temperature with corn chips.