o the jar: Mexican Fiesta Dip. Makes two cups. In a
Chop Cucumbers, Peppers, and Tomatoes into manageable bite size hunks, and place in large mixing bowl.
Pour both packs of the dry dip mix over veggies and mix to coat.
Fold in cottage cheese and mix to distribute dip mix and veggies throughout then Chill until ready to go to party.
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.
Arrange the bean dip as first layer on serving dish.
Mix together the avocados, lemon juice, salt and pepper.
Spread as second layer over bean dip.
Mix together the sour cream, mayonnaise and dry taco mix.
Spread sour cream mixture as third layer over avocado mixture.
Chop up the tomato, olives and green onion and layer each on top.
Sprinkle the cheese, grated, as last ingredient on top of tomato, olives and onion.
Serve with taco chips.
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.
DRY MIX:
Combine all the dry ingredients and stir until well blended.
Place in a 3\"X4\" ziplock bag, (or jar) and seal.
FINISHED PRODUCT:
Combine the Chive and Garlic Dip mix with the sour cream.
Chill for at least 2 hours before serving.
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.
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!
o salt to taste.
Mix all dry ingredients together and pour
Boil chicken until done; remove breasts.
Chill broth and remove fat.
Cook noodles in broth.
Add salt and garlic powder while cooking over medium heat.
Lower heat and add dry dip mix; cook until thick.
Remove; add sour cream and dressing.
Can be eaten cold or hot.
In large bowl, mix cereal and oyster crackers together. Measure 1/3 cup popcorn oil.
Pour over top of dry cereal and crackers, gently mixing well to coat all.
Sprinkle dry party dip mix over cereal mixture.
Mix well to coat.
Gets better as it sits a while.
Store in airtight container.
Mix together the sour cream and dry taco mix.
Spread onto a jelly roll pan.
Layer on lettuce, onions, tomato and black olives.
Cover for 1 hour in fridge.
Dip with chips.
Press crescent roll dough out on cookie sheet to cover it. Cook until brown, 12 to 14 minutes.
Cool.
Mix cream cheese, dry dip mix and sour cream and spread over pastry.
Chop vegetables in small pieces and sprinkle over pizza.
Cut in squares after refrigerated.
Combine in a bowl the cream cheese, Velveeta cheese, pimentos (drained) and 1 package dry dip mix. Mix together until well blended. Roll in pecans and chill in refrigerator overnight. Serve with crackers.
In a medium bowl, stir together the sour cream, cream cheese, mayonnaise, dill dip mix and spinach.
Cut out the center of the pumpernickel loaf, creating a bowl. Cut the removed bread into bite-sized pieces. Fill the hollowed loaf with the sour cream mixture. Serve with the bread pieces.
Mix dry taco mix, sour cream and cream cheese together. Spread in 9-inch pie plate or 9 x 13-inch pan.
Spread jar of salsa evenly over top.
Add lettuce, tomatoes, olives and shredded cheese.
Refrigerate until good and cold.
Serve with taco chips.
In large skillet, brown meat until red color disappears.
Drain off excess fat.
In slow-cooking pot (or range top in large pot on low heat), combine beef, dry dip mix, undrained pork and beans, drained remaining beans, catsup, mustard, chili powder, vinegar and brown sugar.
Cover and cook on low for 3 to 4 hours (on stove top 1 1/2 hours).
Fry hamburger and drain.
Add onion and green pepper.
Add kidney beans.
Slice tomatoes and add.
Add tomato paste and water to taste.
Add dry chili mix and Tabasco sauce.
Salt and pepper to taste.