On a plate, spread bean dip in a 7-inch circle.
In even layers, top with chiles, then avocado dip, then olives.
Sprinkle on eggs, then cheese.
Invert a large bowl over all and chill until ready to serve.
Top with tomato before serving.
Serve with tortilla chips or sliced zucchini and carrots.
ream cheese is softened and easy to stir.
Stir in
Combine sour cream and ranch dip.
Spread refried beans in the bottom of a glass pie pan.
Spread ranch dip over top of refried beans.
Top with the other ingredients: cheese, olives, onions, tomato.
Serve with tortilla chips.
Stir everything together except the chips.
Dip the chips and enjoy.
Brown ground beef and onion, until meat is no longer pink and onion is soft.
Add the water and taco seasoning.
Simmer until most of the water is evaporated.
Add the beans and the cheese dip.
If mixture is still too thick to your liking, add more water.
Simmer on low for 10 minutes.
Garnish with your favorite toppings.
Dip -- First make sure your cream
On 12 to 14-inch serving platter, spread refried beans in thin layer.
Carefully spread avocado dip over beans.
Mix sour cream and taco seasoning together; spread over avocado dip.
Top with remaining ingredients; cover and refrigerate.
Serve with corn or tortilla chips.
Makes 12 to 15 servings.
Place cream cheese and chili in a microwave-safe dish. Microwave on High until cream cheese has softened.
Mix until completely blended.
Continue to microwave until hot.
Serve with Mexican chips.
Pour salsa over cream cheese; use spreader or chips to dip.
Mix the sour cream and the taco seasoning mix together in a small mixing bowl.
Pour the cream into a shallow serving dish.
Mash the avocado with a little lemon juice and layer it gentley over the sour cream layer.
Top with some shredded lettuce, chopped tomatoes and grated cheese. The measurements given were estimates as I just make the dish to taste. Just use a light layer of the toppings.
As a variation you can use a layer of mashed refreid beans spread over the dish before the layer of seasoned sour cream.
refrigerate until ...
Combine first 4 ingredients in a large bowl, then serve with the tortilla chips to dip.
Also delicious over garden salad.
Use 12-inch circle dish.
Spread bean dip.
Mix sour cream with 1/2 taco seasoning; taste, can add more.
Spread over bean dip.
Drain just a little of the salsa and spread over sour cream mixture.
Sprinkle cheese over top and garnish with green onion.
Mash avocados in a bowl with lemon juice, salt and pepper. In a small bowl, combine mayonnaise, sour cream and taco seasoning.
On a large flat plate, spread bean dip in a large circle.
Top with avocado mixture, then sour cream mixture. Follow this with onions, then tomatoes, followed by olives.
Cover all with grated cheese.
Chill until ready to serve with corn chips.
ashed Potatoes; add 1/2 Mexican cheese on top of hamburger
Microwave Velveeta until smooth.
Add the browned drained beef.
Add tomatoes, drained.
Keep warm and serve as dip with corn chips.
Crush chips in bottom of casserole dish to cover bottom.
Add browned taco seasoned hamburger.
In layers, add refried beans, Mexican beans and Ro-Tel.
Add grated cheese to top of this and crush
more chips to cover.
Bake at 350\u00b0 for 20 minutes.
Layer in a pie plate or platter the avocados sprinkled with garlic powder, salt and lemon juice.
Spread with sour cream.
Put chili dip on top of sour cream, then layer chopped green onions (stems too) and tomato, then chopped black olives (these could go on top of cheese), then grated Monterey Jack and sharp Cheddar. Keep in refrigerator until serving.
Serve with nacho or tortilla chips.
Put altogether in Crock-Pot.
It will never fail and it is a great dip.
about 5 minutes.
Sprinkle Mexican cheese blend over tortillas. Place
Mix taco seasoning with sour cream.
Chop onion, tomatoes and olives.
In 3-quart casserole, layer bean dip, avocado dip, sour cream, onions, tomatoes, cheese and olives.