his to the jar: Mexican Fiesta Dip. Makes two cups. In a
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!
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.
In medium bowl combine Fiesta dip and sour cream together. Spread on flour tortillas, roll up and cut into pinwheels.
Store in refrigerator.
Spread beans into bottom of a dish, (13x9 if you use 2 cans of beans).
Mix together sour cream and HVR Fiesta Dip mix, spread on top of beans already in pan. Grate cheese and layer on top of sour cream mixture.
Top with tomatoes, scallion onions, red pepper, and black olives.
TA DA DONE!!!
Enjoy!!!
ream cheese, the white queso dip and 1 1/2 cups
roth and 1 teaspoon of Fiesta Dip mix. Bring to boil, cover
f the Hidden Valley Ranch Fiesta dip mix, pepper and salt with
Mix sour cream and dry dip.
Mix well.
Add remaining ingredients.
Stir well.
Refrigerate at least 4 hours before serving.
Serve with tortilla chips.
Mix one package of cream cheese with the Original Ranch mix and one onion, then separately mix the second package of cream cheese with the Fiesta dip and one onion.
Spread on the tortillas.
Drain vegetables and blot dry on paper towels. Sprinkle equal amounts of vegetables on top of cream cheese.
Roll tortillas tightly.
Chill at least two hours.
Spread bean dip in shallow baking dish.
Spread avocado dip over bean dip.
Sprinkle with olives, tomatoes, green chilies and green onions.
Dot with sour cream.
Top with cheese.
Chill until serving time.
Serve with tortilla chips.
Spread bean dip on platter in 10-inch round circle (large plate).
Mix the avocados and lemon juice and mash; spread over beans.
Mix the sour cream, mayonnaise and taco mix together; spread over avocados.
Spread the green onion tops over all.
Add tomatoes to top of onions.
Add olives to top of tomatoes.
Top complete dip with cheese.
The circle makes a very colorful and attractive dip!
Serve with taco chips.
Serves 12 to 16 with a large package of taco chips.
On a round pizza pan or large round plate, spread bean dip. Layer mashed avocados over the bean dip; sprinkle with lemon juice.
Mix sour cream, mayonnaise and taco seasoning mix, then spread over avocados.
Chop green onions and tomatoes for the fourth and fifth layers.
Spread olives on top.
Sprinkle with Cheddar cheese; garnish with sliced avocados.
All you need are chips to dip.
On a round pizza pan or round plate, spread beans (or dip). Layer mashed avocados over the beans and sprinkle with lemon juice.
Mix sour cream, mayonnaise and taco seasoning mix and spread over avocados.
Layer onions and tomatoes over the top for the 4th and 5th layers.
Spread olives on top and sprinkle with Cheddar cheese.
Garnish with sliced avocados.
Serve with chips to dip and you are set to go.
Mix all ingredients well, I use a hand mixer as it lends a more fluffy dip.
For a different & spicy flavor use the Fiesta Dip mix.
Chill in refrigerator at least a few hours if not overnight so the flavors can blend well (cooking time is actually refrigerator time).
Enjoy.
Combine beans and seasoning mix.
Spread bean mixture in a 12 x 8 x 2-inch dish.
Layer remaining ingredients in order listed: avocado dip, sour cream, ripe olives, tomatoes, onion and Monterey Jack cheese.
Serve with corn chips.
Makes about 15 to 20 appetizers.
s desired for your dip. Fill with Queso Dip (recipe below). Make stitching
n 9-inch pie plate. Dip chicken into egg mixture and
Combine dip mix with sour cream.
Stir in chiles, olives and cheese.
Serve with chips, vegetables or crackers.
Cook the chicken in a skillet and set aside.
In a large frying pan or wok heat olive oil and add frozen vegetables. Stir for two minutes coating the veggies with oil.
Add the chicken and Fiesta Ranch dip mix and cook for another 6-8 minutes or until vegetables are crisp-tender.
Add a side of rice and you have a complete meal in no time at all!