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!
In a medium size bowl, combine mayo, sour cream, yogurt and Ranch dip mix and garlic salt until well blended.
Add the rest of the ingredients, mix them together and place in the refrigerator to chill.
Meanwhile, wash peppers and remove the tops and reserve them as \"caps\". Remove seeds and veins and rinse from inside and drain them.
Pour the dip into each one of the peppers and serve with tortilla or pita chips and crudites vegetables and enjoy.
Combine dip mix with sour cream.
Stir in chiles, olives and cheese.
Serve with chips, vegetables or crackers.
Combine dip mix with sour cream.
Stir in chiles, olives and cheese. Serve with tortilla chips, vegetables or crackers.
Mix sour cream and Ranch dip mix to taste.
Let set in refrigerator for several hours.
Mix together the ground pork, 1/
roth and 1 teaspoon of Fiesta Dip mix. Bring to boil, cover, and
Mix all ingredients in a medium sized bowl.
Chill in the fridge for 1 hour.
Serve with your favorite tortilla chips. To jazz it up add mexicorn or sweet corn, and top with finely shredded cheddar cheese, shredded lettuce, diced tomatoes, and olives.
ream and avocado ranch dip.
To make the avocado ranch dip, mix mashed avocado
preheat over to 350 degrees F.
in large skillet brown ground beef with scallions peppers and garlic.
drain.
add 1 envelope ranch dip mix and stir well.
pour mixture into bottom of a 9x13 baking dish.
layer with can of corn.
in large mixing bowl combine potatoes whipped with butter and cream, and remaining envelope of ranch dip mix.
spread mixture evenly over top of beef mixture in baking dish.
top with chives.
bake 40 minutes at 350\u00b0F.
let sit 10 minutes before serving.
Preheat oven to 400 degrees F (200 degrees C).
Mix cream cheese, Cheddar cheese, beer, ranch dip mix, and Worcestershire sauce together in a bowl until well blended.
Spray cooking spray into wonton wrappers and place them on a baking sheet.
Bake wrappers in the the preheated oven until chips are crispy, about 4 minutes. Serve chips with dip.
Combine cream cheese, sour cream, and Ranch Dip mix and mix until smooth.
Spread into the bottom of a 9 inch pie plate or other similarly sized pan.
Top with lettuce, tomatoes, cheddar cheese, corn, bacon, and blue cheese.
Eat with your favorite tortilla chips, crackers, or pretzel flats.
heese and ranch dip mix together. Mix well.
Then add sharp
Wash celery. Dry well with a paper towel (very important).
Cut into 3\" pieces, and set aside.
Put cream cheeses into a glass bowl. Put in microwave for 45 secs., until soft.
Add enough milk to get creamy texture, starting with 1 T. and adding more if needed.
Add Ranch dip mix, diced green olives, and add to all. Mix well.
Stuff celery with cream cheese mixture.
Wrap, and put in refrigerator for at least 1 hours.
Combine the above ingredients and stir until well blended.
Place in a 3x4-inch ziplock bag or small jar and seal.
Attach a gift tag with the directions on how to prepare the dip.
GIFT TAG:
Combine the Ranch Dip Mix with the mayonnaise and sour cream.
Stir until well blended.
Cover and refrigerate for at least 2 hours before serving.
Serve with chips, crackers or fresh vegetables.
Combine ranch dip mix and sour cream. Spread in a shallow dish. Layer other ingredients in the order listed. Serve with toasted corn chips.
Thaw & drain spinach. Mix ranch dip mix and sour cream; then add drained spinach. Refrigerate, serve cold.
Mix packet of dip mix and sour cream. Add salsa and stir until well blended. Serve with chips.
large storage bag with Ranch dip mix and lemon juice. Marinate for
his to the jar: Mexican Fiesta Dip. Makes two cups. In a