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 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.
Prepare fries according to package directions. Toss with Parmesan and parsley.
Meanwhile, to make the roasted red pepper Ranch dip, puree Ranch dip with red peppers in a mini food processor until smooth. To make the Parmesan black pepper mayonnaise, stir together all ingredients. Serve with fries.
ream and avocado ranch dip.
To make the avocado ranch dip, mix mashed
Mix sour cream and Ranch dip mix to taste.
Let set in refrigerator for several hours.
Combine ranch dip mix and sour cream. Spread in a shallow dish. Layer other ingredients in the order listed. Serve with toasted corn chips.
half of the Hidden Valley Ranch Fiesta dip mix, pepper and salt with
Wash and cut potatoes. Shake mix with potatoes in a plastic bag. When potatoes are coated, add oil and shake or rub to coat. Bake at 425\u00b0 in a single layer on greased baking pan for 40 minutes until brown.
Serve with Chile Dip.
roth and 1 teaspoon of Fiesta Dip mix. Bring to boil, cover
Combine ingredients in a medium saucepan until well blended. Warm over medium heat until heated through, stirring occasionally. Pour into serving bowl; top with cheese.
Serve with tortilla chips.
Makes 3 1/2 cups.
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 all the ingredients together in a bowl, chill, and serve!
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.
Drain beans and place in food processor. Process until very smooth.
Add sour cream and dip mix. Process until well mixed.
Refrigerate for at least 1 hour.
Enjoy with veggies or chips.
nd the The Original Ranch dressing and seasoning dip. Set aside to
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.
Combine Hidden Valley Original Ranch milk recipe dry salad dressing mix with oil in a large bowl.
Mix with frozen mixed vegetables and toss.
Bake in casserole dish in a 375\u00b0 oven for 30 minutes.
Stir every 10 minutes while baking.