Grease casserole dish.
Shred cheeses.
Combine cream cheese, sour cream, bean dip and taco seasoning and whip together. Alternate layers of dip and cheeses.
Bake at 350\u00b0 for 30 minutes. Dip with corn chips.
Mix refried beans with hot bean dip in a bowl; spread the bean mixture in an even layer over a pizza pan.
Mix avocados with salsa in a bowl; spread mixture over the bean mixture. Place dollops of sour cream over avocado layer and spread into an even layer; top with shredded Cheddar cheese. Sprinkle black olives, diced tomatoes, and green onions over the dip.
Chill at least 1 hour before serving.
stir in Romano, lemon juice, hot sauce, and salt; stir until
Mix the cream cheese, the hot sauce and the ranch dressing together.
Add the chicken to the mixture and place in a 8x8 casserole dish.
Bake all the ingredients at 400 degrees for 20 minutes.
Saute pecans in butter.
Reserve.
Mix all ingredients.
Place in 1 1/2-quart baking dish.
Top with pecans.
Chill until serving time.
Bake at 350\u00b0 for 20 minutes.
Serve hot with crackers or small bread sticks.
Saute pecans in butter and set aside.
Mix remaining ingredients thoroughly. Place in 1 1/2-quart baking dish.
Bake at 350\u00b0 for 30 minutes.
Serve hot with wheat crackers.
Saute the pecans in butter and set aside.
In a large bowl, mix all remaining ingredients thoroughly.
Place in a 1 1/2 quart baking dish and top with pecans.
Chill until serving time.
Bake at 350 degrees for 20 minutes.
Serve hot with crackers or small bread sticks.
Combine all ingredients thoroughly.
Place in casserole dish. Bake at 350\u00b0 for 30 minutes or until hot and bubbly.
Serve with crackers.
Saute pecans in butter and set aside.
Combine cream cheese, milk, dried beef, garlic salt, sour cream and onions.
Mix thoroughly and place in a 1 1/2-quart baking dish.
Top with pecans.
Bake at 350\u00b0 for 20 minutes.
Serve hot.
Saute pecans in butter. Reserve.
Mix other ingredients together with a wooden spoon.
Put in deep-dish pie plate and top with pecans.
Chill until just before serving time.
Bake at 350\u00b0 for 20 minutes.
Serve hot with Wheat Thins, Triscuits or bread sticks.
Combine cream cheese, hot sauce, chicken, cheddar cheese and blue cheese together, mixing very well.
Taste it to make sure it is at your desired flavor.
Put dip in a large oven safe pan or bowl.
Drizzle more hot sauce and cheddar cheese on top.
Bake at 400 degrees Fahrenheit until bubbly, 15 to 20 minutes.
*If you refrigerate this dip before baking, make sure it is room temperature before putting it in the oven.*.
ake the full recipe.
Pour the drained hot pepper slices into
n 9-inch pie plate. Dip chicken into egg mixture and
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
Crumble, cook and drain hot sausage.
Mix with rest of ingredients and heat in crock pot.
Serve with large tortilla chips.
Double this recipe for large crowds.
In medium bowl, stir cream cheese and sour cream until blended.
Stir in soup mix, artichokes, shrimp, red pepper and hot pepper sauce until well mixed.
Spoon into 9-inch quiche dish or pie plate.
Bake in 375\u00b0 oven for 25 minutes or until lightly browned.
Makes 4 cups.
In a medium bowl, beat heese, then mash in crab meat.
Stir in shallots, lemon juice and hot pepper sauce.
Spoon into 3 cup baking dish.
Sprinkle with almonds, dot with butter.
Bake in 350 F oven for 30 minutes or until hot and bubbly.
Divide dough into 24 balls.
Roll each out into a circle. Fill with mixture of chicken, cream cheese and green onions or turkey ham and cheese.
Fold over edges and seal.
Bake at 400\u00b0 for 20 minutes.
For ham and cheese hot pockets, dip in fat free pizza sauce (heated).
s desired for your dip. Fill with Queso Dip (recipe below). Make stitching
ide for dipping.
This recipe will serve 2-5 people