lavor to the dip. Crumble bacon.
Combine corn, jalapeno, cream cheese, mozzarella
o make the creamy mustard dip, combine all ingredients in a
Combine jalapeno cheese dip and the bean dip; spread in the bottom of a 9 x 13-inch casserole dish.
Combine sour cream and taco mix; spread on top of the jalapeno cheese and bean dip mix. Chop tomatoes and spring onions.
Drain olives; sprinkle over first 2 layers, then layer the rest of the ingredients as follows: tomatoes, onions and shredded cheese.
Serve with corn chips or tortilla chips.
Cook hamburg with taco seasoning per package directions.
Mix in refried beans.
Pour mixture into rectangular baking dish. Pour on jalapeno cheese dip and spread evenly.
Layer salsa, lettuce, peppers and olives, in whatever order you choose, ending with a layer of Mozzarella cheese.
Bake at 300\u00b0 for 20 minutes or until cheese has melted.
Dip will be hot, medium or mild depending on what taco seasoning and salsa you choose.
Mix corn, Cheddar-Monterey Jack cheese blend, sour cream, mayonnaise, cream cheese, green chiles, green onion, and jalapeno pepper together in a bowl.
Combine cream cheese and butter in a microwave-safe bowl; heat in microwave until mostly melted, about 30 seconds. Add corn, jalapeno peppers, cumin, and garlic powder to cream cheese mixture.
Heat mixture in microwave until warm, 1 to 2 minutes.
Grease mini muffin pan and place pan in 400\u00b0 oven for 5 minutes.
Place cornbread mix in bowl.
Make a well in center. Combine egg and remaining ingredients.
Add to cornbread mix, stirring until moistened.
Spoon into muffin pan, filling 2/3 full.
Bake at 400\u00b0 for 11 minutes.
Serve with Hot Turnip Green Dip.
Spread jalapeno bean dip in 3-quart oblong glass dish.
Mash avocados and season with lemon juice, salt and pepper.
Spread over jalapeno dip.
Combine sour cream with mayonnaise and taco seasoning and spread over avocado layer, then add on the following over chopped green onions seeded and pulp, chopped tomatoes, chopped olives and shredded cheese.
Dip can be divided in 2 (1 1/2-quart) oblong glass dishes.
1st layer:
Line pan with Frito Lay Jalapeno Bean Dip.
Spread 1 can jalapeno bean dip onto a pizza pan.
Mix 1 cup sour cream with 1 package taco seasoning.
Spread this mixture on top of the bean dip.
Top with 1 small package Cheddar cheese, tops of green onions and sliced tomatoes.
Dip with nacho chips.
Simmer hamburger in small amount of fat until cooked, not brown.
Add and simmer slowly chili powder, minced onions, garlic and salt.
Add and simmer for 30 minutes hot catsup, kidney beans and jalapeno bean dip.
Place in chafing dish.
Sprinkle around edge, shredded sharp Cheddar cheese and finely minced onions.
Get a large platter.
Arrange the first 7 ingredients one on top of each other on platter.
Start with jalapeno bean dip and end with shredded cheese.
Serve with plain tortilla chips.
Melt the butter in a medium saucepan.
Add the jalapeno, corn and onion.
Saute until the vegetables are tender.
Stir in the grits.
Add the water gradually, stirring constantly. Cook over medium heat until the grits have absorbed all the water, stirring constantly.
Stir in the thyme and season with salt and pepper.
Combine sour cream, mayonnaise and taco seasoning.
To assemble, spread jalapeno bean dip on large serving dish.
Top with avocado mixture.
Sprinkle over this the onions, tomatoes and green chilies.
Add sour cream mixture and sprinkle olives on top.
Cover with shredded cheese.
Cover with plastic wrap and chill.
Serve with Ritz crackers or chips.
Spread jalapeno bean dip in bottom of pan.
Mix 1 cup Hellmann's and 1/2 cup Green Goddess and spread over bean dip.
Mix 1 package taco mix, 1/2 cup Hellmann's and 1 cup sour cream; spread over Green Goddess.
Add 1 large package shredded Cheddar cheese, tomatoes and green onions, etc., then dig in!
First Layer:
On a large platter, spread cans of jalapeno bean dip, mashed avocados mixed together with lemon juice and salt and pepper.
Peel, pit and mash avocados in food processor; add lemon juice, salt and pepper to taste.
In a separate bowl combine and blend sour cream, mayonnaise and seasoning mix.
Spread 2 cans jalapeno bean dip onto bottom of 8 x 12-inch glass cake pan.
Top with avocado mix, then sour cream mix.
Cover with onions, tomatoes, olives and cheese.
Chill; serve with tortilla chips.
Mix the sour cream and taco mix together.
Layer each ingredient after another with the jalapeno bean dip at the bottom of a 9 x 13-inch baking pan.
Chill in refrigerator for 2 to 3 hours, then serve with tortilla chips.
Mix first 5 ingredients.
Separately, mix next 3 ingredients. Layer jalapeno bean dip, avocado mixture, sour cream mixture, green onions, tomatoes and olives (mixed together) and cheese.
Layer 1:
Spread jalapeno bean dip in bottom.