in medium bowl, combine all dip ingredients except onions; mix well
Layer first the 2 cans of bean dip and jalapeno dip.
Add the jalapeno dip to your desired consistency.
Second layer, mix the sour cream and taco seasoning; spread over your first layer.
Then spread the nacho and taco shredded cheese over the second layer. Chop green onions and spread on third layer, then the tomato. Then, if desired, salsa and peppers may be added or placed on the side.
Spread refried beans in the bottom of dish, spread cheese and jalapeno dip over beans.
Then spread avocado dip over cheese dip. Next mix sour cream and taco seasoning in small bowl and spread over avocado dip.
Sprinkle on chopped chilies and olives.
Then spread on picante sauce.
Sprinkle on chopped tomatoes, green onions, and shredded cheese.
Place in refrigerator for at least two hours to sit.
Serve with favorite chips.
Spread in bottom of 9 x 12-inch dish the jalapeno dip.
Mix together the sour cream, mayonnaise and taco seasoning mix.
Put on top of dip.
Layer onions, tomatoes, olives and cheese.
Serve with nacho chips.
1. Finely chop the garlic, jalapeno, and cilantro (you can use a blender or food processor but I like the little chunks).
2. Add sour cream, ranch seasoning, lemon juice, buttermilk and stir.
3. Add milk 1/4 cup at a time until desired consistency (about 1 cup total).
Refrigerate until serving (best if made a day ahead).
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.
Mix the two bean dips together and spread onto platter. Top the dip with guacamole.
Mix the sour cream, mayonnaise and taco seasoning mix together; spread it on top of the guacamole. Sprinkle chopped onions, tomatoes, olives and jalapeno peppers on top.
Cover with shredded cheese.
You may serve it at room temperature or you may refrigerate.
Put jalapeno dip on a 10 x 12-inch platter.
Mix avocados, lemon juice, 1/2 teaspoon salt and pepper; put it over the bean dip.
Mix sour cream, taco seasoning and mayonnaise; put over avocado mixture.
Cut up green onions, tops and all; put over sour cream mixture.
Cut up tomato, chopped and drained; put on top of green onions.
Drain sliced olives and layer over tomatoes.
Top with shredded Cheddar cheese.
Serve with tortilla chips.
Serve as appetizer or with Spanish meal.
Combine beans and jalapeno dip; spread mix on large platter. Top with avocado dip.
This dip is put in layers; either on a glass plate or in a glass bowl.
Mash avocados with lemon juice, salt and pepper.
In a separate bowl, mix together sour cream, mayonnaise and taco seasoning.
On a large platter (9 x 13-inch or 10-inch round), layer ingredients in the following order:
jalapeno dip, avocado mixture, sour cream mixture, salsa, onions, tomatoes, olives and Monterey Jack cheese.
Serve with tortilla chips.
Very good!
Spread jalapeno dip in 9 x 13-inch casserole.
Spread mashed avocados with salt and pepper and lemon juice over bean dip.
Mix mayonnaise, sour cream and taco mix and spread next.
Top with chopped olives, green onions and tomato.
Finish with shredded cheese.
Serve with corn chips or taco chips.
Preheat oven to 350.
Reserve 3 Tbs of bacon and sprinkle on top of dip before baking.
Combine cream cheese, mayo, parmesan, and garlic and stir until smooth.
Stir in jalapenos, green chilies and bacon.
Spread dip into a 9\" pie plate or a small baking dish.
Sprinkle with remaining bacon and sliced green onions (optional).
Bake for 20-25 minutes or until dip is bubbly and golden brown at the edges.
Preheat oven to 350 degrees F (175 degrees C).
Mix cream cheese, sour cream, canned jalapeno peppers with juice, green chiles, diced jalapeno pepper, cilantro, and ranch dressing mix together in a bowl until smooth. Add about half the Cheddar cheese and half the Parmesan cheese; stir. Spread the cheese mixture into a baking dish. Arrange jalapeno slices atop the cheese mixture; top with remaining Cheddar and Parmesan cheeses. Cover baking dish with aluminum foil.
Bake in preheated oven until top is warm and bubbling, about 25 minutes.
First Layer:
Mix jalapeno dip and taco seasoning.
Brown hamburger.
Add tomatoes and onion.
Simmer and drain off grease.
Melt Velveeta cheese in double boiler and stir in hamburger mixture.
Add hot jalapeno relish, 1 tablespoon at a time, until hot enough for taste.
Serve in fondue pot.
Excellent dip for Fritos.
Place cream cheese in a bowl.
Pulse cilantro, jalapeno pepper, and garlic in a food processor or blender until finely chopped. Add chopped mixture to the cream cheese; blend with a hand mixer until smooth. Fold tomatoes into cream cheese dip.
Drain jalapeno slices, reserving liquid.
Chop jalapeno slices.
Mix jalapeno slices with cream cheese, adding back 1-3 T. of reserved liquid depending on the heat level you are comfortable with.
Chill at least 30 minutes. Keep your jalapeno popping mitts off of it or you'll be sorry! :).
Heat bean dip and seasonings.
When steaming hot, add cheese. Stir until melted.
Serve with corn chips.
Makes about 2 cups.
ry ingredients (except for the Jalapeno pepper and cheese in one