Mix mayonnaise, sour cream and seasoning mix together.
Layer all ingredients in order in a 9 x 13-inch pan .
Top with jalapeno or green chili.
Better if made 1 day ahead.
Serve with chips.
Mix well sour cream, chili seasoning, cream cheese and jalapeno flavored bean dip. Add 3/4 cup each Colby or Cheddar cheese and Monterey Jack. Mix well. Bake at 325\u00b0 until cheese is melted, about 20 minutes. Top with 1/4 cup each Colby or Cheddar and Monterey Jack.
Preheat oven to 350\u00b0.
In a medium bowl, blend cream cheese, mayonnaise, salad dressing mix and lemon juice until smooth.
Stir in jalapeno, tomato, green onions and crabmeat.
Spoon mixture into a small casserole dish and bake 15 minutes.
Remove and garnish.
Serve with fresh bread or crackers.
Combine cream cheese, jalapeno peppers, chicken, green onion, bacon bits, and water
Mix Mexican-style corn, Cheddar cheese, sour cream, mayonnaise, green chiles, jalapeno peppers, green onions, and white sugar together in a bowl. Chill dip for 1 hour.
Spread bean dip in 2-quart dish.
Arrange avocado over bean dip.
Sprinkle with lemon juice and garlic salt.
In small bowl, combine sour cream and taco mix.
Spread over avocado.
Top with layer of tomatoes and black olives.
Spread with cheese dip and sprinkle with green onions.
Serve with tortilla chips.
Mash 1 avocado with lemon juice and mix with avocado dip.
Mix sour cream, mayonnaise and taco mix in a separate bowl.
Mix bean dip, beans, garlic and Tabasco.
Spread in a clear glass dish.
Top with avocado mixture; spread sour cream mixture evenly over avocado mixture.
Sprinkle sour cream with green onions.
Spread tomatoes over top.
Then layer on the olives.
Cover with Cheddar cheese. Refrigerate.
Serve with tortilla chips.
s desired for your dip. Fill with Queso Dip (recipe below). Make stitching
armesan cheese.
Top with jalapeno pepper, green bell pepper, pepperoni then
mixing bowl.
Chop jalapeno peppers in processor, add drained
On a 15x10 inch or larger shallow serving platter, thinly spread bean dip.
In a small bowl, combine sour cream, mayonnaise and taco seasoning mix; spread over bean dip.
Sprinkle with chilies.
Mash avocados, combine with lime juice, salt& garlic.
Spread over chilies.
Sprinkle with onions, olives, tomatoes& Cilantro, cheese (in this order).
Serve with tortilla chips.
Peel, pit and mash avocados. In a medium size bowl, combine avocado, lemon juice, salt and pepper. In another bowl, combine sour cream, mayonnaise and taco seasoning mix. Spread bean dip on a large shallow serving platter, top with seasoned avocado mixture, layer with sour cream mixture. Sprinkle with chopped onions, tomatoes and olives. Cover with cheddar cheese. Serve chilled or at room temperature.
Slightly moisten rim of a large martini glass, and dip in course salt to rim the glass.
Combine tequila, orange liqueur, sweet and sour mix, orange juice, and ice in a shaker. Shake vigorously, and strain into martini glass. Garnish with jalapeno-stuffed green olives.
Mix together the cans of dip, mayonnaise, sour cream, onions and taco seasoning.
Spread mixture in 9 x 13-inch pan.
Then layer tomatoes, then the olives and then the cheese on top.
Serve with plain tortilla chips.
On a 15 x 10-inch or large shallow pan or serving platter, thinly spread bean dip.
In small bowl, combine sour cream, mayo and taco seasoning.
Mix good; pour over bean dip.
Sprinkle with chillies, cheese, onions, tomatoes and olives.
Serve with chips.
On serving platter, spread bean dip; in small bowl, combine sour cream, mayo or cream cheese and taco seasoning.
Spread over bean dip.
Peel, pit and mash avocados; combine with lime juice, salt and garlic.
Spread over sour cream mixture.
Sprinkle with cheese, onions, tomatoes, lettuce and olives.
Serve with tortilla chips.
Peel and mash avocados in bowl with lemon juice, salt and pepper.
In another bowl, mix sour cream, mayonnaise and taco seasoning.
Spread bean dip in 9 x 9-inch serving dish.
Top bean dip with seasoned avocado mixture.
Spread on sour cream, mayonnaise and taco seasoning mixture.
Sprinkle with chopped onion, tomatoes and olives.
Cover with shredded Cheddar cheese. Serve with chips.
Will keep in refrigerator 5 days.
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.
On a 15 x 10-inch or large shallow serving platter, thinly spread bean dip.
In a small bowl combine sour cream, mayonnaise and taco seasoning.
Spread over bean dip.
Peel, pit and mash avocados.
Combine with lime juice, salt and garlic powder. Spread this over the mayonnaise and seasoning layer. Sprinkle cheese, olives, tomatoes and onions over last layer.
Serve with tortilla chips.
Mash first 4 ingredients and mix together.
Mix together sour cream, mayo and taco seasoning mix.
Spread bean dip in shallow serving dish.
Top with avocado mixture.
Layer with sour cream mixture; sprinkle with chopped onions, olives and tomatoes.
Cover with cheese.
Serve with taco chips.