ttach this to the jar: Mexican Fiesta Dip. Makes two cups. In a
Combine the dry ingredients and stir until well blended.
Place in a 3x4-inch ziplock bag and seal.
Attach a gift tag with the directions on how to prepare the dip.
To prepare dip:
Combine the Mexican Fiesta Dip Mix with mayonnaise and sour cream.
Stir until well blended.
Cover and refrigerate.
Dip is better if made 8 hours before serving.
Prepare 10 bowls and 1 chafing dish.
Crumble Fritos in one bowl.
Crumble Waverly Wafers in a bowl.
Have cooked rice for 14 in a chafing dish.
Prepare Mexican Fiesta Meat Sauce; put into a bowl.
Grate cheese; put into bowl.
Chop tomatoes and put into serving bowl.
Put the shredded lettuce into a bowl.
Put the chopped onion in a bowl.
Put the chopped ripe olives, the chopped stuffed olives and the chopped pecans into three separate bowls. Form a buffet line, 11 separate dishes.
Serve with bread and fruit.
Place all crackers into a large zip lock bag.
Whisk oil, pepper flakes, taco seasoning and dry Ranch dressing together.
Pour into bag of Ritz and gently mix together, making sure crackers are well covered and close bag.
Leave closed bag to set on counter for a minimum of 3 days, turning bag over twice each day. Can marinate up to 10 days.
Serve with Fiesta dip: Mix container of cold sour cream with packet of Fiesta Ranch dry dressing seasoning.
YUM!
ream cheese, the white queso dip and 1 1/2 cups
Spread bean dip on platter in 10-inch round circle (large plate).
Mix the avocados and lemon juice and mash; spread over beans.
Mix the sour cream, mayonnaise and taco mix together; spread over avocados.
Spread the green onion tops over all.
Add tomatoes to top of onions.
Add olives to top of tomatoes.
Top complete dip with cheese.
The circle makes a very colorful and attractive dip!
Serve with taco chips.
Serves 12 to 16 with a large package of taco chips.
In medium bowl combine Fiesta dip and sour cream together. Spread on flour tortillas, roll up and cut into pinwheels.
Store in refrigerator.
Spread beans into bottom of a dish, (13x9 if you use 2 cans of beans).
Mix together sour cream and HVR Fiesta Dip mix, spread on top of beans already in pan. Grate cheese and layer on top of sour cream mixture.
Top with tomatoes, scallion onions, red pepper, and black olives.
TA DA DONE!!!
Enjoy!!!
roth and 1 teaspoon of Fiesta Dip mix. Bring to boil, cover
Chop tomatoes. Combine tomatoes, sour cream, green chilies and party dip mix.
Stir to blend. Chill for at least 1 hour.
Enjoy with chips and vegetables.
Makes about 3 1/2 cups.
Chop tomatoes.
Combine tomatoes, sour cream, green chiles and party dip mix.
Stir to blend.
Chill for at least 1 hour.
Enjoy with chips and vegetables.
Makes about 3 1/2 cups.
Combine cream cheese, sour cream, and dip mixes.
Spread on shells, sprinkle with cheese, roll up.
Cut into 1\"pieces.
Can be served with salsa.
Blend together cream cheese, sour cream, taco mix and salsa until smooth.
Spread on a 12-inch tray (such as a pizza tray). Layer the vegetables on top of the dip, finishing with the shredded cheese.
Serve with the tortilla chips.
Chop tomatoes.
Combine tomatoes, sour cream, chiles and party dip mix.
Stir to blend.
Chill for 1 hour.
Serve with chips or fresh vegetables.
Saute green pepper and onion in olive oil until tender.
Add chili powder, salt, pepper and cumin.
Cook for a few minutes, remove from heat and set aside.
In a separate bowl, beat cream cheese until smooth.
Add cream of chicken soup, Rotel and jalapeno pepper.
Stir in chicken and 1 cup of Mexican blend cheese and the above green pepper mix.
Transfer to a greased 11 x 7 pan.
Sprinkle with green onion and remaining cup of cheese.
Bake uncovered at 350 degrees for 25 - 30 minutes.
Serve with Tostito chips.
Brown ground beef.
Drain off excess fat.
In a crock-pot, combine all ingredients (cube up Velveeta cheese).
Heat on high for 30 minutes to melt.
Reduce to low and serve with tortilla chips.
Use a 12-inch round platter.
Combine beans and Manwich sandwich sauce in saucepan.
Stir over low heat until well blended.
Add green chilies.
Bring to a boil, stirring constantly.
Reduce heat and stir in cooked meat and Jack cheese.
Continue stirring until cheese melts.
Serve as hot dip with tortilla chips.
f the Hidden Valley Ranch Fiesta dip mix, pepper and salt with
Will also need one large pot.