ttach this to the jar: Mexican Fiesta Dip. Makes two cups. In
In a bowl, stir together the avocado, lemon juice, garlic salt, black pepper, and hot sauce; set aside. In another bowl, mix the sour cream, mayo, and taco seasoning; set aside. In a wide, shallow bowl, layer the bean dip, avocado mixture, sour cream mixture, picante sauce, onions, tomatoes, olives, and jalapeno peppers to taste, and top with both cheeses. Serve with tortilla chips.
On a 12-inch glass plate layer ingredients in order given. Refrigerate several hours or overnight.
Serve with corn chips. This is a good Mexican-flavored dip for a crowd!
Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.
Spread bean dip on shallow serving tray (make sure the sides are at least 1-inch high).
Mash avocados and add lemon juice, salt and pepper.
Spread on top of bean dip.
Mix sour cream, mayonnaise and taco seasoning mix.
Spread on top of avocado layer (or bean dip layer if avocado layer is omitted).
Layer in order: chopped green onions, chopped black olives and tomatoes.
Sprinkle Cheddar cheese on top.
Chill at least 3 hours before serving. Enjoy with Tostitos or Doritos.
Spread bean dip in an 8-inch circle on a large plate.
Mix sour cream and taco sauce together.
Spread on top of bean dip. Then layer on top of that, the onions, olives, tomatoes and cheese.
Refrigerate for a couple of hours before serving.
Serve with thin style corn chips.
Combine 1 package Country Herb dip mix with sour cream and chilies.
Mix well.
Cover and refrigerate for 1 hour.
Just before serving, spread refried beans in bottom of 9-inch pie plate.
Spoon dip mixture over beans and top with cheese, tomato and olives.
Serve with tortilla chips.
You may add your own favorite ingredients.
Enjoy.
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!
Layer 2 cans of Frito-Lay bean dip on a platter.
Top with mashed avocados with lemon juice and pepper.
Open beans and season to taste with garlic powder and chili powder or salsa or seasoning.
I usually fix this in \"X\" baking dish.
Cover layer of beans with layer of chopped onion.
Cover with sour cream dip.
Sprinkle cheese, lettuce and fresh tomatoes on top.
Serve with corn chips.
On the bottom of dish, spread bean dip.
Next mix the avocados with the guacamole dip and spread
over the bean dip.
Mix the sour cream with 1 package of taco seasoning and mayonnaise. Spread over guacamole.
Sprinkle a thin layer of cheese.
The next layer is the hamburger already cooked with 3/4 package of taco seasoning.
Layer with tomatoes and top with cheese.
Black olives can be sprinkled on top, if desired.
Use a 9 x 13-inch pan or a large platter.
Spread bean dip. Spread guacamole.
Mix sour cream, mayonnaise and taco seasoning; spread on top.
Chop tomatoes and spread.
Spread black olives. Spread on onions (tops and bottom).
Spread grated cheese.
Serve with chips.
Mix bean dip and green chilies.
Mix sour cream, mayonnaise and taco seasoning.
Layer it all in a large casserole.
On a serving plate, layer, in order:
Bean Dip; avocado - mashed with lemon juice, added; sour cream; sprinkle with taco seasoning; sprinkle with grated cheddar and monterey jack cheeses; chopped bunch of green onions; add chopped (finely) tomatoes; top with chopped black olives.
Serve with chips.
Combine cream cheese, chip dip and dressing mix with beater until smooth.
Layer on bottom of a 9 x 13-inch pan, dish or Tupperware.
Brown ground meat with onion.
Drain and cool slightly.
Layer on top of cream cheese mixture.
Next, layer cheese, then lettuce, then tomatoes, pepper and olives. Refrigerate several hours or overnight.
Serve with tortilla chips.
Spread dip in dish followed by beef. Mix sour cream and mayonnaise; spread over. Spread onions, olives and tomatoes and top with cheese.
Arrange beans in a flat serving plate to form the first layer. Smooth guacamole dip on top to form second layer.
Combine sour cream, mayonnaise and taco seasoning to make third layer.
Use green chilies for fourth layer.
Mix green onions, tomatoes and black olives for the fifth layer.
Top with cheese.
Serve with chips.
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.
spread cream cheese at the bottom of a pie plate (I spoon out the package and throw in the microwave to make spreading easier).
cover the cream cheese with a thin layer of shredded cheese-about 1/2 to 1 cup.
pour the chili over the shredded cheese layer.
top with remaining shredded cheese.
microwave the layered dip until the cheese on top is fully melted-about 2 minutes.
serve with tortilla chips or crackers.
note-this recipe can be doubled and thrown together in a crock pot for larger amounts of people.
In medium bowl, combine black beans and 2 tablespoons salsa; mash with fork and stir until smooth.
On 12-inch serving plate, spread bean mixture into 10-inch circle.
Top with sour cream; spread to within 1/4-inch of edge of beans.
Top with one cup salsa, lettuce, cheese, olives, green onions and tomato.
Serve with Easy Tortilla Chips.
Makes 5 cups; 12 to 16 servings.