Spread 2 cans of refried bean dip in a 9\" by 13\" pan.
Blend together 1 cup of sour cream, 1 cup of mayonnaise, and 1 package of taco seasoning and spread on top of bean dip.
Sprinkle with 2 cups of shredded cheese.
Dice tomatoes and green onions. Mix these together and spread on top of the cheese.
Grab the chips and enjoy!
Spread bean dip over plate.
Mix taco mix and salad dressing together.
Spread over bean dip.
Put shredded lettuce on top, then put tomatoes.
Sprinkle shredded cheese over the top.
Serve the dip with chips.
Spread bean dip or refried beans and seasoning on a flat platter.
Top with chopped onions.
Spread on sour cream and mayonnaise mixture.
Sprinkle on olives and peppers.
Serve with corn chips.
On 12-inch plate (glass pizza dish), mix and spread first layer of refried beans and Fritos bean dip.
Next layer chopped onions.
Mix together avocados, picante sauce and lemon juice to make a guacamole mixture.
Spread on top of onions. Layer sour cream, taco seasoning, cheeses, olives and tomatoes in order given.
It looks like a pizza.
Use a spoon or cake server to dip it.
Eat with tortilla chips.
Spread bean dip in casserole dish.
Mix taco seasoning with sour cream.
Put on top of bean dip.
Top with chopped lettuce, tomatoes, grated cheese, jalapeno peppers and green onions.
Serve with tortilla chips.
Layer dips in bottom of dish.
Mix sour cream, Miracle Whip and taco seasoning together.
Layer over bean dip and guacamole. Layer remaining ingredients. Chill.
Serve with chips.
Heat oven to 400\u00b0.
Place tortillas on ungreased cookie sheet. Bake at 400\u00b0 for 5 to 7 minutes or until crisp but not brown. Spread 1/4 bean dip over each tortilla.
Top with 1/4 of chicken, olives, onions, pimento and cheese.
Bake at 400\u00b0 for 10 to 15 minutes or until cheese is melted.
Garnish with guacamole. Yields 4 pizzas.
Spread the bean dip in a shallow 9 x 13-inch dish.
Mix the sour cream and seasoning together.
Spread on top of bean dip. Layer lettuce, then chopped onion, green pepper, tomatoes and cheese.
Serve with Doritos.
PREPARE ZIPPY ZONYA MEXI SEASONING MIX:
Combine all spices listed. (Leftover spice may be stored in a plastic self-sealing bag for up to 1 month.) The bean dip uses 1/4 teaspoon.
PREPARE BEAN DIP:
In a food processor combine edamane, salsa, green onion, cilantro and 1/4 teaspoon Zippy Zonya Mexi Seasoning Mix.
Cover and process until mixture is smooth.
SERVE DIP WITH CHIPS:
Serve with multi-grain tortilla chips.
Store in refrigerator for up to 24 hours.
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.
Combine sour cream and taco seasoning together in a small bowl. Spread bean dip on the bottom of a 10-inch fairly deep dish or pizza pan. Spread the thawed avocado dip on top of the bean dip and spread the sour cream mixture on top of the avocado. Sprinkle chopped onions on top of the sour cream, then diced tomatoes. Cover with chopped olives and grated cheese. Serve with your favorite chips.
Spread bean dip on bottom of container.
Mix sour cream and taco seasoning together.
Spread sour cream mixture over top. Sprinkle remaining ingredients over top.
Spread bean dip in 9 inch pie plate.
Mix mayonnaise, sour cream, taco seasoning.
Spread over bean dip.
Sprinkle with grated cheese to taste.
Garnish with tomatoes, green onions and olives.
Chill and serve with chips.
Spread bean dip on 12-inch round dish.
Mix avocado and lemon juice; spread over bean dip.
Blend sour cream, Miracle Whip and taco seasoning.
Sprinkle tomatoes and onions on top.
Sprinkle cheese on top of that.
Garnish with olives.
Serve with tortilla or corn chips.
Spread beans in bottom of 9 x 13-inch glass pan.
Mix Miracle Whip, sour cream and taco seasoning together.
Spread over bean dip.
Sprinkle on shredded cheese; add chopped tomatoes and chopped green onions.
Refrigerate 1 hour.
Serve with tortilla chips.
Serves 8 to 10.
Spread bean dip in pan, then mix cream cheese, sour cream and taco sauce together and spread over bean dip.
Cup up green and black olives on top, then slice 1/2 green pepper, cut up tomato and then grated cheese all on top.
Preheat a grill or grill pan to medium-high heat. Brush vegetables with oil. Grill for 2-3 mins each side, until tender.
For the white bean dip, place beans, garlic, 1/3 cup of the oil and lemon juice in a food processor. Process until smooth and creamy. Season to taste. Spoon into a serving bowl. Drizzle with remaining 1 tbsp oil and sprinkle with paprika. Serve vegetables on a platter with white bean dip.
Spread bean dip on a 14-inch round tray.
Combine mayonnaise, sour cream and taco seasoning.
Put that on top
of bean dip. Dice tomatoes, green onions (stems included) and black olives. Grate Cheddar cheese.
Layer tomatoes, green onions and black olives in order and top with cheese.
Keep in refrigerator until ready to serve.
Combine the first 7 ingredients. Spread evenly over the bottom of a glass 9-inch baking dish or pie dish. Sprinkle a layer of tomatoes over the bean mixture.
Sprinkle a layer of cheese over all.
Let set in refrigerator from 2 to 24 hours. Serve with taco chips.
Empty bean dip into a bowl.
In a separate bowl mash avocados, lemon juice and seasonings to taste.
Layer on the top of bean dip.
For 3rd layer, mix together sour cream, mayonnaise and taco seasoning.
Spread on top of avocados.
Add green onions, tomatoes, cheese and then black olives.
Serve with chips.