in medium bowl, combine all dip ingredients except onions; mix well
half of the Hidden Valley Ranch Fiesta dip mix, pepper and salt
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.
Combine ingredients, blending well.
Chill one hour, then get 1 round loaf white or French bread and hollow out the middle. Put dip in and with the parts you cut out make bread cubes for dipping.
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.
Mix a 1 oz. packet of Original Ranch Party Dip with 1 pint sour cream.
Add 1/4 c. bacon bits and 1 c. finely shredded cheddar cheese.
Mix well and serve with chips.
Mix contents of Ranch party dip and sour cream together. Refrigerate 1 hour before serving.
teaspoon salt. In batches, dip the floured pickle chips into
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).
Mix the cream cheese, the hot sauce and the ranch dressing together.
Add the chicken to the mixture and place in a 8x8 casserole dish.
Bake all the ingredients at 400 degrees for 20 minutes.
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.
Stir the sour cream and ranch dressing mix together in a bowl.
Pulse the jalapenos and cilantro together in a food processor until finely chopped; fold into the sour cream mixture.
Mix mayo, milk and ranch mix. Let stand for at least an hour.
Chop chilies, jalapenos, and cilantro together.
Mix in salt, garlic powder, and lime.
Add chile mixture to ranch.
Serve with tortilla chips.
The longer it sits, the hotter it gets.
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!!!
sed buttermilk ranch for this recipe.
dip raw chop into ranch on both
nd pepper.
Fill each jalapeno half with the chicken mixture
In a small heavy skillet, cook the bell pepper in the oil over moderate heat, stirring, until it is softened and let it cool.
In a large bowl, combine the bell pepper, artichokes, mayonnaise, scallions, pimiento, Parmesan, lemon juice, Worcestershire sauce, jalapeno peppers and celery salt.
Blend the mixture until it is combined well and stir in the crab meat gently.
Make the Ranch Spinach Dip first to give the flavors
Spread cream cheese in glass dish.
Spread chili over cream cheese.
Cut cheese in thin slices and layer over chili.
Bake in oven at 350\u00b0 until cheese bubbles.\tServe with tortilla chips (white are best).
(Double recipe if you want a large dish.)