Mix the sour cream and chive dip, sour cream, and cream cheese together in a large bowl.
Fold the green onion, dried beef, and Cheddar cheese into the cream cheese mixture.
Cover dip with plastic wrap and refrigerate until set, at least 1 hour.
Boil whole potatoes with skins on until done. Cool.
Slice and lay in a large casserole dish.
Saute pepper, onion, and mushrooms in oil. Add rotel and Velveeta until cheese is melted.
Pour over potatoes and bake at 350 about 10 minutes or until cheese bubbles.
Boil chicken.
Chop onion and pepper and saute in butter.
Add both cans of rotel and velveeta.
After melted add mushrooms.
Boil noodles in chicken broth, drain and add cream of chicken soup to the noodles.
Mix everything together Bake at 350 for 45 min.
or until bubbly.
Brown hamburger meat and drain.
In another saucepan, heat tomatoes and add cheese, sliced.
Melt cheese thoroughly and add hamburger meat.
Stir Velveeta and chili over low heat until melted.
Serve with tortilla chips or cut up vegetables.
otatoes with 4 tbsp oil and 1 tsp sea salt. Transfer
Preheat a panini maker. Spread 1 tbsp basil, cashew and Parmesan dip over insides of bread. Top with remaining ingredients.
Close roll and toast for 2-3 mins, until golden brown.
Preheat oven to 350 degrees.
Spray deep dish pie plate with cooking spray,set aside.
Mix together first eight ingredients, in a large mixing bowl.
Pour egg mixture into prepared pie plate.
Add SPAM and Velveeta evenly into eggs.
Bake for 40 minutes until middle puffs up and center is firm.
Check for doneness by inserting knife near the middle of the quiche.
Let sit for 10 minutes.
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.
Boil potatoes and mash.
Add cream cheese and onion dip.
Whip as usual.
Makes plenty for large crowd.
In a serving bowl combine the cucumber, raisins, yogurt, sour cream, scallions, mint, dill, garlic and walnuts.
Stir mixture thoroughly and season with salt and pepper to taste.
Cover and refrigerate dip for at least 1 hour before serving.
When ready to serve, garnish with the mint, rose petals and the rose bud, if using.
Serve with pita bread triangles, Arabic bread, crostini, etc.
Yield is estimated.
Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.
Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.
Pour mixture into a slow cooker.
Sprinkled the remaining mozzarella on top.
Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.
Combine all ingredients in blender or food processor.
Blend until smooth.
Put in container and cover.
Chill at least 1 hour. Serve with assorted crackers.
If desired, hollow out a round loaf of bread and place dip inside.
Makes 1 3/4 cups.
Very good.
Place half the artichokes in a food processor; add cream cheese, 1/4 cup Parmesan, lemon juice, garlic, cayenne, and 3 tablespoons water. Process until smooth.
Add scallions, remaining artichokes, and spinach; pulse briefly. Transfer mixture to a serving bowl. (To store, refrigerate, up to 2 days.) Top with 1 tablespoon Parmesan, and serve dip with raw vegetables.
Brown the ground beef and onion in a medium sauce
Mix refried beans, pinto beans, Rotel tomato's, cheese (I leave
In a double boiler melt the butter.
Add flour and stir until smooth.
Add milk and stir until smooth and slightly thick.
Add Rotel and cubed Velveeta; stir until melted.
Add spices or picante and heat through.
Put Rotel (and its juice) and cubed Velveeta in the slow cooker.
Cover and cook on low for about 2 hours.
Stirring occasionally.
Serve with the Tortilla chips.
Brown ground beef in a large skillet with onion. Drain well.
Mix in Rotel, Cheddar Cheese soup and Velveeta and cook over low heat until velveeta is melted.
Stir in Chili Powder and Garlic Powder.
Season with salt and pepper to taste.
Serve warm with tortilla chips.
Enjoy!
(Can be kept in a slow cooker using warm setting.).
To
one
can
Ro-Tel
tomatoes and green chilies, add 1 pound of cheese which has been melted in a double boiler.
Mix together.