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 serving platter.
Mix together the sour cream and taco mix.
Spread over bean dip until well covered. Garnish top with diced tomato and green pepper.
Serve with corn chips.
Mix together mayonnaise, sour cream and taco seasoning; set aside. IN a large 9 x 13-inch glass dish, layer the following in order: bean dip, avocado dip, taco seasoning mixture, onion, tomato, olives and sharp Cheddar cheese. Refrigerate until ready to serve.
Preheat broiler.
Line a cookie sheet with aluminum foil (makes clean-up easier, throw away the foil instead of scrubbing cheese off the cookie sheet).
Spread bean dip on each tortilla chip.
Place each chip onto the cookie sheet until the cookie sheet is full.
Cover the chips with shredded cheese and jalapeno slices.
Place under the broiler until cheese melts.
Put all of the ingredients in a 9 x 13-inch glass pan in this order:
Spread the bean dip on the bottom of the pan.
Mix the taco seasoning with the sour cream and put on top of the bean dip. Then spread the guacamole dip on top of that.
Next sprinkle the diced green onions.
Cover the onions with shredded cheese. Sprinkle the sliced onions on top of the cheese.
Finally add the diced tomatoes to the top and the sliced black olives.
Serve chilled with tortilla chips.
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.
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.
Layer in pan or bowl, starting with the bean dip, being sure that the entire bottom is covered with dip.
Serve with chips.
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.
Mix the sour cream, mayonnaise and seasoning packet together; set aside.
Layer ingredients on a large cake plate, starting with the bean dip and ending with the cheese.
Serve with tortilla chips.
Mash avocados, stir in lemon juice, chopped tomatoes and onion.
Set aside.
Spread bean dip in a shallow, round 9-inch dish.
Spread avocado mixture over bean dip.
Alternate cheeses over the top in pie wedge sections (resembling a wheel-spoke). Sprinkle top with ripe olives.
Sprinkle edges with chopped tomatoes and green onion tops, if desired.
Serve with king size corn chips.
Yield: 4 cups.
Mix cream cheese, bean dip, hot sauce, salt, sour cream, onions and taco seasoning.
Mix, adding one ingredient at a time.
Layer 1/2 of mixture in a 2-quart baking dish.
Sprinkle a layer of Cheddar and Monterey Jack cheeses (mixed) over the top.
Add remaining bean dip mixture on top of cheese, then add the layer of remaining cheeses.
Bake at 350\u00b0 for 25 minutes.
Let stand 10 minutes.
Serve warm with tortilla chips.
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!
Purchase the tortilla chips, spicy black bean dip, fresh salsa and cheeses from Trader Joe's.
Spread the beans in an ovenproof, shallow casserole dish.
Top with the salsa, then the cheese. Bake in a 350\u00b0 oven until heated through and cheese is melted. Top with chopped ripe avocado; sprinkle with cilantro.
Add \"dollops\" of sour cream and garnish with chopped black olives. Serve with chips.
Spread bean dip on one slice of bread.
Spread mustard on second slice of bread.
Place slice of bologna on top of mustard.
Place slices of tomato on bean dip.
Slap the two slices of bread together.
In a large mixing bowl combine the bean dip and taco mix. Spread mixture on a 10-inch tray or in a 10-inch pie plate. Blend together mayonnaise and sour cream.
Spread over bean dip. Sprinkle sliced olives over top along with tomatoes and cheese and lettuce.
Chill.
Serve with corn chips.
In a 13 x 13-inch pan, spread bean dip.
Mix sour cream, mayo and taco seasoning together and spread on top of bean dip.
Top with remaining ingredients with the cheese last.
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.
s follows.
Bottom layer: Bean Dip.
Second layer: Avocado mixture
Layer in the following manner:
Spread a can of bean dip over the bottom of a glass pie plate.
Add a pint of sour cream.
Add green onions, tomatoes and olives in layers.
Top with shredded cheese.
Serve with taco chips.