- 71. "HOT" AVOCADO DIP
- Chop the soft avocado and cover the bottom of serving bowl. Spread with sour cream and cover with half can of salsa. Cover with the shredded Jack ...
Ingredients: 5 (cream .. fritos ...)
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- 72. MEXICAN DIP
- Mix chili and chiles together. Heat for 2 ... with warm, plain nacho chips.
Ingredients: 3 (velveeta ...)
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- 73. SALSA DIP
- Mix together and add garlic salt to taste. Let set for a couple of hours; better to set overnight.
Ingredients: 5 (chiles .. olives ...)
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- 74. TACO DIP
- Put in crock pot to keep warm and serve with chips.
Ingredients: 6 (cheese .. chips .. onion .. peppers .. tomatoes ...)
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- 75. MEXICAN DIP
- Layer in baking dish: 1/2 Velveeta cubed; 1/2 tomatoes; 1/2 salsa; sprinkle chili; 1/2 Cheddar; 1/2 green chilies; sprinkle garlic; repeat. Bake at ...
Ingredients: 6 (cheddar .. mild .. sauce .. tomatoes .. velveeta ...)
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- 76. ARTICHOKE DIP
- Coarsely chop artichoke hearts. Mix all ingredients. Put some grated Cheddar on top. Bake at 325 degrees for 20 minutes. Serve warm on crackers.
Ingredients: 6 (cheese .. chiles .. hearts .. mayonnaise .. olives ...)
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- 77. HOT MEXICAN SPINACH DIP
- Heat oil in heavy ... softened. Add tomatoes and chiles and cool 2 minutes. ... Season with salt and pepper.
Ingredients: 12 (cheese .. chips .. cream .. dry .. oil .. onion ...)
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- 78. MEXICAN DIP
- Layer in a 9x12 ... well mixed 2. green chiles, drained 3. sour ... least. Serve with tortilla chips.
Ingredients: 7 (chilies .. cream .. onion .. tomatoes ...)
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- 79. THISTLE DIP
- Mix ingredients together and spoon into a hollowed out round loaf of bread. Wrap in foil and bake 45 minutes at 350 degrees. May be served with bread ...
Ingredients: 6 (cream .. mayonnaise ...)
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- 80. ARTICHOKE DIP
- Mix and bake at 350 degrees for 20 minutes. Serve with crackers.
Ingredients: 4 (cheese .. mayonnaise ...)
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