Hollys Nacho Dip Recipes

Steps:

• In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.
• In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.
• Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.

Steps:

• Combine the softened cream cheese, sour cream and taco seasoning on a large plate or in a pie plate. Spread the salsa on top of the cream cheese-sour cream mixture. Top with lettuce and cheddar cheese.

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the cheese, tomatoes, chiles, chili powder and Worcestershire sauce. , Cook, uncovered, for 15 minutes or until cheese is melted, stirring occasionally. Serve warm, with chips.

Steps:

• In a large bowl, combine the refried beans, chilies, 1 teaspoon chili powder and 1 teaspoon cumin. Spread over a 14-in. platter. In another bowl, mash the avocados; add 1/4 cup onion, lemon juice, sugar, celery salt and cayenne. Spread over the bean layer., Combine 1 cup salsa, sour cream, mayonnaise, paprika, garlic powder, pepper sauce, oregano and remaining onion, cumin and chili powder. Spread over avocado layer; sprinkle with Monterey Jack and cheddar cheese., In a large bowl, beat the cream cheese until smooth. Add the remaining salsa. Spread over cheeses. Sprinkle with the green onions and tomatoes. Cover and refrigerate until serving. Serve with chips or vegetables.

Steps:

• Place ground beef and onion in a large, deep skillet. Cook over medium high heat until beef is evenly brown and onions are soft. Drain and set aside.
• In a medium saucepan over low heat, melt the cheese. Mix in the ground beef, onion and diced tomatoes with green chile peppers. Serve warm.

Steps:

• Blend first three ingredients together.
• Spread over 12 inch pizza pan or other large plate or platter.
• Chill for one hour (if you have time, if not don't worry about it).
• Add salsa sauce over top.
• Alternate cheese,green peppers, onions, tomatoes.
• Cover& chill.
• Serve with Nacho chips for dipping.
• Regular or bite sized.
• Very addictive!

Steps:

• Brown lean ground beef over medium high heat.
• When cooked, add taco seasoning mix.
• Meanwhile, cream together sour cream and cream cheese.
• Spread cream cheese mixture in the bottom of a deep dish pie plate.
• Layer ground beef mixture over the cream cheese mixture.
• Add the salsa to the top of the ground beef.
• Top with sliced green onions.
• Sprinkle generously with mozzarella cheese.
• Cover and bake for 30 minutes at 350 or until heated through.
• Serve with tortilla chips for dipping.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain well. , Transfer to a greased 3-qt. slow cooker; stir in the cheese, salsa and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Stir; serve warm with tortilla chips or cubed bread.

Steps:

• Bottom Layer:.
• Place beans, sour cream and taco seasoning in the bowl of a small food processor and puree until smooth.
• Spread evenly over bottom of 8 x 11 x 2-inch glass baking dish. Cover and refrigerate with plastic wrap while you make second layer.
• Second Layer:.
• Place peas and green chilies (with their liquid) in the bowl of a small food processor and puree until completely smooth. Set aside.
• Peel and pit avocados and place pieces in a large bowl. Toss with lime juice and garlic. Mash well using a potato masher.
• Add pureed peas and all remaining ingredients and mix well.
• Spread carefully and evenly over bean layer. Cover and refrigerate while you make third layer.
• Third Layer:.
• In a medium bowl, stir together sour cream and cream cheese until well blended.
• Spread cream cheese mixture evenly over guacamole.
• Fourth Layer:.
• Spread salsa over cream cheese layer.
• Fifth Layer:.
• Sprinkle grated cheddar evenly over salsa.
• Top with chopped lettuce, followed by red pepper, and green onions.
• Cover with plastic wrap and refrigerate for 1 to 2 hours before serving.
• Serve with nacho chips and enjoy!