Mexican Fiesta Dip Recipes

Steps:

• In a nonstick skillet coated with cooking spray, cook turkey until no longer pink; drain if necessary. Stir in taco seasoning and water; cook and stir for 2-4 minutes or until most of the liquid has evaporated. , Spread refried beans on a 12-in. serving platter. Top with the turkey, lettuce, salsa, cheese, jalapenos, sour cream and olives. Serve with chips.

Steps:

• Combine the dry ingredients and stir until well blended.
• Place in a 3x4-inch ziplock bag and seal.
• Attach a gift tag with the directions on how to prepare the dip.
• To prepare dip:.
• Combine the Mexican Fiesta Dip Mix with mayonnaise and sour cream.
• Stir until well blended.
• Cover and refrigerate.
• Dip is better if made 8 hours before serving.

Steps:

• 1. Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl.
• 2. Spread bean mixture in 8x8-inch glass baking dish or round casserole dish. Top with guacamole.
• 3. Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving. Serve with tortilla chips, if desired.

Steps:

• Take a large platter and spread out a layer of refried beans on the bottom. Combine the avocados, lemon juice, salt and pepper and spread the mixture on top of the beans. Combine the sour cream and chipotle. Spread that mixture on top of the avocado mixture. Chop and combine the green onions, tomatoes and olives. Spread the mixture in a ring around the outside of the platter. Garnish the top with cheddar cheese and serve with tortilla chips.

Steps:

• In a Dutch oven, cook beef over medium heat until it is no longer pink, 5 to 7 minutes; crumbling beef; drain. Add the beans, tomato sauce and chili seasoning; simmer for 30 minutes, stirring occasionally. , On 2 serving platters with sides, layer the corn chips, rice, onions, meat mixture, cheese, lettuce, tomato and olives. Sprinkle with hot sauce if desired.

Steps:

• In a large stove top pot over medium-high heat, cook the sausage, ground beef, diced onion and jalapeno. Add a little oil, if needed, and season with salt and pepper.
• Drain any excess fat from the pan, then add the taco seasoning, lime juice, minced garlic and worcerstershire sauce.
• Continue to cook for a couple of minutes, until no pink remains in the meat.
• Add all of the softened cream cheese, the white queso dip and 1 1/2 cups of salsa.
• Lower the heat to medium-low, and slowly melt all of the ingredients together.
• Stir often to prevent the dip from sticking to the bottom of the pot. Simmer for a total of 25 minutes.
• Stir in 1 1/2 cups of grated pepper jack cheese and chopped cilantro.
• Remove the dip from the heat, and pour carefully into your slow cooker to keep w.
• arm, or serve immediately with lots of tortilla chips for dipping. Sprinkle the remaining shredded cheese on top to melt and a sprinkle of chopped green onion.

Steps:

• In a shallow 1-1/2-qt. microwave-safe dish, combine the sour cream, beans, chilies and dip mix. Stir in 1 cup cheese. Cover and microwave on high for 2 minutes; stir. , Cover and microwave 1-1/2 minutes longer or until heated through; stir until blended. Sprinkle with remaining cheese. Top with the olives, tomatoes, onions and lettuce if desired. Serve with tortilla chips.

Steps:

• In a bowl, combine the first eight ingredients. Cover and refrigerate for at least 2 hours. Serve with corn chips.