Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenMexican And Hispanic - Mexican Dip
Famous Authors (View All Authors)
Mexican And Hispanic - Mexican Dip Post by :Robert_Sanders Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2452

Click below to download : Mexican And Hispanic - Mexican Dip (Format : PDF)

Mexican And Hispanic - Mexican Dip

8 oz. cream cheese, softened
1 can chili, no beans
1 small can green chilis or jalepeno peppers
8 oz. shredded Monteray Jack/Cheddar blend

Layer in order given. Bake 20 min. @ 350.
If you like this book please share to your friends :
NEXT BOOKS

Mexican And Hispanic - Mexican Layered Dip Mexican And Hispanic - Mexican Layered Dip

Mexican And Hispanic - Mexican Layered Dip
2 Large avocados, ripe 1/8 Teaspoon Each garlic powder and garlic salt 1 Tablespoon lemon juice 2 Tablespoons mayonnaise 1 Cup sour cream 1 (16 oz.) Jar picante sauce 3/4 Cup black olives, sliced 3 Medium tomatoes, peeled and chopped 1 1/2 Cups cheddar cheese, shredded Crisp bacon, crumbled 1 (16 Oz.) Can refried beans Peel, seed and mash avocados; stir in garlic salt and garlic powder, lemon juice and mayonnaise. Spread on large plate. Spread sour cream over avocado mixture. Drain picante sauce, spoon over sour cream. Top with layers of olives and tomatoes;
PREVIOUS BOOKS

Mexican And Hispanic - Mexican Bean Dip Mexican And Hispanic - Mexican Bean Dip

Mexican And Hispanic - Mexican Bean Dip
1 can (16 oz.) red kidney beans 1 can (6 oz.) tomato paste 1 teaspoon chili powder 1/2 teaspoon garlic powder 1 teaspoon cumin 1 sliced jalpeno pepper 2 teaspoons juice from jar of pickled jalpeno peppers Brown ground beef with chopped onion. Drain fat. Mash kidney beans with electric mixer, add meat and remaining ingredients. Mix until pasty. Put into a 2 qt. casserole dish. Sprinkle with grated cheddar cheese. Bake 40 minutes at 350 degrees.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT