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Full Online Book HomeLearning KitchenMexican And Hispanic - Taco Dip
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Mexican And Hispanic - Taco Dip Post by :ewealthpro Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1760

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

Mexican And Hispanic - Taco Dip

1 package Hidden Valley Ranch dressing mix
1 (8 oz.) pkg cream cheese
1 (8 oz.) container sour cream
1 jar taco sauce (such as Oretaga mild)
shredded lettuce
shredded cheddar cheese


Mix together range package, sour cream and cream cheese. Spread onto dish. Cover with shredded lettuce. Pour over with one bottle taco sauce. Sprinkle with cheese
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3 medium avocados 2 Tbl. lemon juice 1/2 tsp. salt 1/4 tsp. pepper 1 cup sour cream 1/2 cup mayonnaise 1 pkg. taco seasoning 2 small or 1 large can bean dip or refried beans 1 cup chopped green onions with tops 3 medium tomatoes 2 small cans black olives (sliced) 8 oz. shredded cheddar cheese Peel, pit, and mash avocados in a bowl with lemon juice, salt and pepper; set aside. Combine sour cream, mayonnaise, and taco seasoning; set aside. In a large, shallow serving dish, layer as follows: Spread bean dip on bottom of dish. Add avocado
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12 oz. cream cheese, softened 1/2 cup sour cream 2 tsp. chili powder 1 1/2 tsp. cumin 1/8 tsp. ground red pepper 1/2 cup salsa 1 cup Monterey Jack cheese, shredded 1 cup cheddar cheese, shredded (OR substitute 2 cups pre-packaged taco cheese for the two above listed cheeses) 1/2 cup diced plum tomatoes 1/3 cup sliced green onions 1/4 cup sliced black olives 1/4 cup sliced green olives Tortilla chips for dipping Combine cream cheese, sour cream and spices in large bowl; mix until well blended. Stir in salsa. Spread onto a lettuce lined 10"
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