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Full Online Book HomeLearning KitchenSouthwestern - Mexican Dip
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Southwestern - Mexican Dip Post by :cholly926 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1450

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Southwestern - Mexican Dip

1 (15 oz.) can Hormel® chili no beans
1 (10 3/4 oz.) can Campbell’s® condensed nacho cheese soup
1/4 or 1/2 pound Velveeta® cheese


Heat all until it is smooth. Serve hot with tortilla chips.

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2 Large avocados, ripe 1/8 Teaspoon Ea 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; sprinkle with cheese and bacon.Force
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1 pound hot bulk pork sausage 1 pound Velvetta® cheese, cubed 1 (10 oz.) can tomatoes with chiles (such as Rotel® brand) or 1 (8 oz.) jar picante sauce Brown sausage and drain grease. Add cheese and tomatoes to pan and heat until cheese is melted. Add drained sausage and serve. Serve with corn or tortilla chips. Also very good on a baked potato if you have any leftover.
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