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Southwestern - Mexican Layered Dip Post by :tony5147 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2209

Click below to download : Southwestern - Mexican Layered Dip (Format : PDF)

Southwestern - Mexican Layered Dip

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 refried beans through pastry tube to make festive border around edge of plate.

Note: You can add dollops of sour cream on top with ripe olive slice in sour cream.

Serving Ideas : Serve with tortilla chips

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Southwestern - Nacho Cheese Dip Southwestern - Nacho Cheese Dip

Southwestern - Nacho Cheese Dip
1 lb. Velveeta Cheese - cubed (or Healthy Choice Fat Free Cheese) 1 (10 ounce) can Campbell's Cheddar Cheese Soup 1 (10 ounce) can Ro-tel diced tomatoes & chilies 3/4 lb. ground beefBrown ground beef and drain. In a microwavable dish with lid, melt cheese and soup for 3-4 minutes. Add ground beef and tomatoes. Stir well. Microwave an additional 2 minutes. Or place browned beef in slow cooker. Stir in soup and tomatoes. Stir in cubed cheese. Set cooker on low and let everything melt together a few hours. Stir

Southwestern - Mexican Dip Southwestern - Mexican Dip

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.