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Southwestern - Southwestern Taco Dip Post by :Cliff Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3536

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

Southwestern - Southwestern Taco Dip

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" serving platter. Top with shredded cheeses, tomatoes, green onions, black and green olives.

Chill until serving time.

Serve with tortilla chips.

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Southwestern - Dip -  Spinach-salsa Dip Southwestern - Dip - Spinach-salsa Dip

Southwestern - Dip -  Spinach-salsa Dip
1 (10 oz.) package frozen spinach, thawed and squeezed 1 (16 oz.) Jar of salsa 1 small can chopped black olives 1 (8 oz.) Package cream cheese, cubed 2 cups grated Monterey Jack cheese-shredded Cilantro to taste Mix together in pour into a 8x8 pan or deep pie dish. Bake at 400 degrees for 35 minutes. Serve with crackers NOTE: I had about 1/3 cup of left over corn I throw in and it was really good. You can buy salsa that has corn in it and use that instead.

Southwestern - Salsa Dip Southwestern - Salsa Dip

Southwestern - Salsa Dip
2 small cans chopped ripe olives1 (4 oz.) can chopped green chilies2 medium tomatoes (peeled and chopped)3 Tablespoons olive oil1 1/2 teaspoons wine vinegar1 1/2 teaspoons garlic saltCombine all ingredients and allow to marinate in refrigerator for one day before serving.Serve with tortilla chips or tosada chips