Crudites And Chips With Taco Ranch Dip Food

COMPOST CRUDITES WITH RANCH DIRT DIP

Steps:

• In the carafe of a high-powered blender, combine the black beans, mayonnaise, buttermilk, dill, ranch seasoning mix and black pepper. Blend on high speed until a thick dip forms, about 2 minutes. Store, refrigerated, in an airtight container until ready to serve.
• Serve the dip in a bowl lined with gem lettuce leaves. Sprinkle with "soil" made from the pumpernickel crumbs. Serve alongside assorted crudites, such as cauliflower in various colors, sugar snap peas, cherry tomatoes on the vine, mini rainbow carrots with greens, celery sticks and endive.

CRUDITES AND CHIPS WITH TACO RANCH DIP

Steps:

• Whisk first 5 ingredients in medium bowl to blend. Transfer to serving bowl. (Can be made 1 day ahead. Cover; chill.)
• Arrange crudités on platter. Place chips in basket. Serve with dip.

CURRY DIP FOR CRUDITES

Steps:

• Mix mayonnaise, ketchup, curry powder, Worcestershire, and white pepper together and serve.

LAYERED RANCH TACO DIP

Steps:

• In a 10-12 in pie plate, spread the refried beans.
• In a small bowl, combine the sour cream and dressing mix and spread over the beans.
• Place other ingredients on top of sour cream mixture in this order. Lettuce, tomatoes, olives, onions and bell pepper, avocado.
• Then sprinkle with cheese and enjoy with tortilla chips.

CRUNCHY CORN CHIP TACOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brown the ground beef in a large skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain excess grease; stir in water and taco seasoning mix. Reduce heat to low and simmer the meat mixture until thickened, 4 to 6 minutes.
• Bake taco shells on a baking sheet in the preheated oven until crisp, 3 to 4 minutes. Let cool for about 5 minutes and break apart into bite-size pieces.
• Transfer seasoned ground beef to a large serving bowl and mix in the nacho cheese corn chips, taco shell pieces, Mexican cheese blend, and hot pepper sauce.