Mexican Bread Dip Food

MEXICAN CHEESE DIP IN BREAD BOWL

Steps:

• In non-stick pan, saute onions in butter till softened.
• Cube cheese and add.
• Drain half of the tomato juice and mash tomatoes, add tomatoes and rest of juice.
• Cook, stirring, til melted over low heat.
• Set aside.
• Cut top third off bread, cut top into bite-sized cubes.
• Hollow out inside leaving a 1/2" shell. Cut inside pieces into bite-sized pieces.
• Place bread bowl onto platter.
• Place bread cubes around bread bowl for dipping.
• Pour cheese sauce into bread bowl.
• Serve!
• *You can sub regular velveeta if desired.

MEXICAN LAYERED DIP

Steps:

• Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.

BEST EVER LAYERED MEXICAN DIP

Steps:

• In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
• In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.

MEXICAN BREAD DIP

Steps:

• Preheat oven to 375°F.
• take bread and hollow out to make a bowl ~ reserve removed pieces for dipping.
• cook & brown sausage till done and drain off excess grease.
• combine all ingredients in a bowl and mix until well combined
• place combined ingredients into bread
• spray bread, dip, and crumbs with cooking spray and sprinkle lightly with red pepper
• bake in oven for 20 minutes (or until bread is golden brown)
• serve immediately.

CORNBREAD MEXICAN DIP (SALAD)

Steps:

• Layer as follows: (makes 2 layers).
• ½ cornbread, crumbled.
• Romaine lettuce, torn and layer.
• Chopped tomato.
• Fiesta corn.
• Black beans.
• Mexican Cheese.
• ½ ranch dressing
• Repeat. Lay sliced onions on top. Serve with corn chips for dipping.

MEXICAN CORNBREAD AND PINTO BEAN DIP

Steps:

• Starting with the corn bread, bake corn bread for 30 minutes and let cool, then crumble 1/2 of it into the bottom of a large glass sea thru container (I use a punch bowl) add 1/2 of the pinto beans, and so on.
• When you have 2 layers of everything, cover with Saran wrap and refrigerate overnight, or at least 8 hours.
• This dip can be served hot by heating individual servings in a microwave until the cheese melts.
• This dish is great over the top of Frito's or Tostado's.

MEXICAN BREAD

Steps:

• In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available., Bake according to bread machine directions; (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).