Mexican Fiesta Dip Mix Food

MEXICAN FIESTA DIP

Steps:

• In a nonstick skillet coated with cooking spray, cook turkey until no longer pink; drain if necessary. Stir in taco seasoning and water; cook and stir for 2-4 minutes or until most of the liquid has evaporated. , Spread refried beans on a 12-in. serving platter. Top with the turkey, lettuce, salsa, cheese, jalapenos, sour cream and olives. Serve with chips.

MEXICAN FIESTA DIP MIX (IN A JAR)

Steps:

• In a large bowl, combine the spices and store in an airtight container.
• Attach this to the jar: Mexican Fiesta Dip. Makes two cups. In a medium mixing bowl combine 3 tablespoons of the Dip Mix with the mayonnaise and sour cream. Whisk the mixture until smooth. (Check if you want to add more of the Dip Mix or more mayo/sour cream.).
• Refrigerate for 2-4 hours or overnight (best).
• If you do this at home and you have some fresh herbs around then add some. I like to add fresh chives, parsley or coriander.
• Serve with tortilla chips (works best!)or fresh vegetables.

FIESTA 7 LAYER DIP

Steps:

• 1. Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl.
• 2. Spread bean mixture in 8x8-inch glass baking dish or round casserole dish. Top with guacamole.
• 3. Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving. Serve with tortilla chips, if desired.

MEXICAN FIESTA DIP

Steps:

• Take a large platter and spread out a layer of refried beans on the bottom. Combine the avocados, lemon juice, salt and pepper and spread the mixture on top of the beans. Combine the sour cream and chipotle. Spread that mixture on top of the avocado mixture. Chop and combine the green onions, tomatoes and olives. Spread the mixture in a ring around the outside of the platter. Garnish the top with cheddar cheese and serve with tortilla chips.

7-LAYER FIESTA PARTY DIP

Steps:

• In a bowl mix together the refried beans, half of the package of taco seasoning, the salsa, and 3 tablespoons of the sour cream.
• (Reason for adding salsa/sourcream: layered dips can be too thick for dipping if you don't add something to thin them down a bit - the salsa and sour cream add both flavor and the thinning aspect, so you don't want to skip them. Also, you can add cayenne and/or ancho powder to taste. I usually add ancho because I love the smokey flavor.).
• Spread the mixture into a large rectangular glass lasagna dish.
• (If you used two cans of beans and not all of the dip will fit in the dish, spread the remaining on a dinner plate and you can make your *own* dip to keep at home while you take the rest to the party!).
• In a separate bowl mix the rest of the sour cream with the remaining taco seasoning.
• Spread the sour cream mixture on top of the refried beans.
• Taking your guacamole, spread it carefully on top of the sour cream mixture. Take care not to mix the two together. (Some people swap these layers around - it's up to you -- I just prefer the guac on top.).
• Toss the two types of grated cheese together, then spread them on top of the guacamole.
• Sprinkle with the tomatoes, olives, and green onions. Chill in refrigerator for at least an hour before serving.
• You can make this recipe a day ahead and let it sit in the fridge overnight - let it come to room temperature before serving with round, restaurant-style tortilla chips. (The reason to serve it at room temp is so that when you attempt to dip your chips in they don't break!) Some folks like to serve this hot instead of cold: bake at 350 degrees F for 30 minutes, if you'd like to do that.
• Notes: The above is my basic recipe. When I make it these days, I usually fiddle with it a bit, by: using 1 can of black bean refried beans instead of regular, adding ancho powder into the beans and sour cream, and adding a small can of chopped mild green chiles into the refried beans. When I'm lucky enough to bring home any of this from a party as leftovers, I fill flour tortillas with the dip and fry them up as burritos. They're wonderful both warm and cold, and taste great for lunch!

MEXICAN FIESTA DIP

Steps:

• Cook onions and peppers in skillet sprayed with cooking spray on medium-high heat 5 min. or until onions are tender, stirring frequently.
• Stir in milk on low heat. Gradually add Singles, cooking after each addition until melted, stirring constantly.
• Top with tomatoes and cilantro.

MEXICAN FIESTA DIP

Steps:

• In a large stove top pot over medium-high heat, cook the sausage, ground beef, diced onion and jalapeno. Add a little oil, if needed, and season with salt and pepper.
• Drain any excess fat from the pan, then add the taco seasoning, lime juice, minced garlic and worcerstershire sauce.
• Continue to cook for a couple of minutes, until no pink remains in the meat.
• Add all of the softened cream cheese, the white queso dip and 1 1/2 cups of salsa.
• Lower the heat to medium-low, and slowly melt all of the ingredients together.
• Stir often to prevent the dip from sticking to the bottom of the pot. Simmer for a total of 25 minutes.
• Stir in 1 1/2 cups of grated pepper jack cheese and chopped cilantro.
• Remove the dip from the heat, and pour carefully into your slow cooker to keep w.
• arm, or serve immediately with lots of tortilla chips for dipping. Sprinkle the remaining shredded cheese on top to melt and a sprinkle of chopped green onion.