Essence of the Southwest
Recipes

GUADALAJARA DIP

2 pounds ground beef 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 can (1LB. 15 ounce)refried beans 1 pound american or mozzarella cheese, grated 1 jar (10 ounce)Picante sauce( or use recipe in salsa section) GUACAMOLE SALAD using 6 avacados or "Killer Guacamole" in appetizer section. 1 pint sour cream

Instructions: Brown the ground beef, add salt, pepper, garlic powder, and onion powder. Line a 9X 13 inch casserole dish with the meat mixture, spread refried beans over beef. Layer the cheese over the beans and refried beans over beef. Layer the cheese over the beans and pour over all the Picante sauce. Top with Guacamole salad, and heat in 350 degree oven for 30 minutes. Before serving, spread with sour cream. Serve with tostados or chips.

Yield : 30 TO 40 servings

CINCO DIP

LAYER #1: mix together 16 ounce refried beans 1 package(1 1/2 ounce) taco mix or 2 tablespooms salsa casera LAYER #2 : MIX TOGETHER FOR LAYER #2 , 3 avacados,mashed 3 tablespoons sour cream 2 tablespoons of lemon juice (fresh) 1/4 teaspoon gaarlic powder 1/4 teaspoon lime juice (fresh) LAYER #3: MIX TOGETHER FOR LAYER #3, 1 can (4 ounce) chopped green chiles 4 Green onion tops, chopped LAYER #4 : MIX TOGETHER FOR LAYER #4 , 1/2 pound cheddar, cheese, grated 1/2 pound Monterey Jack Cheese, grated LAYER #5 : MIX TOGETHER FOR LAYER #5 , 12 pitted ripe or green olives, sliced 1 large tomato, seeded, cubed TOPPINGS chile powder parsley

INSTRUCTIONS: In a 2-quart crystal or glass bowl with straight sides, layer in the following order:THe bean mixture. Avacado mixture, the chile and onion mixture,, The cheeses, and last the olives and tomato. Sprinkle top lightly with chili powder and parsley. Refrigerate. Serve as a dip with tortilla chips.

Yield : 20-25 AS DIP, 8-10 AS A SALAD

NUMERAL UNO SPINACH DIP

1 package of frozen chopped spinach 1/4 cup chopped fresh parsley 1/4 cup green onion, chopped 3/4 teaspoon salt 1/4 teaspoon garlic powder 1/2 teaspoon dill weed 1/8 teaspoon white pepper 1 Tablespoon lemon juice (fresh) 1 cup mayonnaise 1 cup sour cream

INSTRUCTIONS: Thaw and drain spincah. Combine all ingredients. Chill several hours before serving. Serve with fresh vegetables or chips. This is also great on baked potaotes or other cooked vegetables such as broccoli.

Yield : 20 TO 25 AS DIP

JALAPENO BEAN DIP

16 ounces refried beans 1 small onion,chopped 1 4 ounce can Jalapeno peppers, chopped (drained) 1/4 pound cheddar cheese,shredded butter or margerine salt and pepper to taste

INSTRUCTIONS : Saulte onions in butter or margerine. Add Refried beans,jalapenos, and cheese and stir over low heat. Serve warm with corn chips or tortilla or tostadas.

Yield : 10 SERVINGS.

MOFFETT RANCH DIP

1 garlic clove peeled 3 small green onions cut into 1 inch pieces 8 ounces cream cheese (softened) 2 tablespoon mayonnaise 1/4 cup plain yogurt 2 teaspoons fresh lemon juice 4 TO 5 drops hot sauce salt to taste

INSTRUCTIONS : With food processor on, add garlic clove, and then green onions through food chute, and process until minced. Add cream cheese and mayonnaise, and process until smooth. Add yogurt and lemon juice, hot sauce; pulse 3 to 4 times or until well-blended. Cover and chill.

Yield : 1-1/3 CUPS

ROCKY ROAD VEGGIE DIP

8 ounces sour cream 8 ounces mayonnaise 1 tablespoon bacon, fried crisp, crumbled 6 drops Tabasco sauce 1/2 teaspoon dill 16 large tomatoes, chopped

INSTRUCTIONS : Combine all ingredients and mix well. Refrigerate before serving. This may also be used on crackers, great also on baked potatoes.

Yield : 15 20 SERVINGS

JAQUIN'S BLACKBEAN DIP

16 ounces black beans 1 teaspoon vegetable oil 1/2 cup tomatoes, diced 1/2 cup onions, chopped 3 garlic cloves, chopped 1/3 cup mild Picante sauce 1/4 cup fresh cilantro, chopped 1/2 teaspoon chili powder 1/2 teaspoon cumin,ground 1 tablespoon fresh lime juice 1 ounce Monterey Jack cheese, shredded (1/4 cup)

INSTRUCTIONS : Place beans in bowl; partially mash until chunky. Set aside. heat oil in medium non-stick skillet over medium heat. Add onions and garlic; saute 4 to 5 minutes or until tender. Add beans, tomato, and chili powder, cumin, picante sauce; cook 5 minutes or until thickened, stiring constantly. Remove from heat; add cheese and remaining ingredients, stirring until cheese melts.

Yield : 1 2/3 CUPS (1 TABLESPOON SERVING).

RIVERWALK DIP

3 avacados 2 tablespoons fresh lemon juice 2 9 ounce cans bean dip 1/2 cup mayonnaise !/2 teaspoon salt 1/4 teaspoon pepper 1 cup sour cream 1 1/4 ounce package Taco seasoning mix 2 cups shredded cheddar cheese 5 green onion, with tops sliced 1 large tomato, seeded, chopped 1 cup sliced ripe olives TORTILLA CHIPS

INSTRUCTIONS : Spread bean dip on 12" serving plate. In a small bowl, mash the avacados with the lemon juice, salt and pepper. Spread over bean dip. Combine sour cream,mayonnaise and taco seasoning; spread over the avacado layer. Sprinkle with cheese, olives, onions and tomato. Serve with tortilla chips.

Yield : 8 TO 12 SERVINGS.

HOT SHRIMP DIP

8 ounces shrimp,150-200 count (raw) 1 tablespoon garlic juice 1/4 cup Jalapeno peppers, chopped fine 1/2 cup tomatoes, peeled, chopped fine 2 pounds cream cheese salt and pepper to taste

INSTRUCTIONS : Combine all ingredients and heat in double-boiler for about 1 hour stiring several times . Best served with large Tortilla chips of Fritos. Keep hot, perhaps using crockpot.

Yield : MAKES ABOUT 1/2 GALLON

SPICEY THREE PEPPER DIP

1 serrano pepper , chopped 1 Jalapeno pepper, chopped 1/2 Green bell peppper, chopped) 8 Oounces cream cheese, softened 1/8 teaspoon lemon pepper mayonnaise salt to taste

INSTRUCTIONS : Wash the green bell pepper, serrano, Jalapenos. Chop very finely the peppers. Add the cream cheese and blend well. Add just enough mayonnaise to reach the desired consistency of a "dip". Blend in the lemon pepper. Serve with crackers or tostada chips.

Yield :8 TO 10 SERVINGS.

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®Created by Hummingbird Treasures, U.S.A.;1999