Recipe: Mexican Dip Recipe Collection

Maybe one of these will give you a clue.

Joe

MEXICAN STEAK WITH CREAM CHILI SAUCE
4 (6 oz.) sirloin steaks
2 tbsp. chili powder
3 tbsp. vegetable oil (divided)
1 clove garlic (minced)
1/4 c. lime juice
1 tbsp. vegetable oil
1 (15 oz.) can yellow hominy with peppers
1 (4 oz.) can green chilies (drained)
1/3 c. whipping cream
1/3 c. sour cream
1/4 tsp. salt
2 tbsp. cilantro (chopped)
1 (16 oz.) can black beans
Trim steaks to remove fat. In a small bowl, combine chili powder, 2 tablespoons oil, garlic and lime juice. Rub over steaks. Refrigerate at least 1 hour or overnight. Preheat oven to 300 degrees. Heat 1 tablespoon oil in heavy skillet over medium-high heat. Add steaks and cook 4 minutes on each side. Place steaks in the center of large oven-proof platter. Drain and rinse black beans and hominy; combine and arrange around steaks. Cover with foil and place in oven while preparing sauce. Mash or puree green chilies; combine with whipping cream in a small saucepan. Bring to boil, reduce heat and simmer 5 minutes. Whisk in sour cream, salt and cilantro. Serves 4.

CHILI CREAM CHEESE DIP
1 (8 oz.) pkg. cream cheese
1 box Skyline chili with beans
8 oz. Cheddar cheese, shredded
Soften cream cheese and pat out in the bottom of a glass baking dish. Thaw chili and pour over top of cream cheese. Bake 20 minutes at 350 degrees. Add cheddar cheese and bake until melted. Serve with round Tostado chips.

SOUR CREAM CHILI
1 lb. ground beef
2 (11 1/4 oz.) cans condensed chili beef soup
2 c. water
2 tbsp. onion soup mix
1 - 1 1/2 tsp. chili powder
1 c. sour cream
Shredded cheese
Chopped onion
In large saucepan brown the ground beef; drain off excess fat. Stir in the chili beef soup, water, dry onion soup mix and chili powder. Bring to boiling; cover and simmer for 5 minutes. Stir some of the hot mixture into the sour cream; return all to saucepan. Heat and stir about 5 minutes longer BUT DO NOT boil. Garnish with shredded cheese and chopped onion. Serves 6.

CECILIA'S SOUR CREAM AND CHILI RICE
3 c. rice
1 pt. sour cream
Chopped green chili
Lots of grated white cheese
Salt
Chicken bouillon
Slightly brown rice in a little oil stirring constantly so as not to burn. Add 6 cups of water, salt and pepper, and a chicken flavored bouillon cube. Cover and simmer for 10 minutes or until water is absorbed. DO NOT OVERCOOK. In a large casserole layer 1/2 the cooked rice, sour cream (sprinkle a very thin layer of salt over the sour cream) green chilies and white cheese. DO THIS STEP OVER UNTIL ALL INGREDIENTS ARE USED. END WITH CHEESE. Bake covered at 350 degrees until cheese melts. This recipe can be done ahead of time and refrigerated. Heat through. You may have to split this into two casseroles.

MEXICAN DIP
1 (8 oz.) pkg. cream cheese, softened
1 can bean dip
3 tbsp. taco sauce
3 drops Tabasco sauce
Lettuce, chopped
Onion, chopped
Tomato, chopped
Cheese, shredded
Sliced black olives
Nacho chips
Whip cream cheese and bean dip with electric mixer. Add taco sauce and Tabasco sauce. Spread in pie pan. Top with lettuce, onion, tomato, shredded cheese and black olives. Refrigerate several hours before serving. Serve with nacho chips.

DELICIOUS HOT MEXICAN DIP
8 oz. cream cheese
1 (15 oz.) can Hormel chili without beans
4 oz. can chopped mild green chilies
1 c. shredded Mozzarella
1 c. shredded sharp cheddar
1. Spread cream cheese across bottom of quiche dish. 2. Spread chili over this, then the green chilies and the cheeses. Bake 1/2 hour, uncovered at 350 degrees until bubbly. Serve with tortilla chips.

MEXICAN DIP
8 oz. cream cheese
Sm. carton cottage cheese
1 env. taco seasoning1 jar taco sauce
Shredded lettuce
Diced tomatoes
Sliced olives
Mix with spoon, spread on plate. Top with: Scoop with corn chips.

VERY EASY MEXICAN DIP
1 (8 oz.) pkg. cream cheese
1 can Hormel chili - NO BEANS
1 bag tortilla chips
Melt cream cheese in the microwave. Add chili and thoroughly blend together with a fork. Heat mixture 2-3 minutes in microwave. Stir. Serve with tortilla chips for dipping.

MEXICAN BEAN DIP
1 can refried beans
1 c. mayonnaise
1 pkg. taco seasoning
1 c. sour cream
1 bunch scallions, chopped
1 can black olives, chopped
Cheddar or Monterey Jack, grated
1 or 2 tomatoes, (scoop out inside and discard) chopped and drained
Taco chips
Mix first four ingredients. Chill over 1 to 2 hours. Pour into low serving dish. Layer with scallions, olives, tomatoes and cheese. Serve with taco chips.

MEXICAN DIP
8 oz. cream cheese, softened
1 (15 oz.) can Hormel chili (no beans)
4 oz. grated cheddar cheese
1 bag plain tortilla chips
Spread cream cheese into bottom of 9x9 inch pie pan. Top with entire can of chili. Sprinkle cheese over top of chili. Bake at 350 degrees for 15 to 20 minutes or until bubbling at edges. Serve with tortilla chips. Place pie pan on warming tray.

MEXICAN DIP
1 can Frito-Lay bean dip
16 oz. sour cream
1 pkg. instant Lipton's vegetable soup
Diced onions & fresh tomatoes
Shredded Monterey Jack & cheddar cheese
1 c. crushed Frito corn chips
Mix sour cream and soup mix. Layer all ingredients: bean dip, sour cream dip, crushed Fritos, diced onions, diced tomatoes and cheese. Serve with corn chips.

MEXICAN DIP
1 (8 oz.) pkg. cream cheese
1 (16 oz.) can refried beans
1 (16 oz.) can chili (no beans)
1 (8 oz.) pkg. grated cheddar cheese
Use 2 (9") pie tins. Spread half of cream cheese in each pie tin. Then half of refried beans on top of cream cheese. Put half of chili on top of beans. Sprinkle with cheddar cheese. Bake in 350 degree oven until bubbling, about 15 to 20 minutes. Serve with corn chips for dipping.

MEXICAN DIP
1 can refried beans
1/2 pt. sour cream
1/2 env. taco seasoning
1/2 chopped tomato
Chopped olives
1/2 c. shredded Colby cheese
Spread refried beans on bottom of pan. Heat if desired. Mix sour cream with taco seasoning. Spread on top of beans. Cover remaining ingredients on top.

MEXICAN CHILE AND CHEESE DIP
1 c. sour cream
4 oz. (1 c.) shredded Cheddar
4 oz. (1 c.) shredded Monterey Jack cheese
1/4 tsp. garlic salt
4 oz. can chopped green chilies, undrained
Combine all ingredients. Serve with tortilla chips.

QUICK MEXICAN DIP
1 sm. container sour cream
1 sm. can Hormel chili with beans
1/2 block Mexican Velveeta cheese
In a pie plate put layer of sour cream (use all); layer of chili (use all); and slices of cheese to cover. Melt in microwave for 3 1/2 to 4 minutes. Serve with tortilla chips.
MEXICAN DIP
1 pkg. cream cheese, softened
2 tbsp. mayonnaise
1 clove garlic, diced1 chopped onion
1 green pepper, chopped finely
2 tomatoes, chopped finely
1 can pitted lg. olives, chopped
1 pkg. shredded Monterey Jack cheese
Mix together and place in the center of a large shallow dish. Sprinkle onion, pepper, tomatoes, olives and cheese over cream cheese mixture. Pour 1 jar of salsa over vegetables. Serve with tortilla chips.

MEXICAN DIP
1 (8 oz.) pkg. cream cheese
1 pt. sour cream
1 pkg. taco seasoning mix
Mix together the above ingredients with hand mixer. Spread mixture on large plate or pizza pan. Follow with chopped green onions (optional), shredded lettuce, shredded Mozzarella cheese, shredded Cheddar cheese and chopped tomatoes. Use Tostidos (plain) and dip into mixture. May add black olives or Monterey Jack cheese, if desired.

MILD MEXICAN DIP
1 can chilies
1 (8 oz.) pkg. of cream cheese
Melt cream cheese in chili. Serve hot with tortilla chips.
MEXICAN DIP
1 container (8 oz.) cottage cheese
2 pkgs. (8 oz.) cream cheese
1 pkg. taco seasoning
Mix and form in ball. Spread ball with sour cream. Garnish with chopped tomatoes, grated lettuce and Cheddar cheese, etc. Serve with Tostidas.

MEXICAN DIP
8 oz. cream cheese
1 pkg. taco dip
8 oz. sour cream
Mix above together and beat until smooth. Spread on platter to thickness of 3/4 to 1 inch. Sprinkle with chopped lettuce, black olives, tomatoes, chopped and shredded cheese. Serve with corn chips.