AGGIE-LONGHORN DIP
This recipe is Jill from Haskell, TX, a participant with me at a writer's workshop in Abilene. Substitute 1-2 lb ground venison for ground beef.
Provided by Janet Musgrove
Categories Winter
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Brown and drain meat and onion.
- Season with salt, pepper, garlic powder.
- Add soups, Rotel & chiles.
- Simmer to blend flavors, 30 minutes to 1 hour.
- For best flavor, make a day before serving. Good to serve from a crockpot.
- Do not freeze - it gets too runny!
Nutrition Facts : Calories 209.1, Fat 13.8, SaturatedFat 5, Cholesterol 54, Sodium 467.4, Carbohydrate 5.5, Fiber 0.4, Sugar 1.4, Protein 15.1
EIGHT-LAYER DIP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the refried beans, in a medium skillet over medium heat, add the chopped bacon and render until crisp, 7 to 9 minutes. Remove the bacon to a paper towel-lined plate with a slotted spoon and reserve. Discard all but 2 tablespoons of bacon grease from the skillet.
- Return the skillet to medium heat and add the beans, green chiles, cumin and hot sauce to taste. Cook, stirring frequently, until heated through, 2 to 3 minutes. Remove from the heat, taste and add more cumin or hot sauce if desired. Reserve.
- For the pico de gallo, in a medium bowl, mix together the cilantro, tomatoes, jalapeno, onion, 2 tablespoons of the lime juice and a pinch of salt. Taste, adjust the seasoning and reserve.
- For the guacamole, scoop the avocado into a medium bowl. Add a pinch of salt, the remaining lime juice, 1/4 cup of the pico de gallo and 2 tablespoons of the juices from the bottom of the bowl. Mix together, taste and adjust the seasoning.
- In a glass dish, begin layering in the following order: refried beans, Cheddar cheese, sour cream, guacamole, black olives, cotija, bacon and pico de gallo to finish. Enjoy.
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