Aztec Dip Recipes

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AZTEC DIP



Aztec Dip image

This is a recipe from a dear friend in WI. She made it one time for our bowling league potluck and I have been hooked since! It is great with tortilla chips as well as Fritos.

Provided by AZPARZYCH

Categories     Black Beans

Time 15m

Yield 10-15 serving(s)

Number Of Ingredients 8

1 (15 ounce) can black beans, drained and rinsed
1 (11 ounce) can mexicorn, frained and rinsed
3 tomatoes, seeded and chopped
2 avocados, chopped
1 small red onion, diced
1/4 cup olive oil
1/4 cup red wine vinegar
1 (2/3 ounce) envelope Good Seasonings Italian salad dressing mix

Steps:

  • Combine all of the veggies together in a bowl.
  • In a separate bowl combine the vinegar and Italian dressing mix, drizzle in the olive oil while stirring.
  • Pour dressing on veggies and mix gently to combine.
  • Can serve immediately or cover and refrigerate up to 1 hour.

PLAZA AZTECA MEXICAN RESTAURANT WHITE DIP



Plaza Azteca Mexican Restaurant White Dip image

This is a white dip provided by Mexican restaurants in the Hampton Roads area of Virginia for chips. It's tangy and slightly sweet, almost like a Mexi-ranch.

Provided by MrsSpike34

Categories     Mexican

Time 5m

Yield 1 1/2 cup, 6 serving(s)

Number Of Ingredients 6

8 ounces salad dressing
1/2 cup milk
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
2 teaspoons crushed red pepper flakes
1 teaspoon Mexican oregano

Steps:

  • Place all ingredients in a bowl.
  • Whisk ingredients together.
  • Cover and chill, ingredients will thicken.
  • May add less red pepper for a milder taste. If you can't find plain dressing in the mayonnaise section, Miracle Whip is fine.

AZTEC CHOCOLATE DOUGHNUTS



Aztec Chocolate Doughnuts image

If you love chocolate, these aztec chocolate doughnuts, with a dark chocolate glaze, will make your morning extra sweet.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 16

Number Of Ingredients 19

3 eggs
3/4 cup granulated sugar
1/2 cup buttermilk
3 tablespoons butter, melted
1 teaspoon vanilla
3/4 cup unsweetened baking cocoa
1 3/4 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
Vegetable oil
1/4 cup butter
3 tablespoons milk
1 tablespoon light corn syrup
1/8 teaspoon ground cinnamon
3/4 cup dark chocolate chips
1 to 1 1/2 cups powdered sugar
1 1/2 teaspoons vanilla

Steps:

  • In medium bowl, beat eggs, granulated sugar, buttermilk, 3 tablespoons butter and 1 teaspoon vanilla with whisk until blended. Stir in cocoa. Stir in all remaining doughnut ingredients except oil just until moistened. Grease another medium bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl with plastic wrap; refrigerate 1 hour.
  • Place dough on generously floured surface. Roll dough in flour to coat. With floured rolling pin, roll dough to 3/8-inch thickness. Cut dough with floured 3-inch cookie cutter.
  • Line 2 cookie sheets with cooking parchment paper. Place dough rounds on cookie sheets about 1 inch apart. Cut out centers using floured 1-inch cookie cutter. Reroll scraps to cut additional doughnuts. Cover cookie sheets loosely with towels; let stand at room temperature while heating oil.
  • In 4-quart Dutch oven or heavy 3-quart saucepan, heat 2 inches of oil to 375°F. Place cooling rack on cookie sheet. Fry doughnuts in oil, 3 to 4 at a time, about 2 minutes, turning over every 30 seconds, until deep brown and puffed (do not undercook or centers will be raw). Remove from oil with slotted spoon to cooling rack. Cool doughnuts completely, about 20 minutes.
  • In 1 1/2-quart microwavable bowl, microwave 1/4 cup butter, the milk, corn syrup and 1/8 teaspoon cinnamon on High 45 seconds or until mixture can be stirred smooth. Stir in chocolate chips. Microwave an additional 30 seconds; carefully stir until chocolate melts and mixture is smooth (stirring too quickly can cause air bubbles in glaze). Stir in 1 cup powdered sugar and the vanilla until smooth. Stir in additional powdered sugar, 1 tablespoon at a time, until consistency of thick syrup. Dip top of each doughnut into glaze; let excess drip off. Place doughnuts on cooling rack, allowing excess glaze to drip onto cookie sheet. Let stand until glaze is set, about 30 minutes.

Nutrition Facts : Fat 2 1/2, ServingSize 1 Doughnut, TransFat 0 g

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