Mexican Chip Dip Ole Recipes

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ONLINE ROUND 2 RECIPE - CREAMY MEXICAN DIP WITH SPICED CHIPS



Online Round 2 Recipe - Creamy Mexican Dip with Spiced Chips image

Provided by Sandra Lee

Time 5m

Yield 4 servings

Number Of Ingredients 7

Reserved 1 cup onion and pepper mixture from Spicy Fajita Soup
Reserved 1 cup sour cream from Braised Beef Tacos
1/2 cup cream cheese, softened
1 teaspoon chopped garlic
1 teaspoon adobo sauce reserved from Spicy Fajita Soup
Kosher salt and freshly ground black pepper
Reserved spiced chips from Spicy Fajita Soup

Steps:

  • Chop the reserved onion and pepper mixture and put into a bowl. Stir in the sour cream, cream cheese, garlic, adobo sauce, and season with salt and pepper, to taste.
  • Serve with the reserved spiced chips.

MEXICAN CHIP DIP



Mexican Chip Dip image

Super easy and delicious.

Provided by Cupcake

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 5m

Yield 8

Number Of Ingredients 5

2 (11 ounce) cans corn with red and green peppers (such as Green Giant® Mexicorn®), drained
½ cup sour cream
½ cup mayonnaise
2 tablespoons shredded extra-sharp Cheddar cheese, or to taste
1 teaspoon grated onion, or to taste

Steps:

  • Stir corn, sour cream, mayonnaise, Cheddar cheese, and onion together until evenly mixed.

Nutrition Facts : Calories 197.3 calories, Carbohydrate 14.9 g, Cholesterol 13.7 mg, Fat 14.6 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 3.9 g, Sodium 523.1 mg, Sugar 4.1 g

OLE BEAN DIP



Ole Bean Dip image

This rich, cheesy bean dip is a crowd-pleaser and so easy to prepare. Two kinds of cheese and sour cream balance the spicy flavor of chiles and taco sauce. Leftovers are great served cold in lunches. -Lorraine Wilson, Moses Lake, Washington

Provided by Taste of Home

Categories     Appetizers

Time 4h20m

Yield 12 cups.

Number Of Ingredients 11

4 cups shredded Monterey Jack cheese
4 cups shredded cheddar cheese
1 can (16 ounces) refried beans
1 bottle (16 ounces) taco sauce
2 cups sour cream
2 medium tomatoes, chopped
1 medium onion, chopped
1 can (6 ounces) pitted ripe olives, drained and chopped
1 can (4 ounces) chopped green chiles
1 tablespoon lemon juice
Tortilla chip scoops and thinly sliced green onions

Steps:

  • Combine the first 10 ingredients in a greased 5- or 6-qt. slow cooker. Cook, covered, on low until cheese is melted, 4-5 hours, stirring every hour. Serve with tortilla chips and green onions.

Nutrition Facts : Calories 114 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 235mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

FAVORITE MEXICORN CHIP DIP



Favorite Mexicorn Chip Dip image

A party favorite anytime! This chilled chip dip is more than addicting and satisfying! Not to mention quick and easy to make.

Provided by [email protected]

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 40m

Yield 10

Number Of Ingredients 4

2 (11 ounce) cans Mexican-style corn with red and green peppers, drained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup mayonnaise
1 cup shredded Cheddar cheese

Steps:

  • Combine the corn, tomatoes, mayonnaise, and Cheddar cheese in a bowl until well blended. Cover and refrigerate until chilled.

Nutrition Facts : Calories 255.1 calories, Carbohydrate 12.9 g, Cholesterol 20.2 mg, Fat 21.2 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 647 mg, Sugar 3.5 g

MEXICAN CHIP DIP OLE



Mexican Chip Dip Ole image

A cheesy tortilla dip made with ground turkey in the slow cooker. My friend made this as the appetizer for a "progressive dinner" - delicious!

Provided by MichelleL71

Categories     Mexican

Time 2h20m

Yield 10-12 serving(s)

Number Of Ingredients 6

2 lbs ground turkey
1 onion, chopped
1 (15 ounce) can tomato sauce
1 (4 ounce) can green chilies, chopped
1 (3 ounce) can jalapeno peppers, chopped
2 lbs Velveeta cheese, cubed

Steps:

  • Brown turkey and drain.
  • Put browned turkey and remaining ingredients into a slow cooker.
  • Cover. Cook on low for 4 hours or high for 2 hours.
  • Serve with tortilla chips.

Nutrition Facts : Calories 432.3, Fat 27.4, SaturatedFat 15, Cholesterol 143.4, Sodium 1654.2, Carbohydrate 14.6, Fiber 1.2, Sugar 10.4, Protein 31.5

LA LA LA BAMBA! MEXICAN DIP OLE'!



La La La Bamba! Mexican Dip Ole'! image

This recipe comes from my friend Ann in Maryland. I have made this many times, and it's always devoured! It's not necessarily "quick and easy," because I hand-chop the olives and make my own guacamole, but the extra effort makes a big difference. Ann's original recipe did not call for jalapeno and cilantro, but I love it! She isn't an olive lover, so she omits those. Really a great dip that can be fiddled with to suit individual tastes!

Provided by La Dilettante

Categories     Beans

Time 30m

Yield 50 , 50 serving(s)

Number Of Ingredients 12

20 ounces can vegetarian refried beans
2 large very ripe avocados
1 tablespoon lime juice
1 cup sour cream
1 cup mayonnaise
1 (1 1/2 ounce) packet taco seasoning
2 cups finely-grated sharp cheddar cheese
1 cup pitted kalamata olive, chopped
1 pint grape tomatoes, chopped and wept between paper towels
1 bunch green onion, chopped
1 jalapeno pepper (optional)
3/4 cup cilantro, minced

Steps:

  • Mix taco seasoning with sour cream and mayonnaise, and let sit for at least an hour.
  • Mash avocados with lime juice.
  • On a large serving platter, spread beans approximately 1/2" thick, using a spatula. Carefully top with avocado mixture, spreading to almost cover the bean layer. Top with sour cream mixture.
  • Finish with a layer of cheese, olives, tomato, green onions, and cilantro.
  • Refrigerate until ready to serve. Serve with tortilla chips or scoops.

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