Seasoned Tortilla Chip Dip Recipes
TEX-MEX DIP WITH SPOOKY TORTILLA CHIPS
No party is complete without chips and dip. These spooky ghost- or pumpkin-shaped chips, with a flavorful Tex-Mex dip, are perfect for Halloween. You can use different cookie cutters for other seasonal parties.-Mary Anne McWhirter, Pearland, Texas
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 9 cups dip and 5 dozen chips.
Number Of Ingredients 15
Steps:
- Cut tortillas with a ghost- or pumpkin-shaped 3-1/2-in. cookie cutter. Place on baking sheets coated with cooking spray. Spritz tortillas with cooking spray; sprinkle with seasoned salt. Bake at 350° for 5-8 minutes or until edges just begin to brown. Remove to wire racks. , Spread bean dip onto a 12-in. serving plate. In a small bowl, mash avocados with lemon juice, salt and pepper; spread over bean dip. In a small bowl, combine the sour cream, mayonnaise and taco seasoning; spread over avocado layer. Sprinkle with cheese, olives, onions and tomato. Serve immediately with tortilla chips.
Nutrition Facts : Calories 364 calories, Fat 20g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 810mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.
SEASONED TORTILLA CHIP DIP
This easy, creamy dip is topped with vegetables and a mound of Cheddar cheese! It's the perfect combo for dipping tasty seasoned tortilla chips.
Provided by MEAGAN25
Categories Cheese Dips and Spreads
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- In a medium bowl, mix the cream cheese, sour cream, cumin, garlic salt and hot pepper sauce. Transfer the mixture to a medium serving dish. Top with tomato, onion, lettuce and Cheddar cheese.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 4.6 g, Cholesterol 79.5 mg, Fat 27.2 g, Fiber 0.5 g, Protein 12 g, SaturatedFat 17.1 g, Sodium 486.2 mg, Sugar 1.4 g
SEASONED TORTILLA CHIP DIP
This easy, creamy dip is topped with vegetables and a mound of Cheddar cheese! It's the perfect combo for dipping tasty seasoned tortilla chips.
Provided by Kathy Wilderson
Categories Cheese Dips and Spreads
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- In a medium bowl, mix the cream cheese, sour cream, cumin, garlic salt and hot pepper sauce. Transfer the mixture to a medium serving dish. Top with tomato, onion, lettuce and Cheddar cheese.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 4.6 g, Cholesterol 79.5 mg, Fat 27.2 g, Fiber 0.5 g, Protein 12 g, SaturatedFat 17.1 g, Sodium 486.2 mg, Sugar 1.4 g
EASY AND TASTY TORTILLA CHIP DIP
This is a recipe I got from my Mother in law who got it from a friend. It is really easy and wonderful. Usually I will double this recipe.
Provided by Rev. Colt
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Brown ground beef in large pan,.
- Drain off grease,.
- Add Velveeta cut in chunks,.
- Add chili,.
- Add salsa,.
- Stir regularly on medium heat in covered pan until cheese is melted and all items are completely mixed together,.
- Allow to simmer for ten minutes or longer,.
- Serve hot with tortilla chips.
Nutrition Facts : Calories 460.6, Fat 31.2, SaturatedFat 16.3, Cholesterol 121.1, Sodium 1602, Carbohydrate 14, Fiber 0.8, Sugar 7.8, Protein 30.5
6 LAYER DIP WITH TORTILLA CHIPS
Make ahead dip, with make your own chips. Colorful and a great flavor! Time does not include frying of chips, if you prefer go buy a big bag!
Provided by LAURIE
Categories Mexican
Time 15m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl stir sour cream, mayo and taco mix.
- In another bowl mash the avocado.
- Stir in the salsa, lemon juice and 1/4 tsp hot sauce.
- Stir 1/2 hot sauce into the beans if desired.
- In 13x9 dish, spread the beans.
- Top with the avocado mixture.
- Top with the sour cream mixture.
- Sprinkle cheese over this.
- Top with tomatoes.
- Sprinkle with olives.
- Cover and refrigerate overnite.
- To make tortilla chips.
- Stack tortillas and cut into 6 wedges.
- In deep skillet heat oil to 1/2 inch.
- Fry wedges a few at a time til crisp and lightly browned.
- About 1 minute for corn or 45 secs for flour.
- Drain well and serve with the dip.
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