South Of The Border Dip Recipes
SOUTH OF THE BORDER CHEESE DIP
super easy and delicious. great game day dip !!
Provided by Melissa Hampton
Categories Other Snacks
Time 40m
Number Of Ingredients 3
Steps:
- 1. First, brown ground beef and drain. Dump into dutch oven or crock pot on low.
- 2. Second, cut up cheese product into small squares and dump onto beef.
- 3. Third, dump in salsa. Stir occasionally so cheese doesn't stick to sides of pot. Once cheese is melted through and creamy, you are ready to enjoy. So DELICIOUS !! Serve with tortilla chips or any other type of chip or vegetable your crowd will enjoy.
SOUTH-OF-THE-BORDER DIP
This south-of-the-border dip is as easy as it is yummy! This is a great dip to serve at football parties, showers or just for family. I got this recipe from my sister, who got it from a former next door neighbor. Enjoy!
Provided by wyzgirl14
Categories Beans
Time 35m
Yield 8-12 serving(s)
Number Of Ingredients 4
Steps:
- Combine refried beans and taco seasoning mix; spoon mixture into 12 X 8 X 2" baking dish. (13 X 9" works well.) Spread sour cream over bean mixture. Top with cheese.
- Bake at 350 degrees for 30 minutes.
- Serve hot with corn chips or tortilla chips.
- Enjoy!
Nutrition Facts : Calories 348.8, Fat 23.4, SaturatedFat 14.3, Cholesterol 65.2, Sodium 546.8, Carbohydrate 20.5, Fiber 6, Sugar 0.5, Protein 15.2
PAULA DEEN'S SOUTH OF THE BORDER MASON-DIXON DIP
Make and share this Paula Deen's South of the Border Mason-Dixon Dip recipe from Food.com.
Provided by AndreaVT96
Categories < 30 Mins
Time 25m
Yield 4-5 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 350.
- Heat chili over medium heat for 5 minutes.
- Press softened cream cheese into the bottom of a 1.5 quart casserole dish.
- Pour chili over cream cheese, sprinkle Cheddar cheese on top.
- Bake for about 20 minutes until hot and bubbly.
- Remove from oven, top with chopped green onions.
- Serve immediately with corn/tortilla chips.
More about "south of the border dip recipes"
SOUTH-OF-THE-BORDER LAYERED DIP RECIPE – SUNSET MAGAZINE
From sunset.com
- To a 10- to 12-inch nonstick frying pan over medium-high heat, add oil, onion, and garlic. Stir often until onion is tinged golden, about 4 minutes. Add mole and 1/2 cup broth. Stir to incorporate mole and cook until most of the liquid evaporates, about 4 minutes more; remove from heat.
- Add beans, mashing about half of them to thicken the mixture. If mixture is too thick for dipping easily, stir in 1 tablespoon broth at a time until mixture is the desired consistency. Spread bean mixture 3/4 inch thick on a serving platter; set aside. (If making ahead, cover and chill until next day.)
- In a food processor or blender, combine the cilantro, chilies, and salsa. Whirl or grind until mixture forms a paste as thick as pesto. Occasionally scrape paste from sides of container down into blade area. Spoon cilantro mixture over center of beans.
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