Tropical Island Margarita Dip Recipes

MARGARITA DIP

Steps:

• Use an electric mixer to beat the softened cream cheese, margarita mix, orange juice, and confectioners' sugar in a large bowl until smooth. Thoroughly fold whipped cream into mixture. Cover and chill 1 hour to blend flavors before serving.

MANGO ISLAND MARGARITA

Steps:

• Preparation: Made in 2 parts, half frozen and half on the rocks.
• In a shaker tin combine ice, 1-ounce tequilla, 1/2-ounce Cointreau or Triple Sec, juice of 1/2 lime, and 1-ounce sweet and sour mix. Shake ingredients and strain over ice into a pint glass.
• For the second part, add the remaining ingredients, plus 1 cup of ice to a blender. Blend all the ingredients until smooth. Pour the frozen mango margarita into the pint glass with the margarita, to create a floating island and garnish with a mango slice and a lime wedge.

TROPICAL ISLAND MARGARITA DIP

Steps:

• Stir together papaya, mango, cilantro, peppers and the juice from 2 key limes. Let flavors blend for about 10 minutes. Peel, seed and chop the avocado and toss with the juice from the other 2 limes. In a margarita glass or bowl, layer these ingredients in order � 2 tablespoons black beans, 2 tablespoons fruit salsa, 2 tablespoons avocado, Crab (if adding) 1 to 2 tablespoons in center of avocado layer, a sprinkling of onions to taste, a sprinkling of olives to taste, 1/4 cup lettuce, 2 to 3 tablespoons cheese, and a generous dollop of sour cream. Refrigerate glasses or bowl after filling. Serve with taco chips.

ISLAND MARGARITA

Steps:

• Combine the ingredients in a cocktail shaker filled with 3/4 cup ice.
• Shake vigorously.
• Pour into a cocktail glass.

YUCATAN MARGARITA WITH TROPICAL FRUIT

Steps:

• Rub rims of 12 glasses with lime wedges. Dip rims in sugar.
• Combine 1 1/2 cups sweet-and-sour mix, 1/2 cup tequila, 6 tablespoons papaya nectar, 6 tablespoons guava nectar, 1/4 cup cream of coconut and 8 ice cubes in blender. Process until blended. Pour into 6 glasses. Repeat with remaining sweet-and-sour mix, tequila, both nectars, cream of coconut and ice cubes. Pour into 6 glasses. Garnish each with lime slice.

TROPICAL MARGARITA

Steps:

• 1 ounce 2 tablespoons, canned tropical fruit salad, in natural juices, pureed from 15-ounce can.
• Equipment:.
• Martini shaker or pint glass.
• Shaking tin.
• Strainer.
• Blender.
• Do ahead: Empty canned, tropical fruit salad into blender and purée the contents well.
• For one cocktail drink: Juice the lime and pour into martini shaker. Add simple syrup, tequila, Triple Sec and 1 ounce tropical fruit salad purée. Fill martini shaker with ice and shake vigorously 10 times. Strain into chilled martini glass and garnish with an orange and a lime wedge.
• Serving glass: 10-ounce martini glass (chilled).
• Servings: 1.
• Nutritional Information Per Serving: Calories 240 (based on 80-proof tequila and using 1 tablespoon sugar)**.
• *Note: One, 15-ounce can of tropical fruit salad in natural juices makes 15 drinks.
• **Note: Higher-proof tequila contributes more calories; Triple Sec is commonly 48 proof.
• ***Note: Want a non-alcoholic margarita punch instead? Combine the puréed fruit with a carbonated lemon-lime drink in a tall glass with ice - the amount to match your taste, and garnish with orange and lime slices.