16812 beth southwestern dip Recipes

roasted garlic hummus or 1 1/2 cups bean dip, red onions, chopped, lime juice, cilantro, fresh, chopped, salt, sour cream, tomatoes, chopped, avocados, halved and pitted, tomatillo salsa, arugula or 1 cup spinach leaves, fresh and finely chopped, bacon, cooked and crumbled, cheese (finely shredded )

microwaveable precooked whole-grain brown rice (such as uncle ben s ready rice), shredded rotisserie chicken, fresh salsa, chopped green onion (about 3), reduced-sodium black beans (such as bush s), rinsed and drained, iceberg lettuce leaves, spicy chipotle dipping sauce

sour cream, mayonnaise, ground cumin, chili powder, garlic salt, onion powder, paprika, cheddar cheese, shredded, green chilies, chopped

chopped, cooked chicken, chopped red bell pepper, pepperjack cheese, grated, taco seasoning mix, salsa, plus more for dipping, salt & pepper, wonton wrappers, oil for frying

dried parsley flakes, dried minced onion, chili powder, dried chives, ground cumin, salt, southwestern dip mix, sour cream, mayonnaise

refried beans, cream cheese, tomatoes, diced, taco seasoning mix (half a package), avocado dip, ripe olives, chopped, onion, chopped, green chilies, chopped

southwestern corn soup, frozen mixed vegetables (already cooked), early peas, frozen corn (already cooked), cooked chicken breast (diced )

green giant southwestern style corn, drained, original rotel, drained, sliced black olives, drained, green onions, sliced, shredded cheddar cheese, sour cream, mayonnaise, low salt taco seasoning (optional)

cooked chicken (preferrably precooked or leftover) or 1 -2 chicken breast, shredded (preferrably precooked or leftover), southwestern ranch dip (tostitos brand or meijer has 1 of their own), whole wheat noodles, shredded taco cheese, plain breadcrumbs, cream of chicken soup, water

southwestern eggrolls, chicken breast fillet, vegetable oi, minced red bell pepper, minced green onion, frozen corn, canned black beans, rinsed and drained, frozen spinach, thawed and drained, diced, canned jalapeno peppers, minced fresh parsley, cumin, chili powder, salt, cayenne pepper, shredded monterey jack cheese, five 7-inch flour tortillas, avocado-ranch dipping sauce, smashed , fresh avocado (about half of an avocado), mayonnaise, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, dried dill weed, garlic powder, pepper, chopped tomato, chopped onion, preheat barbecue grill to high heat., rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. lightly salt and pepper each side of the chicken while it cooks. set chicken aside until it cools down enough to handle., preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat ., add the red pepper and onion to the pan and saute for a couple minutes until tender., dice the cooked chicken into small cubes and add it to the pan. add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. cook for another 4 minutes. stir well so that the spinach separates and is incorporated into the mixture., pan from the heat and add the cheese. stir until the cheese is melted ., wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot., spoon approximately 1-fifth of the mixture into the center of a tortilla. fold in the ends and then roll the tortilla over the mixture. roll the tortilla very tight, then pierce with a toothpick to hold together. repeat with the remaining ingredients until you have five egg rolls. arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. overnight is best., while the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl., preheat 4-6 cups of oil to 375 degrees ., deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes., egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. garnish the dipping sauce with the chopped tomato and onion.

prebaked thin crust pizza crusts, cooked chicken breasts, shredded, vegetable oil, red bell pepper, green bell pepper, red onion, southwest seasoning, mix (could substiute taco seasoning), prepared monterey jack cheese , salsa con queso dip, shredded mexican blend cheese

dark rye (9 inch round), sharp cheddar cheese, grated, cream cheese, sour cream, green onion, chopped, worcestershire sauce, green chilies, chopped, ham, chopped, tortilla chips

chili powder, cayenne pepper, cumin powder, garlic powder, onion powder, dried oregano, salt, sour cream

boneless skinless chicken breasts, baja chipotle marinade or 1 (8 oz) bottle mesquite marinade, vegetable oil, uncooked long grain rice (not instant ), minced onion flakes, dried, garlic salt, taco seasoning, chicken broth, tomato sauce, cheese , dip, chopped tomato

salsa, bacon dip, chopped fresh parsley, mixed salad greens, cooked chicken breasts, roma tomatoes, coarsely chopped, chopped cooked bacon, crouton

black beans, drained, rinsed and drained, whole kernel corn, drained, tomatoes, seeded removed and coarsely chopped, bell pepper, seeded and chopped, green onion, sliced, seeded and chopped pepperoncini peppers (you can buy already seeded and sliced), chopped garlic (optional), fresh cilantro, chopped, sour cream (can use low fat )

sour cream, shredded cheddar cheese, mayonnaise ( i use miracle whip), chopped green chiles-drained, ground cumin, chili powder, garlic powder, onion powder, paprika

dry rotini pasta cooked to package directions, ground beef, onion chopped, salsa, water, cheese dip, diced green chilies, milk, salt, cheddar cheese shredded, sour cream , tomato and/or green onion as garnish