304 dip cream chili sauce Recipes

brick cream cheese, softened, mayonnaise, prepared horseradish, chili sauce, ground black pepper, chopped parsley, minced onion (optional), baby shrimp, drained

salsa (i use a jar of old el paso s thick and chunky), sour cream, sweet chili sauce (i recommend sweet chilli with coriander)

cream cheese, softened, carton sour cream, jalapeno bean dip, chili seasoning mix, drops hot sauce, taco sauce, shredded cheddar cheese, shredded monterey jack cheese, sliced olive (optional)

cream cheese, carton sour cream, jalapeno bean dip, hot sauce, chili powder, picante sauce, shredded monterey jack cheese, shredded cheddar cheese

half a cup of blue cheese dressing, half a cup of ranch dressing, franks red hot chili sauce ,as much as you want, shreded chicken, cream cheese, you can add cheddar cheese if you like

shrimp, peeled and cooked, low-fat cream cheese, softened, light mayonnaise, chili sauce, lemon juice, curry powder, chopped fresh parsley

blue cheese, crumbled (maytag or danish), blueberries (fresh or thawed ), cream cheese, salt, fresh ground black pepper, hot chili sauce, green onion, green part only, finely sliced, walnuts, chopped

sour cream, corn kernels, rinsed, drained, sweet chili sauce, pita chips

onion, finely chopped, button mushrooms, finely sliced, green shallots, chopped, green capsicum, finely diced, thai sweet chili sauce, low-fat sour cream, grated tasty cheddar cheese

frozen fish sticks, creamed corn, sweet chili sauce, dried chives

philadelphia light cream cheese, ripe avocado, sweet chili sauce, lime juice, sea salt, cracked black pepper

cooked shrimp, finely chopped, mayonnaise, sour cream, green peppers, finely chopped , optional, chili sauce, horseradish, salt and pepper to taste

cream cheese, softened, mayonnaise, olives, well drained and finely chopped (use green or black or half of each), chopped green chilies, drained, fresh garlic, minced (or 1/4 to 1/2 tsp garlic powder), chili powder (or to taste), tabasco sauce (to taste), seasoning salt (optional and to taste), lettuce leaves (optional), deli smoked chicken, thinly sliced (can use more or less ), flour tortillas, salsa (optional, use for dipping ) or picante sauce (optional, use for dipping)

carton sour cream, diced green chilies, drained, snipped fresh cilantro, jarred salsa, garlic cloves, minced, chili powder, shredded lime peel, salt, bottled hot pepper sauce, assorted vegetable dippers

cream cheese (softened ), hormel chili without beans, your favorite hot sauce (i use louisiana hot sauce), shredded sharp cheddar cheese

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.