Best Margarita Dip Recipes

FRUIT KABOBS WITH MARGARITA DIP

Steps:

• For the margarita dip: Place sour cream,cream cheese,powdered sugar,tequila,orange juice,and lime juice in a blender or food processor cover blend until combined.
• Add whipping cream cover and blend until fluffy and mixture mounds.
• Serve immediately or cover and chill up to 24 hours.
• For Kabobs: Arrange small skewers of cake and fruit on serving platter Serve with dip.

FRUIT KABOBS WITH MARGARITA DIP

Steps:

• In a large bowl, combine the first six ingredients. Beat in whipping cream until fluffy. Meanwhile, thread fruits and cake on metal or wooden skewers. Serve with dip.

MARGARITA FRUIT DIP

Steps:

• Beat cream cheese, margarita mix, orange juice and lime peel in large bowl with electric mixer on low speed until smooth.
• Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold into cream cheese mixture. Cover and refrigerate 1 hour.
• Serve dip with strawberries.

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.

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.

GRILLED MARGARITA CHICKEN BITES WITH SALSA-SOUR CREAM DIP

Steps:

• Combine lime juice, tequila, Triple Sec, olive oil, and garlic in glass bowl. Set aside small amount for basting.
• Add chicken and toss to coat.
• Marinate for 20 minutes.
• Meanwhile, stir together cheese, sour cream, salsa, chili powder and salt. Let stand at room temperature.
• Heat grill to medium hot.
• Spear chicken pieces onto skewers.
• Lay skewers on grill and cover.
• Grill for 4 minutes, then baste with marinade, turn, cover and grill for 2 minutes.
• Baste again and finish cooking, about 2-3 more minutes.
• Remove chicken from skewers and sprinkle with cilantro.
• Serve with dip and chips.

MARGARITA DIP

Steps:

• In a large mixing bowl, add cream cheese, margarita mix, orange juice, and lime peel.
• With a hand held electric mixer, beat cream cheese mixture on low until smooth.
• Fold in whip topping.
• Cover and refrigerate for 1 hour before serving.
• To serve, take a large margarita glass.
• Dip rim of glass into lemon, lime or orange juice and then colored sugar.
• Spoon in carefully the cream cheese mixture.
• Serve with whole strawberries.

MARGARITA DIP

Steps:

• Mix all ingredients together with a mixer, until smooth.
• Chill for at least two hours.

"MARGARITA" DIP

Steps:

• Beat cream cheese, limeade concentrate and orange juice in medium bowl with electric mixer on medium speed until well blended. Gently stir in Cool Whip; cover.
• Refrigerate at least 1 hour.
• Serve with cut-up fresh fruit.
• If you want to jazz it up a bit: Serve in a wide-brimmed margarita glass and dip the rim of the glass in sugar before filling with the dip.

FRUIT KABOBS WITH STRAWBERRY "MARGARITA" DIP

Steps:

• Mix reduced-fat cream cheese, COOL WHIP, zest and juice until blended. Refrigerate 1 hour.
• Meanwhile, thread fruit alternately onto 12 skewers; place in airtight container. Refrigerate until ready to use.
• Serve kabobs with cream cheese mixture.

MARGARITA DIP

Steps:

• 1. Beat cream cheese , limeade and orange juice in med bowl with a electric mixer on med speed until well blended. Gently stir in cool whip; cover
• 2. Refrigerate for 1 hour.

'MARGARITA' DIP

Steps:

• Beat first 3 ingredients in medium bowl with mixer until blended. Gently stir in COOL WHIP.
• Refrigerate 1 hour.