SOUTHWEST RANCH DIPPING SAUCE
Steps:
- Whisk together the mayonnaise and sour cream until smooth. Add the spices and whisk to combine thoroughly. Add the lemon juice, taste, and adjust as needed.
- Chill until ready to serve. The heat will increase a little bit overnight, so keep that in mind if you are making this ahead of time. Enjoy!
Nutrition Facts : Calories 127 kcal, Carbohydrate 1 g, Protein 1 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 14 mg, Sodium 195 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 9 g, ServingSize 1 serving
SOUTHWESTERN EGG ROLLS WITH SALSA DIPPING SAUCE
Provided by Valerie Bertinelli
Categories appetizer
Time 1h
Yield about 16 egg rolls
Number Of Ingredients 20
Steps:
- For the egg rolls: Preheat the oven to 425 degrees F. Spray a rimmed baking sheet generously with cooking spray.
- In a large bowl, combine the cheese, corn, beans, spinach, chiles, scallions, cumin, chili powder, cayenne and salt. Stir together, making sure to break up the clumps of spinach.
- Have a small bowl of water ready for moistening your fingers.
- Lay one egg roll wrapper out on a work surface and moisten the edges with your finger. Scoop 1/4 cup of the filling into the center of the wrapper; mound into a 1-inch wide log arranged diagonally across the wrapper, with about an inch of space to the corners. Fold the corners over the filling, gently pressing down on either side to secure the fold. Then, starting at one of the unfolded corners, gently but firmly roll up the egg roll. Place on the prepared baking sheet and repeat until all of the filling has been used.
- Brush the tops and sides of the egg rolls generously with beaten egg. Bake until golden brown all over, 15 to 20 minutes.
- For the salsa: Meanwhile, pulse the tomatoes, garlic and jalapeno in a food processor until the tomatoes are almost smooth. Add the scallions, cilantro, lime juice and salt; pulse just to combine.
- Serve the egg rolls with the salsa on the side, for dipping.
SOUTHWESTERN RANCH DRESSING
Southwestern Ranch Dressing is great for salads and as a dipping sauce too.
Provided by Stephanie Manley
Categories Sauces
Time 5m
Number Of Ingredients 4
Steps:
- Place all ingredients in a blender and blend until smooth.
Nutrition Facts : Calories 287 kcal, Carbohydrate 7 g, Protein 1 g, Fat 28 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 990 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 23 g, ServingSize 1 serving
SOUTHWESTERN DIP
Prepare a peppy dip in no time! Your tastebuds will take a Southwest adventure.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 2h10m
Yield 18
Number Of Ingredients 10
Steps:
- In medium bowl, mix all ingredients except cheese, chilies and tortilla chips. Stir in cheese and chilies.
- Cover and refrigerate 2 to 4 hours to blend flavors. Serve with tortilla chips.
Nutrition Facts : Calories 110, Carbohydrate 1 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 200 mg
SOUTHWEST SAUCE FOR POPPERS ALA ARBY'S
A variation of an existing recipe (82591). A different texture and made in an immersion blender. The blender is getting to the top of my "tools I can't live without" list. Preparation time does not include roasting the garlic.
Provided by Queen Dragon Mom
Categories Sauces
Time P1DT5m
Yield 1/2 c
Number Of Ingredients 7
Steps:
- Place peppers, adobo and buttermilk/crema in container for blender.
- Blend until peppers are chopped up and everything is mixed well.
- Add mustard, garlic and juice.
- Blend for around 30 seconds, or until mixture is smooth.
- There will be some small chunks of pepper and garlic, that's ok, it gives texture.
- Add mayo, blend briefly, about 20 seconds so mayo doesn't break.
- Refrigerate overnight, covered.
- Use for dips, sandwiches, whatever.
Nutrition Facts : Calories 544.5, Fat 41, SaturatedFat 6.5, Cholesterol 35.5, Sodium 1190.7, Carbohydrate 41.1, Fiber 1, Sugar 14.3, Protein 6.9
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