Best Southwestern Dip Recipes

SOUTHWESTERN DIP MIX

Steps:

• Combine first eight ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 12 batches (1-1/2 cups total)., To prepare one batch of dip: Add 2 tablespoons of mix to mayonnaise and sour cream; stir until blended. Serve with chips or vegetables.

CREAMY SOUTHWESTERN CORN DIP

Steps:

• Melt butter in a large saucepan over medium heat. Stir corn, diced tomatoes with green chile peppers, and cream cheese into the melted butter until smooth; season with cumin. Cook until hot, about 5 minutes.

SOUTHWESTERN BEAN DIP

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a bowl; add the onion. Mash with a fork until crumbly; set aside. , In a blender, process tomato sauce and beans until chunky. Add to beef mixture and mix well. Spoon half into a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers. , Bake, uncovered until cheese is melted, about 30 minutes. Top with sliced jalapeno. Serve warm with chips.

V'S SOUTHWESTERN DIP

Steps:

• Mix sour cream and mayonaise together in a bowl.
• Mix dry ingredients in a separate bowl.
• Add dry spices to sour cream and mayonaise mixture Refrigerate for 2 hours to allow flavors to meld.

SOUTHWESTERN TACO BEAN DIP

Steps:

• In a small bowl, combine the beans and picante sauce. Spread onto a serving platter. Spread with guacamole. , In another small bowl, combine the sour cream, mayonnaise and taco seasoning; spread over guacamole. Sprinkle with cheese, olives, onions, lettuce and tomatoes. Refrigerate until serving. Serve with tortilla chips.

SPINACH AND CHICKEN SOUTHWESTERN EGG ROLLS W/ AVOCADO RANCH DIP

Steps:

• Heat butter in a medium size skillet over medium-high heat.
• Add the green pepper, garlic, green & red 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, parsley, cilantro, cumin, chili powder, season salt, garlic salt, cayenne pepper and white pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
• Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
• Place tortillas in a plastic ziploc bag with a moist cloth or paper towel and microwave on high temperature for 30 to 35 seconds or until hot.
• Spoon one-sixth 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 wooden pick to hold together. Repeat with the remaining ingredients until you have five eggrolls.
• Preheat 4-6 cups of oil to 375 degrees F.
• Meanwhile, while the oil is heating, make the avocado ranch dipping sauce by combining smashed avocado, finely minced tomato, finely minced red onion, ranch dressing (I usually use Hidden Valley Ranch. It seams to make this dip taste the best), sour cream, season salt, dried parsley, onion powder, garlic oil, dill weed, garlic powder & pepper in a small bowl and mix well and sit in the refrigerator.
• Deep fry the eggrolls in the hot oil for 3-5 minutes or until golden brown. Remove to paper towels to drain for about 2 minutes.
• Slice each eggroll diagonally lengthwise and arrange on a plate around a bed of lettuce topped with the dipping sauce along with the garnish of chopped tomato and onion along top.
• It is also a great make ahead idea for quick snacks.
• Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

SOFT CHICKEN TAQUITOS & SOUTHWESTERN DIP

Steps:

• 1. Mix sour cream and mayonnaise together in a bowl. Mix dry ingredients in a separate bowl. Add dry spices to sour cream and mayonnaise mixture stir to combine, cover & refrigerate for 2 hours to allow flavors to meld. Can be made day before.
• 2. Taquito instructions: Heat oil in frying pan. Add one corn tortilla and fry for just a second, then turn and repeat. Place tortilla on a paper towel lined cookie sheet fitting about 6-8 per sheet. Place another paper towel over the tortillas and repeat with the rest until all are cooked. Sprinkle Salt over the tortillas as you go.
• 3. Once all the tortillas have been lightly fried and are soft, take shredded chicken and place on center of tortilla in a line. Gently roll tight and place seam side down on another cookie sheet, each one snug to the other to keep shape. Repeat until all the taquitos are rolled.
• 4. Heat an electric skillet or griddle between 300-350 degrees and oil surface generously. Place one taquito seam side down, add another right up against it and continue until you have a row across the skillet and taquitos are secure. Continue another row if you have room (I can generally cook about 25-30 at a time) Check the first taquito by rolling or using tongs to make sure seam is secure before turning. Roll taquitos left to right and let them cook 1-2 minutes, then roll again until they are secure and golden.
• 5. Serving: This recipe makes 45 nice size taquitos. I will cut them in half as appetizers. Place Dip in the middle of a tray or large plate and surround the taquitos around the dip.

SOUTHWESTERN CREAMY RANCH DIP

Steps:

• In medium bowl, blend together sour cream, mayonnaise, ranch dressing mix and tomatoes and green chiles.
• Finely chop cilantro and stir into tomato mixture and squeeze the lemon juice into tomato mixture and mix well.
• Refrigerate until serving time and serve cold with tostitos.

SOUTHWESTERN BLACK BEAN DIP

Steps:

• In a 3-to 4 quart pan over medium-high heat, bring beans,tomatoes, 1/4 cup onion and beer to a boil.
• Lower heat and cook, stirring occasionally, until most of the liquid is absorted and remaining liquid is thick, 35 to 45 minutes.
• If smoth consistency is desired whirl in a blender or food procceser until smooth.
• Stir remaining 1/4 cup onoin and cilantro, Serve.

SOUTHWESTERN CORN AND WALNUT DIP

Steps:

• With a mixer, blend together cream cheese, oil, lime juice, red chile pepper, cumin, and salt until smooth. Stir in corn, walnuts, and onion. Cover, and refrigerate.

SOUTHWESTERN CHEESE DIP

Steps:

• Place cheeses in a 1-1/2-qt. microwave-safe bowl. Top with bacon, onions and chilies. Microwave at 50% power for 3-5 minutes or until cheese is melted, stirring every minute. Serve with vegetables or chips.

SOUTHWESTERN SPINACH-BLACK BEAN DIP

Steps:

• Saute the chopped onion in olive oil, add the frozen spinach and cook about 10 minutes.
• Add salt and pepper to taste.
• Add the Rotel tomatoes, cumin, chili powder.
• Cook about 5 more minutes and then add cream cheese. Stir frequently while it melts.
• Add black beans and corn, mix well, then add cheddar cheese.
• Stir until the cheese is melted.
• If the mixture gets too thick, add milk to thin it out to desired consistency.
• Serve with tortilla chips or as a side dish.

CREAMY SOUTHWESTERN CHICKEN DIP

Steps:

• Put cream cheese in a microwave-safe bowl and microwave until the cream cheese is slightly softened.
• Add chicken, taco seasoning, and salsa. Mix thoroughly. Top with Monterey Jack cheese, then cover.
• Microwave for another 6-10 minutes. Stir and serve with tortilla chips.

SOUTHWESTERN JALAPENO RANCH DIP & DRESSING

Steps:

• 1. Process all ingredients in food processor or blender until smooth.
• 2. Chill in the refrigerator for an hour for flavors to blend and to allow the heat to develop from the jalapeno

V'S SOFT TURKEY TAQUITOS WITH SOUTHWESTERN DIP

Steps:

• Make the Dip and refrigerate ahead of time.
• Mix sour cream and mayonaise together in a bowl. Mix dry ingredients in a separate bowl. Add dry spices to sour cream and mayonaise mixture stir to combine, cover & refrigerate for 2 hours to allow flavors to meld.
• Taquito instructions: Heat oil in frying pan. Add one corn tortilla and fry for just a second, then turn and repeat. Place tortilla on a paper towel lined cookie sheet fitting about 6-8 per sheet. Place another papertowel over the tortillas and repeat with the rest until all are cooked. Sprinkle Salt over the tortillas as you go.
• Once all the tortillas have been lightly fried and are soft, take shredded turkey and place on tortilla in a line. Gently fold tight and place seam side down on another cookie sheet. Repeat until all the taquitos are rolled.
• Heat an electric skillet or griddle between 300-350' and oil surface generously. Place one taquito seam side down, add another right up against it and continue until you have a row across the skillet and taquitos are secure. Continue another row if you have room (I can generally cook about 25-30 at a time) Check the first taquito by rolling or using tongs to make sure seam is secure before turning. Roll taquitos left to right and let them cook 1-2 minutes, then roll again until they are secure and golden.
• Place taquitos on platter and serve with Southwestern Dip, Salsa, Guacomole, Sour Cream, heated cheese whiz or whatever you like!

SOUTHWESTERN TACO DIP

Steps:

• Cook ground hamburger on stove then set aside to cool.
• Mix 2 cream cheese & sour cream together, add taco seasoning to mix.
• Spread refried beans on bottom of a 9x13 baking dish.
• Spread cheese mix over beans.
• Layer hamburger over the cheese mix.
• Spread salsa over hamburger then shredded cheddar cheese and shredded lettuce.
• Serve with tortillia chips. Keep Refrigerated.

SOUTHWESTERN EGG ROLLS WITH CHIPOTLE CREAM DIP

Steps:

• COOK & ASSEMBLE EGG ROLLS:.
• Sauté turkey, cumin, chili powder, garlic powder, and onion powder in oil in a large nonstick skillet over medium-high heat for 1 minute.
• Stir in spinach, corn, beans, sweet pepper, scallions, and jalapeno.
• Cook until spinach wilts, about 1 minute.
• Off heat, add cheese(so that it doesn't melt completely) and salt.
• Allow filling to cool slightly.
• To assemble, lay an egg roll wrapper on a work surface with a corner toward you; brush edges with egg wash.
• Place 1/4 cup filling on wrapper and fold bottom corner over filling, tucking tightly; fold in sides and roll to the end.
• Repeat with remaining wrappers and filling.
• MAKE DIP:.
• Stir together sour cream, lime juice, honey,& adobo sauce for dip; put aside & allow to marry.
• FRY EGG ROLLS:.
• Heat 2 cups vegetable oil to 350ºF-360°F in a large sauté pan over medium-high heat.
• Fry egg rolls until crisp, about 5 minutes; drain them on paper towels.
• Serve egg rolls with dip.

EASIEST BAKED SOUTHWESTERN EGGROLLS WITH AVOCADO RANCH DIP

Steps:

• In a medium sauce pan over medium low heat, add chicken, beans, corn, spinach, onion flakes, and spices. Heat stirring occasionally for about 10 minutes. Add chees, turn off heat and stir until all is combined well and warm.
• Place 1/4 heaping cup of the mixture down the middle of a tortilla and roll like a burrito. Place seem side down in a 9x12 baking dish that has been coated with non-stick cooking spray. Repeat process until all 12 tortillas are rolled up in the dish ready for baking.
• Spray top of tortillas in baking dish with non-stick cooking spray. Bake at 425 degrees for about 25 minutes or until tortialls are a little golden brown.
• Serve with salsa, sour cream and avocado ranch dip.
• To make the avocado ranch dip, mix mashed avocado, low fat sour cream and 1-2 tsps of ranch dressing mix. Add a tabelsppon of milk to thin out a tad and chill until ready to use. Best if made a couple of hours ahead of time.

SOUTHWESTERN CREAMY JALAPEñO-CHICKEN DIP

Steps:

• Spread cream cheese spread onto bottom of microwaveable pie plate.
• Combine chicken, pico de gallo and corn; spoon over cream cheese. Top with shredded cheese.
• Microwave on HIGH 2 min. or until heated through.

SOUTHWESTERN CRAB SALAD SALSA DIP

Steps:

• Dice tomatoes,onions and cilantro.
• Combine into bowl.
• Cut avocado into squares, add to bowl.
• Add crab,lime juice and salt to taste.
• Serve with tortilla chips.