Mexican Dip recipes

Thinking of the upcoming Super Bowl I put together my favorite collection of Mexican dips. These have always been favorites at any get together!!!

Mexican Chip Dip

3 Cans Jalapeno Flavor bean dip (or plain bean dip)
16 oz. Sour cream
1 C. mayo
1 pkg. dry taco mix
1 sm. can chopped black olives, drained
1 C. chopped green onions
Finely shredded cheddar cheese (as much as desired)
Chopped tomatoes

This is a layered dip:

1st layer ~~
3 cans jalapeno flavor bean dip(or plain bean dip)
** spread evenly on bottom of serving platter

2nd layer ~~
16 oz. Sour cream
1 C. mayo
1 pkg. dry taco mix
*** Mix these together and pour over 1st layer

3rd layer ~~
Chopped black olives

4th layer ~~
1 C. Chopped green onions

5th layer ~~
Finely shredded cheddar cheese

6th layer ~~
Chopped tomatoes


Chili's Chili Queso
Top Secret Recipes Chili's® Chili Queso by Todd Wilbur

3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika

In a small bowl, mix together ground beef, flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Use your hands to work the dry ingredients into the ground beef. Brown the beef in a small skillet over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks. Cook the meat until it's brown, then set it aside. Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk and cheese has been combined, add the ground beef and remaining ingredients. Heat while stirring often until mixture is hot and ingredients are well combined, then cover saucepan and remove it from the heat. Serve with chips for dipping.


Seven Layer Dip

Yields: 13 servings
"This is a great party dip because it's best served at room temperature. You can set it out on the table early and finish cooking the rest of your meal. The addition of hamburger meat, guacamole & salsa make this a flavorful dip!!!"

INGREDIENTS:
1 1/2 pounds ground beef
1 (16 ounce) can refried beans
4 cups shredded Cheddar-Monterey Jack cheese blend
1 (8 ounce) container sour cream
1 cup guacamole
1 cup salsa
1 (6 ounce) can black olives, chopped
1/2 cup chopped tomatoes
1/2 cup chopped green onions

DIRECTIONS:
1. In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
2. Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
3. You can serve this dish immediately with chips, or refrigerate it over night and serve cold. I think it tastes better at room temperature.