It's that time of year again, when we spring to our backyards and fire up the grills and smokers, inviting family and friends to share our love for a traditional BBQ.
Dips and chips are usually served when we have our "parties on the patio".
Have a favorite? Please share!
Mexican Corn Dip
3 cans of Mexican corn, drained
3 cans of white shoe peg corn, drained
5 green onions, chopped with tops
2 small cans Mexican chilies, drained
1/2 bag of Mexican blend cheese
2 tbsp. mayonnaise
2 tbsp. sour cream
2 tbsp. sugar
Blend all ingredients and chill overnight. Serve chilled with chips or crackers. Makes about 12 cups.
Tex-Mex Dip (Seven Layer Dip)
3 ripe avocados, mashed
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. lemon juice
1 packet taco seasoning
1 cup sour cream
1/2 cup mayonnaise
2 8 oz. cans of refried beans
8 oz. package of finely-shredded cheese
1 large can of black olives, sliced
3 tomatoes, coarsely chopped
1/2 cup chopped green onions
Combine avocados, salt, pepper and lemon juice. Combine taco seasoning, sour cream and mayonnaise.
In a shallow bowl or platter spread refried beans, top with avocado mixture, then sour cream mixture. Layer with cheese, olives and tomatoes and onions. Serve with tortilla chips. Serves 12.
Rotel Dip
2 lbs. Velveeta cheese
2 cans original Rotel Tomatoes & Green Chilies
1 lb. spicy ground sausage
1 tsp. cumin powder
Cut cheese into 1 inch cubes. Place cheese in crock pot and melt on medium heat. When cheese is almost melted, fold in undrained Rotel tomatoes and cumin powder.
In a medium sauté pan, brown and crumble sausage. Drain excess fat. Add the sausage to the cheese mixture, cover and simmer until thoroughly heated. Serve with tortilla chips. Serves 12.
Enjoy!
Ken
Dips and chips are usually served when we have our "parties on the patio".
Have a favorite? Please share!
Mexican Corn Dip
3 cans of Mexican corn, drained
3 cans of white shoe peg corn, drained
5 green onions, chopped with tops
2 small cans Mexican chilies, drained
1/2 bag of Mexican blend cheese
2 tbsp. mayonnaise
2 tbsp. sour cream
2 tbsp. sugar
Blend all ingredients and chill overnight. Serve chilled with chips or crackers. Makes about 12 cups.
Tex-Mex Dip (Seven Layer Dip)
3 ripe avocados, mashed
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. lemon juice
1 packet taco seasoning
1 cup sour cream
1/2 cup mayonnaise
2 8 oz. cans of refried beans
8 oz. package of finely-shredded cheese
1 large can of black olives, sliced
3 tomatoes, coarsely chopped
1/2 cup chopped green onions
Combine avocados, salt, pepper and lemon juice. Combine taco seasoning, sour cream and mayonnaise.
In a shallow bowl or platter spread refried beans, top with avocado mixture, then sour cream mixture. Layer with cheese, olives and tomatoes and onions. Serve with tortilla chips. Serves 12.
Rotel Dip
2 lbs. Velveeta cheese
2 cans original Rotel Tomatoes & Green Chilies
1 lb. spicy ground sausage
1 tsp. cumin powder
Cut cheese into 1 inch cubes. Place cheese in crock pot and melt on medium heat. When cheese is almost melted, fold in undrained Rotel tomatoes and cumin powder.
In a medium sauté pan, brown and crumble sausage. Drain excess fat. Add the sausage to the cheese mixture, cover and simmer until thoroughly heated. Serve with tortilla chips. Serves 12.
Enjoy!
Ken
