Ro-Tel and Cheese Dip

Mrs. Ruth Glover 1 can Ro-Tel tomatoes 1 large package Velveeta cheese Drain tomatoes: mash with fork. Put cheese and tomatoes in slow over (uncovered). Stir as needed. Serve warm.


Layered Nacho Dip

Reba Treadwell 1 (16 oz) can refried beans 1/2 pkg taco seasoning 1 (6 oz) carton avocado dip 1 (8 oz) carton sour cream 1 (4 1/2 oz) can chopped ripe olives 2 large tomatoes, diced and drained 1 small onion, finely chopped 1 (4 oz) can chopped green chilies 1 1/2 cup shredded Monterey … Continue reading Layered Nacho Dip

Mexican Dip

Missy Ford 1 can refried beans 1 can Ro-Tel tomatoes with chilies, pureed 1 can black olives, pitted 2 small tomatoes, diced shredded lettuce (optional) 1 small carton sour cream 1 package mild Cheddar cheese 1 package tortilla brand chips or large Fritos Place in layers refried beans (mold beans with a 1/4 inch edge), … Continue reading Mexican Dip

Mexican Dip

Karen Green 1 can bean dip 1 small carton sour cream 1 container avocado dip 3 or 4 green onions, chopped 1 small can chopped olives 1 can or jar Picante sauce 1 block grated Cheddar cheese Layer, starting with bean dip, on a round plate.

Chili Dip

Vera Nolen 1 can chili 1 can tamales 1 cup grated cheese 1 small onion, chopped fine dash of Worcestershire Sauce dash of garlic salt Heat chili. Break tamales up in chili; add cheese, Worcestershire sauce, garlic and onion. Simmer until cheese melts. Serve with Doritos.    

Avocado Dip

Earline Harley 1 large can bean dip 3 avocados, chopped fine 1 can chopped black olives 1/4 cup chopped green onions 1/2 cup tomatoes, chopped fine 1 pint sour cream Mix together; top with grated cheese.