California Dip Recipes

CALIFORNIA TACO DIP

Steps:

• In a bowl, mash the avocados and mix in the lemon juice. In a separate bowl, mix the sour cream, mayonnaise, and taco seasoning.
• Spread the refried beans over the bottom of a large serving platter or bowl. Top with avocado mixture. Spread sour cream mixture over the avocado, and sprinkle with cheese. Layer cheese with green onions (just the green part), then tomatoes, and top with the olives. Cover, and chill in the refrigerator 2 to 4 hours before serving.

CALIFORNIA ONION DIP

Steps:

• Place milk and beef broth in a blender or a food processor fitted with a metal blade.
• Process until thoroughly mixed.
• Add all other ingredients except onion flakes and process at high speed until smooth.
• Stir in onion.
• Refrigerate at least one hour.
• Serve with raw vegetables, no salt added potato chips, or toast strips.
• Dip lasts at least 3 days in fridge (maybe longer, but my family ate the last of it on the 3rd day, so I don't know!).

CALIFORNIA DIP

Steps:

• Combine the tomatoes with green chiles, fresh tomatoes, Swiss Cheese, Monterey Jack cheese, green onions, green chiles, black olives and Accent in a bowl.
• Add the salad dressing and mix well. Chill, covered, in the refrigerator for several hours.
• Serve with corn chip scoops or tortilla chips.

CALIFORNIA BEAN DIP

Steps:

• Mix all ingredients together in a bowl.
• Cover and chill in the refrigerator 8 hours, or overnight, before serving.