Southwest Baked Chili Dip Recipes

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SOUTHWESTERN DIP MIX



Southwestern Dip Mix image

Keep a container of this mix on hand to make dip at a moment's notice. The dip is spiced just right so it will appeal to all palates at potlucks and holiday gatherings. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 12

1/2 cup dried parsley flakes
1/3 cup dried minced onion
1/3 cup chili powder
1/4 cup ground cumin
2 tablespoons dried minced chives
1 tablespoon salt
2 teaspoons paprika
1/2 teaspoon crushed red pepper flakes, optional
ADDITIONAL INGREDIENTS (for each batch):
1 cup mayonnaise
1 cup sour cream
Tortilla chips or fresh vegetables

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.

Nutrition Facts : Calories 264 calories, Fat 27g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 239mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

SOUTHWESTERN CHILI DIP



Southwestern Chili Dip image

This recipe is originally from a November 1989 issue of Better Homes and Gardens.The cheese mixture can be made up to 4 hours ahead, covered with plastic wrap, and refrigerated.Proceed with the baking, allowing increased time to heat it through.Regular or low-fat cheese and mayonnaise/salad dressing may be used.Serve with pita or corn/tortilla chips.

Provided by Leslie in Texas

Categories     Cheese

Time 40m

Yield 2 T. per serving, 10-12 serving(s)

Number Of Ingredients 8

1 (8 ounce) package sharp cheddar cheese, grated
1 cup mayonnaise or 1 cup salad dressing
1 (4 1/2 ounce) can chopped ripe olives, drained
1 (4 ounce) can chopped green chilies, drained
1/4 teaspoon garlic powder
bottled hot sauce, to taste
1 tomatoes, seeded and diced
1/2 cup green onion, sliced thinly with green tops

Steps:

  • In a large mixing bowl, stir together the cheddar cheese, mayonnaise or salad dressing,HALF of the ripe olives,green chili peppers, garlic powder, and hot pepper sauce until well combined.
  • Spread the mixture into a 9 inch quiche or pie plate.
  • Bake in a preheated 350 degree oven for about 20 minutes, or until heated through.
  • Sprinkle with the tomato, remaining olives, and green onions in three rings, starting at the edge of the plate.
  • * I like to start with the tomatoes, green onions, then the olives.*.
  • Serve warm with chips of your choice.
  • * Can also be heated in the microwave. Cook,uncovered, on high power for 4-6 minutes or until heated through, stirring twice during the cooking process.

Nutrition Facts : Calories 207.2, Fat 16.9, SaturatedFat 6.1, Cholesterol 29.9, Sodium 427.9, Carbohydrate 8.7, Fiber 0.9, Sugar 2.7, Protein 6.4

SOUTHWESTERN DIP



Southwestern Dip image

Prepare a peppy dip in no time! Your tastebuds will take a Southwest adventure.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 2h10m

Yield 18

Number Of Ingredients 10

1 1/2 cups sour cream
1/2 cup mayonnaise or salad dressing
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon paprika
1 cup shredded Cheddar cheese (4 ounces)
1 can (4.5 ounces) Old El Paso™ chopped green chiles, drained
Tortilla chips, if desired

Steps:

  • In medium bowl, mix all ingredients except cheese, chilies and tortilla chips. Stir in cheese and chilies.
  • Cover and refrigerate 2 to 4 hours to blend flavors. Serve with tortilla chips.

Nutrition Facts : Calories 110, Carbohydrate 1 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 200 mg

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