SOUTHWESTERN DIP
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
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
SOUTHWESTERN DIP MIX
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
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.
FLAVORFUL SOUTHWESTERN CHILI
"This filling, hearty recipe comes from my grandmother," writes Jenny Greear from Huntington, West Virginia. "It's full of flavor, freezes beautifully and makes a complete, last-minute meal. I top it grated cheddar cheese and chopped black olives and serve tortilla chips on the side." JENNY'S TIP: "If I'm feeding a crowd, I increase the pinto beans to four cans to make the meat go farther."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Freeze option: Transfer cooled chili to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Place in a saucepan; heat through.,
Nutrition Facts : Calories 245 calories, Fat 7g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 580mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
SOUTHWESTERN CHILI
Steps:
- In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.
SOUTHWESTERN CHILI DIP
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
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
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