Index

DORITIO DIP

                                           Linda Clutter

 

1 can Ro-tel tomatoes

1 small box Velveeta cheese

1 can chili (without beans)

 

Melt and cool slowly. (If melting in microwave, cook on defrost for 40 minutes.)

 

GUACAMOLE DIP

                                                        Joyce Ostergard

2 Med-sized ripe avocado

2 Med tomatoes

1 bunch green onion, minced

1/2 tsp. tabasco sauce

2 Tbsp. lemon juice

2 Tsp. salt

 

Peel avocados, reserve 1 seed. Mash pulp. Peel and chop tomatoes. Mix all ingredients well. Place avocado seed in center to prevent discoloration. (Remove at the time ­of serving.) Chill and serve with corn chips.

 

HOT CHili DIP

                                              Debbie Dobyns

1 can beanless chili

6 oz. grated extra sharp cheddar cheese

4 oz. cream cheese

1/8 cup chopped white onion (sauteed)

 

Heat in double boiler until well blended. Serve in chafing dish with tortilla chips.

 

LAYER NACHO DIP

                                          Mary Jo White

1-16 oz. can refried beans

1/2 (1.25 oz.) pkg. taco seasoning mix

1-6 oz. carton avacado dip

1-8 oz. carton sour cream

1-4 1/4 oz. can chopped ripe olives

2 large tomatoes, diced

1 small onion, finely chopped

1-4 oz. can chopped green chilies

1 1/2 cups (6 oz.) shredded Monterey Jack cheese

 

Combine beans and seasoning mix; spread evenly in a 12x8x2 dish.

 

Layer remaining ingredients in order listed. Serve with large corn chips. Yield: about 6 cups.

 

 

 

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