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Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

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Monday, October 10, 2011

4 Delicious Tex-Mex Dip Recipes To Serve With Tortilla Chips

Do you need a few new recipes for your next family get-together? Are you hosting a party and need a few tasty Tex-Mex appetizer dip recipes that are easy to prepare and taste delicious? If so, I have 4 fantastic recipes to share with you. All of these dips will need to be prepared a few hours before serving time so that you can refrigerate them to allow for the flavors to infuse in the dip...in most cases, 2-4 hours in advance.

Taco Tortilla Chip Dip Recipe

1 (8 ounce) block cream cheese
12 oz. container cottage cheese
1/4 cup sour cream
1 packet taco seasoning mix
1 bag shredded cheddar cheese
1 1/2 cups shredded lettuce
1 cup chopped tomatoes

In a large mixing bowl combine together the cream cheese, cottage cheese, sour cream and the packet of taco seasoning mix with an electric mixer until well blended and creamy. Spread the mixture onto a large dinner plat or round platter. Sprinkle the shredded lettuce on top and then spread a layer of the tomatoes on top of the lettuce. Finish up by sprinkling the shredded cheddar cheese on top. Cover and refrigerate for 1-2 hours before serving with Tortilla chips.

Mexican Chili Chip Dip Recipe

1 (8 ounce) block Cream Cheese
1 (8 ounce) can beanless chili
1 bag shredded cheddar cheese

Let cream cheese soften at room temperature for 10 minutes and then spread the cream cheese onto the bottom of a small baking dish. Using a rubber spatula, spread the beanless chili on top of the cream cheese layer. Sprinkle the bag of shredded cheddar cheese on top making sure to cover the chili layer. Place baking dish in a preheated 350 degree oven for 8-10 minutes. Remove and serve with Tortilla chips. This dip is best served warm.

Mexican Shrimp Taco Dip Recipe

1 (8 ounce) block cream cheese
2 tablespoons cold milk
1/2 cup chili sauce
1 cup frozen tiny shrimp (thawed, drained and dried)
1 small onion, finely diced
1 green pepper, finely chopped
1 (3 ounce) can sliced black olives, drained
1 cup grated Monterey Jack cheese

In a medium sized mixing bowl with an electric mixer beat together the cream cheese and milk. Spread mixture onto the bottom of a small baking pan. Let it sit for 1 minute and then layer on the remaining ingredients. Cover the baking pan and place into the refrigerator for 2 hours before serving it with Tortilla chips.

Tex-Mex Caviar Dip Recipe

1 can black-eyed peas, rinsed and drained
1 small red pepper, chopped
1 small green pepper, chopped
4 green onions, chopped
3 oz. jar diced pimentos
1 teaspoon garlic, minced
1 teaspoon dried or fresh cilantro
1/4 cup fresh parsley chopped
8 oz. bottle Italian Dressing

In a large mixing bowl, combine all of the above ingredients together in the order that they are given. You can hand mix it or use an electric mixer on low speed. Cover the bowl and refrigerate for 3-4 hours before serving with Tortilla chips to allow the flavors to infuse together.

This article was written by Shelly Hill, copyright 2011, All Rights Reserved.

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