DIP RECIPES

APPLE DIP

¾ CUP BROWN SUGAR 1 tsp. VANILLA

¼ CUP POWDERED SUGAR 1 tsp. MILK

8 OZ, CREAM CHEESE

COMBINE ALL INGREDIENTS AND SERVE

WITH APPLE SLICES.

AVOCADO DIP

4 AVOCADOS ½ CLOVE GARLIC

3 GREEN ONIONS 1 Tbsp. OIL

½ FRESH TOMATO,

BLEND OR MASH AND WHIP INTO A PASTE.

USE STO TOP GREEN SALAD OR DIP WITH

FRESH VEGETABLES OR CHIPS.

BLACK BEAN BACO DIP

6 SLICES BACON, DICED 2/3 CUP PICANTE SAUCE

1 MEDIUM ONION, CHOPPED 1 ½ oz. CREAM CHEESE,

CUBED 2 CLOVES GARLIC, MINCED 1 ½ tsp. CUMIN

1 (16 oz) CAN BLACK BEANS, DRAINED CILANTRO,

CHOPPED COOK BACON IN SKILLET UNTIL CRISP.

REMOVE AND RESERVE. POUR OFF ALL BUT

1 TABLESPOON DRIPPINGS. ADD ONION AND GARLIC;

COOK UNTIL TENDER. TRANSFER TO

FOOD PROCESSOR. ADD BEANS AND PROCESS UNTIL

SMOOTH. RETURN TO SKILLET.

ADD REMAINING INGREDIENTS.

COOK UNTIL CHEESE MELTS; STIR IN BACON.

SPRINKLE WITH CILANTRO TO SERVE WITH CHIPS.

CHALUPA DIP

1 (16oz.) CAN REFRIED BEANS 1 SMALL CAN SLICED RIPE OLIVES,

1 (8 oz.) JAR PICANTE SAUCE DRAINED

1 CUP SOUR CREAM 1 SMALL CAN CHOPPED GREEN CHILIES,

1 CARTON FROZEN GUACAMOLE, THAWED DRAINED

2 TO 3 MEDIUM TOMATOES, DICED CHEDDAR CHEESE, GRATED

HEAT BEANS AND PICANTE SAUSE STIR, POUR IN 9 X 13 INCH GLASS PAN.

SPREAD THE GUACAMOLE OVER THE MIXTURE. SPREAD SOUR CREAM

OVER GUACAMOLE. THEN LAYER DICED TOMATOES, OLIVE AND

CHILIES AND COVER WITH GRATED CHEESE.