Your best easy dip recipe?!
Answers: i love mexican dips, but am open to anything quick and easy and of course, delicious! best if i can prepare tonight for a potluck lunch tomorrow.
Mexican ranch dip:
1 envelope Hidden Valley Ranch dry dip mix
1 cup sour cream
1/4 - 1/2 cup salsa (depending on your tastes)
Stir it all together, and toss in some chopped tomatoes and diced green chillies to taste. Refrigerate at least 2 hours.
This is great served with tortilla chips!
The one where you melt. Cheese (veleeta) in microwave with chili is good!!
Add salsa to a can of refried beans, top with grated cheese and green onions. Serve with tortilla chips. Num!
well this isnt mexican but for a fruit did mmis coolwhip and dry pudding mix. be sure not to put TOO MUCH PUDDING. maybe the whole coolwhip and almost all of the pudding. its good for any kind of fruit. strawberries, cantalop....ANYTHING!!!
One of my favorites is sour cream and Lipton Onion soup mix (dry mix)....don't remember if it's 8 oz or sour cream to one envelope of soup mix, but the recipe is usually on the Lipton Onion soup mix box.
Take a packet of a dried Mexican style soup mix, add a can of condensed milk and stir.
here's some recipes
CORN DIP WITH TOMATOES AND BASIL
Ingredients
Serves 4; makes about 1 3/4 cups
1 3/4 cups fresh corn kernels (from 2 ears) or frozen kernels
1/3 cup 2 percent milk
1/3 cup silken tofu
1 tablespoon fresh lime juice
1/4 teaspoon coarse salt
Freshly ground pepper
8 cherry tomatoes, quartered, or 2 medium tomatoes, coarsely chopped
1/3 cup fresh basil leaves, thinly sliced
3 cups baked white-corn chips (6 ounces)
Directions
Cook corn and milk in a skillet over medium-high heat until corn is tender, 7 to 9 minutes. Let cool completely.
Puree 2/3 cup corn mixture, the tofu, lime juice, and salt in a food processor; season with pepper. Transfer to a serving bowl, and stir in remaining corn mixture, the tomatoes, and basil. Serve with chips. Dip can be refrigerated in an airtight container up to 1 day.
LEMON-THYME DIP
Ingredients
1 cup reduced-fat sour cream
1/2 cup light mayonnaise
Finely grated zest and juice of 1 lemon (about 1 teaspoon zest and 2 to 3 tablespoons juice)
1 tablespoon chopped fresh thyme leaves, plus more for garnish
Coarse salt and ground pepper
Directions
In a small bowl, combine sour cream, mayonnaise, lemon zest and juice, and thyme; season with salt and pepper. Transfer to a serving dish and garnish with more thyme; serve with crudites, or cover and refrigerate, up to 3 days. makes 1 1/2 cups
S[ICY PAPAYA-CARROT SALSA
Ingredients
Makes about 3 cups
1 small chayote, peeled, seeded, and cut into 1/4-inch dice
2 medium carrots, peeled and cut into 1/4-inch dice
2 1/2 cups papaya (Solo or Mexican) chunks (1/2 inch)
1/3 cup distilled white vinegar
1 or 2 fresh Scotch bonnet chiles, thinly sliced
1 teaspoon light-brown sugar
1 teaspoon coarse salt
Directions
Bring 3/4 cup water, the chayote, and carrots to a boil in a medium saucepan. Add papaya, vinegar, chiles, sugar, and salt. Return to a boil. Reduce heat; simmer, partially covered, until chayote and carrots are tender, 20 to 25 minutes.
Remove from heat. Process one-third of mixture in a food processor; return to saucepan, and stir to combine. Salsa can be refrigerated up to 2 weeks; serve warm, cold, or at room temperature.
This is the best and easiest dip recipe, and people always rave! I tell them it’s really hard to make (lol):
2 large blocks of cream cheese
1 large jar Pace picante (medium)-use most of the jar
Soften cream cheese and mix with hand mixer until smooth. Add picante and mix with hand mixer. Leave in frig for a few hours to blend flavors. Serve with chips.
I know it seems too simple to be great, but it is!
Hello Waiting ...
Try the resources listed below. You'll be pleased.
Mexican dip
1 lb. ground beef
1 tbsp. chilli powder
1 tsp. cayenne pepper
1 onion, diced
1 small chile or jalapeno, diced
1 16 oz. whipped cream cheese
1 bag shredded cheddar cheese
In sauce pan brown meat and onion.
Add in chilli powder, cayenne pepper and jalapeno.
In bowl combine meat, cream cheese and cheddar cheese.
Place in baking dish and bake for 15 minutes.