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| Hot Bean Dip |
| Food For Halloween Too! |
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| 2 (16oz.) cans of Pinto Beans, rinsed and drained well 1/2 cup of Chicken Broth 1 (10oz.) can Rotel Original Diced Tomatoes & Green Chiles, rinsed and divided 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/3 ground cumin 1/8 teaspoon ground red pepper (optional) 3/4 cup (3ozs.) shredded sharp Cheddar Cheese Tortilla Chips |
| Process half of the beans and 1/2 cup of chicken broth in a food processor until smooth, stopping to scrap down the sides. Stir in remaining beans, 1 cup diced tomatoes & green chiles, salt, black pepper, cumin, and if desired the red pepper. Spoon the mixture into a lightly greased 1 1/2 quart baking dish. Top with cheese. Bake at 350 degrees for 20 minutes or until golden and bubbly. Top with remaining tomatoes & chiles. Serve with tortilla chips. |
| Queso Dip |
| 1 (10oz.) can Rotel Original Diced Tomatoes & Green Chiles 1 Package (16ozs.) Velveeta Cheese, cubed |
| Blend cheese and can of rotel in a medium sauce pan. Cook over medium to low heat, stirring frequently, about 5 minutes or until cheese is melted. Serve warm as a dip with corn chips, crackers or fresh vegetables. |
| Mummy Roll Ups |
| You can make as many of these as you need, a small tray or a large one. They can also be cut into small mummies or a little bit larger ones. If I don't have a lot of finger food on the table I make them larger, if I have a big variety of foods I make them smaller. For making these you can use large tortillas or the small packages of them now available and you can choose white or whole wheat. They can also be made in a variety of different ways to compliment what you have on your table or to offer something completely different. I have even made them of refried beans with cheese and jalapenas in them for finger food that has to sit at room temperature and can be eaten cold. The most popular varieties made up of thinly sliced lunch meats and cheeses with different mustards, mayonnaises, herb infused cream cheeses and specialty horseradish dips, the choices of spreads are numerous. Very thin sliced tomatoe rounds, thin sliced red onion and the type of easy to flatten type lettuces will work wonderfully when rolling. Lettuce does not stand up to storage very well so if not using these right away and they are being kept in the frig for awhile I use baby spinach leaves. Wrap in plastic wrap for several hours or overnight. I also like to had a little fresh chopped cilantro for an extra burst of flavor. Make sure that you put extra cream cheese on the right and left side edges to help hold the tortilla together when rolled. Using cream cheese spreads in these help, as the ingredients stick to it if it is tightly rolled so everything stays in place when they are cut. Cut aprox. 1/2 inch on the diagonal and stack neatly for a nice presentation on the tray and place on lettuce, kale or purple cabbage leaves. |
| Here are a Few Ways to Make Them |
| Made w/ Lunch Meat |
| Three or four large tortillas, soft spread with a mixture of 8ozs. cream cheese, 2 tablespoons Dijon Mustard and 4 finely chopped green onions. Then layer thinly sliced ham, spinach leaves (the small ones) and well drained roasted red peppers or roast your own and use. Roll up tightly and wrap in film wrap and chill a few hours. When ready to serve, slice into 1 inch pieces. (Film wrap is what the food industry wraps food in, it is a higher quality wrap than saran wrap and it can be purchased in large rolls that last forever at Sams or Costco. It works wonderfully, worth every penny you pay for it.) |
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| Made w/ Green Chiles |
| 1 package flour tortillas large count 1 8oz. package of cream cheese, softened 1 4oz. can of diced green chiles, drained 4 ozs. black olives, drained 1 package of taco seasoning mix |
| Put chiles and black olives in a mini chopper and whirl until finely chopped. Place in a bowl and taco seasoning mix and cream cheese. Use a mixer and beat about a minute, careful with the hi powered mixers. Spread 1/4 cup on tortilla. Roll up tightly. Wrap in plastic and refrigerate a few hours. Cut into 1 inch slices and stack on a tray. |
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| Made w/ Salsa |
| Flour Tortillas 3 - 4 packages of 8oz. cream cheese 1 large can of olives, chopped chopped green onions, use both the green & white section of the onion, use as much or as little as you like Salsa |
| Mix cream cheese, olives, green onions and blend well. Add a little salsa just for spreading consistency. Spread on tortilla to the edges. Roll up. Wrap in a film wrap and refrigerate a few to 24 hours. Cut into pieces. Serve with salsa for dipping. |
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| Made w/ Ranch Dressing |
| 1 8oz. cream cheese , softened 3 tablespoons of sour cream 1 packet of dry ranch dressing diced pimentos green onions, diced, use both the white & green part of the onion green pepper, diced, as much or as little as you like black olives, diced grated cheddar cheese flour tortillas |
| Mix all of the above ingredients except the tortillas. Make sure veggies are diced and finely chopped. Spread the mixture onto the tortillas to the edge. Roll up tightly and wrap in film wrap. Refrigerate for several hours or overnight. Cut into 1 inch slices diagonally and stack on a tray. |
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| Made w/ Fiesta Style Ranch Dressing |
| 1 8oz. package cream cheese, softened 1 cup of sour cream 1 (1oz.) package of dry fiesta style ranch dressing mix 1 cup of chunky salsa 1 1/2 cups of shredded cheddar cheese 1 bag of flour tortillas |
| In a bowl mix the cream cheese, sour cream, fiesta style ranch mix, chunky salsa and cheddar cheese. Spread even amounts of the mixture to the edge of the tortillas. Roll the tortillas and chill for a few hours. Slice into slices and stack on a tray. |
| Cheese Walnut Bites |
| 2 small [ackages (3oz. each) cream cheese, room temperature 2 ozs. bleu cheese ( about 1/2 cup crumbled) 2 tablespoons of finely chopped celery 1 tablespoon finely grated onion dash of cayenne pepper mayonnaise 1 1/2 cups finely chopped walnuts |
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| Blend cream cheese and bleu cheese, add celery, onion, cayenne and mayonnaise. Shape mixture into very small balls and roll in chopped nuts. Chill thoroughly. Makes about 20 appetizer cheese balls. |
| 10 - Layer Dip |
| Lots of Ingredients but definately worth it! |
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| 2 cans of refried beans 1 jar of sliced jalapena, drained & chopped 1 package of taco seasoning mix 16 ozs. of sour cream guacamole ( I always make fresh, recipe follows)) 2 cups of fresh grated cheese, can be two sharp cheddar or one sharp cheddar & one monteray jack or can use jalapena cheese for a real kick in the .....well you know!! 1 can of black olives, drained & chopped or sliced 1 small head of lettuce or 1/2 a large head chopped 2 - 3 tomatoes depending on size, chopped 1 8oz. jar of Pace Thick & Chunky salsa 1 bunch of green onions, sliced fine and use as many as you like |
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| Use a 13x9 casserole dish for this or a glass trifle bowl. You want this to have a nice appearance so spoon carefully and try to make each layer thick enough so it shows on the outside of your glass dish. Spread the beans in the bottom of the dish. Next layer in chopped jalapenas. Mix the sour cream with the packet of taco seasoning and spread over the jalapena layer. Spread guacamole over the sour cream. Next use fresh cheeses and grate over the guacamole. Olives are the next layer. Then comes chopped lettuce and chopped tomatoes. Next layer is the salsa and top with the green onions. |
| Guacamole |
| Avocados Yellow Onion, chopped Tomatoes , chopped Salt Pepper Garlic Salt Lime Juice |
| I use 5 - 6 avocados, split them open and remove the seed and scoop the inside out with a large spoon into a large bowl. Use 5- 6 thinly sliced slices of 1/2 of a large onion or a medium sized whole onion. Dice these slices very small & add to bowl of avocados. Use a potato masher to mash the avocados and onions so the onions explode and let their flavor into the mixture. Mash this till it is smooth. Add the chopped tomatoes. With the onion and the tomatoes , you can add as much or as little as you like. We like a lot of this in ours. Season with salt, pepper and garlic salt. The garlic salt is what gives the flavor so I usually just add and taste as I go. Sprinkle some lime juice over the guacamole to keep it from turning dark and mix it in. Gives it a nice flavor boost too! When I make this for parties and make a big bowl to be served with hot chips & salsa I use about 10 -12 avocados because it disappears pretty fast. Before my party I put this in a large bowl and wrap it with film wrap, when doing this lay your film wrap directly down on the guacamole so that no air hits it and I do double wrap it. In the restaurant I use to make this for mexican specials and I used 30 - 35 avocados, just adjust the quantity of onions and tomaotes and taste as you go. |
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| Halloween Food Too! |
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| 2. Here we slice the onion & chop it very fine. |
| 1. Here we slice the avocados in half & scoop the them out & remove the pits. |
| 3. Here we add the onion to our mixture. |
| 4. Here we use the potato masher to mix the gaucamole & onions. Get all the chunks out of it & mash the onion in good. |
| 6. Should look like this during mixing. |
| 5. Now add the chopped tomatoes & gently fold them into the mixture. |
| Here's the finished product served with tortilla chips. |
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| Here are the ingredients for this dish. Lettuce, fresh green onions, cheddar cheese, 2 cans of refried beans, a jar of sliced jalapenas, sour cream, garlic salt, black olives, avocados, taco seasoning, salt & pepper. And in the 2nd photo a jar of salsa & tomatoes. |
| Get all your ingredients ready first. Here is the chopped tomatoes, slivered lettuce, grated cheese, chopped green onions & sliced black olives. |
| In the background here is the refriend beans stirred & I added a little garlic salt to them. In the front is the sour cream mixed with the taco seasoning. |
| Refried Beans |
| Sour Cream |
| Sliced Jalapenas |
| Fresh Made Guacamole |
| Here the jalapenas are draining, our salsa is ready for pouring & we've made fresh guacamole. |
| When all your ingredients are ready, start the layering. Be careful not to smear stuff on the sides of dish. Drop things in the middle & use a rubber spatula to smooth around the sides. Here we add the beans. |
| Here is the 2nd layer, the sliced jalepenas. |
| Here is the 3rd layer, the sour cream mixture. |
| Here is the 4th layer, the guacamole. |
| Here is the 5th layer, the grated cheese. |
| Here is the 6th layer, the sliced black olives. |
| Here is the 7th layer, the lettuce. |
| Here is the 8th layer, the chopped tomatoes. |
| Here is the 9th layer, salsa is added over the tomatoes. |
| Here is the 10th layer, chopped green onions. |
| Here is the finished dish. |
| Please Note: When making guacamole for 10-Layer Dip use 3-4 avocados to make your guacamole, scale down the rest of your ingredients for it. Recipe Below. |