4 Delicious Tex Mex dip recipes to serve with tortilla chips

Need some new recipe-s for your next family reunion? Have a party and need a few delicious Tex Mex appetizer dip recipe s that are easy to prepare and taste delicious? If so, I have 4 fantastic recipe-s you share. All these dips must be prepared for it, a few hours before serving time, so you can cool the flavors into the dip. Infusion allow.. in most cases, 2-4 hours in advance.

Taco tortilla chips offer recipe

1 (8 Ounce)-block cream cheese
12 Oz container cottage cheese
1/4 Cup sour cream
1 Packet taco seasoning
1 Bag shredded cheddar cheese
1 1/2 Cups shredded lettuce
1 Cup chopped tomatoes

In a large bowl, combine cream cheese, cottage cheese, sour cream and the package of taco seasoning mix with an electric mixer, until well blended and creamy. To spread the mixture on a large dinner plat or round plate. Sprinkle the shredded lettuce above and then spread a layer of tomatoes over salad to. End up by sprinkling of shredded cheddar cheese on top. Cover and refrigerate for 1 to 2 hours before the dish is served with tortilla chips.

Mexican chili chip dip recipe

Block 1 (8 oz) cream cheese
1 (8 Ounce) can beanless chili
1 Bag shredded cheddar cheese

Can soften cream cheese for 10 minutes at room temperature and then distributes the cream cheese on the bottom of a small baking dish. Use a rubber spatula, distributed beanless chili cream cheese level. Sprinkle the bag of shredded cheddar cheese on top make sure to cover the chili level. Place baking pan in a 350 degree preheated oven for 8 to 10 minutes. Remove and serve with tortilla chips. This dip is preferably warm served.

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 Oz) can sliced black olives, drained
1 Cup grated Monterey Jack cheese

Together in a medium mixing bowl with an electric mixer beat the cream cheese and milk. Spread mixture on the bottom of a small baking pan. Let it sit for 1 minute and then superimposed on the remaining ingredients. Cover the Pan and put in the refrigerator for 2 hours before it is served with tortilla chips.

Tex Mex caviar dip-recipe

1 Can of 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, finely chopped
1 Teaspoon dried or fresh cilantro
1/4 Cup of fresh parsley, chopped
8 Ounce bottle, the Italian dressing

Combine all of the above ingredients in the order in which you are listed in a large bowl. You can use the hand mix it or use an electric mixer on low speed. To the flavors to meet together leave ceilings the bowl and refrigerate for 3-4 hours before serving with tortilla chips.

Shelly Hill is a mother and grandmother lives in Pennsylvania, cooking, baking and canning enjoys. Visit Shelly's popular foodie blog called shakin' 'n Bakhin in the kitchen at http://wahmshelly.blogspot.com for free menu ideas, tips and free recipes to cook.