TEXMEX APPETIZERS RECIPES

TEX-MEX DIP RECIPE: HOW TO MAKE IT

Tex-Mex Dip Recipe: How to Make It image

Sit back and relax with your family while enjoying this creamy dip. Colorful and festive, it's easy to put together ahead of time, which makes it perfect for game day. — Mary Anne McWhirter, Pearland, Texas

Provided by Taste of Home

Categories Appetizers

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 10 servings.

Number Of Ingredients 13

Ingredients

2 cans (9 ounces each) bean dip
3 medium ripe avocados, peeled
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
1/2 cup mayonnaise
1 envelope taco seasoning
2 cups shredded cheddar cheese
1 cup sliced ripe olives
4 green onions with tops, sliced
1 large tomato, chopped and seeded
Tortilla chips

Steps:

Spread bean dip on a 12-in. serving plate. In a small bowl, mash avocados with lemon juice, salt and pepper; spread over bean dip. Combine the sour cream, mayonnaise and taco seasoning; spread over the avocado layer. Sprinkle with cheese, olives, onions and tomato. Serve with tortilla chips.

Nutrition Facts : Calories 360 calories, FatContent 30g fat (11g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 878mg sodium, CarbohydrateContent 15g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 9g protein.

TEX-MEX APPETIZER TART RECIPE - PILLSBURY.COM

Tex-Mex Appetizer Tart Recipe - Pillsbury.com image

Wedge a new appetizer into your plans. Refrigerated pie crust holds a pepped-up cheese filling.

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 10 minutes

Yield 16

Number Of Ingredients 6

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)
1/2 cup roasted red bell peppers (from 7.25-oz jar), drained, chopped
1/2 cup mayonnaise
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/4 cup chopped fresh cilantro or parsley

Steps:

Heat oven to 375°F. Remove crust from pouch; place flat on ungreased cookie sheet.
In medium bowl, mix cheese, roasted bell peppers, mayonnaise and chiles. Spread over crust to within 1 inch of edge. Fold crust edge over filling to form 1-inch border; flute.
Bake 25 to 35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand 10 minutes. Cut into wedges. Serve warm.

Nutrition Facts : Calories 150 , CarbohydrateContent 7 g, CholesterolContent 15 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 200 mg, SugarContent 0 g, TransFatContent 0 g

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