Taco Dip In A Jar

Last Cinco de Mayo these individual-sized taco dips were all the rage on Facebook, but we don’t need a national holiday to whip up a batch to share. Any day of the week is fine by us. This delicious dip features beef, guacamole, Old El Paso® taco seasoning mix and beans. Serve this yummy appetizer with tortilla chips.

Ingredients:

1/2 lb ground beef round

1/3 cup water

2    tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

1    can (16 oz) Old El Paso® refried beans

1    container (8 oz) sour cream

2    packages (7 oz each) refrigerated guacamole

1    container (16 oz) refrigerated pico de gallo salsa

1    cup finely shredded Cheddar cheese (4 oz)

      Jalapeño and red Fresno chiles, very thinly sliced, if desired

      Fresh cilantro leaves, if desired

     Tortilla chips, if desired

Directions:

• 1 In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in water and taco seasoning mix. Heat to simmering; cook 1 to 2 minutes or until thickened. Remove from heat. Stir in refried beans.
• 2 In 6 (8-oz) wide-mouth glass jars, evenly layer beef mixture, sour cream, guacamole and salsa. Sprinkle with cheese. Garnish with chile slices and cilantro. Serve immediately with tortilla chips.

Expert Tips:

If you don't have small glass jars on hand, you can layer this taco dip in a glass pie plate or shallow serving dish.

Source: bettycrocker.com

Cheesecake Cake Batter Dip

Ingredients:

8 oz package of cream cheese, room temperature
1/2 cup sour cream
1/2 cup white cake mix
1 cup powdered sugar
1 tsp vanilla extract
1/4 cup sprinkles
Graham Crackers for dipping

Directions:

Place cream cheese in your mixing bowl and beat on medium high speed for 3 minutes, or until it becomes light and whipped.

Bring speed down to medium and add the sour cream and vanilla, mix until incorporated. Slowly add the powdered sugar and cake mix to the bowl and mix until combined. Scrape the sides of the bowl with a rubber spatula and then gently fold in the sprinkles.

Serve cold with graham crackers, pretzels, or fresh fruit slices.

Artichoke Dip

Ingredients:

1/2 cup fat free cream cheese
1/2 cup light sour cream
6 oz. marinated artichoke hearts, drained
4 T. grated parmesan cheese
1 t. black pepper
3 T. chopped green chilies
1 t. jalapeno peppers, diced (if desired)

Directions:

1. Combine cream cheese and sour cream in mixing bowl.
2. Fold in other ingredients.
3. Chill for at least 1 hour and serve.
4. For a warm dip, heat in a baking dish at 350 degrees for 10-15 minutes and serve.
5. Makes 5 servings.

Million Dollar Dip

Ingredients:

5          Green onions, chopped
8          Oz. low fat cheddar cheese, shredded
1- 1/2  Cups light mayonnaise--Greek Yogurt could also be used
1          Jar Hormel Real Bacon Bits
1          Pkg. slivered almonds

Directions:

Mix the onions, cheese, mayo, bacon bits, and slivered almonds together.

Chill for 2 hours.

Serve with favorite cracker or celery (I would use celery)

Jalapeno Popper Dip

Ingredients:

(If you like the individual stuffed Jalapenos, you'll love this dish)

16  ounces cream cheese, softened
1    cup mayonnaise
4    ounces green chilies, diced
4    ounces jalapeno peppers, diced and drained
1/2 cup Parmesan cheese, shredded

Directions:

Preheat oven to 350 degrees. Combine cream cheese, mayo and peppers. Pour mixture into a baking dish. Sprinkle with parmesan cheese. Bake for 30 minutes, until cheese is bubbly and brown. Serve with crackers or tortilla chips.