As well, I do the chopping of everything the day before-except the lettuce (I'll chop the lettuce the day of so that it doesn't turn brown). AND make this goop up at least 4 hours before or the DAY before serving (that's what I do) as the seasoning tastes much better after marinating. Serve with AUTHENTIC TACO CHIPS! Really, it's much better with them! HINTS: bring the cream cheese to room temp first add the seasoning into the sour cream, THEN combine the cream cheese, sour cream, and cottage cheese.they mix together much easier. cottage cheese, sour cream, taco seasoning pkg, lettuce (chopped up small so that it doesn't dangle from the chip), onion (yellow or green, whatevah ya like!), chopped tomatoes (I don't include the watery goop cuz it makes the topping get watery and chop these small too), finely shredded cheese (do yourself a favor and just buy the shredded stuff) and black olives (too many people don't like black olives, so unfortunately I rarely include them). I follow the original recipe: cream cheese, 1 c. Serve with tortilla chips.I've been making this recipe for 30+ years and always get raves and requests for a copy (came from an old Philly Brand Cream Cheese recipe book). Top with cheddar cheese and bake until cheese is melted. Spread cream cheese in the bottom of casserole. Gray’s Bonus Recipe: Tex-Mex Chili Cheese dip It’s a keeper, so if we decide to donate this cookbook, we’ll just type it up withOUT the “helpful” hints on what kitchen tool to use. I also dislike cookbooks that have the bits about using name-brand peeler/corer (or whatever), and when I typed up the last recipe that we made from one of those, I omitted all that superfluous stuff. We used fresh toppings (except for the canned olives) and they really set it off! Definitely a make again for movie night or if we have guests over. It is a hearty dip, and I think the toppings really make it special. (The recipe below is both of those things.) We got the Archer Farms Blue Corn Tortilla Chips to go with this as those are my favorite corn chips. Katie: I agree with Gray that this was a delicious dip that wasn’t heavy or greasy. I always feel that the brand-specific references detract from the recipes and make them more difficult to follow. Due to my off-the-cuff cooking style, I have a strong dislike of cookbooks, such as this one, that are marketing pieces. So I think we are copying it out and putting the cookbook in the culled pile. So I have to confess that I threw something extra in this recipe… I put some chopped red onions into the topping.Īs for the cookbook, this is the only recipe that I could find that I was excited about. As part of this project, one of my goals is to stick to the recipes, to broaden my horizons and expand my techniques. in the kitchen is to learn the basics and methods of a recipe and then improvise on a theme, throwing in whatever suits me. The little tip at the bottom, I didn’t read that first, so I bought the wrong beans, (got frijoles refritos instead of “bean dip”) and should have used 1/2 can instead of the whole thing. (see my bonus recipe below for one that is heavy and greasy, but delicious) Add monterey jack and garlic, and stir until blended. Gray’s Notes: Well, I love this recipe, It is a hearty dip that isn’t heavy or greasy. Combine chili, cream cheese and chili powder with hand mixer. Proceed as recipe directs.įrom The Pampered Chef Season’s Best Recipe Collection spring/summer 2003 **tips** This dip can be easily doubled, Substitute 1 can (16 oz) refried beans for the bean dip and do uble the remaining ingredients. Garnish with additional sour cream, if desired. Sprinkle tomato, onions, olives and cilantro over dip. Dice tomato and thinly slice green onions using Utility Knife.
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