Mexican Layer Dip
Ingredients
- 1 package Hot Flavor Jimmy Dean Hot Pork Sausage, cooked, crumbled and drained
- 1/2 teaspoon lemon juice
- 1/4 cup mayonnaise
- 1 cup (8 ounces) sour cream
- 4 thinly sliced green onions
- 2 cups (8 ounces) shredded sharp Cheddar cheese
- 2 small avocados, mashed
- 1 (2 1/4-ounce) can sliced ripe olives
- 1/2 head iceberg lettuce, shredded
- 1 (15-ounce) can ranch-style beans
- 1 (1 1/4-ounce) package dry taco seasoning mix
- 2 medium tomatoes, chopped
- Tortilla chips
Directions
In a medium bowl, mix avocados, lemon juice and mayonnaise. In a separate bowl, mix sour cream and taco seasoning. In a lightly greased 9- x 13-inch baking dish, layer beans, cooked sausage, avocado mixture, sour cream mixture, olives, onion, cheese, lettuce and tomatoes. Serve with tortilla chips.
Sausage Jalapeño Cheese Dip
Ingredients
- 2 (16-ounce) packages Hot Flavor Jimmy Dean Pork Sausage
- 2 (10-ounce) cans diced tomatoes and green chilies, drained
- 1 (12-ounce) jar sliced jalapeño peppers, drained
- 2 pounds (32-ounces) process cheese spread, cut up
- Tortilla chips
Directions
In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently, until thoroughly cooked and no longer pink. Stir in tomatoes and green chiles and jalapenos; cover and cook 2 minutes. Stir in cheese; reduce heat to medium and cook uncovered until melted, stirring frequently. Serve hot with chips.
Buffalo Chicken Dip
Ingredients:
- 2 (10 ounce) cans chunk chicken, drained
- 2 (8 ounce) packages cream cheese, softened
- 1 cup Ranch dressing
- 3/4 cup pepper sauce, such as Franks® Red Hot®
- 1 1/2 cups shredded Cheddar cheese
Directions:
Heat chicken and hot sauce in a skillet over medium heat until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks, crackers or chips.
Hot Spinach Dip
Ingredients:
- 8 ounces shredded part-skim mozzarella cheese, divided
- 1/2 cup fat-free sour cream
- 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
- 1/4 teaspoon black pepper
- 3 garlic cloves, crushed
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- 1 (8-ounce) block fat-free cream cheese, softened
- 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- Tortilla Chips
Directions
Preheat oven to 350°. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (2 tablespoons Parmesan through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.
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