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re: Give me your go-to dip recipe for parties
Posted on 10/7/11 at 11:31 am to dcs930
Posted on 10/7/11 at 11:31 am to dcs930
Another popular dish I make is Fiesta Pinwheels.
2 blocks Cream Cheese- softened
2 packets Hidden Valley Fiesta Ranch
Black Olives- minced
Green Onions- Optional
LG Flour Tortillas
Salsa
Mix top ingredients and spread thickly onto tortilla leaving 1" from edge. Roll super tightly. Wrap each roll in foil and refridgerate AT LEAST 4 hours to firm well. Cut into 1" pieces right before serving. Serve with salsa.
The tighter the roll and the longer the fridge process, avoids smushed pieces. I cut them with a sharp knife and get perfect pieces every time. Makes for good compliments. ;-)
2 blocks Cream Cheese- softened
2 packets Hidden Valley Fiesta Ranch
Black Olives- minced
Green Onions- Optional
LG Flour Tortillas
Salsa
Mix top ingredients and spread thickly onto tortilla leaving 1" from edge. Roll super tightly. Wrap each roll in foil and refridgerate AT LEAST 4 hours to firm well. Cut into 1" pieces right before serving. Serve with salsa.
The tighter the roll and the longer the fridge process, avoids smushed pieces. I cut them with a sharp knife and get perfect pieces every time. Makes for good compliments. ;-)
1
Posted on 10/7/11 at 11:38 am to dcs930
Very similar to Gris Gris.
quite simple but good
Hot Cheese with Boucan Glaze
½ cups Mayonnaise
8 ounces, weight Cream Cheese, softened
1 cup Sharp Cheddar Cheese, Shredded
2 stalks Green Onions, Chopped
Ritz Crackers crumbled
8 strips Bacon, cooked and crumbled
½ cups Captain Rodney's Boucan Glaze
quite simple but good
Hot Cheese with Boucan Glaze
½ cups Mayonnaise
8 ounces, weight Cream Cheese, softened
1 cup Sharp Cheddar Cheese, Shredded
2 stalks Green Onions, Chopped
Ritz Crackers crumbled
8 strips Bacon, cooked and crumbled
½ cups Captain Rodney's Boucan Glaze
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