World Famous Recipes

Hidden Valley 7 Layer Sombrero Dip

1 (16 ounce) can refried beans

1 (8 ounce) container sour cream

1 (1 ounce) packet Hidden Valley® Original Ranch® Dips Mix

1 cup diced tomatoes

1 (4 ounce) can diced green chilies, rinsed and drained

1 (2 1/4 ounce) can sliced ripe olives, rinsed and drained

3/4 cup shredded Cheddar cheese

3/4 cup Monterey jack cheese

Chopped avocado (optional)

Spread beans on 10-inch serving platter. Blend sour cream and dips mix.

Spread over beans. Layer tomatoes, chilies, olives and cheeses on top.

Serve with tortilla chips.

Servings: 8

tropical appetizers - TROPICAL CREAM-CHEESE SPREAD

Yield: About 1 & 1/2 cups.

8 ounces cream cheese or light cream cheese, at room temperature

3 tablespoons peach preserves or orange marmalade

1/4 cup crushed pineapple packed in juice or syrup, drained

1/3 cup sweetened flaked coconut

2 teaspoons honey

Combine all ingredients in the work bowl of a food processor;

process until well blended and smooth. Transfer the spread to a

serving or storage container and cover. Refrigerate until ready to

serve, up to 1 week.

Serve with fresh fruit (strawberries, banana slices, pineapple

spears or with crackers and toasted bread

(If giving the spread as a gift, include a note indicating how it

should be served and how long it will keep, refrigerated.)

Pizza Dip TNT

1 (8oz.) cream cheese, softened

1/2 c. light sour cream

1/4 t. dried oregano

1/4 t. garlic powder

1/4 t. ground red pepper

3/4 c. pizza sauce

1/2 c. chopped pepperoni

1/4 c. chopped green onions

1 c. (4 oz.) shredded mozzarella cheese

tortilla chips

Beat cream cheese, sour cream,oregano,garlic powder and red pepper

with an electric mixer until well blended. Spread in a lightly

greased 9 inch pie plate. Spoon pizza sauce evenly over top. Sprinkle

with chopped pepperoni and green onions. Bake at 350º for 10 minutes.

Sprinkle with mozzarella cheese and bake an additional 10 minutes,

until cheese melts. Serve hot with tortilla chips. You can make this

ahead of time and place it in the refrigerator until it’s time to

bake.

Spinach Dip

1 cup Miracle Whip®

1 cup sour cream

1 (10 ounce) package frozen, chopped spinach, thawed, drained

1/2 cup scallions, chopped

1/2 cup parsley, chopped

1 teaspoon salt

1/2 teaspoon pepper

Combine ingredients; mix well. Chill.

Serve with vegetable dippers.

Gourmet Guacamole Dip

1 ripe avocado

1/4 cup mayonnaise

1 teaspoon garlic powder

Juice of half a lemon or lime

1 cup sour cream

1 can refried beans

1 envelope taco seasoning

1 cup shredded sharp Cheddar cheese

Shredded lettuce

Diced tomatoes

Chopped black olives

In a bowl, mix the can of refried beans with the envelope of taco seasoning.

Set aside.

In a nonreactive bowl, mash the avocado until smooth and creamy. Add lemon

or lime juice, garlic powder and mayonnaise and mix very well. Spread the

refried bean mixture in an 11 x 7-inch pan. For the next layer, spread the

sour cream. For the next layer, spread the avocado mixture. Sprinkle the

lettuce on that layer, and the cheese and tomatoes and olives on top of that

Refrigerate until 15 minutes before serving.

Serve with tortilla chips.