serves 12
You might need to buy:
- finely chopped jarred roasted red peppers
- small pretzel twists
ready in about an hour
You might need to buy:
- unsalted butter
- parmesan cheese
- elbow pasta
- all-purpose flour
- milk
- lg. egg yolk
- hot red pepper sauce
You might need to buy:
- sour cream
- Italian salad dressing mix
- shredded mozzarella cheese
- chopped red bell pepper
this stuff is like Crack!
You might need to buy:
- mayo
- sour cream
I usually don’t pay attention to the measurements. I just use what covers the whole dish. Also, I use Breakstones sour cream, the whole package of taco seasoning and Medium Thick N Chunky salsa.
ready in about an hour and 10 minutes;
serves 10
You might need to buy:
- sliced green onions
- KRAFT Mexican Style Shredded Cheese
- shredded lettuce
- TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
- BREAKSTONE'S or KNUDSEN Sour Cream
- TACO BELL HOME ORIGINALS Taco Seasoning Mix
- sliced pitted ripe black olives
Stumbled across this on the Fuge. Made it several times and its always a HUGE hit. I had to memorize the recipe because someone always asks for it after they try it.
I like to leave the veggies out and just use crackers and celery sticks on the side as the “dipping” apperatus.
Be warned, this dish is “mild” when hot. But the spiciness kicks up when it gets to room temperature.
You might need to buy:
- - 8 ounce packages cream cheese
- - 16 ounce bottle of Ranch dressing
- chopped celery
- shredded Monterey Jack or sharp Cheddar cheese or combo thereof
You might need to buy:
- grated fresh parmesan
- light mayo
- cherry tomatoes
- Seasoning to taste
ready in about 10 minutes
You might need to buy:
- Line a mini loaf pan or large ramekin with plastic wrap and spray with cooking spray.
- basil pesto
- goat cheese
- Serve with crackers.