NEW!!! Mexican Dip Recipes E-Book.

• Roasted Red Bell Pepper Dip
• Guacamole recipe
• Guacamole with Shrimp Dip
• Avocado Green Chile Dressing.
• Chili Con Queso recipes (Cheese Dip)
• Hot Mexican Spinach Queso Dip
• What-A-Dip!!!
• Pancho Villa's Secret Dip
• Spinach Artichoke Dip - In a ring of Salsa!
• Guacamole/Cheese Dip
• Hot Crab Dip Recipe

Roasted Red Bell Pepper Dip  Back to the top
http://www.texmextogo.com
Ph. 713.995.5502

Ingredients:
1tsp extra-virgin olive oil
5 cloves garlic, peels intact
3 red bell peppers, roasted, peeled and seeded
½ tsp ground cumin
4oz cream cheese, room temperature
2 tbsp sour cream or crème fraiche
Salt & freshly ground pepper

Directions:
Preheat oven to 350 degrees (F). Sprinkle the olive oil over the garlic cloves and wrap tightly in aluminum foil. Place in the oven until the cloves are soft (40-60 minutes), let cool.

Squeeze the soft garlic cloves from their peels into a blender or food processor fitted with the metal blade. Add the red peppers and cumin and purée. Add the cream cheese and blend until smooth. Transfer into a small bowl and fold in the sour cream or crème fraiche. Salt and pepper to taste. This dip will keep in an air tight container, refrigerated for 2 to 3 days. Best make a double batch!!

Guacamole recipe  Back to the top
http://www.texmextogo.com
Ph. 713.995.5502

Ingredients:
3 - 4 Avocados depending on the size of the avocados
1/4 or 1/3 jar Tejano Salsa (click here to order) 
Salt to taste
6 oz. cream cheese (to stretch dip during high avocado prices!)

Directions:
Mix avocado chunks, lemon or limejuice, diced onions, diced tomato and cilantro. Mix by hand with a fork until the consistency still has very small (1/8") chunks of avocado. Never use a food processor for making guacamole. To prevent browning over night, put Saran Wrap over dip with no air in between (push Saran Wrap toward bottom of bowl to expel air).

 

Guacamole with Shrimp Back to the top
http://www.texmextogo.com
Ph. 713.995.5502

Ingredients:
2 avocados
2 large garlic cloves, minced
1 cup salad shrimp
1 tablespoon olive oil.
8 oz. green onion dip
1/2 cup green pimento olives, diced
1/2 cup cilantro, finely chopped.
1/3 cup water.

Directions:
Mash avocados, add green onion dip, olive oil, and garlic. Combine all other ingredients, thoroughly mix.  Add 1/3 cup of water to hold green color. Add salt and pepper to taste. Cover and Refrigerate. Serve with chips and vegetables.

Avocado Green Chile Dressing Back to the top
http://www.texmextogo.com
Ph. 713.995.5502

Ingredients:
2 avocados
2 jalapenos, seeded
2/3 cup extra virgin oil
2 med. garlic cloves
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
3 tomatillos, cooked (green tomatoes)
1 1/2 cup water
salt and pepper to taste

Directions:
Place pepper and tomatillos in covered pan with water. Simmer for 10 minutes. Place all other ingredients in blender, adding the cooked pepper and tomatillos. Add 1 1/2 cup water. Place dressing in tight container and refrigerate.

Cheese Dip recipe (Chili Con Queso)   Back to the top
http://www.texmextogo.com
Ph. 713.995.5502

Ingredients:
1 lb. Velveeta Cheese
1/2 cup Tejano Salsa (click here to order)
1/8 cup milk.

Directions:
Place ingredients in saucepan and heat over low heat, stirring frequently until all melted together. For microwave as above in bowl on low power. Check frequently until melted to desired consistency.

Note: In Tex Mex cooking, cheddar cheese is the first choice. This is the pure difference between Mexican food and Tex Mex food. In Mexico, goat's cheese is used for traditional dishes. In Tex Mex cooking, cheddar, Monterrey Jack and even American cheese is the cheese of choice.

What-A-Dip!!!  Back to the top
http://www.texmextogo.com
Ph. 713.995.5502

Ingredients:
1 large can Wolf Brand Chili (no beans)
8 oz. Philly cream cheese
1 - 16 oz. jar Tejano Salsa  (click here to order)

Directions:
Heat all together in large pot until all cheese has melted. Pour into a warming dish and serve warm with tortilla chips...vegi sticks... toasted cocktail bread...you get the idea.



Hot Mexican Spinach Queso Dip Back to the top
http://www.texmextogo.com
Ph. 713.995.5502

Ingredients:

Pancho Villa's Secret Dip   Back to the top
http://www.texmextogo.com
Ph. 713.995.5502

Ingredients:
1 can refried beans 

1 tomato, chopped 

1 can chopped black olives 

      1   4-ounce can green chilies, chopped 

      1   8-ounce carton guacamole 

      2 cups sharp Cheddar cheese, grated 

1 cup Tejano salsa  (click here to order)

1 pint sour cream

Directions: 
Layer ingredients in the order given in a 9" x 5" casserole dish.
Serve with tortilla chips. 

Spinach Artichoke Dip - in a ring of Salsa! Back to the top
http://www.texmextogo.com
Ph. 713.995.5502

Ingredients
2 – 8oz. Philly cream cheese, softened
¾ cup heavy cream
1/3 cup grated Parmesan cheese
¼ tsp. garlic powder
1 bunch fresh spinach, chopped
OR 1-16oz. pkg. frozen cut leaf spinach, thawed & drained
1 -  13oz. can/jar quartered marinated artichoke hearts, drained & chopped
2/3 cup shredded Monterey Jack cheese
1 cup Tejano Salsa (click here to order product)
Plenty of tortilla chips, crackers or toast points.

Directions
Using a hand-mixer, blend together cream cheese, cream. Garlic, Parmesan & Jack cheeses until smooth and creamy. Fold in chopped spinach and artichokes. Place mixture in oven-proof casserole dish. Bake @ 300 degrees for1hour. Remove from oven, spoon 1 cup of salsa around the outer edge. Return to oven for another 15 minutes. Serve warm with crackers, tortilla chips or toast points.
***This is NOT low fat…but once in a while, we’re worth it !
                                    

Hot Crab Dip  Back to the top
http://www.texmextogo.com
Ph. 713.995.5502

Ingredients
1  pound fresh crab meat (or 3- 6oz cans)
3 -8oz packages Philly cream cheese
1 stick margarine
Tabasco sauce or Worcestershire sauce to taste.

Heat all ingredients together and serve in chafing dish with tortilla chips. We’ve made this for years and originally found it in the "Houston Livestock and Rodeo" 50^th Anniversary Commemorative Cookbook (1981).