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Touchdown Taco Dip

Touchdown Taco Dip - I love to make this warm dip in my Pampered Chef Round Covered Baker ($52.00) or Medium Rectangle Baker ($43.50)


Taco Dip- next party: sooooo trying this!

de Fashionable Foods

Hot Taco Dip

Calling all taco lovers! This hot taco dip is full of all the flavors you know and love. It’s the perfect dip to serve for movie night or a summer barbecue!

de Just A Pinch Recipes

Texas Trash Warm Bean Dip

Hot Bean Dip (aka Texas Trash) 1 pkg cream cheese, softened 2 cans refried beans 1 C sour cream 1 pkg taco seasoning 2 C shredded cheddar cheese 2 C shredded mexican blend cheese with jalapenos Mix cream cheese, sour cream, taco seasoning. Then add beans and 2 C cheese. Spread in casserole dish. Top with remaining cheese. Bake at 350 degrees for 25-30 min. Posted by Cooking with Krista at 7:4


Crock Pot Taco Dip

Crock Pot Taco Dip This is my husbands FAVORITE dip. I didn't use the onions and I put a little extra salsa in there, but it turned out great. Super easy and a hit!

de Honey and Birch

8 Layer Taco Dip

Go big with this 8 layer taco dip recipe – it is the perfect appetizer for large crowds. It’s full of meat, cheese, veggies and more! |


My Favorite Dip Ever.. Spread 1- 8oz pkg of cream cheese into an a round or 8x8 square dish. Top with 1 1/2 cups of your favorite salsa. Sprinkle on finely chopped green onion and 2 medium size diced tomatoes. Top with grated cheddar cheese (or blend of nacho cheese mix pre-grated from the store) Bake in a 350degree oven for 30 minutes or until bubbly. Serve with taco chips or scoops. My friends call this molten hot deliciousness and they make me bring it to all of our get togethers :)

de Lovely Little Kitchen

Hot Jalapeño Corn Dip

Hot Jalapeo Corn Dip - A warm, smoky, creamy dip that is both easy and delicious- made this and OMGEE it was delicious we even put it over our chicken tacos we made


Taco Shop Hot Sauce - Salsa Verde

de Macaroni and Cheesecake

Hot Black Bean & Corn Dip

1 (15 oz.) can yellow corn, drained 1 (15 oz.) can black beans, drained & rinsed 1 (10 oz.) can rotel (diced tomatoes with green chiles), drained 1 (8 oz.) 1/3 less fat cream cheese, softened & diced 1 tsp. chili powder 1/2 tsp. garlic powder 1/2 tsp. cumin pinch ground cayenne pepper 1 cup shredded Mexican blend cheese, divided