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ETHNIC APPETIZERS

Contents

  • Mexican Dip
  • Nachos
  • Taco Dip

    MEXICAN DIP

    Anna Kokayeff

  • 1-15 oz. can of o refried beans
  • Sour cream (1/3 less fat okay)
  • 3 avocados, soft to touch but firm
  • 1 - 2 lemons (depends on size)
  • Small can sliced black olives
  • Salsa
  • 12 oz. Cheddar cheese
  • Tortilla chips

    In a glass 8 x 8 inch container, layer in any order, but beans go on the bottom and cheese, topped with olives on the top. For avocado layer, mash with fork, add salt, pepper and lemon juice to taste. Prepare several hours ahead and let "rest" before cooking. Cook in microwave, on high, for 15 minutes or until cheese is bubbly and all layers are hot. Serve with chips.

    NACHOS

    Karen Verderber

  • Tortilla chips
  • Hot cheese (1 lb. Velveeta)
  • Guacamole (2-frozen containers)
  • 1-½ lbs. Ground beef
  • 8-oz. Can La Preferida refried beans
  • 7-oz. Bottle taco sauce
  • 16-oz. Sour half and half
  • 2 tomatoes, chopped
  • ¼ c. chopped onion (or 1 tsp. instant minced onion)

    Hot cheese dip: Heat 1 lb. cubed Velveeta cheese with ½ cup jalapeño sauce and ¼ cup milk over low heat; stir until smooth. Brown beef and onion; drain grease. Add beans and taco sauce. Divide chips onto platters; top with meat and bean mixture, hot cheese dip, guacamole, chopped tomatoes and sour cream.

    TACO DIP

    Nadia Doss

  • 16 oz. sour cream
  • 4 c. cheddar cheese, shredded
  • ½ c. ketchup
  • 1 small jar taco sauce
  • 1 medium onion, chopped
  • ½ head large head of lettuce
  • 2 medium tomatoes, chopped

    Layer the above ingredients in the following order: (1) sour cream and 2 c. shredded cheese; (2) ketchup and taco sauce; (3) onion; (4) shredded lettuce; (5) chopped tomatoes; (6) 2 c. shredded cheese. Serve this with taco chips.

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