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Mexican Dip I
Ingredients
- 1 pkg. cream cheese
- 1/4 cup medium salsa (thick and chunky is best)
- 1/4 cup shredded cheddar cheese
- 2 Tbsp. sliced pitted black olives (opt.)
- 1 Tbsp. chopped cilantro
Directions
Place unwrapped block of cream cheese on micrwaveable plate; top with salsa, shredded cheese and olives. Microwave on high for 45 seconds to 1 minute or until cheddar cheese is melted; sprinkle with cilantro. Serve with crackers.
By Robin from Washington, IA
Mexican Dip II
Ingredients
- 1 lb. processed American cheese (Velveeta)
- 1 lb. ground beef (browned"drained)
- 1 can Ro-Tel tomatoes and green chilies
Directions
Mix ingredients together in crock pot. Cook until chees is melted. Leave on low to serve. Serve with crackers or chips.
By Robin from Washington, IA
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