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Made with refried beans, taco seasoning, sour cream, guacamole, Mexican 4-cheese blend, salsa, green chiles, jalapenos, green onions, and tortilla chips.
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Made with avocado, tomato, red onions, lemon juice, tabasco, and sour cream.
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Includes reader ratings and suggestions.
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Serve with taco or corn chips, or crackers.
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Serve this with bakery quality sourdough bread or traditional Italian or Baguette bread.
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Made with hamburger, refried beans, chilies, tomatoes, and Velveeta processed cheese.
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Recipe from The Honorable Jane Dee Hull, Governor of Arizona.
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Flavored with smoky bacon and green onions.
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A simple mixture of beef and cheese, which should always be made a day in advance to allow the flavors to blend. Serve with corn chips.
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Recipe from caterer Sharon Myers.
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Over 50 various ways of making this popular dip, with or without avocados.
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Toast thick slices of Italian bread to spread with this tangy goat cheese dip. It complements a salad or hearty soup.
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Recipe from Casa Sedona Bed and Breakfast Inn, Sedona, Arizona.
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Made with Miracle Whip, chopped spinach, cheddar or Swiss cheese, parmesan cheese, garlic, tomato, and green onions.
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Fast recipe using lowfat Swiss cheese, ham, mayonnaise and mustard, making two cups.
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Hot, creamy dip served with tortilla chips.
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Made with refried beans, cream cheese, salsa, and cheddar cheese.
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From Country Garden Inn, Napa, California.
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This recipe is made to be used with vegetables.
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Garnish with red radishes or jicama. Serve with tortilla chips.
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Serve with melba toast, crackers, or chips.
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Serve with toasted, thinly sliced French baguettes, crackers, or leaves of endive.
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Served with chips, vegetables, or tortillas.
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Quick recipe calling for sour cream, chives, and lemon juice.
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Colorful dip from Taste of Home magazine.
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An easy, microwaveable spinach dip.
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Made with Zatarain's Creole Seasoning.
