Guest guest Posted August 14, 2001 Report Share Posted August 14, 2001 I had a wonderful hot dip this weekend- South of the Border dip. It had tomatoes, scallions, cream cheese and maybe Jalapeno peppers and... Anybody have the recipe? It was wonderful, served with blue and regular tortilla chips. Would love to make it. TIA -Susan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2001 Report Share Posted August 15, 2001 This sounds similar to the recipe you were looking for. It doesn't have tomatoes in it but you could easily add them. I received this recipe from MC-Recipes. I'm sorry, I don't know who the original poster was! -Sharon <?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?> <!DOCTYPE mx2 SYSTEM " mx2.dtd " > <mx2 source= " MasterCook 6.0 " date= " August 14, 2001 " > <Summ> <Nam> South of the Border Jalapeno Dip </Nam></Summ> <RcpE name= " South of the Border Jalapeno Dip " author= " " > <RTxt> <![CDATA[ * Exported from MasterCook * South of the Border Jalapeno Dip Recipe By : Serving Size : 0 Preparation Time :0:10 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Land O Lakes® Sour Cream 1 8 oz package cream cheese -- softened 8 ounces Land O Lakes® Shredded Jalapeno Cheese -- *(2 cups) 1 tablespoon sliced green onions 1 2 oz jar diced pimiento -- drained 1/4 cup chopped ripe olives Tortilla chips Combine sour cream and cream cheese in small mixer bowl. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). By hand, stir in all remaining ingredients except tortilla chips. Cover; refrigerate at least 2 hours. Serve with tortilla chips. Description: " Always a favorite at any party. " Source: " Land O Lakes Online " Yield: " 3 cups " T(Chill Time): " 3:00 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2218 Calories; 203g Fat (80.5% calories from fat); 81g Protein; 29g Carbohydrate; 1g Dietary Fiber; 591mg Cholesterol; 4608mg Sodium. Exchanges: 10 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 30 Fat. NOTES : *Substitute 1 (8-ounce) chunk LAND O LAKES® American Cheese and 2 tablespoons diced jalapeno peppers. Nutr. Assoc. : 1394 0 3783 0 4487 4282 0 ]]> </RTxt> <Serv qty= " 0 " /> <PrpT elapsed= " 0:10 " /> <IngR name= " Land O Lakes® Sour Cream " unit= " cup " qty= " 1 " code= " I " > <INtI> 1394 </INtI> </IngR> <IngR name= " cream cheese " unit= " 8 oz package " qty= " 1 " code= " I " > <IPrp> softened </IPrp> </IngR> <IngR name= " Land O Lakes® Shredded Jalapeno Cheese " unit= " ounces " qty= " 8 " code= " I " > <IPrp> *(2 cups) </IPrp> <INtI> 3783 </INtI> </IngR> <IngR name= " sliced green onions " unit= " tablespoon " qty= " 1 " code= " I " ></IngR> <IngR name= " diced pimiento " unit= " 2 oz jar " qty= " 1 " code= " I " > <IPrp> drained </IPrp> <INtI> 4487 </INtI> </IngR> <IngR name= " chopped ripe olives " unit= " cup " qty= " 1/4 " code= " I " > <INtI> 4282 </INtI> </IngR> <IngR name= " Tortilla chips " code= " T " ></IngR> <DirS> <DirT> Combine sour cream and cream cheese in small mixer bowl. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). By hand, stir in all remaining ingredients except tortilla chips. </DirT> <DirT> Cover; refrigerate at least 2 hours. Serve with tortilla chips. </DirT> </DirS> <Desc> Always a favorite at any party. </Desc> <Srce> Land O Lakes Online </Srce> <Yield unit= " cups " qty= " 3.000000 " /> <AltT label= " Chill Time " elapsed= " 3:00 " /> <Note> *Substitute 1 (8-ounce) chunk LAND O LAKES® American Cheese and 2 tablespoons diced jalapeno peppers. & #013; & #010; & #010; </Note> </RcpE></mx2> owner-mc-recipe [owner-mc-recipe]On Behalf Of csdixon Tuesday, August 14, 2001 3:24 PM EAT-L; mc-recipe; Veg-Recipes . request-South of the Border Dip I had a wonderful hot dip this weekend- South of the Border dip. It had tomatoes, scallions, cream cheese and maybe Jalapeno peppers and... Anybody have the recipe? It was wonderful, served with blue and regular tortilla chips. Would love to make it. TIA -Susan ----- Note: Send mail in plain text only. Do not include attachments. To from this list, please visit <http://mastercook.sierrahome.com/community/discussionlist.jsp>. If you are without web access, send the following message to <majordomo: mc-recipe end ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2001 Report Share Posted August 15, 2001 This looks great, but the dip I had was a hot dip. Could this be baked? sharon wrote: > This sounds similar to the recipe you were looking for. It doesn't have > tomatoes in it but you could easily add them. I received this recipe from > MC-Recipes. I'm sorry, I don't know who the original poster was! > > -Sharon > > <?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?> > <!DOCTYPE mx2 SYSTEM " mx2.dtd " > > <mx2 source= " MasterCook 6.0 " date= " August 14, 2001 " > > <Summ> > <Nam> > South of the Border Jalapeno Dip > </Nam></Summ> > <RcpE name= " South of the Border Jalapeno Dip " author= " " > > <RTxt> > <![CDATA[ > * Exported from MasterCook * > > South of the Border Jalapeno Dip > > Recipe By : > Serving Size : 0 Preparation Time :0:10 > Categories : > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1 cup Land O Lakes® Sour Cream > 1 8 oz package cream cheese -- softened > 8 ounces Land O Lakes® Shredded Jalapeno Cheese -- *(2 cups) > 1 tablespoon sliced green onions > 1 2 oz jar diced pimiento -- drained > 1/4 cup chopped ripe olives > Tortilla chips > > Combine sour cream and cream cheese in small mixer bowl. Beat at medium > speed, scraping bowl often, until smooth (1 to 2 minutes). By hand, stir in > all remaining ingredients except tortilla chips. > > Cover; refrigerate at least 2 hours. Serve with tortilla chips. > > Description: > " Always a favorite at any party. " > Source: > " Land O Lakes Online " > Yield: > " 3 cups " > T(Chill Time): > " 3:00 " > > - - - - - - - - - - - - - - - - - - - > > Per Serving (excluding unknown items): 2218 Calories; 203g Fat (80.5% > calories from fat); 81g Protein; 29g Carbohydrate; 1g Dietary Fiber; 591mg > Cholesterol; 4608mg Sodium. Exchanges: 10 1/2 Lean Meat; 1/2 Vegetable; 0 > Fruit; 1/2 Non-Fat Milk; 30 Fat. > > NOTES : *Substitute 1 (8-ounce) chunk LAND O LAKES® American Cheese and 2 > tablespoons diced jalapeno peppers. > > Nutr. Assoc. : 1394 0 3783 0 4487 4282 0 > > ]]> > </RTxt> > <Serv qty= " 0 " /> > <PrpT elapsed= " 0:10 " /> > <IngR name= " Land O Lakes® Sour Cream " unit= " cup " qty= " 1 " code= " I " > > <INtI> > 1394 > </INtI> > </IngR> > <IngR name= " cream cheese " unit= " 8 oz package " qty= " 1 " code= " I " > > <IPrp> > softened > </IPrp> > </IngR> > <IngR name= " Land O Lakes® Shredded Jalapeno Cheese " unit= " ounces " qty= " 8 " > code= " I " > > <IPrp> > *(2 cups) > </IPrp> > <INtI> > 3783 > </INtI> > </IngR> > <IngR name= " sliced green onions " unit= " tablespoon " qty= " 1 " code= " I " ></IngR> > <IngR name= " diced pimiento " unit= " 2 oz jar " qty= " 1 " code= " I " > > <IPrp> > drained > </IPrp> > <INtI> > 4487 > </INtI> > </IngR> > <IngR name= " chopped ripe olives " unit= " cup " qty= " 1/4 " code= " I " > > <INtI> > 4282 > </INtI> > </IngR> > <IngR name= " Tortilla chips " code= " T " ></IngR> > <DirS> > <DirT> > Combine sour cream and cream cheese in small mixer bowl. Beat at medium > speed, scraping bowl often, until smooth (1 to 2 minutes). By hand, stir in > all remaining ingredients except tortilla chips. > </DirT> > <DirT> > Cover; refrigerate at least 2 hours. Serve with tortilla chips. > </DirT> > </DirS> > <Desc> > Always a favorite at any party. > </Desc> > <Srce> > Land O Lakes Online > </Srce> > <Yield unit= " cups " qty= " 3.000000 " /> > <AltT label= " Chill Time " elapsed= " 3:00 " /> > <Note> > *Substitute 1 (8-ounce) chunk LAND O LAKES® American Cheese and 2 > tablespoons diced jalapeno peppers. & #013; & #010; & #010; > </Note> > </RcpE></mx2> > > > owner-mc-recipe > [owner-mc-recipe]On Behalf Of csdixon > Tuesday, August 14, 2001 3:24 PM > EAT-L; mc-recipe; Veg-Recipes . > request-South of the Border Dip > > I had a wonderful hot dip this weekend- South of the Border dip. It had > tomatoes, scallions, cream cheese and maybe Jalapeno peppers and... Anybody > have the recipe? It was wonderful, served with blue and regular tortilla > chips. Would love to make it. > > TIA > -Susan > > ----- > Note: Send mail in plain text only. Do not include attachments. > > To from this list, please visit > <http://mastercook.sierrahome.com/community/discussionlist.jsp>. > If you are without web access, send the following message to > <majordomo: > > mc-recipe > end > ----- > > ----- > Note: Send mail in plain text only. Do not include attachments. > > To from this list, please visit <http://mastercook.sierrahome.com/community/discussionlist.jsp>. > If you are without web access, send the following message to > <majordomo: > > mc-recipe > end > ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2001 Report Share Posted August 16, 2001 You're right -- it isn't warm. It seems like it would taste much better that way, but I don't know how cream cheese reacts when heated. Anyone else know? -Sharon --- csdixon <csdixon wrote: > This looks great, but the dip I had was a hot dip. > Could this be baked? > > sharon wrote: > > > This sounds similar to the recipe you were looking > for. It doesn't have > > tomatoes in it but you could easily add them. I > received this recipe from > > MC-Recipes. I'm sorry, I don't know who the > original poster was! > > > > -Sharon > > > > <?xml version= " 1.0 " standalone= " yes " > encoding= " ISO-8859-1 " ?> > > <!DOCTYPE mx2 SYSTEM " mx2.dtd " > > > <mx2 source= " MasterCook 6.0 " date= " August 14, > 2001 " > > > <Summ> > > <Nam> > > South of the Border Jalapeno Dip > > </Nam></Summ> > > <RcpE name= " South of the Border Jalapeno Dip " > author= " " > > > <RTxt> > > <![CDATA[ > > * Exported from MasterCook * > > > > South of the Border Jalapeno > Dip > > > > Recipe By : > > Serving Size : 0 Preparation Time :0:10 > > Categories : > > > > Amount Measure Ingredient -- Preparation > Method > > -------- ------------ > -------------------------------- > > 1 cup Land O Lakes® Sour Cream > > 1 8 oz package cream cheese -- softened > > 8 ounces Land O Lakes® Shredded > Jalapeno Cheese -- *(2 cups) > > 1 tablespoon sliced green onions > > 1 2 oz jar diced pimiento -- drained > > 1/4 cup chopped ripe olives > > Tortilla chips > > > > Combine sour cream and cream cheese in small mixer > bowl. Beat at medium > > speed, scraping bowl often, until smooth (1 to 2 > minutes). By hand, stir in > > all remaining ingredients except tortilla chips. > > > > Cover; refrigerate at least 2 hours. Serve with > tortilla chips. > > > > Description: > > " Always a favorite at any party. " > > Source: > > " Land O Lakes Online " > > Yield: > > " 3 cups " > > T(Chill Time): > > " 3:00 " > > > > - - - - - - - > - - - - - - - - - - - - > > > > Per Serving (excluding unknown items): 2218 > Calories; 203g Fat (80.5% > > calories from fat); 81g Protein; 29g Carbohydrate; > 1g Dietary Fiber; 591mg > > Cholesterol; 4608mg Sodium. Exchanges: 10 1/2 > Lean Meat; 1/2 Vegetable; 0 > > Fruit; 1/2 Non-Fat Milk; 30 Fat. > > > > NOTES : *Substitute 1 (8-ounce) chunk LAND O > LAKES® American Cheese and 2 > > tablespoons diced jalapeno peppers. > > > > Nutr. Assoc. : 1394 0 3783 0 4487 4282 0 > > > > ]]> > > </RTxt> > > <Serv qty= " 0 " /> > > <PrpT elapsed= " 0:10 " /> > > <IngR name= " Land O Lakes® Sour Cream " unit= " cup " > qty= " 1 " code= " I " > > > <INtI> > > 1394 > > </INtI> > > </IngR> > > <IngR name= " cream cheese " unit= " 8 oz package " > qty= " 1 " code= " I " > > > <IPrp> > > softened > > </IPrp> > > </IngR> > > <IngR name= " Land O Lakes® Shredded Jalapeno > Cheese " unit= " ounces " qty= " 8 " > > code= " I " > > > <IPrp> > > *(2 cups) > > </IPrp> > > <INtI> > > 3783 > > </INtI> > > </IngR> > > <IngR name= " sliced green onions " unit= " tablespoon " > qty= " 1 " code= " I " ></IngR> > > <IngR name= " diced pimiento " unit= " 2 oz jar " > qty= " 1 " code= " I " > > > <IPrp> > > drained > > </IPrp> > > <INtI> > > 4487 > > </INtI> > > </IngR> > > <IngR name= " chopped ripe olives " unit= " cup " > qty= " 1/4 " code= " I " > > > <INtI> > > 4282 > > </INtI> > > </IngR> > > <IngR name= " Tortilla chips " code= " T " ></IngR> > > <DirS> > > <DirT> > > Combine sour cream and cream cheese in small mixer > bowl. Beat at medium > > speed, scraping bowl often, until smooth (1 to 2 > minutes). By hand, stir in > > all remaining ingredients except tortilla chips. > > </DirT> > > <DirT> > > Cover; refrigerate at least 2 hours. Serve with > tortilla chips. > > </DirT> > > </DirS> > > <Desc> > > Always a favorite at any party. > > </Desc> > > <Srce> > > Land O Lakes Online > > </Srce> > > <Yield unit= " cups " qty= " 3.000000 " /> > > <AltT label= " Chill Time " elapsed= " 3:00 " /> > > <Note> > > *Substitute 1 (8-ounce) chunk LAND O LAKES® > American Cheese and 2 > > tablespoons diced jalapeno peppers. > > > </Note> > > </RcpE></mx2> > > > > > > owner-mc-recipe > > [owner-mc-recipe]On Behalf > Of csdixon > > Tuesday, August 14, 2001 3:24 PM > > EAT-L; mc-recipe; > Veg-Recipes . > > request-South of the Border Dip > > > > I had a wonderful hot dip this weekend- South of > the Border dip. It had > > tomatoes, scallions, cream cheese and maybe > Jalapeno peppers and... Anybody > > have the recipe? It was wonderful, served with > blue and regular tortilla > > chips. Would love to make it. > > > > TIA > > -Susan > > > > > ----- > > Note: Send mail in plain text only. Do not include > attachments. > > > > To from this list, please visit > > > <http://mastercook.sierrahome.com/community/discussionlist.jsp>. > > If you are without web access, send the following > message to > > <majordomo: > > > > mc-recipe > > end > > > ----- > > > > > ----- > > Note: Send mail in plain text only. Do not include > attachments. > > > > To from this list, please visit > <http://mastercook.sierrahome.com/community/discussionlist.jsp>. > === message truncated === Make international calls for as low as $.04/minute with Messenger http://phonecard./ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2001 Report Share Posted August 16, 2001 I use cream cheese heated frequently. I like it. Usually use sauce or cheese or garlic mixed with it. Kathy Meade ********************************************************* Usually when people are sad, they don't do anything. They just cry over their condition. But when they get angry, they bring about a change. -- Malcolm X, Malcolm X Speaks, 1965 Go to the new NPCC website and see a sample SmartBrief http://www.pcacoalition.org owner-mc-recipe [owner-mc-recipe]On Behalf Of Sharon Lynch Grey Thursday, August 16, 2001 5:17 PM csdixon Cc: 'mc-recipe'; Veg-Recipes Re: request-South of the Border Dip You're right -- it isn't warm. It seems like it would taste much better that way, but I don't know how cream cheese reacts when heated. Anyone else know? -Sharon --- csdixon <csdixon wrote: > This looks great, but the dip I had was a hot dip. > Could this be baked? > > sharon wrote: > > > This sounds similar to the recipe you were looking > for. It doesn't have > > tomatoes in it but you could easily add them. I > received this recipe from > > MC-Recipes. I'm sorry, I don't know who the > original poster was! > > > > -Sharon > > > > <?xml version= " 1.0 " standalone= " yes " > encoding= " ISO-8859-1 " ?> > > <!DOCTYPE mx2 SYSTEM " mx2.dtd " > > > <mx2 source= " MasterCook 6.0 " date= " August 14, > 2001 " > > > <Summ> > > <Nam> > > South of the Border Jalapeno Dip > > </Nam></Summ> > > <RcpE name= " South of the Border Jalapeno Dip " > author= " " > > > <RTxt> > > <![CDATA[ > > * Exported from MasterCook * > > > > South of the Border Jalapeno > Dip > > > > Recipe By : > > Serving Size : 0 Preparation Time :0:10 > > Categories : > > > > Amount Measure Ingredient -- Preparation > Method > > -------- ------------ > -------------------------------- > > 1 cup Land O Lakes® Sour Cream > > 1 8 oz package cream cheese -- softened > > 8 ounces Land O Lakes® Shredded > Jalapeno Cheese -- *(2 cups) > > 1 tablespoon sliced green onions > > 1 2 oz jar diced pimiento -- drained > > 1/4 cup chopped ripe olives > > Tortilla chips > > > > Combine sour cream and cream cheese in small mixer > bowl. Beat at medium > > speed, scraping bowl often, until smooth (1 to 2 > minutes). By hand, stir in > > all remaining ingredients except tortilla chips. > > > > Cover; refrigerate at least 2 hours. Serve with > tortilla chips. > > > > Description: > > " Always a favorite at any party. " > > Source: > > " Land O Lakes Online " > > Yield: > > " 3 cups " > > T(Chill Time): > > " 3:00 " > > > > - - - - - - - > - - - - - - - - - - - - > > > > Per Serving (excluding unknown items): 2218 > Calories; 203g Fat (80.5% > > calories from fat); 81g Protein; 29g Carbohydrate; > 1g Dietary Fiber; 591mg > > Cholesterol; 4608mg Sodium. Exchanges: 10 1/2 > Lean Meat; 1/2 Vegetable; 0 > > Fruit; 1/2 Non-Fat Milk; 30 Fat. > > > > NOTES : *Substitute 1 (8-ounce) chunk LAND O > LAKES® American Cheese and 2 > > tablespoons diced jalapeno peppers. > > > > Nutr. Assoc. : 1394 0 3783 0 4487 4282 0 > > > > ]]> > > </RTxt> > > <Serv qty= " 0 " /> > > <PrpT elapsed= " 0:10 " /> > > <IngR name= " Land O Lakes® Sour Cream " unit= " cup " > qty= " 1 " code= " I " > > > <INtI> > > 1394 > > </INtI> > > </IngR> > > <IngR name= " cream cheese " unit= " 8 oz package " > qty= " 1 " code= " I " > > > <IPrp> > > softened > > </IPrp> > > </IngR> > > <IngR name= " Land O Lakes® Shredded Jalapeno > Cheese " unit= " ounces " qty= " 8 " > > code= " I " > > > <IPrp> > > *(2 cups) > > </IPrp> > > <INtI> > > 3783 > > </INtI> > > </IngR> > > <IngR name= " sliced green onions " unit= " tablespoon " > qty= " 1 " code= " I " ></IngR> > > <IngR name= " diced pimiento " unit= " 2 oz jar " > qty= " 1 " code= " I " > > > <IPrp> > > drained > > </IPrp> > > <INtI> > > 4487 > > </INtI> > > </IngR> > > <IngR name= " chopped ripe olives " unit= " cup " > qty= " 1/4 " code= " I " > > > <INtI> > > 4282 > > </INtI> > > </IngR> > > <IngR name= " Tortilla chips " code= " T " ></IngR> > > <DirS> > > <DirT> > > Combine sour cream and cream cheese in small mixer > bowl. Beat at medium > > speed, scraping bowl often, until smooth (1 to 2 > minutes). By hand, stir in > > all remaining ingredients except tortilla chips. > > </DirT> > > <DirT> > > Cover; refrigerate at least 2 hours. Serve with > tortilla chips. > > </DirT> > > </DirS> > > <Desc> > > Always a favorite at any party. > > </Desc> > > <Srce> > > Land O Lakes Online > > </Srce> > > <Yield unit= " cups " qty= " 3.000000 " /> > > <AltT label= " Chill Time " elapsed= " 3:00 " /> > > <Note> > > *Substitute 1 (8-ounce) chunk LAND O LAKES® > American Cheese and 2 > > tablespoons diced jalapeno peppers. > > > </Note> > > </RcpE></mx2> > > > > > > owner-mc-recipe > > [owner-mc-recipe]On Behalf > Of csdixon > > Tuesday, August 14, 2001 3:24 PM > > EAT-L; mc-recipe; > Veg-Recipes . > > request-South of the Border Dip > > > > I had a wonderful hot dip this weekend- South of > the Border dip. It had > > tomatoes, scallions, cream cheese and maybe > Jalapeno peppers and... Anybody > > have the recipe? It was wonderful, served with > blue and regular tortilla > > chips. Would love to make it. > > > > TIA > > -Susan > > > > > ----- > > Note: Send mail in plain text only. Do not include > attachments. > > > > To from this list, please visit > > > <http://mastercook.sierrahome.com/community/discussionlist.jsp>. > > If you are without web access, send the following > message to > > <majordomo: > > > > mc-recipe > > end > > > ----- > > > > > ----- > > Note: Send mail in plain text only. Do not include > attachments. > > > > To from this list, please visit > <http://mastercook.sierrahome.com/community/discussionlist.jsp>. > === message truncated === Make international calls for as low as $.04/minute with Messenger http://phonecard./ ----- Note: Send mail in plain text only. Do not include attachments. To from this list, please visit <http://mastercook.sierrahome.com/community/discussionlist.jsp>. If you are without web access, send the following message to <majordomo: mc-recipe end ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2001 Report Share Posted August 16, 2001 At 08/16/2001, Sharon Lynch Grey wrote: >You're right -- it isn't warm. It seems like it would >taste much better that way, but I don't know how cream >cheese reacts when heated. > >Anyone else know? It's ok when its mixed in with other ingredient - then it heats fine. (or tempered when we add to soups or gravies;) This isn't the recipe you looking for but I thought i'd send it anyway * Exported from MasterCook * Festively Devilish Dip Recipe By :Eleanor Oslman, St Paul Pioneer Press, MN Serving Size : 40 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese (regular or light) -- softened 1 cup dairy sour cream (regular or light) 9 ounces canned jalapeno bean dip 3 tablespoons dried chives or 1/4 cup fresh 2 teaspoons dried parsley 1/2 teaspoon hot pepper sauce -- or to taste chili powder -- to taste 1 1/2 cups shredded Monterey jack cheese 1 1/2 cups shredded Cheddar cheese tortilla chips -- to serve 1. In a large mixing bowl, combine cream cheese, sour cream, bean dip, chives, parsley and hot pepper sauce; mix well. Spread in a 13x9x2-inch pan. Sprinkle 1 tsp chili powder or more over mixture in pan. Add a layer of Monterey jack cheese, followed by a layer of Cheddar. Sprinkle with chili powder over all. 2. Bake in a preheat 350F oven 20 minutes (or 40 for a crispy crust). Serve warm with tortilla chips, fresh vegetables or crackers for dipping. Recipe from Quick & easy recipes : appetizers / edited by Barbara Gibbs Ostmann and Jane Baker. eries: safe party planning 2. (Dial Publishing 1993) ISBN: 0911479058 Source: " Food Writers' Favorites: Appetizers (MADD) " Yield: " 5 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 72 Calories; 6g Fat (75.2% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 101mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 473 1394 58563 356 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2001 Report Share Posted August 18, 2001 Thank you all for your help. I made it last night combining the recipes and it was great. I check the e-mail this morning and my SIL finally sent it. We got it pretty close. I didn't realize it had spinach in it and I threw in olives, but it was pretty on target. Thanks everyone. -Susan SOUTH OF THE BORDER SPINACH DIP 4 oz. can chopped green chilis-drained (I'd use jalapenos instead for spicer dip) 3/4c. chopped onion 2 medium tomatos-chopped 2t chopped cilantro 1-10oz. box frozen chopped spinach-drained and squeezed dry 1-8oz. cream cheese-softened (I've used any type w/o issue) 2c. shredded monterey jack cheese 1/3c. half & half (I've used 1% milk w/o issue) 1-2 dashes Tabasco sauce Combine all ingredients. Put into 1-quart baking dish (I spray the dish w/ non-stick cooking spray first). Bake at 350 degrees for 30 mnutes. Serve w/ tortilla chips. PatH wrote: > At 08/16/2001, Sharon Lynch Grey wrote: > >You're right -- it isn't warm. It seems like it would > >taste much better that way, but I don't know how cream > >cheese reacts when heated. > > > >Anyone else know? > > > It's ok when its mixed in with other ingredient - then it heats fine. > (or tempered when we add to soups or gravies;) > > > This isn't the recipe you looking for but I thought i'd send it anyway > > > * Exported from MasterCook * > > Festively Devilish Dip > > Recipe By :Eleanor Oslman, St Paul Pioneer Press, MN > Serving Size : 40 Preparation Time :0:00 > Categories : Appetizers > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 8 ounces cream cheese (regular or light) -- softened > 1 cup dairy sour cream (regular or light) > 9 ounces canned jalapeno bean dip > 3 tablespoons dried chives or 1/4 cup fresh > 2 teaspoons dried parsley > 1/2 teaspoon hot pepper sauce -- or to taste > chili powder -- to taste > 1 1/2 cups shredded Monterey jack cheese > 1 1/2 cups shredded Cheddar cheese > tortilla chips -- to serve > > 1. In a large mixing bowl, combine cream cheese, sour cream, bean dip, > chives, parsley and hot pepper sauce; mix well. Spread in a 13x9x2-inch > pan. Sprinkle 1 tsp chili powder or more over mixture in pan. Add a layer > of Monterey jack cheese, followed by a layer of Cheddar. Sprinkle with > chili powder over all. > > 2. Bake in a preheat 350F oven 20 minutes (or 40 for a crispy crust). > Serve warm with tortilla chips, fresh vegetables or crackers for dipping. > > Recipe from Quick & easy recipes : appetizers / edited by Barbara Gibbs > Ostmann and Jane Baker. eries: safe party planning 2. (Dial Publishing > 1993) ISBN: 0911479058 > > Source: > " Food Writers' Favorites: Appetizers (MADD) " > Yield: > " 5 cups " > - - - - - - - - - - - - - - - - - - - > > Per Serving (excluding unknown items): 72 Calories; 6g Fat (75.2% > calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; > 17mg Cholesterol; 101mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean > Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. > > > Nutr. Assoc. : 473 1394 58563 356 0 0 0 0 0 0 > > > > Quote Link to comment Share on other sites More sharing options...
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