Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 c mayonnaise
3 c mixed fresh greens, such as
-spinach; , parsley, watercr
1 fresh dill, washed and
-patted dry
1/4 c chopped green onion
1 clove garlic, minced
1 c sour cream or yogurt
1 ds hot pepper sauce
Mixed fresh vegetables, such as radishes, green onions, celery or turnip
sticks, boiled and chilled small new potatoes, blanched carrots,
cauliflower and broccoli pieces.
Combine mayonnaise, mixed greens, onion and garlic in food processor or
blender. Puree until smooth. Spoon into mixing bowl. Stir in sour cream
and blend well. Season with hot pepper sauce. Chill overnight. Serve with
vegetables. Makes 2 1/2 cups.
Mexi-Cali Layered Dip
1 ripe avacado, peeled, seeded
- and ma; shed
1 c pace thick chunky salsa
1 ts lemon juice
1/4 ts salt
1/2 md tomato, chopped
3/4 c sour cream
1/2 c shredded cheddar cheese or
1/2 c monterey jack cheese
1/4 c thinly sliced ripe olives
Combine avacado, 2 tablespoons Pace Thick Chunky Salsa, lemon juice,
salt; mix well. Stir in tomato. Spoon evenly onto rimmed 9" serving plate
or into 8" pie plate; cover and chill. To serve, spread sour cream over
top. Spoon remaining Pace Thick Chunky Salsa over sour cream; sprinkle
with cheese and olives. Serve with chips or vegetable dippers. Makes about
3-1/2 cups.
Multilayered Mexican Dip
1 cn refried beans; 14 oz
1 1/4 c sour cream
1/4 ts cumin; ground
1 hot pepper sauce
1/3 c onion; finely chopped
1 ts lime juice
1/4 ts hot pepper flakes
1/3 c green onions
1/2 c olives; black sliced
2 tomatoes; chopped
2 c cheddar; shredded
In bowl, blend together beans, 1/4 cup of sour cream, cumin and hot
pepper sauce. Spread evenly on try 12" in diameter and at least 1 1/2"
deep. In bowl, mix remaining sour cream, chopped onion, lime juice and
red pepper flakes; spread over refried bean layer. Garnish with concentric
rings of green onions on outside, black olives, tomatoes and cheese in
centre. Cover and refrigerate till serving time. Tortilla wedges may be
used as dippers.
Three-Layer Deck-The-Halls Dip
8 oz guacamole
8 oz sour cream
8 oz pace picante sauce or
8 oz pace thick chunky salsa
In a shallow, clear glass bowl (straight sides are best), layer guacamole,
sour cream and Pace. Place the bowl on a tray and surround it with chips
orcolorful vegetable dippers.
Vidalia Onion Dip
3 lg chopped vidalia sweet onions
2 c water
1/2 c sugar
1/2 c vinegar
1/3 c to 1/2 cup mayonnaise
1 ts celery seed
Soak onions overnight in sugar, water and vinegar. Drain well. Add
mayonnaise and celery seed to spreading consistency. Serve on crackers.
Wagonwheel Layered Dip
21 oz bean dip
1 c pace picante sauce
6 finely chopped green onions
1 c mayonnaise
1 c sour cream
4 1/2 oz drained sliced olives
4 oz shredded monterey jack
-cheese
Spread bean dip on a pie plate. Pour Pace Picante Sauce over bean dip.
Sprinkle chopped onions over mixture. Blend together mayonnaise and sour
cream. Spread over onions. Top with cheese and Pace Picante Sauce.
Sprinkle sliced olives over cheese. Makes 2-1/2 cups dip.

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