Ingredients

Directions

1. Depending on the shape of your serving plate, arrange cream cheese side by side or one on top of the other.
2. Pour chilies, salsa, olives, avocado, & onions (in that order) over the cream cheese.
   
3. Arrange Wheat Thins around outer edge of plate.

Chef’s Note: You can use any range of heat level with the salsa, depending on your tastes.

Ingredients

Directions

1. Mix 1 package of taco seasoning with the sour cream & set aside in the refrigerator.  Brown the ground beef with the second package of taco seasoning, drain well & reserve. 
2. Evenly chop iceberg lettuce to a medium chop & reserve.  Dice tomatoes to approximately ½” dice, drain & reserve.
3. Slice green onions to a small slice (approximately ¼”) & reserve.
4. On a large serving platter, evenly spread ground beef mixture.  Spread seasoned sour cream evenly on top of ground beef.  Top evenly with the chopped lettuce, then diced tomatoes, then the green onions.
5. Cover with plastic wrap until ready to serve. 

Chef’s Note: Green onions are optional.  May be served at once, however, it should be partitioned & refrigerated if not served all at once.  We love serving it with Tostitos Scoops Tortilla Chips.

Chop each ingredient with a food processor, being careful not to chop too finely or chop by hand.  Mix all ingredients together.  Test for degree of “hotness” by adding chopped jalapenos one at a time.  Pack in hot, clean canning jars; seal & water bathe can for 25 minutes for pints & 30 minutes for quarts.

Chef’s Note: Use real apple cider vinegar – the flavored stuff is not the same.  Make sure to have plenty of tortilla chips on hand, as the salsa is even better fresh than canned!  Wear rubber gloves when handling the peppers.

Mix ingredients together & bake at 350° F for 40 minutes.  Serve with corn chips.

Combine all ingredients in a molcajete & mix to a chunky consistency.  Season to taste with salt, pepper, & cilantro.  Serve immediately with Cumin Dusted Tortillas.

Mix all ingredients except cocktail sauce. Spread onto a plate & pour cocktail sauce over the mixture, about half the bottle or more if you like; spread evenly. Keep chilled until ready to serve. Great with crackers, tortilla chips, or pita bread.

Combine milk & salsa. Transfer to a slow cooker coated with nonstick cooking spray. Stir in cream cheese, crab, onions & chilies. Cover & cook on low for 3-4 hours, stirring ever 30 minutes. Serve with assorted crackers or sourdough baguette slices.

Mix together until smooth & sugar is dissolved. Refrigerate at least 2 hours. Serve with a raw veggie platter.

Let cream cheese soften at room temperature or microwave briefly until soft. Put in mixing bowl & add entire 8 oz. jar of salsa. Blend with hand mixer until cream cheese is smooth & pink. Refrigerate for an hour or so, letting all the flavors meld together. Serve with tortilla chips or Fritos.

Chef’s Note:
The salsa must be Pace brand… nothing else will taste quite right.

1. Build this just like a pizza. Start with a shallow, round pizza pan or rectangular shallow pan of equal size. Microwave cream cheese for about 30 seconds or left soften at room temperature. Blend cream cheese with Worcestershire sauce until smooth & a light tan color. Spread over bottom of pan like you could dough for a pizza crust.
2. Add cocktail sauce as you would pizza sauce. Not too thick, but covering the cream cheese.
3. Next, sprinkle onions, bell peppers, olives, & shrimp covering the cream cheese evenly with each. Then top with shredded cheese. This part needs to be thick so you can’t really see the other ingredients below. Serve with Fritos.