Tag Archives: green onions

Nancy’s Hot Dip

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Nancy Says: You can use any range of heat level with the salsa, depending on your tastes.

Nancy's Hot Dip
 
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Recipe type: Appetizer
Prep time: 
Total time: 
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Ingredients
  • 16 oz. cream cheese, firm
  • 32 oz. salsa
  • 14 oz. black olives, sliced
  • 4 oz. green chilies, diced
  • 1 avocado, diced
  • 4 green onions, finely chopped
  • 1 box Wheat Thins
Instructions
  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.

Photo Courtesy of Steven Lilley on Flickr

Marie Edler’s Taco Dip

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Marie Says: 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

Marie Edler’s Taco Dip
 
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Recipe type: Appetizer
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Ingredients
  • 2 pkg. taco seasoning
  • 1 lb. ground beef
  • 1 pt sour cream
  • 1 medium head iceberg lettuce
  • 4 medium tomatoes
  • 1 bunch green onions
  • 1 bag Tostitos Scoops Tortilla Chips
Instructions
  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.

Photo Courtesy of midnightcomm on Flickr

Mexican Lasagna

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Submitted by Michelle Fawver
Serves 6-8

Ingredients

2 pkg corn tortillas (18) 1 tsp black pepper
1 lb. ground beef, browned & drained 1 tsp cumin
16 oz. chopped tomatoes, drained 1½ c. Cheddar cheese, shredded
1 tbsp chili powder 1½ c. Mozzarella cheese
1 tsp red pepper 16 oz. cottage cheese
2 eggs, beaten black olives (garnish)
green onions (garnish)

Directions

  1. Line bottom of 13″x9″ pan with half the tortillas.  Combine ground beef, tomatoes, & seasonings.  Spread on top of tortillas.  
  2. Add another layer of tortillas.  Mix cottage cheese, 1 c. Cheddar, 1 c. Mozzarella, eggs; spread on top of tortillas.  
  3. Bake at 350°F for 30 – 40 minutes. Remove from oven & top with remaining cheeses. 
  4. Garnish with chopped green onions & black olives.

Chicken Salad

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Chicken Salad
 
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Recipe type: Lunch
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Ingredients
  • 1 c. chicken, chopped
  • 1 c. celery, chopped
  • 1 c. grapes, halved
  • ⅓ c. toasted pecans
  • ¼ c. green onions
  • ½ tsp salt
  • ⅔ c. Pace Picante Sauce (Mild)
  • ½ c. mayonnaise
  • 1 tbsp honey
Instructions
  1. Mix together the chicken, celery, grapes, salt, & pecans.
  2. Separately, mix together the Pace, honey, mayonnaise, & green onions.
  3. Combine both mixes together.

Photo Credit: Joshua Blount | Flickr

Hot Crab Dip

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Yields About 5 c.

Ingredients

½ c. milk 1/3 c. salsa
3 pkg (8 oz each) cream cheese, cubed 2 pkg (8 oz each) imitation crab meat, flaked
1 c. thinly sliced green onions 1 c an (4 oz) chopped green chilies

Directions

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