This ranch sauce flavored taste as good as it sounds. This is a beautiful blend of Ranch Dressing, Chunky salsa, fresh tomato and green peppers.
1 / 2 cup ranch salad dressing
1 / 2 cup thick and slightly thick sauce
Fresh tomatoes, chopped
Chopped green peppers
Tortilla Chips
Directions
Combine ranch dressing, salsa, tomato and chilli, if desired. Salsa cool in refrigerator 1 hour before serving. Serve with tortilla chips.
The best of MexicoGuacamole
This is a real simple guacamole recipe that is great with tortilla chips
2 avocados
1 / 2 lemon, juiced
1 / 4 cup fresh tomatoes, chopped
2 tablespoons minced onion
1 clove garlic, minced
1 tablespoon chopped cilantro (optional)
1 / 2 teaspoon salt
1 teaspoon olive oil
Directions
Avocado cut in half. Remove seeds and flesh mine in a small bowl. Using a fork, mashing the avocado. MixLime juice, tomatoes, onions, garlic, salt, coriander and olive oil. Cover the bowl and refrigerate for 1 hour before serving.
Hot Mexican Spinach Dip
This is a very special dip that mixes the flavors of spinach, salsa and Monterey Jack cheese.
1 (16 ounce) jar salsa
1 (10 oz) pkg. frozen chopped spinach, thawed and drained
2 cups Monterey Jack cheese, shredded
1 (8 oz) pkg. Cream cheese, cut into cubes and softened
1 (2.25 ounce) can chopped black olives,drained
1 tablespoon red wine vinegar
Salt and pepper to taste
Directions
Preheat oven to 400 degrees.
In a medium casserole dish, mix the sauce, chopped spinach, Monterey Jack cheese, cream cheese, black olives, spices, red wine, vinegar, salt and pepper.
Dep Bake mixture for 12 to rise 15 minutes or until bubbles.
