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Ingredients
1 1/2 Cup Sour Cream
1/2 Cup Mayo (Dukes)
2 Cups Medium White or Yellow Onion – Diced (2 Onions)
2 Tsp Worcestershire
1/3 Cup Chives – Diced
1/2 Tsp Salt
1/2 Tsp Dried Parsley
1/4 Tsp Garlic Powder
1/4 Tsp Ground Black Pepper
Directions
In a medium pan, heat 1 1/2 Tbs olive oil over medium heat.
Sauté the onions in the medium pan for 10 minutes, stirring occasionally so it does not burn.
Reduce the heat to low and continue to sauté for another 20 minute to brown all of the onions.
Set the onions aside to cool.
Place all of the ingredients in a medium sized bowl, to include the cooled onions, and mix well to combine.
Put the mixture in the refrigerator for 4 to 6 hours, best it is overnight, and then spoon into a serving bowl.
Serve with corn chips or your favorite chip that goes with onions and enjoy!!
Ingredients
8 oz Sour cream
8 oz Mayo
8 oz Buttermilk
2 Tsp White Vinegar
2 Tsp Dried Dill
2 Tsp Dried Parsley
2 Tsp Dried Chives
3/4 Tsp Garlic powder
1/2 Tsp Onion powder
1/4 Tsp Salt
1/4 Tsp Ground black pepper
Directions
In a large bowl, mix the sour cream, mayo, and buttermilk. Add the white vinegar and mix well. Add the remaining ingredients, mix, place in a jar or bottle and refrigerate for at least 2 hours (overnight is best).
Taste and adjust the seasoning to your preference and enjoy!
Ingredients
1 1/2 lb Chicken Breasts
1 Package Old el Paso mild taco seasoning
1 Tsp Ground black pepper
1/2 Tsp Chili powder
10 oz can Rotel, mild
2 Cups Red enchilada sauce
1 Can Mexicorn – drained
1 Can Black Beans – drained and rinsed
4 Cups Chicken broth, low-sodium
Toppings
Shredded cheese
Tortilla strips
Cilantro
Lime
Sour cream
Avacado – sliced
Directions
Combine all of the ingredients in a 6 or 8 qt crockpot and cook on high for 4 hours or low for 6 to 8 hours.
Remove the chicken breasts from the crockpot and shred using two forks or whatever you choose. You can also chop the chicken if you prefer some chunks in your soup.
Place the chicken back in the crockpot stir to combine.
Serve in a bowl and top with the toppings of your choice
Ingredients
24 oz Sour cream
1 1/2 packages Old el Paso mild taco seasoning
16 oz Jarred salsa. Pace mild or hot are good options
2 Cups Cheese – shredded (Taco cheese)
Lettuce – shredded
2 Roma tomatoes – seeded and diced
2.5 oz cans Black olives – sliced
Fresh cilantro – chopped
Directions
In a large bowl, mix the sour cream and taco seasoning well.
Evenly spread the sour cream on a baking pan.
Using a spoon, top the sour cream with the salsa and spread evenly.
Top with 1 1/2 Cups of the shredded cheese, followed by the shredded lettuce, diced tomatoes, and sliced black olives.
Lastly, top the taco dip with the remaining 1/2 Cup of shredded cheese and fresh cilantro.
Chill the taco dip until ready to serve. Use your favorite chip brand and style to enjoy.
