Chips & Dip-

[Roxy15]

Chips & Dip:

 

1-(12-oz.) Pkg. 8-in. Flour Tortillas

2 T. Extra-Virgin Olive Oil

1/2-(1.25-oz.) Pkg. Taco Seasoning Mix

Preheat oven to 375 degrees.

Cut Tortillas into strips or wedges; toss with Extra-Virgin Olive Oil and Taco Seasoning.

On 2 baking sheets, arrange Flour Tortillas in single layer.

Bake 12 to 15 minutes or until crisp and golden brown.

Serve with Roasted Red Pepper Dip Or Your Favorite Dip.

 

Roasted Red Pepper Dip:

 

1-(7-oz.) Jar Roasted Red Peppers, Drained & Diced

3/4 lb. Shredded Monterey Jack Cheese Or Shredded Pepper Jack Cheese

1-(8-oz.) Pkg. Cream Cheese, Softened

1 Cup Mayonnaise

1 T. Onion, Minced-Or To Taste

1 Clove Garlic, Minced-Or To Taste

2 T. Prepared Dijon-Mustard

 

Preheat oven to 350 degrees.

 

In a small baking dish, mix the Roasted Red Peppers, Shredded Monterey Jack Cheese Or Shredded Pepper Jack Cheese, Mayonnaise, Onion, Garlic and Dijon-Mustard.

 

Bake in the preheated 350 degree oven for 20 minutes, or until bubbly and lightly browned.

 

Serve warm with chips.

 

Another Roasted Red Pepper Dip-(Picture Below)

 

1-(16-oz.) Jar Chi-Chi's Thick & Chunky Salsa

1 Cup Sour Cream

2 T. Chopped Fresh Cilnatro

 

In medium bowl, combine Salsa, Sour Cream and Cilantro, if desired; mix well. Serve with Tortilla Chips.