Katey's Kitchen » Appetizers

Mexican Bean Dip

April 26th, 2011 Posted in Appetizers, Kid Friendly, Sides Tags: Beans, Cheese, Mexican

1 lb hamburger

1 pckg (1oz) taco seasoning

1 can (16oz) refried beans

1 can (80z) tomato sauce

1 pckg (2 cups) cheddar cheese

Sour cream

Tomato (chopped)

Olives (chopped)

Onions (chopped)

Tortilla Chips

~Preheat oven to 350

~Fry hamburger, drain, add taco seasoning according to directions, set aside

~In small bowl combine refried beans and tomato sauce. Add taco meat and stir thoroughly

~Pour mixture into lightly greased 11 x 7 pan

~Bake for 25 minutes

~Remove from oven and sprinkle with cheese

~Return to oven and continue baking until cheese is melted

~Serve with tortilla chips, sour cream and chopped vegetables

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Mexican Snack Squares

September 30th, 2010 Posted in Appetizers Tags: Beans, Mexican, Vegetables

2 (8 oz) cans refrigerated crescent rolls

16 oz can refried beans

1 c sour cream

2 Tbl taco seasoning mix

8 oz shredded cheddar cheese

1/2 c chopped green onions

1/2 c chopped green peppers

1 c chopped tomatoes

1/2 c sliced ripe olives (optional)

Salsa (optional)

~Heat oven to 375

~Unroll dough into 4 long rectangles, place crosswise in ungreased 15 x 10 x 1 baking pan. Press over bottom and 1″ up sides to form crust. Firmly press perforations to seal

~Bake for 14 – 19 minutes or until golden brown

~Cool completely

~Spread beans over crust

~In small bowl combine sour cream and taco seasoning mix; mix well.

~Spread mixture over beans

~Sprinkle cheese, onions, pepper, tomatoes and olives evenly over sour cream. Cover

~Refrigerate 1 hour

~Cut into squares and serve with salsa

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Buffalo Chicken Dip

March 27th, 2010 Posted in Appetizers Tags: Chicken, Cream Cheese, Hot

4 boneless skinless chicken breasts

2 8oz packages cream cheese

8 oz Montery Jack or Cheddar cheese

2 – 3 stalks chopped celery (optional)

1 16oz bottle Ranch Dressing

1 12oz bottle hot sauce

~Boil chicken breasts, cool slightly, shred and set aside

~Preheat oven to 350.

~In 9 x 13 baking pan, combine the shredded chicken with the entire bottle of hot sauce (for less heat add only 1/2 the bottle). Spread to make an even layer

~In saucepan, combine the cream chese and ranch dressing over medium heat until smooth. Pour evenly over the chicken.

~Sprinkle with the chopped celery and shredded cheese.

~Bake uncovered for 30 – 40 minutes or until bubbly (watch that top does not get brown)

~Let stand for 10 minutes

~Serve hot or warm with tortilla chips

~Alternate cook method – prepare as directed but instead of placing in 9 x 13 pan in layers, combine all ingredients in crock pot, stir together and allow to cook until heated through.

**The longer this sits, the hotter it becomes**

Thanks to Ericka Uskali

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