Sombrerodipii Recipes

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THE REAL SOMBRERO DIP RECIPE - (4.3/5)



The Real Sombrero Dip Recipe - (4.3/5) image

Provided by Lsweetnell

Number Of Ingredients 11

2 lbs. ground beef
1/2 cup chopped onion
1/2 cup hot ketchup (I just use regular Ketchup and hot sauce)
3 tsp. chili powder or a pkg of taco seasoning mix (McCormick's)
1 tsp. salt
1 can of re-fried beans
1 cup shredded cheddar cheese
1/2 cup chopped green olives
1/2 cup chopped black olives
1/2 cup finely chopped onions
1 large bag of lightly or unsalted Tortilla Chips (don't use flavored chips)

Steps:

  • 1 Brown meat and onion. Stir in ketchup, chili powder or taco mix, and salt. Add beans and blend. Heat to simmer. 2 Serve in chafing dish. Garnish on the outside edges in a circle pattern of cheese, then onions and olives. 3. Place chips nearby and enjoy. Source: Louise Hildenbrand

7 LAYER SOMBRERO DIP



7 Layer Sombrero Dip image

Provided by Food Network

Yield 9 servings

Number Of Ingredients 9

3/4 cup monterey Jack cheese
3/4 cup shredded Cheddar cheese
1 can (16 ounces) refried beans
1 can (2 1/4 ounces) sliced ripe olives, rinsed and drained
1 can (4 ounces) diced green chiles, rinsed and drained
1 container (8 ounces) sour cream - or substitute Greek yogurt
1 cup diced tomatoes
1 packet (1 ounce) Hidden Valley® Original Ranch® Dips Mix
Chopped avocado (optional)

Steps:

  • Spread beans on 10-inch serving platter. Blend sour cream and dips mix. Spread over beans. Layer tomatoes, chiles, olives and cheeses on top. Serve with tortilla chips.

SKORDALIA (GREEK GARLIC POTATO DIP)



Skordalia (Greek Garlic Potato Dip) image

Not only is this a fabulous dip for vegetables and breads and things like that, it's also served as a side dish for things like fried fish and grilled meats--so this stuff is as versatile as it is easy to make.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 45m

Yield 8

Number Of Ingredients 9

1 ¼ pounds russet potatoes
6 cloves garlic, sliced, or to taste
1 teaspoon kosher salt, or more to taste
½ lemon, juiced
¼ cup white wine vinegar
½ cup olive oil
1 pinch cayenne pepper
1 drizzle olive oil, or to taste
1 pinch minced fresh oregano

Steps:

  • Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
  • While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
  • Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
  • Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
  • Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.

Nutrition Facts : Calories 183.1 calories, Carbohydrate 13.2 g, Fat 14.2 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 2 g, Sodium 245.7 mg, Sugar 0.6 g

SOMBRERO DIP



Sombrero Dip image

This is a regular dip we use at all our family gatherings. Simple to make and feeds a lot of people, besides being yummy! Update- I substituted chorizo for the ground beef and oh boy, it takes to whole nother level!

Provided by lisar

Categories     Beans

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 11

1/2 lb ground beef
1/4 cup chopped onion
1/2 cup salsa
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1 (12 ounce) can refried beans
1/2 cup diced black olives
1/2 cup shredded cheddar cheese
cheese
chopped onion
sliced olive

Steps:

  • Brown meat and chopped onion, stir in salsa and chili powder, diced black olives and salt.
  • Add beans and cheese, heat thoroughly and garnish.

Nutrition Facts : Calories 147.1, Fat 8.1, SaturatedFat 3.5, Cholesterol 30.1, Sodium 510.5, Carbohydrate 9, Fiber 3, Sugar 0.9, Protein 9.8

MEXICAN FIESTA DIP



Mexican Fiesta Dip image

Provided by Food Network

Categories     appetizer

Time 15m

Number Of Ingredients 11

1 medium to large can refried beans
3 avocados, chopped
2 teaspoons lemon juice
Salt, pepper, to taste
1 large container sour cream
1 chipotle in adobo, chopped
1 bunch green onions, chopped
2 large tomatoes, seeded and chopped
1 to 2 cans sliced black olives
6 ounces grated cheddar cheese for garnish
1 package tortilla chips

Steps:

  • Take a large platter and spread out a layer of refried beans on the bottom. Combine the avocados, lemon juice, salt and pepper and spread the mixture on top of the beans. Combine the sour cream and chipotle. Spread that mixture on top of the avocado mixture. Chop and combine the green onions, tomatoes and olives. Spread the mixture in a ring around the outside of the platter. Garnish the top with cheddar cheese and serve with tortilla chips.

SOMBRERO DIP



Sombrero Dip image

Number Of Ingredients 10

1/2 pound ground beef
1/3 cup water
2 tablespoons taco seasoning mix
1 (17-ounce) can refried beans
Guacamole (see below)
1 cup sour cream
1/2 cup Monterey Jack cheese finely shredded
1/2 cup sharp cheddar cheese finely shredded
3 red cherry peppers pickled red cherry peppers
tortilla chip

Steps:

  • In a 7-inch skillet over medium-high heat, saute beef until browned drain off fat. Stir in water and taco seasoning reduce heat to low and simmer for 5 to 10 minutes or until meat is moist, but no longer saucy set aside.In a decorative 10-inch pie plate, layer refried beans, beef. Guacamole, sour cream. Monterey Jack cheese and Cheddar cheese. If making ahead, cover and refrigerate up to 5 hours. Let mixture come to room temperature before serving, about 2 hours.Garnish with peppers. Serve with chips.

Nutrition Facts : Nutritional Facts Serves

SOMBRERO DIP



Sombrero Dip image

Number Of Ingredients 10

1/2 pound ground beef
1/3 cup water
2 tablespoons taco seasoning mix
1 (17-ounce) can refried beans
Guacamole (see below)
1 cup sour cream
1/2 cup Monterey Jack cheese finely shredded
1/2 cup sharp cheddar cheese finely shredded
3 red cherry peppers pickled red cherry peppers
tortilla chip

Steps:

  • In a 7-inch skillet over medium-high heat, saute beef until browned drain off fat. Stir in water and taco seasoning reduce heat to low and simmer for 5 to 10 minutes or until meat is moist, but no longer saucy set aside.In a decorative 10-inch pie plate, layer refried beans, beef. Guacamole, sour cream. Monterey Jack cheese and Cheddar cheese. If making ahead, cover and refrigerate up to 5 hours. Let mixture come to room temperature before serving, about 2 hours.Garnish with peppers. Serve with chips.

Nutrition Facts : Nutritional Facts Serves

CORNMEAL SOMBRERO PIE



Cornmeal Sombrero Pie image

I've been making this dish in winter instead of chili for the last 20 years. Although there's just the two of us, we rarely have much left over.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4-6 servings.

Number Of Ingredients 14

1/2 pound ground beef
1/2 pound ground pork
1 large onion, sliced
2-1/2 cups tomato juice
1 package (10 ounces) frozen corn
1 to 2 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon pepper
PASTRY:
1 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
3 tablespoons cold water

Steps:

  • In a skillet, cook beef, pork and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, corn, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour into a greased 11x7-in. baking dish., In a bowl, combine the flour, cornmeal and salt. Cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out into a 12x8-in. rectangle; place over the meat mixture. Bake at 400° for 30-35 minutes or until golden brown.

Nutrition Facts :

SOMBRERO DIP II



Sombrero Dip II image

This is a recipe I used to make when I first got married. We didn't have the money to go out, so friends would come over and we would play cards and watch movies....great times. All of us would make great appetizer/snack items and this is one of the ones that was always enjoyed!

Provided by breezermom

Categories     Pork

Time 20m

Yield 3 cups

Number Of Ingredients 12

1 lb chorizo sausage, removed from casings
1/2 cup onion, minced
2/3 cup chili sauce
1 jalapeno pepper, seeded and sliced into strips, add more if you like it hotter
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1 tablespoon Worcestershire sauce
1 (16 ounce) can pinto beans or 1 (16 ounce) can light red kidney beans
black olives, minced
onion, minced
Mexican blend cheese, shredded

Steps:

  • Place chorizo and onion in a skillet. Brown, and scramble the chorizo so that it is no longer in chunks -- more fine. Drain the grease out.
  • Put remaining ingredients (not the garnishes) in a blender; Blend on low until smooth. Add to the sausage mixture and simmer gently, uncovered, until it becomes a good dip consistency, about 10 minutes.
  • Place in a serving bowl. Garnish with onions in the middle, olives in the middle, and cheese on the outside. If you'd like, you can add some diced avocados to the garnishes.
  • Serve with tortilla chips.

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