Tucson Dip Recipes

SPINACH DIP

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the spinach, artichoke hearts, tomatoes, cream cheese, mozzarella, Parmesan, garlic, pepper and sea salt by hand in a large bowl until well blended. Transfer to an 8-by-11-inch casserole dish, pressing the mixture into an even layer.
• Bake until the dip is starting to bubble and brown around the edges, about 15 minutes.
• Serve with bread or tortilla chips.

TACO DIP I

Steps:

• In a medium-sized mixing bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9-inch (or a little larger) round serving dish. Top the mixture with lettuce, Cheddar cheese, tomatoes, bell pepper and black olives.

TUSCAN HERBED DIPPING BREAD OIL

Steps:

• If making it in a Dipping Oil Bottle , place the red pepper flakes, black pepper, oregano, basil, rosemary, garlic powder and salt in the bottle.
• Close the bottle and shake well to combine.
• Add in the minced garlic and olive oil (make sure you have at least a 1 1/2" space at the top of the bottom to allow for evening mixing.
• When ready to serve, shake and pour onto a plate adding 1-2 extra tablespoon of oil if necessary.
• Garnish with some fresh grated cheese.
• Store the bottle in the fridge.
• To serve, allow to come to room temperature and shake.
• If making a single serving, mix all of the spices together.
• Place 1-2 teaspoon of the herbed mixture onto the plate.
• Add 1/4 teaspoon of minced fresh garlic to it.
• Drizzle 3-4 tablespoon of oil on top.
• Garnish with grated parmesan cheese.