Here are a couple... hope they help!
Layered Taco Dip
1 pound lean ground beef
1 4 oz. can chopped green chilies
16 ounces (1 container) Borden sour cream
1 package taco seasoning mix
1 16 oz. can refried beans
6 ounces frozen avocado dip, thawed
GARNISHES:
shredded cheese
chopped tomato
sliced green onion
ripe olives
In skillet, brown meat; pour off fat. Add chilies. In small bowl, combine sour cream and taco seasoning. In 8-inch springform pan or on large plate, spread beans. Top with meat mixture, sour cream mixture and avocado dip. Cover; chill. Garnish; serve with tortilla chips. Refrigerate leftovers.
-----
Absolutely the Best Nacho Dip Ever
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup cocktail sauce
1 cup mild salsa
3/4 cup diced green onion
3/4 cup diced red bell pepper
3/4 cup diced green bell pepper
2 cups shredded Cheddar cheese
2 cups shredded lettuce
1 cucumber, thinly sliced
In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.
In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.
Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.
