Mexican Fiesta Dip

1. South of the Border Dip - Take 2 cans refried beans and spread on bottom of 9x9 pan. Mix 1 pint sour cream with desired amount of Mexican Fiesta Dip. Spread on top of beans. Sprinkle 2 cups of grated cheese on top. Bake 350 until bubbly. You can also top with our Guacamole Dip if desired.

2. Taco Pie - Brown 1/2 lb meat. Stir in 1 (8oz) can tomato sauce and either ½ package of Chili Cheese Dip OR 1 ½ Tbsp. of Mexican Fiesta Dip. Simmer for a minute. Unroll a can of refrigerated crescents and press onto bottom of ungreased 12 inch cookie sheet. Prick bottom with a fork all over the crust. Bake 10 minutes at 350 or until slightly brown. Cover crust with meat mixture and top with shredded Mexican Velveeta or Velveeta cheese. Continue baking until cheese begins to melt. Top with chopped lettuce, tomatoes, and sour cream.

3. Chicken Fiesta Dip - Make 8 oz of dip as directed. Add 5 oz can of drained, shredded chicken breasts. Spoon onto crackers.

4. Fiesta Hat Ring
1 lb ground beef
1 can of pizza dough
1/2 bag of Mexican Fiesta Dip
1 can Chopped Tomatoes or "Rotel" tomatoes
2 cups shredded cheese
Black Olives sliced (if desired)

Brown ground meat. Drain and add 1/2 bag of Mexican Fiesta Dip. Mix 1 small can of chopped tomatoes (if you like it spicy add 1 can of "Rotel" tomatoes instead). Cook until mixture is almost a dry consistency. Prepare pizza dough as directed spreading it out on a Pizza pan. Take the cooked mixture and spread around the outer edge of the pizza circle, making mounds, top with cheese and olives. Take a knife and cut an x in the middle and then a + . Then fold dough over the mounded mixture. This forms a "Ring". Bake in 375 oven until brown.

5. Cheeseball
Add 1 Tbsp. of the mix to 8 oz softened cream cheese. Stir in 1 cup grated cheese. Roll into ball, and then roll ball into chopped pecans. Serve with crackers.

5. Spicy Cheese Ball
8oz cold cheddar cheese spread pack
8oz cream cheese
Mexican Fiesta Dip
parsley flakes
dried Hormel beef

Mix together the cheddar cheese spread, softened cream cheese, and 2 Tbsp. of Mexican Fiesta Dip. Roll into ball. Then shred the dried beef and mix with 2 pinches of parsley. Then, roll the cheese ball in the dried beef and parsley. Chill for 30 min. then serve.