PerSue

LAYERED TACO DIP


2 (16-oz.) cans refried beans
1-2 c. sour cream
garlic powder, to taste
 1 jar salsa (your favorite)
6 oz. Velveeta cheese, cut in small pieces
1/2-1 c. black olives, sliced
1-2 c. sharp grated cheddar
2 green onion, sliced finely


Mix the beans and garlic powder to taste. Add the Velveeta and spread into a
casserole dish that allows the bean mixture to be about 1/2-1" deep. Bake for 20-25
minutes until mixture is hot.


Remove from oven and top with cheese. Return to oven
until melted. Remove, then top with the sour cream, salsa, olives and top with green
onions. Serve with tortilla chips.


Note: This recipe is so simple, but the warm layers mixed with the cool ones are so
good together. When I serve this with my homemade tortilla chips, my guests just
swoon over the flavors. If I have more than 8 people to serve, I double this recipe.



HOMEMADE TORTILLA CHIPS
corn tortillas, any amount 
garlic salt (I use Lawry's coarsely ground 

with parsley)

powdered lime juice, optional (Truelime crystallized lime)
vegetable oil (enough for 2-3" in  frying pan) 



Cut tortillas into strips or wedges and set aside. Have a deep roaster pan available and
roll of paper towels to drain chips as they are removed from the oil. As you add more
hot chips to the pan, you can transfer the cooler ones to another container.


Heat oil in 

a deep pan (I use my wok). Drop one tortilla into the oil to determine the heat of the

oil. You want the chip to start sizzling when it hits the oil. Carefully add the chips, 

one at a time, so they don't clump. 

Do not crowd pan as this will lower the oil temp 

and prolong the frying process. Do not leave the stove while frying-these chips go 

quickly from light brown to overdone and it is difficult to remove them all quickly if 

there are too many in the pan. (I use wire scoop on a long wooden handle I found at 

an Asian store-the large holes allows for quick draining)

Salt the chips to taste as they 

are removed from the oil. Add the lime juice powder to taste, if desired. Place fresh 

paper towels between batches. After a batch or two, you will quickly be able to

anticipate when to remove chips from oil to obtain the crispness you prefer.

Note: Fresh hot chips BETTER than the restaurant can be done at home!! Make ahead 

and warm  in oven if you wish or serve room temp with salsa. I make huge batch 

because these are so popular. Leftovers can be frozen to prevent becoming stale since 

these have no preservatives. Lime juice powder found near spices/ baking ingredients.

Cheesy Taco Dip

Velvetta-1-2  lb.

Ro-Tel tomatoes & green chilies

Chili canned (your favorite)

Melt together 1 lb Velvetta & Rotel.  Add chili to taste & extra Velvetta, as desired, to obtain flavor & consistency you like.  Keep warm in crock pot.  Serve with corn chips.

                                         Confectionately  Yours,

Sue