Taco Wrap
Ingredients
- Jalapeno wrap
- Mrs. Gerry’s Southwestern Dip
- Refried beans
- Shredded lettuce
- Sliced tomato
- Shredded cheese
Chill to 33° to 39°F before serving. TIP: Best if made the same day they are served. Enjoy!
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Dips
Southwestern Grilled Chicken Wrap
Ingredients
- Wrap
- Mrs. Gerry’s Southwestern Dip
- Grilled chicken
- Sliced Monterey Jack cheese
- Sliced tomatoes
- Slices ripe olives
- Shredded lettuce
- Chopped green onion
- Sliced jalapenos (optional)
Chill to 33° to 39°F before serving. TIP: Best if made the same day they are served. Enjoy!
Southwest Chicken Corn Chowder
Ingredients
- 2 cups water
- 1 bay leaf
- 1½ tsp. salt
- 1 lb. boneless, skinless chicken breast halves
- 2¼ cups milk
- ¼ cup butter or margarine
- 1 cup chopped celery
- ½ cup chopped onion
- 1 clove garlic, minced (about 1 tsp.)
- ¼ cup flour
- 1 lb. (about 3 medium) potatoes, peeled, cut in ½ inch cubes
- 1 (16 oz.) bag frozen corn
- 1 (12 oz.) container Mrs. Gerry’s Southwestern Dip
In a 5 quart Dutch oven or soup pot, combine water, bay leaf and salt; add chicken breasts. Bring to a boil over high heat; reduce heat and simmer, covered, until chicken is tender (15-20 minutes). Remove chicken from broth. Dice chicken. Remove bay leaf from broth. Measure broth; add milk to broth to make 4 cups. Set aside. Melt butter in same Dutch oven; sauté celery, onion, and garlic until tender (about 5 minutes). Blend in flour; gradually whisk in milk mixture. Add potatoes; cover and simmer until tender (about 20 minutes), stirring occasionally. Stir in chicken and corn; heat thoroughly. Stir in Mrs. Gerry's Southwestern Dip; heat gently (do not boil). Serve immediately. Enjoy!
Southwestern Snack Squares
Ingredients
- 2 (8 oz.) cans Pillsbury cornbread twist dough
- 1 (16 oz.) can refried beans
- 1½ cups Mrs. Gerry’s Southwestern Dip
- 1 cup shredded Cheddar cheese
- ½ cup sliced onions
- 1 cup chopped tomatoes
- ½ cup sliced olives
Preheat oven to 375°F. Unroll dough and press into bottom and sides of jellyroll pan. Press perforations to seal. Bake at 375°F for 12-15 minutes, or until golden brown. Cool completely. Spread refried beans over crust, then spread Mrs. Gerry's Southwestern Dip over beans. Sprinkle cheese, onions, tomatoes, and olives over the dip. Chill to 33° to 39°F before serving. Cut into squares and serve. Enjoy!
Mexican Salad
Layer the following ingredients in order in a glass bowl:
- 12 cups cut up lettuce
- 8 oz. cooked southwestern chicken strips
- ½ cup diced green bell pepper
- ½ cup red onion, sliced and quartered
- ¼ cup sliced jalapeno peppers, if desired
- 1 (12 oz.) container Mrs. Gerry’s Southwestern Dip
- 1 (8 oz.) package shredded Mexican-style cheese
- ½ cup real bacon bits
Chill to 33° to 39°F before serving. Enjoy!
Layered Fiesta Dip
Layer the following ingredients in order on a 12-inch plate:
- 1 small can refried beans (warm in microwave to make spreading easier)
- 1 (8 oz.) container Mrs. Gerry’s Southwestern Dip
- 8 oz. salsa
- 2 cups shredded lettuce
- 1 medium chopped tomato
- 1 small can sliced black olives, drained
- 4 oz. sour cream (spoonful in center of plate)
- 1 (12 oz.) package shredded Cheddar cheese
Chill to 33° to 39°F before serving. Serve with tortilla chips. Enjoy!
Southwestern Dip
Serving Suggestions
- Use as a base for a taco pizza
- Use as dressing on hard or soft shell chicken tacos
- Use in making twice-baked potatoes, in place of sour cream/cream cheese mixture
- Combine equal portions of Mrs. Gerry’s Southwestern Dip and salsa, use as a taco salad dressing over nachos or baked potatoes
Combine all ingredients. Chill to 33º to 39º F before serving. Enjoy!
Southwestern Potato Salad
Ingredients
- 1 (3 lb.) container Mrs. Gerry’s Deli Fresh Potato Salad or Original Potato Salad
- 1 (12 oz.) container Mrs. Gerry’s Southwestern Dip
- 1/3 cup shredded Cheddar cheese
- Black olives, optional
Combine all ingredients and chill to 33° to 39°F before serving. Enjoy