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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Beans
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!
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!
Three Bean Salad
Serving Suggestions
- Combine 1 lb. Mrs. Gerry’s Three Bean salad and ½ lb. drained garbanzo beans to make a four-bean salad.
Chill to 33° to 39°F before serving. Enjoy!
Pecos Pasta Salad
Ingredients
- 1 (40 oz.) container Mrs. Gerry’s Deli Fresh Macaroni Salad
- 4 oz. chunky salsa
- 3.75 oz. dark red kidney beans, drained and rinsed
- ¼ (1.25 oz.) package dry taco seasoning mix
- ¾ cup diced tomatoes
Combine all ingredients and chill to 33° to 39°F before serving. Enjoy!