Viewing entries tagged
Southwestern Dip

Hot Cowboy Caviar Cheese Dip

Hot Cowboy Caviar Cheese Dip

Hot Cowboy Caviar Cheese Dip

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Southwestern Dip and Cowboy Caviar in one recipe?! You won’t be able to stop until it’s all gone.

Ingredients

  • 1 cup Mrs. Gerry’s Cowboy Caviar, drained

  • 1 cup Mrs. Gerry’s Southwestern Dip

  • 1-8 oz. pkg. cream cheese

  • 1-4 oz. can diced green chilies

  • 1 cup diced cooked chicken breast

  • ½ cup shredded Cheddar cheese

  • 1 tsp. dry taco seasoning mix

Instructions

  1. Combine all ingredients in medium saucepan.

  2. Heat to 165° to 180°F, stirring often to prevent sticking.

  3. Dip may be kept warm in a Crockpot on low setting. Serve with tortilla chips.

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Southwestern Potato Salad

Southwestern Potato Salad

Southwestern Potato Salad

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Kick your potato salad up a notch! Add our Southwestern Dip and Cheddar cheese to our already delicious Deli Fresh or Original Potato Salads.

Ingredients

  • 13 lbs. Mrs. Gerry’s Original Potato Salad or Mrs. Gerry’s Deli Fresh Potato Salad

  • 3 lbs. Mrs. Gerry’s Southwestern Dip

  • 1-12 oz. pkg. shredded Cheddar cheese

  • 1 small can black olives, drained (optional)

Instructions

  1. Combine ingredients.

  2. Keep refrigerated at 33° to 39°F until serving.

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Cowboy Chicken Wrap

Cowboy Chicken Wrap

Cowboy Chicken Wrap

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Two of our most popular products wrapped up in a tortilla with chicken, lettuce and cheddar cheese.

Ingredients

  • 1/3 cup Mrs. Gerry’s Cowboy Caviar Salad, drained
  • 3 tbsp. Mrs. Gerry’s Southwestern Dip
  • 1 (9 inch) flour tortilla or plain wrap
  • 2 oz. grilled chicken breast fajita strips
  • ½ cup shredded lettuce
  • ¼ cup shredded Cheddar cheese

Instructions

  1. Spread Southwestern Dip evenly on wrap to within ½ inch of edge.
  2. Top with drained Cowboy Caviar, chicken strips, lettuce and cheese.
  3. Keep chilled at 33° to 39°F until served.
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Fish Tacos

Fish Tacos

Fish Tacos

FishTacos

Fish tacos are increasingly popular! And they can be easy using our refreshing Sweet Pepper Slaw.

Ingredients

  • Mini "street taco" soft tortillas

  • White fish of your choice, fried or baked, seasoned to your liking

  • Mrs. Gerry's Sweet Pepper Slaw

  • Mrs. Gerry's Southwestern Dip, optional

Instructions

  1. Cook fish according to package directions. Flake into pieces.

  2. Place fish in tortilla and top with Sweet Pepper Slaw.

  3. For added spice, top with our Southwestern Dip.

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Southwestern Chicken Wrap

Southwestern Chicken Wrap

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You wrap, we wrap, we all … should eat these wraps for lunch! Take the flavor factor of our chicken salad up a notch the heat of our Southwestern dip.

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Add some lettuce, put it all together in your favorite wrap – tomato basil is our choice for this recipe – and be the envy of all your co-workers!


Ingredients

  • Tomato basil wrap
  • 1 (12 oz.) container Mrs. Gerry’s Southwestern Dip
  • 1 (12 oz.) container Mrs. Gerry’s Chicken Salad
  • Shredded lettuce

Instructions

  1. Spread Mrs. Gerry's Southwestern Dip onto tomato basil wrap.
  2. Add Mrs. Gerry's Chicken Salad.
  3. Sprinkle shredded lettuce over top.
  4. Wrap to seal and cut in half.
  5. Chill to 33 to 39 degrees F. Best if made the same day served.

See how it's done


Notes

  • Chill to 33° to 39°F before serving. Best if made the same day served.

Southwestern Grilled Chicken Wrap

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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

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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

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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

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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

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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

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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 Chicken Wrap

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Southwestern Chicken Wrap

Ingredients

  • Tomato basil wrap
  • Mrs. Gerry’s Southwestern Dip
  • Mrs. Gerry’s Chicken Salad
  • Shredded lettuce

Chill to 33° to 39°F before serving. Best if made the same day served. Enjoy!

Southwestern Potato Salad

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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