Posts Tagged ‘Southwest Dip’

  • 2 pounds Red Potatoes, size C
  • 1 jar Robert’s Reserve Southwest Dip
  • 1 jar HEB Herb Basting Oil
  • 1 medium White Onion, chopped
  • 1 Poblano Pepper, seeded and chopped

 

 

 

 

 

 

 

Wash and cube potatoes to desired size.  Boil in large pot of water with 1/3 bottle Basting Oil and one teaspoon Sea Salt.

Saute chopped Onions and Poblano Pepper in 1/3 bottle Basting Oil until lightly caramelized.

 

 

 

 

 

 

Drain Potatoes and return to pot, mix in Onion-Pepper mixture and jar of Southwest Dip.

Serve Hot or Cold.

  • Hamburger Buns
  • 1 pound Ground Beef
  • 1 jar Robert’s Reserve Southwest Dip
  • 2 tablespoons Adam’s Reserve House Rub
  • Cheddar Cheese Slices
  • 1/2 cup breadcrumbs
  • 1 egg

 

 

 

 

 

 

Mix ground beef, Southwest Dip, breadcrumbs, egg and House Rub together until well incorporated.

Grill of pan fry burgers until desired degree of doneness is attained.

Top patty with thick slice of Cheddar Cheese and place on bun.

Garnish with Pico de Gallo mixed with Mayonnaise, if desired.

  • 1 – 16 ounce bag Frozen Corn
  • 1 – 8 ounce brick Cream Cheese
  • 2 teaspoons Adam’s Reserve House Rub
  • 1 jar Robert’s Reserve Southwest Dip
  • 1 – 7 ounce container Tri-Colored Bell Pepper
  • 1 can French Fried Onion Rings

 

 

 

 

 

 

Preheat oven to 400 degrees. Spray an 8 by 8 inch casserole dish with cooking spray.
Add Corn, Cream Cheese, Bell Pepper and Southwest Dip to dish.

 

 

 

 

 

 

Place dish in microwave for about 3 minutes to soften cream cheese and begin defrosting of corn.
Remove and mix ingredients together to incorporate well.

 

 

 

 

 

 

Place in oven and bake for 30 minutes or until onions are golden brown and dish is bubbling.
Get ready for the compliments!