3/18/2023 0 Comments Touchdown taco dip cream cheese![]() Let the dip rest at room temperature until it's softened, about 20 minutes, then serve. Transfer the finished dip to a serving plate and surround it with your dippers of choice. Pipe "laces" onto the top of the football dip. Take reserved Cool Whip out of the freezer and cut a small hole in one corner of the bag. The easiest way to do this is to keep the dip sitting on the plastic wrap, pour the sprinkles on top, then use the plastic wrap to push in any sprinkles that fall off. Unwrap the dip and coat it with the chocolate sprinkles. Transfer to a plate and freeze for 60 to 90 minutes, until the dip is solid but still a little bit soft. Wrap the dip in the plastic, then roll it and pat it into the shape of a football. Scrape the dip out of the bowl and onto the center of the plastic wrap in a rough oval shape. Lay a large sheet of plastic wrap on a large, flat surface. Then add the rest of the Cool Whip along with the beer nuts, and gently fold them in until fully combined. Spread into a 9×13 glass casserole dish and add the shredded cheese over the top. Stir in sour cream, taco sauce, pressed garlic and taco seasoning. Once hot mix in the cream cheese until smooth. Add half of the remaining Cool Whip to the cream cheese-peanut butter mixture and gently fold it in until fully combined. Heat the beans in a medium-sized saucepan over medium-low heat. Spoon about ¼ cup of Cool Whip into a small, resealable plastic bag and put it in the freezer. In a large mixing bowl, combine the cream cheese and peanut butter by mixing thoroughly with a spatula. Heat at 350 degrees until warm, usually 20 minutes. Add beef or sausage on top of cheese mixture. ![]() Mix taco seasoning and garlic into cream cheese, stir to thoroughly mix. Vanilla wafers, pretzels, or graham crackers, for dipping Warm cream cheese in microwave for about 30 seconds. ![]() 1 cup beer nuts (or honey-roasted peanuts) ![]()
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