Olive Garden Salad Mix

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1 bag American Blend Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 cup Croutons
1 small Tomato Quartered

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T.G.I. Friday's 9 Layer Dip

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2 Strip Lean Bacon
1 16 0z Can Refried Beans Plain
1/2 C. Sour Cream
1/2 tsp. Taco Seasoning
3/4 C. Shredded Cheddar Cheese
3/4 C. Guacamole (Frozen or Prepared is Fine)
1/3 C. Diced Tomatoes (about 1 Romano Tomato)
1 Tbsp. Fresh Cilantro Chopped Finely
2 Tbsp. Sliced Black Olives
2 Tbsp. Finely Sliced Green Onions
Fry diced bacon until crisp, add refried beans and cook slow ly. Stir frequently until the bacon
and bacon drippings are mixed through about 15 minutes, remove from heat. Mix taco
seasoning with sour cream and set aside. Place ingredients in this order: Place refried beans on
serving platter spread out to 1 - 1 1/2 inches thick. 1/2 C. shredded cheese 1/2 C. prepared sour
cream3/4 C. guacamole diced tomatoes diced cilantro black olives sliced green onion 1/4 C.
cheese for garnish Serve with chips

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Chili’s Skillet Queso

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1 brick Kraft Velveeta Cheese (2 lb.)
2 cans Hormel No-Bean Chili
Just heat in together in a crock pot for a few hours or until melted. For the most accurate texture
mix sauce in a blender. Serve with heated corn chips.

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Applebee’s Mexi-Ranch Dip

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3 cups Reduced fat Ranch dressing
2 cups Pace Picante Sauce (medium)
1 cup water

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