Hot Dog Dip. Web ingredients (6) sour cream 16 ounces. 2 unroll crescent roll dough and cut each crescent into 2 slices.
Baked Pimento Cheese Dip {TexMex Style}
Beef hot dogs, cooked and diced 2. 2 unroll crescent roll dough and cut each crescent into 2 slices. Cut hot dogs into 1/2 inch pieces, place in food processer and pulse on low until chopped (not smooth). Web ingredients (6) sour cream 16 ounces. Add mustard, onion, pickle relish and dash of pepper, pulse on low until meat is a bit finer. Grease a cast iron skillet, pie dish or round baking dish. Diced red onion ¾ cup. Roll a slice around each piece of hot dog. Web preheat oven to 350 degrees f. Hidden valley® original ranch® dips mix packet.
2 unroll crescent roll dough and cut each crescent into 2 slices. Web ingredients (6) sour cream 16 ounces. Grease a cast iron skillet, pie dish or round baking dish. Diced red onion ¾ cup. In a medium mixing bowl, stir together chili, hot dogs, cream cheese, and 1 cup cheddar cheese, until evenly combined and cream cheese is completely incorporated. Web preheat oven to 350 degrees f. Roll a slice around each piece of hot dog. 2 unroll crescent roll dough and cut each crescent into 2 slices. Add mustard, onion, pickle relish and dash of pepper, pulse on low until meat is a bit finer. Hidden valley® original ranch® dips mix packet. Cut hot dogs into 1/2 inch pieces, place in food processer and pulse on low until chopped (not smooth).
