Wholly™ Roll-upsSouthwestern Corn and Bean Salad7-Layers of GreatnessWholly Stuffed JalapenosTaco Cupcakes With Wholly Salsa® dipGuac Filled TomatoesAsian Edamame & Wholly Guacamole® DIPAvocado Cream Cheese DipWholly Guacamole® Hummus DipGridiron Game Time DipSix Layer Spider WebSeven Layer DipQuick Cinco De Guaco Flag DipThe HOMEGATING Snack StadiumHOMEGATING® SnackersGuacamole Shrimp Wraps

Wholly™ Roll-ups

Submitted by: Nathan Lippy

Ingredients

  • 12 tortillas
  • 1 cup shredded cheese
  • 1 8oz package Wholly Guacamole® Classic dip
  • 1 10oz package Wholly Salsa® Mild dip
  • 12 toothpicks

Instructions

  1. Sprinkle approximately 1 tablespoon of cheese on each tortilla. Top with a teaspoon of Wholly Guacamole and a teaspoon of Wholly Salsa. Roll up each tortilla and secure each roll-up with a toothpick.
  2. Place roll-ups on a baking sheet and place in an oven and set to broil. Broil on low for 2-3 minutes or until tortillas are crispy and cheese is melted. Make sure to carefully watch roll-ups to prevent burning.
  3. Let stand for a few minutes until cool enough to eat.

 

Southwestern Corn and Bean Salad

Submitted by: Wholly Salsa®

Ingredients

  • 1 can Pinto Beans
  • 1 can Black Beans
  • 1 can Corn Kernels
  • 10oz Wholly Salsa Avocado Verde dip
  • 1/2 bunch Cilantro, chopped
Instructions
  1. Mix all the ingredients together and refrigerate. If possible, let sit for at least one hour.

7-Layers of Greatness

Submitted by: Wholly Guacamole®

The great thing about 7 Layer Dips is that they can be anything you want! Served in individual cups means you can prepare them ahead of time and create variety.

Also consider an ingredient bar, and let your guest build their own dips as they choose!

Suggested Layers

  • Cooked ground beef mixed with taco seasoning
  • Refried beans
  • Bean dip
  • Sour cream mixed with taco seasoning
  • Shredded cheese
  • Lettuce
  • Chopped tomatoes
  • Sliced olives
  • Chopped onions
  • Chopped green chilies
  • Wholly Guacamole dip
  • Wholly Salsa® dip
Other Fun Layers to Mix and Match
  • Fresh cooked bacon bits
  • Marinated grilled shrimp
  • Pickled or roasted jalapeno slices
  • Spinach dip
  • Hummus
  • Wholly Salsa Red Pepper Mango dip
  • Wholly Salsa Avocado Verde dip

Wholly Stuffed Jalapenos

Submitted by: Wholly Guacamole®

Ingredients

  • 12 jalapeño peppers
  • 1 (8 ounce) package cream cheese
  • 1 7oz package of Wholly Guacamole dip
  • 24 slices of bacon
Instructions
  1. Preheat oven to 425 degrees F
  2. Slice jalapeños in half lengthwise. Using a spoon, scoop out the seeds.
  3. Mix cream cheese and Wholly Guacamole dip together.
  4. Stuff each jalapeño half with cream cheese mixture. Then, wrap a slice of bacon fully around each stuffed jalapeño half.
  5. Place stuffed jalapeños on a medium baking sheet. Bake in oven for 20 minutes. Using tongs, turn over and cook for an additional 20 minutes or until bacon is fully cooked, browned and crispy.
  6. Grill over indirect heat for 8-10 minutes or until bacon is fully cooked, browned and crispy.

Taco Cupcakes With Wholly Salsa® dip

Submitted by: Emily

As seen on "Anderson" with Anderson Cooper!
Recipe courtesy of EmilyBites.com
Ingredients

  • 1 1/2 t chili oil (found near the Asian ingredients)
  • 1/2 lb 95% lean ground beef
  • 1 T taco seasoning
  • 3/4 c canned black beans, drained and rinsed
  • 3/4 c canned corn (optional)
  • 16 wonton wrappers (found in the produce section)
  • 5 T + 1 t of queso dip or salsa con queso
  • 1 c chunky salsa (I used Wholly Salsa Medium Salsa dip)
  • 1 c reduced fat shredded Mexican cheese (I used Weight Watchers brand)
Instructions
  1. Pre-heat the oven to 375. Lightly mist 8 cups in a in tin with cooking spray and set aside.
  2. Heat chili oil in a saute pan or large skillet over medium-high heat, add the ground beef and taco seasoning and brown beef, breaking it up with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.
  3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the in tin. Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom. Follow by spooning some of the meat/beans mixture into each cup (using about half the total mixture) and then splitting 1/2 cup of the salsa evenly into each cup. Sprinkle about half the shredded Mexican cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
  4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from in tin.
Yields 8 taco cupcakes.
For more creative cupcake recipes, visit EmilyBites.com

Guac Filled Tomatoes

Submitted by: Wholly Guacamole®

Ingredients

  • 1 dozen cherry tomatoes
  • 1 package Wholly Guacamole dip, flavor or your choice
  • Salt and pepper
Instructions
  1. Clean cherry tomatoes thoroughly with fresh water.
  2. Slice cherry tomatoes into halves.
  3. Scoop out desired amount of seeds and juice from each half of tomato.
  4. Spoon a dab of Wholly Guacamole dip onto the top of each.
  5. Add salt and pepper to taste.
  6. Serve with pride.

Asian Edamame & Wholly Guacamole® DIP

Submitted by: Wholly Guacamole

Ingredients

  • 1 cup Edamame, cooked & shelled
  • 1 cup Wholly Guacamole dip
  • 1 Lemon, juiced
  • 2 1/2 Tbsp Garlic Chili Sauce
  • 1 clove Garlic
Instructions
  1. Add all ingredients to food processor and blend until smooth.

Avocado Cream Cheese Dip

Submitted by: Wholly Guacamole®

Ingredients

  • 1 block 8oz cream cheese
  • 2 7oz Wholly Guacamole dip
  • 1 Tbsp cilantro, minced
  • 3/4 tsp. salt
  • 1 Lime, juiced
  • 1/2 tsp chili powder
  • 2 cups Sour Cream
  • 3 Tbsp chipotle peppers in adobo sauce, pureed
  • 3/4 cup toma tomatoes, cored, seeded, diced
  • 1/2 cup green onion, sliced
  • 1 cup three cheese blend
Instructions
  1. Allow cream cheese to soften and warm to room temperature, about 30 minutes.
  2. Whip the cream cheese over medium speed for 2 minutes to fluff, then add Wholly Guacamole dip and beat for another minute.
  3. Season the mix with a 1/4 tsp salt, 1/2 of the lime jice and the cilantro.
  4. Place as the bottom layer in a 9x9 pan and dust with chili powder.
  5. Mix the sour cream, pureed chipotle, a 1/2 tsp salt and the rest of the lime juice.
  6. Add the chipotle sour cream to the 9x9 dish
  7. Top with the whole cup of the 3 cheese blend and garnish with the green onion and roma tomatoes.

Wholly Guacamole® Hummus Dip

Submitted by: Wholly Guacamole

Ingredients

  • 1 (15.5 oz) can Chickpeas, drained
  • 2 Cloves Garlic
  • 1 Lime, juiced
  • 2 (7oz) Wholly Guacamole dip
  • 1 Tbsp chopped cilantro
  • 1 Tbsp hot sauce or to taste
  • 1 tsp. Tahini
Instructions
  1. Add all ingredients to the food processor and blend until smooth and uniform
  2. Notes-- Serve with veggies, chips or flatbread

Gridiron Game Time Dip

Submitted by: Sylvia Barnard

Ingredients

  • 1 Tbsp butter
  • 1/2 cup red bell pepper
  • 1/2 cup onion, chopped
  • (2) 15 oz. cans black beans, rinsed / drained
  • 2 tsp fresh chopped jalapeno peppers
  • 1/2 tsp ground cumin
  • 1 cup salsa
  • 2 cups cheddar cheese, shredded
  • 14 oz. Wholly Guacamole® dip
  • 1/2 cup sour cream
  • 1 bag tortilla chips
Instructions
  1. Melt butter in skillet; add peppers and onion. Cook over medium heat until onion is softened. (4 minutes) Stir in beans, jalapenos and cumin. Cook until heated.
  2. Transfer 1 cup of bean mixture to a food processor, process until smooth. Return blended mixture to remaining mixture and stir to combine. Spread onto an 11x8 baking dish. Cover and refrigerate at least 2 hours.
  3. Just before serving, layer over the bean mixture: salsa, cheese and top with Wholly Guacamole dip
  4. Spoon sour cream into resealable plastic bag. Snip off small corner and pipe sour cream lines over the guacamole to resemble yard markers on a football field.

Six Layer Spider Web

Submitted by: Katie's Cucina from Orlando, FL

Ingredients

  • 1 container of Wholly Guacamole® dip
  • 1/4 cup of sour cream
  • zip lock baggy
  • sliced olives
  • 1/2 cup salsa
  • 1 can vegetarian refried beans
  • 1/4 cup shredded mexican blend cheese
Instructions
  1. In a round dish place the vegetarian refried beans at the bottom, followed by salsa, and cheese.
  2. Then spread the guacamole on top. Place the sour cream in a zip lock baggy and cut a very small portion of one of the corners off. Pipe sour cream over guacamole as if it were a spider web!
  3. Lastly, take sliced olives and cut them in half creating "spiders" on the web. Enjoy with tortilla chips.

Seven Layer Dip

Submitted by: Sarah and Page

Ingredients

  • 1 (16 oz.) can non-fat refried beans
  • 1 (9 oz.) can bean dip
  • 2 (7 oz.) packages Wholly Guacamole® dip
  • 1 cup light sour cream (sour cream is not dairy free! Substitute plain soy yogurt for sour cream for dairy free)
  • 1/4 cup light mayonnaise (be sure it's dairy free)
  • 1/2 package taco seasoning (be sure to check the ingredients information)
  • 1/4 tsp. ground cumin
  • 1 small can sliced black olives
  • 1 can of Mexican style diced tomatoes, drained
  • 3 sprigs of green onion, fined chopped
  • Vegan shredded cheddar cheese for topping
Instructions
  1. Mix refried beans and bean dip together and spread onto the bottom of a 9x13 pan. Next, mix the sour cream (or yogurt) together with the mayo, taco seasoning, and cumin; spread on top of the beans in the pan. Spread the guacamole on top of the previous layers then add the olives, green onion, and tomatoes. Top with the shredded cheese and serve with your favorite chips!

Quick Cinco De Guaco Flag Dip

Submitted by: Fresherized Employee from Fort Worth

Ingredients

  • 14 oz. package of Wholly Guacamole® dip
  • Fat Free Sour Cream
  • 12 oz. package of Wholly Salsa® dip - you decide the heat level
  • Parsley or Rosemary Sprigs
  • Black Beans or Black Olives
  • 1 bag your favorite Dipping Chips
Instructions
  1. Divide a rectangular pan into thirds. Spread Wholly Guacamole dip and Wholly Salsa dip on outer bands, putting sour cream in the center.
  2. Top center with an eagle shape made of beans or olives and sprigs of greens. Enjoy!
  3. Notes-- It's easy to keep everything neat if you do it in this order: Guacamole (left), Sour Cream (middle), then Wholly Salsa dip (right). That way the salsa doesn't spread around too much!

The HOMEGATING Snack Stadium

Submitted by: HOMEGATING Queen

Ingredients

  • Wholly Guacamole® Classic dip (2-4 packages)
  • Wholly Salsa® Mild dip (2-4 packages)
  • Wholly Queso® Classic dip (2-4 packages)
  • Fat Free Sour Cream (6 oz. package)
  • Reduced Fat Cheese cubes and rectangles (1 package each)
  • Jennie-O Turkey Burgers (24 count)
  • Pepperidge Farms Slider Wheat Buns (24 count)
  • Pepperidge Farms Wheat Bread (6-8 loaves)
  • Jennie-O Turkey Deli Meat (4-6 lbs. of thinly shaved Turkey)
  • Organic Blue Corn Tortilla Chips (3-4 bags)
  • Pepperidge Farms Baked Natural Cracker Chips (6-8 bags)
  • Nature Sweet Cherry Tomatoes (4-6 packages)
  • Mann's Vegetables Broccoli (2-3 packages)
  • Mann's Vegetables Carrots (4-6 packages)
  • Mann's Vegetable Snap Peas (4-6 packages)
  • Pretzel Sticks (1 bag)
  • Musco Olives Black & Green (1 jar each)
  • Tooth picks (1 package)
  • Wooden skewers (1 package)
  • Multiple sizes of aluminum foil containers
Instructions
  1. Arrange various sizes of aluminum foil containers to form the center of the field, the end zones and the stands around.
  2. Begin building the walls of the stadium with sandwiches, sticking the skewers through the layers to keep them in place.
  3. The four corners of the stadium will be the turkey burgers, also with the wooden skewer to hold the stack in place.
  4. On the top of the skewers, place one or two cheese cubes.
  5. To begin the stadium, fill the aluminum containers with blue corn chips piled high on one side and the Pepperidge Farms Baked Natural Cracker Chips on the other side.
  6. In the end zone stands, fill the aluminum containers with broccoli, tomatoes, carrots and snap peas.
  7. The field will be filled with salsa and queso in the end zones and guacamole in the center of the field.
  8. Separate the end zones with a line of sour cream.
  9. Place the black olives and green olives on top of the pretzel sticks and stick these on the guacamole field.
  10. For the goal posts, take 3 rectangle sticks and with the help of toothpicks, secure the cheese together to make goal posts.
  11. Add broccoli to the outside of the stadium for foliage.
  12. Let your guests enjoy a lot of food!!

HOMEGATING® Snackers

Submitted by: Wholly Guacamole®

Ingredients

  • 1 tube pre-made pizza crust (thin)
  • 1 7oz package Wholly Guacamole dip
  • 1 Red bell pepper cut into small strips
  • 1 package shredded cheese
Instructions
  1. Roll out uncooked pizza dough on counter
  2. Use football or other shaped cookie cutter to cut pizza dough and place on cookie sheet sprayed lightly with oil
  3. Cook dough according to packaging instructions
  4. Allow to thoroughly cool
  5. When cool, spread with Wholly Guacamole dip and use cheese shreds and pepper to create football laces and markings
  6. Optional: Plate on a bed of shredded lettuce using sour cream to create field yard lines

Guacamole Shrimp Wraps

Submitted by: Wholly Guacamole®

Ingredients

  • 5 Lbs large or jumbo shrimp, peeled and deveined
  • 3/4 cup butter or margarine
  • 3/4 cup olive or avocado oil
  • 6 garlic cloves, minced
  • Wholly Guacamole dip 7oz
Instructions
  1. Thread 4 shrimp close together on thin wooden skewer.
  2. Melt butter in pan.
  3. Add oil, garlic and parsley; heat just until bubbling, then remove sauce from heat.
  4. Place skewered shrimp on a rack in a pan; brush generously with garlic sauce.
  5. Broil shrimp 4 inches from heat until they turn bright pink (about 4 minutes).
  6. Baste at least once with garlic sauce.
  7. Turn and broil on other side about 3 minutes or until shrimp feel firm when pinched; baste once. (Or place skewers on a greased grill about 6 inches from hot coals. Cook and baste as directed for broiled shrimp.)
  8. Place 4 - 5 shrimp in tortillas, add shredded cabbage and Wholly Guacamole dip. Roll into cone and arrange on plate.