Tuna Touchdown Dip The anise-scented flavors of the Mediterranean give a sophisticated twist to this tasty tuna dip.

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1 Dips Tuna Touchdown Dip The anise-scented flavors of the Mediterranean give a sophisticated twist to this tasty tuna dip. 1 can tuna, drained 3 tablespoons plain yogurt 3 tablespoons mayonnaise 2 tablespoons thinly sliced scallions 2 teaspoons finely chopped fresh tarragon leaves 2 tablespoons capers 1/2 cup diced fennel 1 teaspoon cayenne pepper Salt and pepper to taste Breaking up the tuna pieces with a fork, mix together the tuna, yogurt, mayonnaise, scallions, tarragon, capers and cayenne pepper. Stir in salt and pepper to taste. Transfer the dip to a serving bowl and serve it with TOSTITOS GOLD. Chunky Garlic Vegetable Dip You may want to vary the amount of the tangy sun-dried tomatoes in this recipe according to taste. 2 garlic cloves, minced 4 sun-dried tomatoes, finely chopped 1 cup plain yogurt 1/2 cup mayonnaise 1/2 cup diced yellow bell pepper 1/2 cup celery, diced Salt and pepper to taste In a bowl, combine the garlic, sun-dried tomatoes, yogurt and mayonnaise. Blend well. Stir in the bell pepper, celery and salt and pepper to taste. Serve with TOSTITOS GOLD.. Cheese Dip Replay A new version of an old classic, this sweet and salty cheese dip is a crowd-pleaser. 1/2 cup chopped toasted walnuts 1 cup feta cheese, crumbled 1/2 cup diced red bell pepper 3 tablespoons finely chopped fresh parsley 1 garlic clove, minced 1/2 cup sour cream 1/2 cup mayonnaise 1/3 cup dried currants 2 teaspoons lemon juice Salt and pepper to taste In a bowl, combine all ingredients. Serve with TOSTITOS GOLD

2 Chicken Curry Dip (Use with TOSTITOS GOLD ) This curry-in-a-hurry favorite makes a great dip. Serve it warm or chilled. 1 tablespoon vegetable oil 1 small onion, diced 1-2 tablespoons curry powder 2 cups diced cooked chicken 1 cup mayonnaise 1/2 cup plain yogurt 1 tablespoon lemon juice 1/2 teaspoon ground pepper 2 tablespoons chopped cilantro (optional) In a medium skillet over medium-high heat, heat the oil. Saute the onion, and 1 tablespoon of the curry powder until the onion is translucent, stirring frequently. Remove from heat and add the diced chicken. Combine well then transfer to a bowl. Stir in the mayonnaise, yogurt, lemon juice and pepper. Add more curry if you prefer a stronger curry flavor, this will vary according to the strength of your spice mix. Garnish with cilantro and serve. Mexican Pork Dip Layered with tender pork, salsa and gooey cheese, this dip has depth. 1 1/2 cups finely chopped, cooked pork 1 teaspoon chili powder 1 teaspoon dried oregano 2 cups TOSTITOS brand All Natural Salsa 1 cup shredded Monterey Jack cheese Preheat oven to 350 degrees F. In a sauté pan over medium heat, combine the pork, garlic, chili powder and oregano. Heat through, stirring, about 2 minutes. Salt to taste. Pour 1 cup of the salsa on the bottom of a shallow, oven-safe bowl (7x2 inches). Next, layer the pork mixture, then pour the remaining salsa over the pork. Sprinkle the cheese on top and bake about 15 minutes or until heated through and the cheese is melted. Serve immediately. Basil-Lemon White Bean Dip Bean dips are a hearty classic with chips. If you prefer a chunkier version, simply don t puree the beans as long, or puree half and mix in the remaining by hand ounce cans canellini beans, drained 1/2 cup chicken stock 2 cloves garlic, minced 1/2 cup fresh Parmesan cheese, grated 1/2 cup loosely packed fresh basil, plus whole leaves to garnish 1 tablespoon lemon juice 1/8 teaspoon ground pepper In a medium saucepan over medium-high heat, combine the beans, chicken stock and garlic. Simmer for 5 minutes. Remove from heat and stir in Parmesan. Let cool for 10 minutes. In a food processor,

3 blend until smooth. Chop the basil finely and stir into the mixture with the lemon juice and the pepper. Serve in a bowl, garnished with basil leaves. Hot Sausage and Spinach Dip Vary the flavor by varying the type of sausage you use. Sweet Italian sausage makes a milder version, spicy chicken sausage a lower-fat one. 1 tablespoon vegetable oil 1 12-ounce roll hot breakfast sausage 1 large yellow onion, diced 1 8-ounce package cream cheese 1 16-ounce jar TOSTITOS brand All Natural Salsa 1 10-ounce package chopped spinach, thawed and drained In a large skillet over medium heat, place the oil, sausage, onion, and garlic. Cook, breaking up the sausage into small pieces, until the onions are golden and the sausage is well browned. Stir in the remaining ingredients and simmer gently for 5 minutes, until the cream cheese is melted and the dip is hot throughout. Hot Onion and Parmesan Dip A warm, creamy dip that was born to top a TOSTITOS SCOOPS! Tortilla Chip. Place the serving bowl over a warming dish to keep it bubbling hot throughout your party. 1 8-ounce package cream cheese, at room temperature 1 cup mayonnaise 2 large yellow onions, minced 1 cup grated Parmesan cheese 2 teaspoons hot sauce 2 teaspoons Worcestershire sauce Preheat oven to 425 degrees. In a large bowl, blend the cream cheese with the mayonnaise until smooth. Stir in the remaining ingredients and spread the mixture into a shallow 1-quart casserole dish. Bake for 15 minutes, until bubbling. Serve immediately. Roasted Red Pepper Dip For a chunkier version of this Mediterranean-style dip, add cup of chopped olives. 1 roasted red pepper, sliced 1 cup sour cream 1 cup crumbled goat cheese 1 clove garlic, sliced 2 tablespoons minced basil 3 tablespoons chopped parsley Salt to taste Combine the red pepper, sour cream, goat cheese and garlic in a food processor. Process until smooth. Stir in the basil and parsley and season with salt to taste. Serve.

4 Bacon and Horseradish Dip (Use with TOSTITOS GOLD ) Start with the smaller amount of horseradish and add more until the dip is as mild or zesty as you like. 1/2 pound thick-sliced bacon, diced 1 large red onion, minced 2 cups sour cream 1 tablespoon Worcestershire sauce 1 teaspoon Dijon mustard 2-3 tablespoons prepared horseradish In a large skillet over medium heat, cook the bacon and onion together until the bacon is crisp and the onion is golden, 5-7 minutes. Stir in the remaining ingredients, adding horseradish to your taste. Chill for at least 1 hour before serving. Scoops Simple Seafood Bites A dash of hot sauce is optional in this easy appetizer. Bay scallops may be substituted for the tuna, just increase the marination time in the refrigerator to one hour for best results. 1/2 cup lime juice 1/2 cup sliced scallions 1 pound sushi-grade tuna, cut into ı-inch cubes 2 tablespoons finely chopped cilantro 1 tablespoon olive oil 1/2 cup diced jicama Salt to taste In a bowl, combine the lime juice, scallions and tuna and let sit, refrigerated, for hour. Stir in the cilantro and olive oil. Stir in the diced jicama and season with salt to taste. Fill TOSTITOS SCOOPS!(R) with ceviche and serve immediately. Chorizo Bites These appetizers are spicy little numbers from Spain. Hot Italian sausage may be substituted if you aren t able to find chorizo. 24 ounces chorizo sausage, removed from casings and crumbled 1/2 cup onion, diced 2 cloves garlic, finely chopped 1 tablespoon chili powder 2 cups grated Monterey Jack cheese 1/2 cup chopped cilantro Preheat the oven to 400 degrees F. In a large sauté pan over medium-high heat, sauté the sausage until browned. Add the onion, garlic and chili powder sauté about 4 minutes more. Fill Tostitos Scoops with the mixture and then top each scoop with the grated cheese. Bake in the oven on a sheetpan for 2-3 minutes, or until the cheese has melted. Sprinkle with chopped cilantro and serve immediately.

5 Clamshack Bites Like fresh little bites of the sea, these clam hors d oeuvres will remind you of summers on the beach any time of year. 3 tablespoons olive oil 1/2 cup minced onion 2 garlic cloves, minced 1/2 cup white wine 20 medium hard-shell clams, scrubbed 4 tablespoons minced parsley 2 tablespoons lemon juice In a large saucepan over medium heat, heat the olive oil, onion and garlic. Saute for 4 minutes. Add the wine and clams to the pan and put the cover on. Steam for 8 minutes, or until the clams have opened, removing them as they open. Remove the clams from their shells and set aside. Add 3 tablespoons of the parsley and lemon juice to the pan juices and stir in the clams. With a slotted spoon, scoop the clam, onion and parsley mixture out of the broth. Chop the clam mixture and fill TOSTITOS SCOOPS!(R). Sprinkle with the remaining parsley and serve immediately. Avocado and Shrimp Bites Avocado and shrimp are a refreshing combination, particularly with zesty lemon and cilantro. If you make the filling ahead of time, keep it chilled and covered in the refrigerator. 1 large avocado, peeled, seed removed and diced 1 1/2 cups cooked baby shrimp, or sliced shrimp 1 cup red onion, minced 1 tablespoon chopped fresh cilantro 2 tablespoons fresh lemon juice Combine all ingredients except salt in a glass or ceramic bowl. Taste and add salt and additional lemon juice if desired. Fill TOSTITOS SCOOPS! with the shrimp mixture, about 1 rounded teaspoon per chip. Serve immediately. Olive-Black Bean Salsa Bites A departure from your average bean dip, these appetizers spice up the party table ounce can black beans, drained 2 cloves garlic, minced 1 plum tomato, diced 1/2 cup onion, diced 1 fresh jalapeno, minced 3/4 cup sliced black olives 1 tablespoon lime juice 1-2 tablespoons minced fresh cilantro Combine all ingredients in a bowl. Fill TOSTITOS SCOOPS! with the salsa and serve.

6 Zucchini Salsa This healthy, colorful salsa adds some farm-fresh flavor to your fiesta. 1 zucchini, diced 1 cup red onion, diced 1/2 cup red bell pepper, diced 1 cup TOSTITOS brand All Natural Salsa 2 tablespoons cilantro, minced 1 fresh jalapeno, seeded and diced 1 tablespoon lime juice Mix all ingredients in a bowl. Serve room temperature or chilled. Gazpacho Bites These refreshing party snacks give a bite-size spin to a Spanish favorite. 1 cucumber, peeled, seeded and diced 1/2 yellow bell pepper, seeded and diced 1/2 green bell pepper, seeded and diced 1 small red onion, diced 1 tablespoon lime juice 1 16-ounce jar TOSTITOS brand All Natural Salsa 1 cup minced fresh parsley (optional) In a large bowl, combine all ingredients except the parsley. Chill the mixture in the refrigerator for 15 minutes to let the flavors combine. Place a rounded teaspoonful on each TOSTITOS SCOOPS!. Sprinkle parsley over each chip. Serve immediately. Red, White and Blue Bites Red pimentos and a white base make up 2/3 of the title. The blue? Cheese, of course! 1 cup mayonnaise 1/2 cup sour cream 3/4 cup crumbled American blue cheese (such as Maytag Blue) 2 tablespoons lemon juice 1/4 cup minced fresh parsley (optional) Freshly ground black pepper 1 6-ounce jar pimentos, drained and diced Blend together all ingredients except the pimentos in a medium bowl. (Taste and add salt or more lemon juice if needed.) Place a teaspoonful on each TOSTITOS SCOOPS! Tortilla Chip and top each with a couple of cubes of diced pimento. Serve immediately.

7 Ham and Olive Appetizers This simple ham spread makes a wonderful appetizer when slathered on a TOSTITOS SCOOPS! Tortilla Chip. Stir some olives into any leftover spread and serve in a small bowl accompanied by more TOSTITOS SCOOPS! Tortilla Chips for dipping. 8 ounces cooked ham, cubed 1 stick butter, softened 2 teaspoons Dijon mustard 2 teaspoons Worcestershire sauce 1/8 teaspoon cayenne 1/2 cup sliced green olives Place all the ingredients except the olives in a food processor. Pulse until the ham is finely chopped. Place a teaspoonful of the ham spread into each TOSTITOS SCOOPS! Tortilla Chip. Top each TOSTITOS SCOOPS! Tortilla Chip with a slice of green olive and serve immediately. BLT Bites You ve always loved BLTs in the summertime when tomatoes are at their ripest. Try this new twist on a classic. 5 slices bacon 2 cups finely shredded and chopped lettuce 1 cup diced tomato Ground black pepper to taste 2 tablespoons mayonnaise In a saute pan, fry the bacon until crisp. Crumble the bacon and toss with the lettuce, tomato, black pepper and mayonnaise. Fill TOSTITOS SCOOPS! with the mixture and serve.