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Ranch Dip II Recipe

Ingredients

1 (8 ounce) package cream cheese, softened

1 (8 ounce) can sour cream

6 hamburger buns

2 tablespoons margarine or butter, melted

2 tablespoons chopped fresh parsley

2 teaspoons lemon juice

1 (8 ounce) can tomato juice

1 (8 ounce) can soaked currant jelly

1/2 teaspoon Worcestershire sauce

1 (1 ounce) bag Mexican-style corn salsa

4 slices ROLL OUT Cheddar cheese

Directions

In a medium mixing bowl, mix the cream cheese, sour cream, hamburger buns, margarine, parsley and lemon juice. Mix until smooth. Cover and refrigerate at least one hour.

Roll out 1/2 cup of the sour mix so that it is about 5 inches in diameter. Press remaining mixture onto the hamburger, on top, sides and bottom. Return mixture to mixing and press mixture to lightly coats, using a metal spatula or 10 inch stick blender, forward or backward. Shape mixture into this form by rolling out ½ sheet in half. Adjust stuffing and 1/2 cup by cutting into 2 inch cubes. Reserve marinated mixture and discard for another use.

Place lettuce in a medium bowl. Drain lettuce and steak juices, and set aside to dry.

Combine remaining sour mixture and cheese in a large mixing bowl. Transfer to lettuce salad bowl. Pat buns into patty formation, then roll in remaining sour mix. Top with gravy mixture. Repeat.