Courtesy of Kristi Coleman
1/2 tsp. coarse black pepper
1/4 tsp. onion powder
3/4 tsp. garlic powder
1 tsp. sugar
1/4 tsp. salt
1 Tb. chili powder
1/8 tsp. cayenne pepper
2 tsp. dried parsley flakes
1 tsp. dried cilantro leaves
This one recipe was reprinted with permission from
Step 1: 1
Use a 12" disposable cake decorating bag. (Available at craft stores and
cake decorating shops.) Stand empty cone up in a tall drinking glass
for easy layering.
Step 2: 2
Place ingredients into cone in order given above. The first
ingredient listed will be in tip of cone. After first ingredient is in
cone, lift cone out of glass and make sure ingredient got all the way to
tip of cone. If first ingredient isn't properly pushed into tip, then
mix won't be properly layered.
Put cone back into glass and put remaining ingredients back into
Step 3: 3
When finished layering all ingredients, take cone out of glass,
squeeze and shape tip again to get first ingredient back into place and
cone nicely layered.
Twist cone closed tightly and secure with a twist-tie or small rubber
band. (It must be secured tightly to avoid spilling and to keep
ingredients from losing layered appearance. This is a small cone- cut
some of the excess plastic off top of cone to make it look
Step 4: 4
Attach instruction card with raffia, ribbons, or any left-over
decorations.. Put a thirty day expiration date on instruction card.
Mexican Fiesta Dip From a Cone
1. Place 1 cup mayo and 1 cup sour cream into a medium mixing bowl.
2. Add cone mix and stir to blend very well.
3. Chill two hours or longer before for flavors to blend.
Serve with chips, crackers, and raw veggies.
Makes 2 cups.