{"id":12178,"date":"2017-01-24T16:42:19","date_gmt":"2017-01-24T16:42:19","guid":{"rendered":"http:\/\/www.rocksushi.org\/rocksushi\/?p=12178"},"modified":"2017-01-24T16:42:19","modified_gmt":"2017-01-24T16:42:19","slug":"dip","status":"publish","type":"post","link":"https:\/\/rocksushi.org\/rocksushi\/dip\/","title":{"rendered":"<a href=\"https:\/\/www.rocksushi.org\/rocksushi\/funkiesearch?id=168\">   Dip<\/a>"},"content":{"rendered":"<p><a href=\"https:\/\/www.rocksushi.org\/rocksushi\/funkiesearch?id=168\"><br \/>\nDip<br \/>\n168<br \/>\nIngredients<\/p>\n<p>1 (8 ounce) package cream cheese, softened<br \/>\n1 pound extra-lean ground beef<br \/>\n1 (1.25 ounce) package taco seasoning mix<br \/>\n2\/3 cup water<br \/>\n1\/2 cup salsa<br \/>\n1\/4 cup chopped jalapeno pepper<br \/>\n2 cups shredded Mexican-style cheese<br \/>\n1 tablespoon chopped parsley<br \/>\nPreheat oven to 350 degrees F (175 degrees C). Coat a 9 inch pie plate with vegetable oil spray. Press cream cheese evenly onto the bottom of the pie plate. In a large skillet, brown the hamburger. Drain excess fat. Mix in the taco seasoning,parsley,and water. Cook and stir 2 to 4 minutes. Remove the skillet from the heat before mixing in salsa and jalapenos. Pour the beef mixture over the cream cheese in the pie plate. Sprinkle the Mexican-style cheese over the entire dish. Bake at 350 degrees F (175 degrees C) until the cheese has melted.Enjoy! <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dip 168 Ingredients 1 (8 ounce) package cream cheese, softened 1 pound extra-lean ground beef 1 (1.25 ounce) package taco seasoning mix 2\/3 cup water<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"_links":{"self":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts\/12178"}],"collection":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/comments?post=12178"}],"version-history":[{"count":0,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts\/12178\/revisions"}],"wp:attachment":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/media?parent=12178"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/categories?post=12178"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/tags?post=12178"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}