Cheese Dip Spicy Food

--SPICY CHEESE DIP--

Steps:

• Chop pepper into very small pieces, set aside.
• Turn stove on medium heat.
• Put cheese, milk, and chopped jalapeño in a pan and be sure to watch it until the cheese melts.
• When you're sure the cheese has melted, turn stove completely off.
• Place cheese concoction in a large bowl.
• Add rest of ingredients to bowl; stir.
• If your cheese seems to have thickened, heat it on stove for maybe 3 minutes on low stirring occasionally.
• Serve IMMEDIATELY so the cheese won't thicken on your party goers.

SPICY CHEESE DIP

Steps:

• Puree stewed tomato juice only, garlic and 2 jalapenos in a blender or processor. Finely chop the onion, 1 jalapeno, 2 to 3 tablespoons of cilantro and 4 to 6 Roma tomatoes. Roughly chop the stewed tomatoes. Mix all these ingredients in a large bowl. Season with kosher salt, fresh ground pepper and lime juice.;
• Cook the ground beef, onion, jalapenos, garlic and dash of salt and pepper. Drain excess fat in a small bowl. Add the beef mixture to slow cooker and put on medium setting. Keep hot. Add cubes of cheese, cream of mushroom soup and milk and stir. Next add 2 cups of the salsa mixture to the cheese mixture. Can be kept warm for 1/2 hour or longer. Serve with chips.

CHEESE DIP - SPICY

Steps:

• Cube the cheese and place into a microwave safe bowl.
• Add the tomatoes and sausage.
• Microwave for three minutes.
• Stir then if needed microwave two more minutes.
• Serve with tortilla chips.

TIROKAFTERI (SPICY CHEESE DIP)

Steps:

• For the preparation: Wash the peppers, remove the stalk and the seeds and dry them with kitchen paper. Slice them in many places and leave in olive oil for 24 hours. This will give you chilli oil, which you can save for other uses too.
• Blend the cheeses and add oil gradually until you get a creamy texture. Stop when the consistency and the taste is the way you like it. Add lemon to taste.
• Serve in a ball with warm pitta bread to dip. You can decorate with olives, parsley or any other help you like.

YUMMY SPICY CHEESE DIP

Steps:

• Open cans of peppers and rotel and pour in a strainer, let drain until called for - swishing around every once in awhile to promote drainage.
• In a medium sized (4-6 qt) Dutch oven or casserole stove top pan (non-stick makes cleanup easier), brown the ground beef with the basil, oregano and Montreal seasoning on medium heat. I use a flat wooden scraper type thingy to stir so I can scrape the pan bottom- especially useful when cheese is added.
• When browned, drain (or not depending on fat content - your choice) and return to pan. Add garlic and fresh (diced) hot peppers (Jalapeño and Serrano) and stir for 2-3 minutes. In a few moments you should have a very spicy smell in the kitchen - be careful breathing in the fumes if you aren't used to them, it can burn a bit.
• Turn heat to medium low. Add cream cheese and processed cheese (Velveeta type) in small chunks to promote melting stirring almost constantly to avoid sticking - depending on your stove, you may have to turn down to low heat.
• When cheeses are mostly melted, Add canned chilies and rotel and continue to stir until cheese is completely melted. Taste and add salt if necessary - some store brands of cheese have more salt than others.
• If this needs to be held for a party etc, put in a warmer or crockpot on lowest setting to keep warm - in a low/hi crockpot check/stir routinely that sauce isn't burning/sticking to crockpot. My crockpot has a keep warm setting that works great. Serve with round tortilla chips - the round ones seem to not break as easy with this thick dip.
• For individual service (midnight snack), scoop into a small bowl, grab bag of chips and enjoy.
• To rewarm leftovers, I put a small bowl of dip (from fridge) in microwave and use the re-warm function when finished, stir and if necessary nuke a bit longer until warmed up.
• Every once in awhile (I really don't know why), the dip is way to thick - maybe the moisture in the fresh peppers. If this looks more like day old oatmeal than a cheese dip add a small amount of regular milk. Maybe an 1/8 cup at a time. You want this to be thick so it will stay on the chip and off of your floor during a party.
• Enjoy!

SPICY CHEESY SAUSAGE DIP RECIPE BY TASTY

Steps:

• Cut 2 thin slices from a jalapeño and set aside, then mince the rest.
• Heat a medium cast-iron skillet over medium-high heat. Add the Signature Select® Pork Sausage Roll Italian Style and cook, breaking up into small pieces, until browned, 5-6 minutes. Drain any excess grease.
• Reduce the heat to medium and add the onion, minced jalapeños, salt, and cream cheese. Stir until the cream cheese is melted, then add the half-and-half, O Organics® Mexican Shredded Cheese, and O Organics® Shredded Cheddar Cheese, and continue to cook for 4-6 minutes, or until creamy and melted together. Then add ¾ cup chopped tomatoes and cook for another 1-2 minutes, until heated through.
• Top with the remaining ¼ cup (50 g) chopped tomatoes, the green onions, and sliced jalapeño and serve with O Organics® Yellow Corn Tortilla Chips for dipping.
• Enjoy!

SPICY CHICKEN CHEESE DIP

Steps:

• Drain chicken and cook in a large frying pan with salt and pepper.
• Add cream cheese and stir until melted.
• Add ranch dressing and hot sauce and mix well.
• Add cheddar cheese and cook until melted.
• Pour into a 9x13" dish and bake at 400 until bubbly (approximately 10 minutes).
• Serve with tortilla chips, cut vegetables, or crackers.

WICKED SPICY CROCK POT CHEESE DIP

Steps:

• Start browning the sausage in a skillet, breaking it into small pieces as you would for tacos.
• Cut the cheese into cubes and throw them in the crock pot with the 2 cans of DRAINED Hot Rotel. You can go ahead and turn it on to get the melting process started.
• When the sausage is fully cooked, drain the fat and add it to the crock pot.
• Prepare yourself and your kitchen for cutting hot chillis/peppers. You do not want to touch anything that you dont need to, ESPECIALLY the cover to the crock pot, because it will get on everyone so just leave it off. Wash your hands several times afterwards.
• Chop/dice the jalapenos fairly well, and the habeneros VERY well. Add to crock pot. As long as you leave about 2 hours for the peppers to cook in the cheese, the actual pepper pieces will not be much spicier than the dip itself.
• Stir occasionally, and implement step 7 as needed.
• The salsa is a trick I use for any cheese dip. Because you've used fresh peppers and drained the rotel, the dip will be thick. The salsas primary role is thickness control. You can always thin out a dip, but it takes a long time to thicken one out. Just add a spoon full at a time until it's just right. After it sits out for a while it might need more.
• Throw in something new and let me know! I think some beans would go in nicely, or some chili.

SPICY FETA CHEESE DIP

Steps:

• Combine olive oil, yogurt, lemon juice, paprika, garlic, black pepper, cayenne pepper, and sugar in a food processor; pulse mixture until smooth. Add a couple feta cubes at a time, processing between batches until mixture until thick and smooth.
• Transfer dip to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

SPICY THREE-CHEESE DIP

Steps:

• Beat together mayonnaise, cream cheese, garlic, Worcestershire sauce, horseradish, paprika, and cayenne with a mixer on medium speed until smooth, about 2 minutes.
• Stir in cheeses until well combined. Refrigerate until cold, at least 1 hour and up to 3 days.

ADDICTINGLY SPICY CHEESEBURGER DIP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Pour mild picante sauce and hot picante sauce over the ground beef; stir. Add processed cheese food and Colby cheese, reduce heat to low, and cook until the cheese is completely melted, about 15 minutes.

SPICY BEER CHEESE DIP

Steps:

• Beat cream cheese in a medium bowl until smooth. Add ingredients in the following order, mixing with the beater after each one: sour cream, Cheddar cheese, beer, jalapeno peppers, garlic powder, onion powder. Cover and refrigerate until flavors have blended and dip has thickened, at least 2 hours.
• Remove from the refrigerator 15 minutes before servings.

SPICY MEXICAN CREAM CHEESE DIP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Combine corn, cream cheese, Mexican-blend cheese, and jalapeno peppers in a bowl; mix until thoroughly combined. Transfer to the prepared baking dish.
• Bake in the preheated oven for 20 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
• Remove dip from the oven. Top with chopped bacon and shredded Parmesan cheese. Return to the oven and bake until cheese has melted, about 10 more minutes.