Cheesy Chili Dip Food

CHEESY CHILI DIP I

Steps:

• Place pork in a medium skillet. Cook over medium heat until evenly brown. Drain and set aside.
• In a crockpot or slow cooker over medium heat, combine the processed cheese food, diced tomatoes with green chile peppers, cream of mushroom soup, chili and cooked pork. Heat until all the cheese is melted. Serve with tortilla chips.

CHEESY CHILE DIP

Steps:

• Preheat broiler with oven rack 6 inches from heat. Place sweet peppers, jalapeños, poblanos, Anaheim chile, and shallot on a large baking sheet lined with aluminum foil. Broil until charred in spots, 10 to 12 minutes. Remove from oven; reduce oven temperature to 375°F. Let cool on baking sheet for 10 minutes.
• Meanwhile, combine cream cheese and sour cream in a large bowl. Add salt, 1 cup cheese, and ¼ cup banana peppers.
• Transfer pepper mixture to a cutting board. Trim tops of sweet peppers and chiles; cut in half lengthwise. Scrape with knife to remove seeds and ribs; discard. Chop chiles and shallot. (Wash your hands immediately and avoid touching your face.) Stir pepper mixture into cream cheese mixture.
• Place dip in a broiler-safe 1½-quart baking dish or skillet. Top with remaining ¾ cup cheese.
• Bake until bubbling and golden, 30 to 35 minutes. Increase oven temperature to broil. Broil until golden brown, 2 to 3 minutes. Let stand for 5 minutes. Top with remaining 1/4 cup banana peppers.

CHEESY CHILI DIP

Steps:

• In a microwave-safe bowl, combine the chili, salsa, chilies and cheese. Cover and microwave on high for 3-4 minutes or until cheese is melted, stirring occasionally. Serve with tortilla chips. ,

EASY CHEESY CHILI DIP

Steps:

• spread cream cheese at the bottom of a pie plate (I spoon out the package and throw in the microwave to make spreading easier).
• cover the cream cheese with a thin layer of shredded cheese-about 1/2 to 1 cup.
• pour the chili over the shredded cheese layer.
• top with remaining shredded cheese.
• microwave the layered dip until the cheese on top is fully melted-about 2 minutes.
• serve with tortilla chips or crackers.
• note-this recipe can be doubled and thrown together in a crock pot for larger amounts of people.

PAMPERED CHEF CHEESY CHILI DIP

Steps:

• Preheat oven to 350.
• Combine chili, cream cheese and chili powder with hand mixer.
• Add monterey jack and garlic, and stir until blended.
• Spread in baking dish and cook 20-25 minutes.
• Remove from oven.
• Top with tomato, green onion, olives and dollops of sour cream.
• Serve immediately with tortilla or corn chips.

CHILI CHEESE DIP

Steps:

• Cook the beef, stirring, in a dry medium skillet over medium-high heat until golden and starting to caramelize, about 5 minutes. Remove with a slotted spoon and pour off any excess liquid. Add the olive oil to the pan.
• Reduce the heat to medium and cook the onions, stirring occasionally, until browned, 5 to 6 minutes. Add the cumin, chili powder and garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle in the flour and cook, stirring, until the flour smells toasty, 1 minute. Pour in the beer and canned tomatoes and chiles, bring to a boil and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 2 minutes. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved beef.
• Transfer to a serving dish, garnish with cilantro and serve warm with chips.

PHILLY CHEESY CHILI DIP

Steps:

• Spread cream cheese onto bottom of microwaveable pie plate; top with chili and cheddar.
• Microwave on HIGH 45 sec. to 1 min. or until dip is heated through and cheddar is melted
• Sprinkle with onions.

CHEESY CHILI

Steps:

• In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

VELVEETA® CHILI DIP

Steps:

• Microwave ingredients in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.