STUPID EASY 3 INGREDIENT NACHO DIP
This was made for me by a friends mom for an Indy 500 race party. It was gone within 15 minutes. If you run out of chips-which happens a lot-many people resort to the use of a spoon.
Provided by Catie Bartley
Categories Cheese
Time 8m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Layer the 2 packages of cream cheese on the bottom of a glass square 8x8 baking dish.
- Cover evenly with the 2 cans of hormel chili.
- Cover with the shredded cheese (some people use only half the bag -- I use the whole bag, it depends on what the preparer likes).
- Put in microwave (or oven) leave in until cheese in center is bubbly.
Nutrition Facts : Calories 230.6, Fat 21.1, SaturatedFat 12.2, Cholesterol 64.5, Sodium 365.3, Carbohydrate 3.7, Sugar 1.5, Protein 7.2
EASY LAYERED NACHO DIP
Steps:
- Beat cream cheese and sour cream together until smooth and spread evenly in bottom of 9X13 baking dish (preferably glass).
- Spread salsa evenly over sour cream cream cheese layer.
- Sprinkle on green onions, spreading evenly.
- Top with grated cheese, spreading evenly over green onion (be sure to grate cheese on smaller grating/shredding)
Nutrition Facts : Calories 125 kcal, Carbohydrate 7 g, Protein 7 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 26 mg, Sodium 434 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHILI NACHOS
The recipe for this creamy, chili-style dish was passed down through our church years ago. It's so warm and filling that we often prepare it when we take skiing trips to Colorado. It can be served over corn chips and eaten with a fork...or kept warm in a slow cooker and served as a hearty dip at parties. -Laurie Withers, Wildomar, California
Provided by Taste of Home
Categories Appetizers Dinner
Time 20m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, cook the beef until no longer pink; drain. Add tomato sauce, beans, tomatoes and chili mix; heat through. Add cheese and cream; cook until the cheese is melted. Serve over chips. If desired, top with sour cream, sliced jalapeno and lime wedges.
Nutrition Facts : Calories 550 calories, Fat 36g fat (16g saturated fat), Cholesterol 91mg cholesterol, Sodium 1379mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.
CHILI CHEESE DIP III
This quick, easy chili cheese dip is a little different from most, and is sure to be a favorite!
Provided by Kathy Rogers
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 10m
Yield 15
Number Of Ingredients 4
Steps:
- Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with spicy nacho tortilla chips.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 18.9 g, Cholesterol 69.6 mg, Fat 27.8 g, Fiber 1.5 g, Protein 13.9 g, SaturatedFat 14.2 g, Sodium 546.3 mg, Sugar 1.6 g
NACHO LAYER DIP
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Spread chili or beans over bottom of baking dish. Spread softened cream cheese on top. Layer tomatoes, jalapenos, red onion and cheese. Bake for 20 minutes or until bubbly. Top with scallions and serve with chips
CHILI NACHOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F.
- On an ovensafe plate, arrange some of the chips in a single layer, overlapping them slightly. Sprinkle on a good layer of cheese, then add a layer of the chili, then another round of chips, cheese and chili. Keep going until you feel you've successfully built Mount St. Nacho!
- Put the plate in the oven and heat the nachos until the cheese is totally melted, 4 to 5 minutes. Then dive right in and devour them.
- In a large, heavy pot, brown the ground beef with the garlic over medium heat until the beef is totally cooked, 8 to 10 minutes. Drain off most of the excess fat, leaving a little behind for moisture and flavor. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally; if the liquid level seems low, add up to 1 cup water to keep it from burning.
- After an hour, stir in the kidney and pinto beans. In a small bowl, combine the masa harina with 1/2 cup water and stir together with a fork until it's smooth. Pour the masa mixture into the chili. Stir together well, then taste the chili and adjust the seasonings. Simmer the chili for another 10 minutes to thicken, then turn off the heat and let it cool.
- Fill freezer bags with 2-cup portions and freeze them flat for easy stacking (or freeze in other freezer-safe containers).
ULTIMATE CHILI NACHOS WITH QUESO AND GUACAMOLE
Why do we ever even eat nachos without turning them into chili nachos?? It's so much better!! This is the ULTIMATE chili nachos recipe, loaded up with beefy chili, white queso, guacamole, sour cream, and corn salsa! It is the best game-day food ever!
Provided by Karen
Categories Appetizer
Time 20m
Number Of Ingredients 23
Steps:
- Start, of course, by making The Best Chili Recipe I've Ever Made.This recipe is different from most because it uses beef chuck instead of ground beef. It is melt in your mouth delicious! Any homemade chili recipe will do, of course, this is just my favorite.
- Make the guacamole. You can make this as fancy as you want, I chose to keep it simple. Mash 4 avocados in a bowl and add 3/4 teaspoon salt and lime juice to taste (about 3-4 tablespoons, or about 2 limes).
- Make the corn salsa. Let frozen corn thaw to room temperature.
- In a medium bowl, combine corn, 3 chopped tomatoes, 1 or 2 chopped jalapenos (to taste), chopped cilantro, chopped red onion, salt, and lime juice. Stir it together and adjust salt to taste.
- Make the queso. Break up the White American cheese into chunks and add to a small saucepan. Add 6 tablespoons milk and 1 tablespoon butter. Turn the heat to LOW.
- Cook, stirring frequently, over low heat until the cheese is melted and smooth.
- Add the can of chopped green chilies (you don't need to drain it, just dump in the whole thing.)
- Add 1 teaspoon each cumin, garlic, and onion powder. Add 1/4 teaspoon crushed red pepper, or more if you want it spicy. Keep stirring occasionally over low heat until you are ready to assemble (the cheese starts to thicken as it cools).
- To assemble: Add tortilla chips to 4 large shallow bowls or plates**. Top with about 1 cup of hot chili. Drizzle the chips with the white queso dip. Top with a large scoop of corn salsa. Add a huge scoop of guacamole. Add a large dollop of sour cream. Sprinkle the whole thing with shredded cheddar cheese. Garnish with additional lime slices.
Nutrition Facts : ServingSize 1 g, Calories 1713 kcal, Fat 110 g, SaturatedFat 40 g, Cholesterol 180 mg, Sodium 4044 mg, Carbohydrate 157 g, Fiber 37 g, Sugar 13 g, Protein 51 g, TransFat 1 g, UnsaturatedFat 60 g
BEEF CHILI CHEESE DIP
I love to keep these ingredients on hand for entertaining or quick-to-prepare hearty snacks.-Nancy Brown, Janesville, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a saucepan, cook beef over medium heat until no longer pink; drain. Add chili, cheese and green chilies. Heat over medium-low, stirring frequently, until cheese melts. Serve warm with chips.
Nutrition Facts : Calories 190 calories, Fat 13g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 620mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.
NACHO DIP II
This is a quick and easy chili cheese dip. I often double the recipe, it's so good and a crowd pleaser. Enjoy.
Provided by Mary
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 35m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Spread cream cheese into the bottom of a 9 inch pie plate. Layer chili, green chilis, and shredded cheese over the cream cheese.
- Bake at 300 degrees F (150 degrees C) for 30 minutes. Serve hot with the chips.
Nutrition Facts : Calories 796.2 calories, Carbohydrate 62.1 g, Cholesterol 102.3 mg, Fat 50.7 g, Fiber 5.8 g, Protein 27 g, SaturatedFat 21.6 g, Sodium 1151.8 mg, Sugar 2.3 g
EASY NACHO DIP RECIPE
Provided by Kate
Number Of Ingredients 5
Steps:
- Beat together sour cream and cream cheese. Want to reduce the lumps in your mixture, remove these 2 ingredients from the fridge 30 mins before mixing.
- Add in chili powder a little at a time, until you reach the desired level of spiciness
- Spread mixture into the bottom of your serving dish to create a layer approximately 1cm thick.
- Layer on salsa and graded cheese. For best results, chill for 1 hour before serving.
- Serve with tortilla chips. If you do happen to have any leftovers, however unlikely, you can cover and refrigerate for 4-5 days.
CHILI NACHO DINNER
Chili Nacho Dip is a great cheesy appetizer that can be easily made in a slow cooker and taken to a potluck party or enjoyed at home.
Provided by Stephanie Lynch
Categories Appetizer
Time 2h15m
Number Of Ingredients 8
Steps:
- Brown the ground beef
- Meanwhile, add all of the canned ingredients into the slow cooker
- Pour the half and half in with the tomatoes and sauce and stir until it's combined
- Add the cheddar cheese into the slow cooker and stir it into the sauce
- Drain the ground beef and place that in the slow cooker
- Add the seasoning
- Set the slow cooker to high, and cook for a couple of hours
- Serve the dip warm with chips, and top with sour cream (if desired)
Nutrition Facts : ServingSize 0.5 cup, Calories 598 kcal, Carbohydrate 34 g, Protein 27 g, Fat 40 g, SaturatedFat 20 g, Cholesterol 113 mg, Sodium 1089 mg, Fiber 7 g, Sugar 5 g
VELVEETA® CHILI DIP
Grab some veggies or crackers and dip into our delicious VELVEETA® Chili Dip! All you need to make this chili dip is 10 minutes and two ingredients.
Provided by My Food and Family
Categories Dips & Spreads
Time 10m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 2
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.
Nutrition Facts : Calories 70, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.5021 g, Sugar 0 g, Protein 4 g
VELVEETA CHILI CHEESE DIP
Velveeta chili cheese dip is creamy and delicious. With only 3 ingredients, it is super easy to make for the best snack or appetizer.
Provided by Eating on a Dime
Categories Appetizer
Time 20m
Number Of Ingredients 3
Steps:
- Cube the Velveeeta cheese and place in a skillet or a sauce pan.
- Place the chili and chopped green chiles on top.
- Heat of medium heat, stir frequently until the cheese has melted and all ingredients are combined. Serve warm with chips and enjoy!
Nutrition Facts : Calories 502 kcal, Carbohydrate 36 g, Protein 38 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 88 mg, Sodium 3288 mg, Fiber 7 g, Sugar 15 g, ServingSize 1 serving
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- Heat pan on medium high, add oil and cook beef until brown. Add green onions, green chili, chili powder, ground cumin, paprika, jalapeño. Cook for about 1 minute until combined.
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- Once the beef is browned and cooked through and the onions are soft, sprinkle in 2 tablespoons chili seasoning.
- While butter is melting, place 1 cup milk in separate saucepan and heat over low heat, until small bubbles form around the rim of the milk. Careful not to burn!
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3/5 Total Time 45 minsServings 8Calories 377 per serving
- Preheat the oven to 400°F. Heat the olive oil in a large cast-iron (or other oven-safe) sauté pan over medium heat.
- When the oil is hot, add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and jalapeños and cook until fragrant, 1 minute more.
- Add the ground beef, and cook until it's well browned, 6 to 7 minutes. Stir in the taco seasoning, and season with salt and pepper. Add the salsa and tomatoes and bring to a simmer. Simmer for 2 to 3 minutes, stirring occasionally.
- Remove the pan from the heat and then add both cheeses in an even layer. Bake until the cheese is melted and the chili is bubbly, 8 to 10 minutes.
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- In a standard glass pie plate or the baking dish of your choice, place the cold cream cheese and with the back of a soup spoon, spread evenly to sides.
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- Chili Cheese Dip. Besides delightful chili appetizers or savory chili main dishes, chili cheese dip is also a tasty dish you can make from leftover chili.
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- Veggie Chili Tacos. Sick of meaty tacos? So how about combining some veggies to your tacos menu with any leftover chili in your fridge? These vegetarian-friendly tacos are all you need for a light taco party.
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