Chipotle Cheddar Dip Food

BACON CHIPOTLE CHEDDAR DIP

Steps:

• In a food processor, blend together the cream cheese, sour cream, grated cheddar, chipotle peppers, and adobo sauce until smooth and the peppers are blended into the cheeses and sour cream.
• Dump cheese mixture into a bowl and stir in the sliced green onions and crumbled bacon.
• Serve crackers, toasted baguettes or tortilla chips.

CHEESE AND CHIPOTLE SCRAP CRACKERS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
• Form the scraps into a ball and roll into a rectangle 1/4 inch thick. Sprinkle with the Cheddar, chipotle powder and salt. Press the topping down with your hands. Cut into 2-inch squares with a pizza cutter and transfer to the prepared baking sheet.
• Bake until the pastry is crisp and the cheese is melted, about 10 minutes.

CHIPOTLE PILSNER QUESO DIP

Steps:

• In 2-quart saucepan, heat cream cheese and beer over medium heat 8 to 10 minutes, stirring constantly with whisk, until cream cheese is completely melted.
• Stir in Cheddar and Monterey Jack cheeses a little at a time until melted and sauce is smooth, about 4 minutes. Stir in tomatoes, chipotles and green onions. Serve warm with chips.

CHIPOTLE CHEDDAR CHICKEN DIP

Steps:

• Make It
• Heat oven to 375°F. Reserve 3/4 cup FRESH TAKE. Combine remaining FRESH TAKE with cream cheese, mayo, chicken, celery and 1 Tbsp. peppers.
• Spread onto bottom of 9-inch pie plate sprayed with cooking spray; top with reserved FRESH TAKE and remaining peppers.
• Bake 25 min. or until heated through. Sprinkle with onions.

CHIPOTLE CHEDDAR-CHICKEN DIP

Steps:

• Heat oven to 375ºF.
• Combine bread crumbs and seasonings; stir in chipotle cheese. Reserve 3/4 cup chipotle cheese mixture.
• Mix cream cheese and mayo in medium bowl until blended. Add chicken, celery, 1 Tbsp. peppers and remaining chipotle cheese mixture; mix well.
• Spread cream cheese mixture onto bottom of 9-inch pie plate sprayed with cooking spray; top with reserved chipotle cheese mixture and remaining peppers.
• Bake 25 min. or until heated through. Sprinkle with onions.

COOL CHEDDAR CHIPOTLE DIP

Steps:

• Mix all ingredients in a bowl.
• Let dip sit in the fridge for at least an hour for the flavors to meld before serving.

BACON CHEDDAR CHIPOTLE DIP

Steps:

• Finely chop chipotle peppers.
• Mix peppers with sour cream and mayonnaise.
• Fold in bacon and cheddar cheese.
• Refrigerate for at least two hours.
• Serve with Frito Scoops.

CHIPOTLE HAM 'N' CHEESE DIP

Steps:

• In a 3-qt. slow cooker, combine the first six ingredients. Cook, covered, on low 40 minutes. , Stir in ham; cook 20 minutes longer or until heated through. Serve warm with vegetables or chips.

ZESTY CHIPOTLE CHEDDAR BURGERS

Steps:

• Preheat grill to medium-high heat. Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork; set aside.
• Combine ground beef, 1 cup salsa, 1/2 cup tortilla chips, 1/2 cup green onions, garlic salt and chili powder in large bowl until well blended. Shape beef mixture into 8 burgers, 4 inches in diameter and 1/2inch thick.
• Place foil sheet on grill grate with nonstick (dull) side facing up. Immediately place burgers on foil.
• Grill burgers uncovered, 5 minutes each side or until no longer pink in center. Grill or lightly toast hamburger buns. Top burgers with 1 slice cheese before removing from grill let melt. Place burgers on buns. Top with remaining salsa, tortilla chips and green onions.

CHEDDAR CHIPOTLE BREAD ON A PIZZA STONE

Steps:

• Sprinkle the yeast over 3 cups of warm water in a small bowl and stir in the sugar. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Combine 4 cups of flour and the salt in a large bowl. Stir in the yeast to form a soft dough. Set aside for 15 minutes to let the flour absorb the liquid. Add the flour 1 cup at a time, mixing until until the dough is very smooth. (If the dough is too stiff to mix by hand, turn it out onto a lightly floured surface and knead in the remaining flour.) Let the dough rest for an additional 15 minutes.
• Seed the chiles, if desired, and puree the chipotle peppers in adobo. Cut the softened cream cheese into cubes. Knead the chipotle puree, cubed cream cheese, Cheddar cheese, and the grated Parmesan cheese into the dough until fully incorporated.
• Place the dough in an oiled bowl and turn to coat. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 40 minutes. Punch the dough down and knead it a few times. Cover and let rise again until doubled, about 30 minutes.
• Place a pizza stone in the oven on a middle rack. Preheat the oven to 450 degrees F (230 degrees C). Lightly dust a pizza peel or the back of a baking tray with cornmeal.
• Use a serrated knife to divide the dough into four equal pieces. Shape the loaves into round balls, and place the balls on the cornmeal-dusted peel. Cover with a damp cloth and let rise for 10-20 minutes.
• Slide the loaves off the peel or baking sheet onto the hot baking stone and bake until the bread is golden and the loaves sound hollow when tapped on the bottom, about 20 to 30 minutes.