Cream Cheese Mexican Dip Food

EASY MEXICAN DIP WITH CREAM CHEESE

Steps:

• Preheat oven to 350 degrees.
• Spread the cream cheese out to cover the bottom of a baking pan. 9 by 5 inches and 2 to 3 inches deep or thereabouts works well.
• Scoop the salsa onto the cream cheese layer and spread even across the cream cheese to cover it.
• Sprinkle the cheese around the pan to cover the salsa.
• Place the baking pan in the oven. Bake uncovered for 25 minutes.
• Remove dip from oven and serve along with tortilla chips. We typically have it served right from the pan. Enjoy!

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.

MEXICAN CREAM CHEESE DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine salsa, spinach, cream cheese, 1 cup Cheddar cheese, and Mexican seasoning in a large bowl. Spread into an oven-safe dish. Sprinkle with remaining Cheddar cheese.
• Bake, uncovered, in the preheated oven until heated through and cheese is melted, 20 to 25 minutes.

EASY MEXICAN SOUR CREAM DIP

Steps:

• Stir everything together except the chips.
• Dip the chips into this tasty concoction and enjoy!

MEXICAN LAYER DIP

Steps:

• In a small bow, mix together the refried beans and taco seasoning.
• Spoon bean mixture into the base of a shallow square casserole dish, spread to form bottom layer.
• Spread sour cream evenly over bottom layer.
• In a small bowl mix together avocado and lemon juice, stir in tomatoes and season with salt and pepper.
• Carefully spoon avocado mixture over sour cream.
• Evenly pour the salsa to form next layer.
• Finally sprinkle with cheese.
• Serve with corn chips.

MEXICAN DIP (COPYCAT FROM PHILADELPHIA CREAM CHEESE)

Steps:

• COMBINE first 4 ingredients in medium microwaveable bowl.
• MICROWAVE on HIGH 4 minute or until VELVEETA and cream cheese are melted and mixture is well blended, stirring every 2 minute.
• STIR in tomatoes. Serve warm with tortilla chips.
• My Note:.
• VARIATION: Prepare using 2% Milk VELVEETA and PHILADELPHIA Neufchatel Cheese.
• SPECIAL EXTRA: Stir 2 tablespoons chopped fresh cilantro and 1/2 teaspoons ground red pepper (cayenne) into VELVEETA mixture before microwaving as directed.
• SERVING SUGGESTION: To serve with warm tortilla chips, place chips in slow cooker set on LOW. Not only will this heat the chips, but the smell of the warm chips will make you and your guests think you are dining at your favorite Mexican restaurant.

CROCK POT MEXICAN SAUSAGE DIP

Steps:

• In a skillet over medium heat, cook ground sausage and ground beef until no longer pink.
• Drain off excess fat and transfer mixture to crock pot.
• Cut Velveeta and cream cheese into chunks and place into crock pot on top of meat.
• Pour in diced tomatoes (with juices) and taco seasoning.
• Turn crock pot to low and cook for 1 hour.
• Stir well to incorporate all cheeses and seasonings.
• Cook for 30 more mintures or until cheese is melted and hot.
• Serve with your favorite tortilla or corn chips.

CREAM CHEESE DIP

Steps:

• Mix everything together except the garnish (you can do it by hand, but I used my immersion blender to make it speedier).
• Garnish, and serve with your favorite crackers!

CREAM CHEESE DIP WITH SALSA

Steps:

• Add the cream cheese, taco seasoning, and tomato paste to a small mixing bowl and use a handheld mixer on medium-high speed to blend until smooth and creamy in appearance.
• Add the salsa and mix until well-combined. Add the Cheddar and Monterey Jack cheese and mix once more. Serve and enjoy or refrigerate until ready to serve!

CREAM CHEESE DIP

Steps:

• Mix all ingredients.
• Place in pie plate.
• Top with 8 slices of crumbled bacon.
• Bake at 350°F for 20 minutes.
• Serve with an assortment of crackers.

MEXICAN CORN DIP RECIPE WITH CREAM CHEESE AND JALAPEñOS

Steps:

• In a medium-sized mixing bowl, combine the cream cheese, mayonnaise, sour cream, lime juice, salt, garlic powder, and pepper. Use a handheld mixer on medium-high speed to blend until the mixture comes completely together and is smooth in texture.
• Add the remaining ingredients and stir until evenly coated in the sauce. Serve right away or refrigerate until ready to serve.

PHILADELPHIA 7-LAYER MEXICAN DIP

Steps:

• Mix cream cheese and seasoning mix until blended; spread onto serving plate.
• Top with remaining ingredients.
• Refrigerate several hours or until chilled.

MEXICAN DIP

Steps:

• use a shallow dish , to present the dip with doritos or salsa chips
• Mix taco seasoning with cream cheese and sour cream . Place at bottom of dish must not be to runny , like double cream consistancy
• cover dip with salsa then ontop lettuce then tomatoes then cheese . Chill for 15 mins and serve

CREAM CHEESE SALSA CHIP DIP

Steps:

• Beat cream cheese using electric handheld mixer until soft and creamy.
• Add sour cream and mayonnaise, beat until it makes a smooth texture.
• Add in salsa gradually until you get a salmon color.
• Spread mixture into shallow platter.
• sprinkle with tomatoes and green onions. Top with shredded cheddar cheese.
• Serve with tortilla chips.

MEXICAN CREAM CHEESE DIP

Steps:

• Mix together cream cheese, sour cream, hot sauce, soy sauce and lemon juice until smooth.
• Spread cream cheese mixture on bottom of glass baking dish (seeing the layers makes a nice presentation).
• Layer the salsa evenly over the cream cheese mixture, then green onions, olives, lettuce and grated cheddar.
• End with tomatoes spread evenly over lettuce.
• Serve with tortilla chips or Fritos Scoops.

CORN DIP WITH CREAM CHEESE

Steps:

• Dump the softened cream cheese, sour cream and mayo into a large mixing bowl.
• Add the salt, pepper, garlic powder, onion powder, smoked paprika and granulated sugar to the bowl.
• Use an electric mixer to whip all of the ingredients together until smooth.
• Add the corn and Rotel to the bowl.
• Stir well.
• Add the shredded cheese, chopped green onions and grated yellow onion to the bowl.
• Stir well again.
• Cover the bowl and place it in the refrigerator for at least 2 hours before serving.
• Serve with chips and/or crackers for dipping.
• Enjoy!

CREAM CHEESE BEAN DIP

Steps:

• Preheat oven to 350 degrees. Spray a 9 x 9 inch baking pan or similiar sized casserole dish with cooking spray and set aside.
• In a large bowl, combine beans, cream cheese, Rotel, taco seasoning, and one cup of cheddar cheese. Mix to combine using a handheld mixer if necessary. Pour into baking dish and use a spatula to spread evenly. Sprinkle on remaining cheese.
• Bake, uncovered, for 25 minutes until dip is warmed through and bubbly. Serve with chips.

MEXICAN CREAM CHEESE SHRIMP DIP

Steps:

• Combine cooked shrimp, red onion, cucumber, tomatoes, cilantro and jalapeno in a mixing bowl. Toss to combine.
• In a separate bowl, whisk together lime, tomato juice, ketchup, hot sauce and Kosher salt.
• Pour tomato mixture over fresh veggies, toss gently to combine.
• Cover and refrigerate for 1-24 hours.
• Toss to refresh when ready to serve. Drain excess liquid.
• Spoon on top of softened cream cheese.
• Top with freshly chopped avocado and scallions and serve with saltine crackers and/or tortilla chips.
• If you've tried this recipe, come back and let us know how it was!