Easy Mexi Cheese Dip Food

QUESO DIP (MEXICAN CHEESE DIP)

Steps:

• Place cheese and cornflour in a bowl, toss to coat.
• Melt butter over medium heat in a large saucepan or small pot.
• Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned.
• Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.
• Add evaporated milk and cheese. Stir, then add chiles and Spices.
• Stir until cheese melts and it becomes a silky sauce.
• Add salt to taste - amount required depends on saltiness of cheese used - and stir through coriander.
• Stir in milk or water to adjust consistency (I use 2 tbsp) - the dip thickens when it cools, and milk can be added later to adjust to taste.
• Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.
• Store in the refrigerator. When refrigerated, it becomes the consistency of the cheese spread sold in jars that are not in the refrigerator section. Reheat in microwave and adjust consistency as desired with a tiny bit of milk. If you add too much, just put on stove again until it thickens.

MEXICAN CHEESE DIP

Steps:

• Cube the cheese and place in a saucepan with green chiles, garlic powder and milk.
• Heat on medium heat for 10-12 minutes until the cheese has melted.
• Once it is all melted together, if the cheese is still too thick, you can add more milk to thin it out to your desired consistency
• Season with salt and pepper to taste and enjoy

EASY MEXI-CHEESE DIP

Steps:

• Place cheese food in a microwave-safe dish. Stir in the soup and tomatoes.
• Cover the dish and microwave on high for 2 minutes. Remove the dish from the microwave and stir well. Continue cooking in 1 to 2 minute increments, stirring between sessions until the cheese has melted. Serve hot or cold.

EASY MEXICAN DIP

Steps:

• Mix the sour cream and the taco seasoning mix together in a small mixing bowl.
• Pour the cream into a shallow serving dish.
• Mash the avocado with a little lemon juice and layer it gentley over the sour cream layer.
• Top with some shredded lettuce, chopped tomatoes and grated cheese. The measurements given were estimates as I just make the dish to taste. Just use a light layer of the toppings.
• As a variation you can use a layer of mashed refreid beans spread over the dish before the layer of seasoned sour cream.
• refrigerate until required and serve with plenty of corn chips.

FANTASTIC MEXICAN DIP

Steps:

• Crumble ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, mix in the taco sauce and set aside.
• In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread the mixture into a medium serving dish.
• Layer the sour cream mixture with beef mixture, Cheddar cheese and lettuce. Top with tomato, green onions and black olives.

MEXICAN WHITE CHEESE DIP/SAUCE

Steps:

• Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.

EASY CHEESY MEXICAN DIP

Steps:

• Preheat oven to 350°F.
• Spread cream cheese evenly on the bottom of casserole dish.
• Layer chili on top of the cream cheese.
• Distribute grated cheese evenly over the top.
• Bake in oven until cheese melts, approximately 12 to 15 minutes.
• Serve warm with tortilla chips.

EASY CHEESY MEXICAN DIP

Steps:

• Preheat oven to 350°F. Spread cream cheese evenly on the bottom of casserole dish.Layer chili on top of the cream cheese. Distribute grated cheese evenly over the top.
• Bake in oven until cheese melts, approximately 12 to 15 minutes. Serve warm with tortilla chips.