Easy Tucson Chili Dip Food

TUCSON CHILI DIP

Steps:

• Rinse and pat dry dried beef. Chop coarsely and set aside.
• In large mixing bowl, blend together well the cream cheese and sour cream.
• Stir in the beef, green chiles (and juice), onion and chives.
• Pour into 1 quart greased baking dish.
• Sprinkle with pecans.
• Bake in preheated 350ºF oven approximately 20 minutes or until puffed and bubbly around the edges.

HORMEL CHILI DIP

Steps:

• Microwave the cream cheese in a 12x12-inch glass pie or Pyrex dish for 1 minute, or until cheese is easily spreadable.
• Spread the cream cheese to coat the bottom of the dish completely.
• Pour the Hormel chili over the cream cheese.
• Top with shredded cheddar cheese.
• Microwave the dip for 3 minutes or until cheese has melted.
• Serve with nachos or chips.

EASY TUCSON CHILI DIP

Steps:

• Preheat oven to 350°F.
• Rinse dried beef and pat dry. Chop coarsely.
• In large mixing bowl, combine the cream cheese and sour cream until smooth and creamy.
• Gently stir in the chopped beef, chilies (do no drain), onion and chives.
• Place in 1 quart greased baking dish. Top with chopped pecans.
• Bake for 20 minutes or until puffed and bubbling around edges.
• Serve with crackers of your choice, we like Triscuit, Wheat Thins, Tortilla chips.

FIESTA TURKEY CHILI DIP

Steps:

• Heat oven to 350 degrees. Coat 1 1/2 quart baking dish with cooking spray.
• Heat skillet over medium-heat heat and coat with cooking spray, add turkey and salt. Cook, breaking meat into small pieces, until cooked through (5 to 7 minutes). Stir in chili powder, cumin, veggie chili, corn, scallions and salsa. Cook, stirring occasionally, for 3 minutes. Transfer mixture to prepared baking dish. Sprinkle cheese evenly over top and bake for 20-25 minutes, until cheese melts and turkey mixture is bubbling.

ABBY'S EASY CHILI DIP

Steps:

• Put both ingredients in a saucpan and heat over medium heat until combined and cheese is melted.
• Serve with chips or with a spoon.

EASY HOT CHILI DIP

Steps:

• Mix all ingredients in a large microwavable bowl.
• Heat until cheese is melted, stirring to blend.
• Serve immediately with tortilla chips.

JANET'S CHILI DIP

Steps:

• Preheat oven to 350°F.
• Mix the cream cheese and refried beans together well and spread with a spatula into a 9X13 baking pan.
• Spread the 2 cans of chili over the bean mixture.
• Pour the jar of salsa over the chili.
• Sprinkle the diced green chilies over the salsa.
• Sprinkle the onions over the green chilies.
• Sprinkle both cheeses over the onions.
• Bake in oven for 30 minutes or until cheese is bubbly.
• NOTE: Janet uses the microwave for 15 minutes or until the cheese is just melted.
• I used the oven.

CHILI DIP

Steps:

• In a medium, microwave safe bowl, mix cream cheese, chili without beans and diced tomatoes with green chile peppers.
• Microwave cream cheese mixture on high 1 minute. Remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.

NO BEAN CHILI DIP

Steps:

• In saucepan over low-medium heat, combine cream cheese and chili.
• Stir until smooth and well mixed.
• Serve warm with tortilla chips.

PEANUT CHILI DIP

Steps:

• Stir peanut butter and water into a paste and add other ingredients, mixing well.
• Spoon into serving bowl.
• Add more water if your peanut butter is too firm.
• Garnish with peanuts and paprika.
• This dip is perfect with bland crackers, or with a variety of fresh vegetables, such as carrots, broccoli, green or red pepper, or cauliflower.