GREEN CHILE DIP
This green chile dip is creamy and delicious. It is made with two kinds of cheese, spices and mild green chiles. Green Chile Dip is a great appetizer to bring to a party and you can whip it up fast when you have unexpected company.
Provided by Kimber
Categories Appetizer
Time 30m
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cream cheese, 1 cup cheddar cheese, green chiles, and all spices in a large bowl. Mix thoroughly until everything is combined.
- Spread in a pie pan or shallow baking dish and top with the remaining cheese.
- Bake at 350˚F for 20 minutes or until the dip is heated through and cheese is melted.
Nutrition Facts : ServingSize 0.25 cup, Calories 182 kcal, Carbohydrate 3 g, Protein 6 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 51 mg, Sodium 327 mg, Sugar 2 g, UnsaturatedFat 3 g
CORN CHIP CHILI CHEESE DIP
After trying to create a Mexican soup, I ended up with this outstanding dip. My husband and two young children love it, and so do guests at football game days or family gatherings. -Sandra Fick, Lincoln, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 4h50m
Yield 8 cups.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Transfer to a 4-qt. slow cooker., Stir in beans, tomatoes, corn, water, olives, chili powder, oregano, pepper sauce, garlic powder and cumin. Cook, covered, on low 4-5 hours or until heated through., Stir in cheese. Cook, covered, on low 30 minutes longer or until cheese is melted. Serve with corn chips.
Nutrition Facts : Calories 87 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 330mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
HOT GREEN CHILE CORN DIP
This is a wonderful appetizer. I only fix it for large gatherings so I won't eat too much of it. You'll love it. I also usually double it because everyone else loves it too.
Provided by MRIKEL
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix corn, green chilies, Monterey Jack cheese, mayonnaise, and Parmesan cheese in a 2-quart baking dish.
- Bake in preheated oven until the cheese is melted and the dip is hot in the center, about 30 minutes. Top with olives to serve.
Nutrition Facts : Calories 336.9 calories, Carbohydrate 13.5 g, Cholesterol 27.4 mg, Fat 29.6 g, Fiber 1.8 g, Protein 7.4 g, SaturatedFat 7.1 g, Sodium 917.9 mg, Sugar 2.9 g
SLOW COOKER GREEN CHILE CORN DIP
Time 1h
Yield 14
Number Of Ingredients 9
Steps:
- Grease the inside of a crock pot. In a bowl, combine all the ingredients until well mixed. Transfer the mixture to the prepared crock pot. Cover the crock pot and cook on high heat for 1 hour or until heated through and the cheese is melted. Serve hot with tortilla chips.
Nutrition Facts :
HOT CORN DIP
Steps:
- Preheat the oven to 350 degrees F. Grease a 9- 13- by 2-inch casserole dish. In a medium bowl, mix the corn, chiles, cheeses and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, until bubbly around the edges, 30 to 40 minutes. Serve the dip warm from the oven with corn chips.
GREEN CHILE AND CORN QUESO BLANCO
hot and cheesy queso blanco loaded with green chiles and corn and pepper jack cheese!
Number Of Ingredients 8
Steps:
- Preheat oven to broil. In a medium saucepan, melt cream cheese, sour cream, corn, green chiles and 1/2 cup of the pepperjack cheese together over medium heat. Stir in seasonings. Pour into a 9 inch round pie pan or other shallow baking dish. Sprinkle remaining 1 cup pepperjack cheese over the top and place in the oven. Broil for 2-3 minutes or until cheese starts to bubble and turn golden. Remove from oven and serve with chips! Slow Cooker: Place everything in a small slow cooker and cook on high for 90 minutes.
"5 THINGS" HOT MEXICAN GREEN CHILE DIP
I take this dip to almost every gathering I go to.....and have never had to haul any of it home! It's never had a real name, but when people ask what's in it?/how do you make it?, the response is always the same: "It's so easy. Five things and stir!". You can actually add additional items like diced jalapenos, sliced black olives, etc to make it your own.....but the basic recipe is always a hit! I use the extra hot Rotel to kick it up, but for those who prefer milder flavor, you can use the regular or even 'mild' Rotel. I DO highly recommend Rotel (rather than any other brand of diced tomatoes w/chilis)...there's just something about the flavor that's very unique. Enjoy!
Provided by FolkDiva
Categories Cheese
Time 40m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In mixing bowl, first combine the sour cream and vegetable soup mix.
- Then drain the excess liquid off of the Rotel and green chiles and stir both cans in with the sour cream mixture. (tip -- don't fuss over the draining, just what pours out of the can easily).
- Lastly, add 2 cups of the cheese and stir everything together.
- Pour mixture into a 10" round baking dish, top with additional 1/2 cup or more of cheese. (Remember you will be serving this in what you cook it in: I always use a round, stoneware baking dish, but a deep dish pie plate or smaller ceramic casserole dish would work as well!).
- Bake for 30 minutes (or until top is golden and bubbly).
- Allow the dish to cool for at least 20 minutes before serving with your favorite tortilla or corn chips. Happy dipping!
Nutrition Facts : Calories 377.8, Fat 31.8, SaturatedFat 19.3, Cholesterol 91.1, Sodium 1245.4, Carbohydrate 9.8, Fiber 0.5, Sugar 3.9, Protein 14.7
HOT CORN DIP
For a hot dip recipe that will please a crowd, try this easy, cheesy Hot Corn Dip. This make-ahead appetizer idea can feature frozen, canned, or fresh corn so you can share it any time of year.
Provided by Meggan Hill
Categories Appetizer
Time 45m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. Rub a baking dish or oven-proof skillet with butter.
- In a large skillet over medium-high heat, melt butter until foaming. Add corn, bell peppers, onion, jalapeño, and 1 teaspoon salt and cook until softened, about 7 to 10 minutes. Stir in garlic until fragrant, about 30 seconds. Remove from heat and cool 5 minutes.
- Meanwhile, in a large bowl combine cream cheese, mayonnaise, and sour cream until completely smooth. Stir in half the mozzarella cheese, green chiles, scallions, and chili powder. Carefully fold in corn mixture and season to taste with salt and pepper.
- Spread into prepared baking dish and top with remaining 4 ounces mozzarella. Bake uncovered until hot and bubbly, 20 to 25 minutes. Remove from oven and garnish with scallions and cilantro if desired. Serve hot with tortilla chips.
Nutrition Facts : Calories 307 kcal, Carbohydrate 15 g, Protein 6 g, Fat 25 g, SaturatedFat 11 g, Cholesterol 54 mg, Sodium 838 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
HOT CORN CHILE DIP
I haven't tried this yet, but looks so good, I'm putting it here for safekeeping. Recipe courtesy Ree Drummond, from the show The Pioneer Woman, Episode: Make Ahead Marvels
Provided by Sharon123
Categories Cheese
Time 1h
Yield 6-8
Number Of Ingredients 14
Steps:
- Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.
- If serving immediately, preheat the oven to 350 degrees F.
- Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.
- In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the corn mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
- Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.
Nutrition Facts : Calories 446.5, Fat 34.1, SaturatedFat 17.2, Cholesterol 81.4, Sodium 896, Carbohydrate 27.4, Fiber 3.9, Sugar 8.8, Protein 12.3
GREEN CHILI CHICKEN ENCHILADA DIP
Green Chili Chicken Enchilada Dip - Bubbling hot gooey, cheesy enchilada dip. Turn your favorite green chile chicken enchiladas into a dip perfect for game day.
Provided by Erin S
Categories Appetizer Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a large bowl mix together cream cheese, sour cream, enchilada sauce, green chiles, cumin, chili powder and salt until well combined. Add in chicken, Mozzarella cheese and 1/2 cup Monterey Jack cheese.
- Pour into an oven safe skillet or baking dish. Bake for 20-30 minutes until bubbly and hot.
- Top with 1/2 cup Monterey Jack cheese. Return tot he oven until melted.
- Remove and serve with tortilla chips
Nutrition Facts : Calories 240 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 15 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 518 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CORN & GREEN CHILI CON QUESO DIP
This hot dip is sure to be a crowd-pleaser with crunchy sweet corn, flavorful green chilis and melted cheddar and queso fresco!
Provided by Danielle | Krafted Koch
Time 50m
Number Of Ingredients 8
Steps:
- Preheat your oven to 350° and spray an oven-safe quart dish with non-stick spray.
- Combine all of your ingredients and place in dish.
- Bake for 45 minutes and serve immediately with crackers or chips.
- *Alternatively, you can heat this in a quart Crock Pot for 1.5-2 hours on high and serve on the warming setting.
Nutrition Facts : Calories 232 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 9 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1 grams, Sodium 353 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
MEXICAN CORN AND GREEN CHILE DIP
Steps:
- In a large bowl combine the corn, green chiles, onions, cilantro, queso fresco and spices.
- In a separate bowl whisk together the Greek yogurt, mayonnaise and lime juice. Pour over the corn mixture and stir together until combined. Taste for seasoning and add salt and pepper as needed. Top with extra queso fresco and serve with tortilla chips.
CORN DIP RECIPE WITH GREEN CHILES
This Corn Dip Recipe with Green Chiles is a hit at every party or get together. Grilled corn, green chile and cheese make up the base of this Southern inspired dip.
Provided by Deborah Harroun
Categories Appetizer
Time 30m
Number Of Ingredients 9
Steps:
- Heat a grill to medium high. Shuck and clean the corn, then grill until it is charred, turning as needed, about 15 minutes. Remove and let cool completely, then cut the kernels off the corn cob.
- In a medium bowl, stir together the mayonnaise and sour cream. Add both cheeses, the green chiles, green onions and cumin. Add in the corn and stir to combine.
- Season to taste with salt.
- Serve with tortilla chips, corn chips, or crackers.
- Refrigerate any leftovers.
Nutrition Facts : ServingSize about 1/4 cup, Calories 153 calories, Sugar 2 g, Sodium 206 mg, Fat 13 g, SaturatedFat 5 g, UnsaturatedFat 6 g, TransFat 0 g, Carbohydrate 8 g, Fiber 1 g, Protein 4 g, Cholesterol 15 mg
HOT CORN DIP
Hot Corn Dip is positively to die for! You can make it ahead of time and keep it in the fridge before baking, if that works better for your schedule.
Categories main dish
Time 50m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees.
- Brush the corn cobs with vegetable oil, sprinkle with a little salt, and place on a grill pan for about 10 minutes, turning constantly. Remove it from the heat to cool. Cut the kernels off the cobs once they're cool enough to handle.
- In a large skillet over medium heat, melt the butter and add the onion, garlic, bell peppers, and jalapeño. Stir and cook for 5 minutes, until the veggies are soft and golden. Remove the skillet from the heat to let the veggies cool slightly.
- In a mixer, combine the cream cheese, mayo, sour cream, and 2/3 of the Monterey Jack. Mix with the paddle attachment on low until combined. Add the green onions, the veggie mixture, the corn, and the green chilies. Mix on low until just combined.
- Spread the mixture in a baking dish and sprinkle with the rest of the Monterey Jack. Bake for 20 to 22 minutes, until bubbly and golden. Remove from the oven and serve warm with tortilla chips!
CHARRED CORN AND GREEN CHILE QUESO
Velveeta Queso Blanco creates the right creamy consistancy and light flavor to allow the roasted green chiles and grilled corn to really shine in this queso.
Provided by Joshua Bousel
Categories Appetizers
Time 45m
Yield 18 servings
Number Of Ingredients 10
Steps:
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place corn and chiles on grill. Cook corn, turning occasionally, until tender and charred all over, about 10 minutes. Grill chiles, turning occasionally, until completely charred all over, about 10 minutes total. Transfer chiles to a medium bowl, cover with plastic wrap, and set aside until cool enough to handle. Transfer corn to a plate and let rest until cool enough to handle, about 5 minutes. Cut kernels off cob. Remove charred skins, deseed, and roughly chop chiles.
- Place Velveeta, monterey jack, and evaporated milk in a medium saucepan set over medium heat. Cook, stirring frequently, until cheese is completely melted. Stir in chopped chiles, corn kernels, cilantro, scallions, and cumin. Season with salt to taste. Serve immediately with tortilla chips. Leftover queso can be refrigerated. To reheat, microwave on high heat, stopping to stir queso every 30 seconds until hot and melted.
GREEN CHILE DIP
With 3 kinds of cheese, this quick and easy Green Chile Dip is decadent and full of flavor. Diced green chiles give it a great taste without the heat! It's delicious on a cracker or veggies for a party!
Provided by Sharon Garofalow
Categories Appetizers
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cream cheese, cheddar cheese, parmesan cheese, mayo, green chiles, salt, cumin and garlic powder.
- Mix well.
- Spread in a shallow baking dish.
- Bake at 350˚F for 20 minutes or until the dip is heated through.
Nutrition Facts : ServingSize 1 g, Calories 264 kcal, Carbohydrate 2 g, Protein 8 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 61 mg, Sodium 470 mg, Sugar 2 g, TransFat 1 g, Fiber 1 g
CHILI CORN DIP
This recipe came from friends who live in Australia. The unusual "Down Under" dip goes over big here in the Northeast!-Judy Ward, Centereach, New York
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- Place corn in a food processor; cover and process until coarsely chopped. In a large skillet, saute onion and chili powder in butter for 2 minutes or until onion is tender. Add corn and cheddar cheese; cook and stir until cheese is melted., Remove from the heat; stir in the bacon, sour cream and pepper. Serve warm with tortilla chips.
Nutrition Facts : Calories 142 calories, Fat 8g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 371mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
HOT & CHEESY HATCH CHILE CORN DIP
Yield 8 servings
Number Of Ingredients 6
Steps:
- Instructions Preheat oven to 350°F and spray a 9-inch round pie dish with cooking spray; set aside In a large bowl add corn, chiles, 1 cup Monterey Jack cheese, Parmesan and mayo and stir to combine. Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula. Evenly sprinkle remaining 3/4 cup Monterey Jack cheese over the top. Bake for about 30 to 35 minutes, or until cheese has melted and is bubbly. Surface will be golden brown. Serve immediately with corn chips, tortilla chips, bread or your favorite dipper. Dip is best served warm and fresh, but will keep airtight in the fridge for up to 5 days. Reheat gently if desired or serve chilled.
HOT CORN DIP
This hot corn dip is the perfect cheesy appetizer for any occasion! Cheesy goodness mixed with corn and green chilies will feed your body and your soul
Provided by Lydia Greene
Categories Snacks
Time 35m
Number Of Ingredients 6
Steps:
- First, preheat the oven to 350. In a large bowl, combine 1 cup of Monterey Jack cheese with Parmesan cheese, mayo, and green chilies. Mix everything fully, then pour into a baking dish, smoothing the top flat with a spatula. Add a dash of salt and pepper, then add the remaining 3/4 cup of cheese on the top, and put it in the oven to cook! Cook it for 30-35 minutes until it reaches your desired level of crispiness.
GREEN CHILI AND CORN DIP
A fondue dish is the perfect way to keep this thick, cheesy dip warm and melted. Corn, green chile peppers and tomato chunks make for a rich, spicy and satisfying accompaniment to tortilla chips.
Provided by sal
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 30m
Yield 32
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium heat, mix tomatoes, corn, milk and flour. Cook and stir until thick and bubbly, about 10 minutes. Gradually blend in Cheddar cheese and diced green chile peppers. Continue cooking until cheese has melted, about 10 minutes. Serve warm.
Nutrition Facts : Calories 64.6 calories, Carbohydrate 1.9 g, Cholesterol 14.9 mg, Fat 4.7 g, Fiber 0.2 g, Protein 3.8 g, SaturatedFat 3 g, Sodium 148.7 mg, Sugar 0.6 g
HOT CORN CHILE DIP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.
- If serving immediately, preheat the oven to 350 degrees F.
- Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.
- In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the reserved corn and veggie mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
- Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.
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- Place butter in a medium saucepan over medium-high heat. Add green chiles and corn and saute 4-5 minutes. Whisk flour into mixture and slowly add milk until smooth.
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- In a large bowl, combine all of the ingredients except the cheese. Stir until combined. It's okay if its not completely smooth.
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