Hot Spicy Chili Dip Food

HOT CHILI CHEESE DIP

Steps:

• In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 3-qt. slow cooker. Stir in the chili, salsa, cream cheese and olives. Cover and cook on low for 4 hours or until heated through, stirring occasionally. Stir before serving with tortilla chips.

SPICY CAJUN DIP RECIPE

Steps:

• Set your oven to BROIL. Slice the red bell pepper in half down the middle and place them skin sides up on a large baking sheet.
• Set them into the oven beneath the broiler, about half way down in the oven, not too close to the heating element.
• Roast about 15 minutes, or untilthe skins blacken and bubble up. Remove, cool enough to handle, and peel away the skins.
• Add the roasted red pepper, yogurt, crema or sour cream, garlic, green onion and Cajun seasoning to a food processor blender. Process until smooth.
• Serve in a bowl with Doritos!

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.

VELVEETA® SPICY CHILI DIP

Steps:

• Combine ingredients in microwaveable bowl sprayed with cooking spray.
• Microwave on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min.
• Stir until VELVEETA is completely melted and mixture is well blended.

SPICY CHILI DIP

Steps:

• In a small bowl, beat cream cheese and sour cream until smooth. Beat in the onion, garlic, chili powder and pepper flakes. Stir in picante sauce and mozzarella cheese. Cover and refrigerate for at least 4 hours. Serve with vegetables and chips.

HOT CORN CHILE DIP

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.

HORMEL CHILI DIP

Steps:

• Microwave cream cheese for 1 minute in 12" x 12" pyrex dish or glass pie dish.
• Remove and spread cream cheese to cover bottom of dish.
• Next pour the hormel chili on top of the cream cheese.
• Lastly, layer with the shredded cheddar cheese.
• Microwave for 3 minutes or until cheese has melted.
• Serve with nacho chips or scoop frito's.

HOT CHILI DIP

Steps:

• In a 1-1/2-qt. slow cooker, combine the salsa, chili and olives. Stir in cheese. Cover and cook on low for 1-2 hours or until cheese is melted, stirring halfway through. Serve with tortilla chips.