Hot Spicy Vegetable Dip Food

HOT & SPICY VEGETABLE DIP

Hot & Spicy Vegetable Dip image

This is vegetable dip but my daughter likes it on potato chips. If you don't have Rotel, I have substituted a cup of salsa with excellent results.

Provided by Mysterygirl

Categories < 15 Mins

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 3

Ingredients

1 package Good Seasons Italian dressing
2 (8 ounce) packages cream cheese
1 can Rotel tomatoes & chilies

Steps:

Cream salad dressing and cream cheese.
Slowly mix in the Rotel.
Chill for an hour before serving.

SPICY VEGETABLE DIP

Spicy Vegetable Dip image

Make and share this Spicy Vegetable Dip recipe from Food.com.

Provided by Lorrie in Montreal

Categories < 4 Hours

Time 2h10m

Yield 2 1/2 cups

Number Of Ingredients 8

Ingredients

8 ounces cream cheese, softened
8 ounces sour cream
1 garlic clove, minced
1/2 cup sharp cheddar cheese, grated
2 tablespoons green onions, chopped
1 jalapeno pepper, seeded and diced
1 teaspoon Tabasco sauce
1 teaspoon ground cumin

Steps:

Combine all ingredients together in a small bowl.
Chill for several hours before serving with raw vegetables or crackers.

HOT AND SPICY CORN DIP

Hot and Spicy Corn Dip image

This is always requested @ family and friend gatherings. The "Hot" part is that it is hot out of the oven. With yummy melted cheese and black olives on top; just grab a tortilla chip and Go! Note: If I do not have time for chopped red pepper I substitute Mexicorn for the whole kernel corn. If you have fresh corn; OH MY Goodness! You can leave out the chopped Jalapeno Pepper or kick it up a notch w/ Pepper Jack cheese!

Provided by Cindy Smith Bryson @cindyluhooskitchen

Categories Cheese Appetizers

Number Of Ingredients 9

Ingredients

1 can(s) (15 1/4 ounces) whole kernel corn, drained
2 cup(s) (4 ounces each) chopped green chilies, drained
1/2 cup(s) sweet red pepper, chopped
1 cup(s) (4 ounces) shredded monterey jack cheese
2 tablespoon(s) jalapeno pepper, chopped
1 cup(s) good quality mayonnaise
1/2 cup(s) parmesan cheese, grated
2 tablespoon(s) ripe olives, sliced (i use a small can; all of them!)
- tortilla chips for dipping

Steps:

Preheat oven to 350 degrees F. In a large bowl, combine the corn, chilies, red pepper, Monterey Jack cheese, and Jalapeno Pepper. Stir in mayonnaise and parmesan cheese.
Turn into an ungreased 2 QT baking dish. Cover and bake @ 350 for 30 minutes or until heated through. NOTE: When in a hurry, I have microwaved until bubbly and heated through.
Sprinkle with olives. Serve hot with Tortilla chips.

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