CHILI CHEESE DIP
This festive cheese dip is a classic appetizer for game day or a tailgate, but is equally welcome during a night in with friends.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 10 servings (about 3 1/2 cups)
Number Of Ingredients 13
Steps:
- Cook the beef, stirring, in a dry medium skillet over medium-high heat until golden and starting to caramelize, about 5 minutes. Remove with a slotted spoon and pour off any excess liquid. Add the olive oil to the pan.
- Reduce the heat to medium and cook the onions, stirring occasionally, until browned, 5 to 6 minutes. Add the cumin, chili powder and garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle in the flour and cook, stirring, until the flour smells toasty, 1 minute. Pour in the beer and canned tomatoes and chiles, bring to a boil and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 2 minutes. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved beef.
- Transfer to a serving dish, garnish with cilantro and serve warm with chips.
PHILLY CHEESY CHILI DIP
Whip up a no-bake cheesy chili dip in just a little more than 10 minutes if you've got surprise guests. PHILLY Cheesy Chili Dip is great for game day, too.
Provided by My Food and Family
Categories Holiday 2008
Time 10m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Spread cream cheese onto bottom of microwaveable pie plate; top with chili and cheddar.
- Microwave on HIGH 45 sec. to 1 min. or until dip is heated through and cheddar is melted
- Sprinkle with onions.
Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 140 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 3 g
CHILI CHEESE DIP III
This quick, easy chili cheese dip is a little different from most, and is sure to be a favorite!
Provided by Kathy Rogers
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 10m
Yield 15
Number Of Ingredients 4
Steps:
- Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with spicy nacho tortilla chips.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 18.9 g, Cholesterol 69.6 mg, Fat 27.8 g, Fiber 1.5 g, Protein 13.9 g, SaturatedFat 14.2 g, Sodium 546.3 mg, Sugar 1.6 g
30 EASY DIPS FOR YOUR NEXT PARTY
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious dip in 30 minutes or less!
Nutrition Facts :
CHILI CHEESE DIP
Kick off the party with great flavor when you make this Chili Cheese Dip. Ready to serve in just 10 minutes, cheddar cheese and cream cheese are an unbeatable combination in this Easy Chili Cheese Dip recipe.
Provided by My Food and Family
Categories Vegetable Recipes
Time 10m
Yield 24 servings 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Heat oven to 325ºF.
- Spread cream cheese onto bottom of pie plate; top with chili and cheddar.
- Bake 15 to 18 min. or until dip is heated through and cheddar is melted.
- Top with onions and tomatoes.
Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0.7623 g, Sugar 0 g, Protein 3 g
EASY CHILI CHEESE DIP
Steps:
- Preheat oven to 425 degrees.
- In a medium bowl, mix the chili, cream cheese and 1 cup of cheddar until well blended.
- Spread the mixture in an even layer in a small, oven-safe baking dish. Sprinkle the remaining cheese over the dip and transfer to the oven. Bake for 15 minutes or until the cheese is melted and the dip is bubbling. Serve immediately with chips or crackers.
Nutrition Facts : ServingSize 2 g, Calories 174 kcal, Carbohydrate 2 g, Protein 7 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 47 mg, Sodium 271 mg
3-INGREDIENT CHILI CHEESE DIP
This is probably the easiest chili cheese dip that I've ever come across, but it's one of my best-tasting recipes, too! It's very important that you keep the dip warm while serving, you can also heat it in a microwave oven. -Jerrie West, Oakhurst, California
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Combine cheese, chili and chiles in a saucepan or fondue pot. Heat over medium-low, stirring frequently, until the cheese melts. Serve warm with tortilla chips.
Nutrition Facts : Calories 175 calories, Fat 12g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 614mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.
CHILI CHEESE DIP I
This dip couldn't be easier! We had friends drop in unexpectedly, so I created this using what I had on hand. Everyone loved it! Make sure you've got some tortilla chips on hand.
Provided by Jessica Jones
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 22m
Yield 96
Number Of Ingredients 3
Steps:
- In a slow cooker, combine chili, cream cheese, and Cheddar cheese. Set the slow cooker to a low temperature, and let the dip cook until all of the cheeses have melted. Serve warm.
Nutrition Facts : Calories 45.4 calories, Carbohydrate 2.2 g, Cholesterol 10.6 mg, Fat 3.4 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 119.8 mg, Sugar 0.2 g
EPICURE EXTRAORDINARY CHEESE DIP
Make and share this Epicure Extraordinary Cheese Dip recipe from Food.com.
Provided by PjD25361
Categories < 30 Mins
Time 30m
Yield 6-12 serving(s)
Number Of Ingredients 8
Steps:
- Mix together.
- Put into hollowed out sourdough loaf.
- Wrap in foil and bake in a 250F oven for 20-30 minutes.
INCREDIBLE CHILI-CHEESE DIP
So easy and fool-proof; not to mention really yummy! No matter where I've been and had this dip, there has never been ANY left:)
Provided by JamesDeansGirl
Categories Cheese
Time 8m
Yield 3 3/4 cups
Number Of Ingredients 2
Steps:
- Microwave the Velveeta and chili in a 2-quart microvwavable bowl on HIGH power for 6-8 minutes, or until the Velveeta is melted, stirring after 3 minutes.
- Serve hot with tortilla chips.
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- Peel the garlic cloves, then add them to the bowl of a food processor and pulse until chopped. Drain the pinto beans. Add the pinto beans, Greek yogurt, cumin, oregano, chili powder, onion powder, and 1/2 teaspoon kosher salt. Process until smooth, about 1 minute.
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- In a large pot set over medium heat, brown ground beef, garlic, and minced jalapeno; drain fat. Stir in chili power, cumin, oregano, salt, tomato sauce, diced tomatoes with juice, and water or beef broth. Reduce heat to low and place lid on pot. Simmer for 45 minutes, stirring occasionally and adding additional tomato sauce, beef broth, or water, if chili becomes too dry.
- When chili is almost done, prepare cheese sauce by placing a medium pot over medium heat. Melt butter. Use a whisk to stir in flour, whisking continuously until light golden brown, about 2 minutes. Continue to whisk while slowly and gradually adding milk. Whisk until sauce is smooth and thickened, between 5 to 10 minutes. Remove pot from heat. Add grated cheese, 1/2 cup at a time, stirring until completely melted and smooth before adding more. Once all cheese has been incorporated and cheese sauce is smooth, stir in garlic salt and pepper, to taste.
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- Chili Potato Casserole. Do not throw away leftover chili yet! I have an excellent idea to save it up. This chili potato casserole is super convenient and delicious, and you can find it very easy to make.
- Veggie Chili Tacos. Sick of meaty tacos? So how about combining some veggies to your tacos menu with any leftover chili in your fridge? These vegetarian-friendly tacos are all you need for a light taco party.
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