Lesleighs Mexican Cheese Dip Food

QUESO DIP (MEXICAN CHEESE DIP)

Steps:

• Place cheese and cornflour in a bowl, toss to coat.
• Melt butter over medium heat in a large saucepan or small pot.
• Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned.
• Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.
• Add evaporated milk and cheese. Stir, then add chiles and Spices.
• Stir until cheese melts and it becomes a silky sauce.
• Add salt to taste - amount required depends on saltiness of cheese used - and stir through coriander.
• Stir in milk or water to adjust consistency (I use 2 tbsp) - the dip thickens when it cools, and milk can be added later to adjust to taste.
• Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.
• Store in the refrigerator. When refrigerated, it becomes the consistency of the cheese spread sold in jars that are not in the refrigerator section. Reheat in microwave and adjust consistency as desired with a tiny bit of milk. If you add too much, just put on stove again until it thickens.

LESLEIGH'S MEXICAN CHEESE DIP

Steps:

• In a saucepan, mix soup and milk.
• When blended, add Velveeta and butter.
• Whisk until cheese is melted and smooth.
• Add remaning ingredients and stir until combined.

LESLEIGH'S LAYERED MEXICAN DIP

Steps:

• Mix beans, chili powder, and cumin and spread onto bottom of platter.
• Top bean mixture with sour cream.
• Top sour cream with cheese and tomatoes.
• Serve with tortilla chips.
• Refrigerate until ready to serve.

EASY MEXICAN LAYERED DIP

Steps:

• Preheat oven to 375.
• Brown ground beef, add taco seasoning package and prepare according to directions Spread refried beans in oven safe pan.
• Spread with ground beef mixture.
• Layer Velveeta, salsa and marbled cheese in that order.
• Top with sliced olives and jalepenos.
• Cover with foil and bake in oven for 10-15 minutes.
• Remove from oven and top with sour cream, if desired.
• Can be served with corn/tortilla chips as a dip OR as a filling for soft tortillas.

HIDDEN VALLEY LAYERED MEXICAN DIP

Steps:

• Combine sour cream and ranch dip.
• Spread refried beans in the bottom of a glass pie pan.
• Spread ranch dip over top of refried beans.
• Top with the other ingredients: cheese, olives, onions, tomato.
• Serve with tortilla chips.

5 INGREDIENT YUMMY LAYERED MEXICAN DIP W/ NO BEANS

Steps:

• Preheat oven to 350 - don't nuke it!
• Use large rectangular 11x14 glass baking dish/Pyrex.
• Spread cream cheese on bottom of pan.
• Spread chili no beans on top of that.
• Spread green chilis on top of that.
• Spread green onions/scallions on top of that (to taste).
• You can add olives here if you wish.
• Spread cheese on top of that.
• You get the picture it's a layered dip. It's simple.
• Bake at 350 until bubbly around edges.
• Don't burn your mouth trying to eat it too soon. It's hot! But not spicy -- and.
• hand out recipe cards. Everyone will want it.

SPICY MEXICAN CREAM CHEESE DIP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Combine corn, cream cheese, Mexican-blend cheese, and jalapeno peppers in a bowl; mix until thoroughly combined. Transfer to the prepared baking dish.
• Bake in the preheated oven for 20 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
• Remove dip from the oven. Top with chopped bacon and shredded Parmesan cheese. Return to the oven and bake until cheese has melted, about 10 more minutes.

LAYERED MEXICAN DIP

Steps:

• Mix sour cream, mayo and seasoning together; set aside.
• Mix vegetables together; set aside.
• Warm beans (fat-free can be used), spread in an approximately 11x7-inch serving/baking dish. (The original recipe said to warm them. It seems to make them easier to spread, but if I'm going to refrigerate the dip before serving it, I don't bother heating the beans.).
• Layer half the cheese on top. Follow with a layer of salsa, a layer of sour cream mixture and a layer of vegetable. Top with remaining cheese.
• Serve with corn chips (scoops size) or tortilla chips.