Mexican Cheese Dip Food

QUESO (MEXICAN CHEESE DIP) RECIPE

Steps:

• Melt butter in a medium-sized pot over medium heat. Sauté the green onions (white parts only) for 4 minutes, until soft. Then add the garlic and sauté for about 30 seconds until fragrant.
• Add the tomatoes in with juices with the chiles, cumin, onion powder, and cayenne pepper. Cook while stirring occasionally, for 2 minutes until soft and fragrant.
• Mix cornstarch into the pot, then pour in the evaporated milk, stirring well to combine.
• Bring to a boil, then add the cheese, mixing well. Cook, while stirring, until cheese just melts through the milk and transforms into a smooth sauce. Take off heat immediately.
• Stir in cilantro, green onions (reserved green parts) and season with salt to taste if needed. Mix well. Serve warm.

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.

MEXICAN CHEESE DIP

Steps:

• Cube the cheese and place in a saucepan with green chiles, garlic powder and milk.
• Heat on medium heat for 10-12 minutes until the cheese has melted.
• Once it is all melted together, if the cheese is still too thick, you can add more milk to thin it out to your desired consistency
• Season with salt and pepper to taste and enjoy

MEXICAN WHITE CHEESE DIP/SAUCE

Steps:

• Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.

MEXICAN DIP

Steps:

• use a shallow dish , to present the dip with doritos or salsa chips
• Mix taco seasoning with cream cheese and sour cream . Place at bottom of dish must not be to runny , like double cream consistancy
• cover dip with salsa then ontop lettuce then tomatoes then cheese . Chill for 15 mins and serve

MEXICAN CHILLI AND CHEESE DIP

Steps:

• Place the chilies in a dry frying pan over a moderate heat, turning them frequently until the skin blisters and darkens. Place the chilies in a strong plastic bag and tie the top to keep the steam inches Set aside for 20 minutes, and then carefully peel off the skins. Slit the chilies and scrape out the seeds, then cut the flesh into thin strips, then cut these in half lengthways.
• Heat the oil in a frying pan and fry the onion for 5 minutes until it starts to soften. Add the cheese, creme fraiche and cream. Stir over a low heat until the cheese melts and the mixture becomes a rich, creamy sauce. Stir in the chile strips.
• Peel the tomatoes by cutting a cross in the base and covering them with boiling water. Plunge them into cold water and the skin should peel off easily.
• Cut the tomatoes in half and scrape out the seeds. Cut the flesh into 1 cm pieces and stir them into the sauce.
• Serve warm with tortilla chips.

MEXICAN CHEESE DIP

Steps:

• Fry sausage in skillet, and drain well.
• Cube Velvetta, and place in crock-pot.
• After cheese begins to melt, add salsa and sausage.
• Stir well; once all is melted and blended, place crock-pot on low to keep warm.

MEXICAN COTTAGE CHEESE DIP

Steps:

• Mix the cottage cheese with a mixer until curds are very small. Add dip envelope and salsa. Refrigerate. Enjoy with Baked Tortilla Chips!

MEXICAN CHEESE DIP

Steps:

• Line a small colander with 3 layers of 100% cotton cheesecloth or a clean paper coffee filter. Suspend colander over a bowl and spoon in yogurt. Cover with plastic wrap and chill overnight to create yogurt cheese.
• Remove yogurt cheese from strainer; discard liquid. Transfer to a large bowl. Stir in garlic, cumin, and salt. Fold in sweet pepper, corn, black beans, tomato, green chilies, 1 1/2 cups mexican cheese and 3 tablespoons cilantro.
• Spoon into crock or spread on a platter. Top with remaining mexican cheese and cilantro.
• Serve with tortilla chips or crackers.

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.

MEXICAN STYLE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9 inch pie plate with vegetable oil spray.
• Press cream cheese evenly onto the bottom of the pie plate.
• In a large skillet, brown the hamburger. Drain excess fat. Mix in the taco seasoning and water. Cook and stir 2 to 4 minutes. Remove the skillet from the heat before mixing in salsa and jalapenos. Pour the beef mixture over the cream cheese in the pie plate. Sprinkle the Mexican-style cheese over the entire dish.
• Bake at 350 degrees F (175 degrees C) until the cheese has melted.

HOT MEXICAN CHEESE DIP

Steps:

• Preheat oven to 350 degrees.
• Butter a 3 cup baking dish.
• Beat cream cheese until smooth.
• Stir in 1 cup shredded cheese and next 6 ingredients until just combined.
• Spread in baking dish.
• Sprinkle with remaining cheese.
• Bake 20 to 25 minutes.
• or until hot and bubbly.
• Sprinkle with cilantro before serving.

FANTASTIC MEXICAN DIP

Steps:

• Crumble ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, mix in the taco sauce and set aside.
• In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread the mixture into a medium serving dish.
• Layer the sour cream mixture with beef mixture, Cheddar cheese and lettuce. Top with tomato, green onions and black olives.

MEXICAN CREAM CHEESE DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine salsa, spinach, cream cheese, 1 cup Cheddar cheese, and Mexican seasoning in a large bowl. Spread into an oven-safe dish. Sprinkle with remaining Cheddar cheese.
• Bake, uncovered, in the preheated oven until heated through and cheese is melted, 20 to 25 minutes.