Monterey Jack Cilantro Dip Food

QUESO DIP

Steps:

• Put the cilantro, onions and pickled jalapeno if using on a cutting board, and chop them into a rough mixture.
• Melt the butter in a large saucepan over medium heat. Add the flour, and stir until it is absorbed. Pour in the beer and milk; whisk constantly until the mixture comes to a simmer and thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat, and stir in the Monterey Jack until completely melted and smooth.
• Transfer the queso dip to a warmed serving dish, a fondue pot or a small slow cooker set to warm or low. Sprinkle the cilantro mixture on top, and sprinkle with a little chipotle powder if using. Serve with tortilla chips.

MONTEREY JACK CHEESE DIP

Steps:

• Mix all ingredients except dressing.
• Add dressing and toss.
• Refrigerate 5-6 hours or overnight.
• Serve w/tortilla chips.

DELICIOUS BAKED MEXICAN SPINACH FIESTA DIP

Steps:

• 1. Preheat oven to 400 degrees. In a 10" skillet, cook onion in oil until tender. Add 2/3 of the chopped tomatoes and all of the jalapeno peppers; cook 2 minutes more. Transfer mixture to large bowl. Stir in spinach, 2 cups Monterey Jack cheese, cream cheese, half and half, olives, vinegar, salt and pepper. Mix well.
• 2. Spoon into a 1 1/2-2 qt. baking dish. Bake about 35 minutes or until hot and bubbly. Top with remaining Monterey Jack cheese, chopped fresh tomato and freshly chopped cilantro or parsley.
• 3. Serve with tortilla chips and/or fresh veggies to dip. (I like to serve a platter with red, yellow, orange and green peppers along with tortilla chips.)

SPINACH MONTEREY JACK DIP

Steps:

• Prepare spinach according to package directions. I usually cook it in the microwave about 3-4 minutes. Drain or blot with paper towels to absorb some of the excess water.
• Add monterey jack cheese, cream cheese and garlic. Continue cooking until cheese is melted.
• Serve with Fritos Scoops.

SOUTHWEST SPINACH DIP

Steps:

• Preheat oven to 400 degrees.
• Heat oil in large skillet. Add onions and jalapenos and saute until tender, about 5 minutes. Add chopped baby spinach and continue to cook until wilted. Add 2/3 of tomatoes and cook 3 minutes more.
• Remove skillet from heat. Stir in Monterey Jack cheese, cream cheese, half and half, olives, vinegar, salt and pepper. Spoon into 1 1/2 quart baking dish. Bake 35 minutes or until hot and bubbly.
• Top with sharp Cheddar cheese. Sprinkle with remaining chopped tomato. Serve immediately with tortilla chips.

COLBY-PEPPER JACK CHEESE DIP

Steps:

• 1. Preheat oven to 350°. Stir together first 5 ingredients in a large bowl until smooth. Stir in chicken and next 5 ingredients until blended. Spoon cheese mixture into a lightly greased 8-inch square baking dish.
• 2. Bake at 350° for 30 minutes or until bubbly. Spoon into a serving bowl. Garnish, if desired. Serve with tortilla and sweet potato chips.

MONTEREY JACK CHEESE SHRIMP DIP

Steps:

• Mix together all ingredients in a microwavable safe serving dish (a quiche dish works well for this).
• Microwave on HIGH for 3 minutes; stir.
• Continue to microwave for 30 seconds each time-stirring well after each 30 seconds-until cheese melts.
• Serve hot with tortilla and/or corn chips.

MONTEREY JACK SALSA

Steps:

• In a medium bowl, mix together cheese, onions, avocado, tomato, cilantro, chile peppers, olives, dressing, and monosodium glutamate. Serve.

BAKED SANTA FE CHEESE DIP

Steps:

• In a large mixing bowl stir together cheeses, mayonnaise, corn, chili peppers and garlic powder. (Mixture can be covered and chilled at this point for up to 24 hours).
• Combine tomato, green onion and cilantro. (Mixture can be covered and chilled at this point for up to 24 hours also).
• TO SERVE: Bake cheese mixture in an oven-proof dish in a 350° oven about 25 minutes or until heated through.
• Remove from over and spoon tomato mixture in the center.
• Serve with vegetable dippers or tortilla chips.