Oklahoma Ranchers Steak Chili Dip Food
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
CHIPOTLE RANCH DIP
I came up with a very quick, easy lower-in-fat dip or sauce to make with those leftover chipotle peppers. This dip combines the smoky chipotle with the great seasoning of ranch dressing mix. Makes a great veggie dip, or even a topping on hamburgers or Mexican foods. Chipotle peppers are very spicy; start with one and taste. Removing seeds will tone down the heat. I usually use 2 with seeds. You can also substitute low-fat Greek yogurt in place of the sour cream.
Provided by *Sherri*
Categories Appetizers and Snacks Spicy
Time 15m
Yield 20
Number Of Ingredients 7
Steps:
- Whisk the mayonnaise, sour cream, ranch dressing mix, green onions, garlic, lime juice, and chipotle chile together in a bowl until blended. Serve immediately, or refrigerate until needed.
Nutrition Facts : Calories 52.5 calories, Carbohydrate 3.3 g, Cholesterol 6.2 mg, Fat 4 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 165.4 mg, Sugar 1.8 g
OKLAHOMA RANCHERS STEAK CHILI DIP
Celebrate the cowboy culture with big, bold taste. This chili dip is packed with hearty flavors that work double-duty on game day appetites, including savory beef sirloin, melted cheese and McCormick® Original Chili Seasoning Mix.
Provided by McCormick
Categories Dips and Spreads,
Yield 19
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium-high heat. Add beef; cook 4 minutes or until browned on all sides. Remove from skillet.
- Stir onion and bell pepper into same skillet; cook and stir 3 minutes or until tender. Stir in beans, tomatoes and Seasoning Mix. Bring to boil, stirring occasionally.
- Return beef to skillet. Reduce heat to low; cover and simmer 15 minutes. Add cheese; cook and stir 5 minutes longer or until beef is tender and cheese is melted.
Nutrition Facts : Calories 104 Calories
LONE STAR STEAKHOUSE SPICY RANCH DIP COPYCAT
Make and share this Lone Star Steakhouse Spicy Ranch Dip Copycat recipe from Food.com.
Provided by Millereg
Categories Spicy
Time 14m
Yield 8 fluid ounces, 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix 'em up.
- Refrigerate.
RACHAEL RAY'S ROASTED POBLANO STEAK CHILI
Make and share this Rachael Ray's Roasted Poblano Steak Chili recipe from Food.com.
Provided by Chef Petunia
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat broiler to high.
- To roast the poblano peppers, drizzle them with EVOO, season with salt and pepper, and place on a cookie sheet. Transfer to the broiler, turning every 1-2 minutes, until charred on each side.
- Remove from the oven, place in a brown paper bag and seal to keep the steam in for about 10-15 minutes. If you do not have a brown paper bag, place in a bowl and cover with plastic wrap for about 10-15 minutes.
- After that time, peel the skin off, remove the seeds and stem, and chop into bite-size pieces.
- While the peppers are steaming in the bag or bowl, place a large dutch oven over medium-high heat, add 2 tablespoons EVOO, 2 turns of the pan. Add the steak and brown, about 3-4 minutes per side.
- Add the red onion, garlic, chili powder, cumin, coriander and smoked paprika to the pot and cook for about 4-5 minutes.
- Add the beer, scraping the bottom of the pan with the back of a wooden spoon to release any brown bits. Add the tomatoes, chopped poblano peppers, lime zest and juice, and simmer for 10-15 minutes.
- To serve, ladle a portion of the chili into a bowl and top with grated manchego cheese and finely sliced scallions.
Nutrition Facts : Calories 594.7, Fat 21.3, SaturatedFat 5.5, Cholesterol 170.1, Sodium 526.2, Carbohydrate 28.7, Fiber 9, Sugar 7, Protein 68.4
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