Pampered Chef Cheesy Chili Dip Food
HOT & CHEESY BRUSCHETTA DIP
Be ready in minutes with this gooey, cheesy, go-to party dip!
Yield 24 servings of about 3 tbsp/45 mL dip
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F (220°C).Grate mozzarella using Microplane® Adjustable Coarse Grater.Mix cream cheese, mayonnaise, seasoning mix, garlic pressed with Garlic Press and pepper in Classic Batter Bowl; stir in mozzarella.Pump half of the tomatoes in Manual Food Processor 7-10 times or until coarsely chopped; add them to cheese mixture. Repeat with remaining tomatoes and stir them gently into cheese mixture.Scrape cheese mixture into Round Covered Baker and microwave it, uncovered, on HIGH 1-2 minutes or just until cheese starts to melt; stir halfway through cooking.Unfold pastry onto lightly floured Large Grooved Cutting Board and lightly roll seams using Baker's Roller®.Place lid of baker over pastry. Using Pizza Cutter, cut around the lid to form a circle. Using Creative Cutters, cut out and reserve two shapes from center of pastry circle.Place pastry circle over dip, lightly brush it with some of the egg and top it with cutouts; lightly brush cutouts with egg. (Discard the rest of the egg.)Bake, uncovered, 16-18 minutes or until pastry is golden brown. Remove baker from oven. Serve dip with Toasted Baguette Slices, assorted vegetables or crackers.
Nutrition Facts :
PAMPERED CHEF CHEESY CHILI DIP
Another winner from Pampered Chef! This dip is easy to prepare, and usually the first to go at parties. Expect lots of requests for the recipe!
Provided by AngelaTN
Categories Southwestern U.S.
Time 30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Combine chili, cream cheese and chili powder with hand mixer.
- Add monterey jack and garlic, and stir until blended.
- Spread in baking dish and cook 20-25 minutes.
- Remove from oven.
- Top with tomato, green onion, olives and dollops of sour cream.
- Serve immediately with tortilla or corn chips.
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- Preheat the oven to 425°F (220°C).Heat the Nonstick Grill Pan and Grill Press over medium heat for 3–5 minutes.
- Cook the chicken, covered with the press, for 3–4 minutes per side, or until the internal temperature reaches 165°F (74°C).
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- Spray the corn with oil using the Kitchen Spritzer. Sprinkle the corn with the remaining chili powder.Place the corn, jalapeño, and onion directly on the grill grate and cover the grill with the lid. Grill the vegetables for 8–10 minutes, rotating the food occasionally to evenly char.Remove the vegetables from the grill. Place the jalapeño and onion in the Manual Food Processor and process until finely choppedRemove the corn kernels from the cob with the Kernel Cutter (see Cook’s tip).Add the vegetables to the Rockcrok® Everyday Pan and stir in the cheese mixture to evenly coat the vegetables. Cover the pan with aluminum foil and heat on the grill for 8–10 minutes, or until the mixture starts to bubble.Carefully remove the pan from the grill and stir the mixture to combine. Use the Herb Mill to grate the cilantro over the dip. Keep the dip warm in the Rockcrok® Slow Cooker Stand. Serve with chips or vegetable slices.
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