Salsa Pepper Jack Grits Dip Food

SHRIMP AND PEPPER JACK GRITS

Steps:

• Bring 4 cups water to a boil in a medium saucepan; add 1/2 teaspoon salt. Slowly whisk in the grits. Reduce the heat to a steady simmer and cook, whisking occasionally, until thickened, about 5 minutes. Whisk in 1 tablespoon butter and the cheese until melted. Season with salt. Set aside and cover to keep warm.
• Meanwhile, season the shrimp with salt and the cayenne. Heat a large nonstick skillet over medium high heat; add 1 tablespoon butter. Add the shrimp and cook until opaque and lightly browned around the edges, about 2 minutes per side. Remove to a plate.
• Add 1 tablespoon butter, the celery, bell pepper, garlic, scallion whites and a pinch of salt to the skillet. Cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the tomato and cook until the pieces just start softening, about 1 minute.
• Return the shrimp to the skillet along with the lemon juice, 2 tablespoons water and the remaining 1 tablespoon butter. Cook, tossing to coat, about 1 minute. Season with salt. Top each serving of grits with the shrimp and scallion greens.

JALAPEñO-MONTEREY JACK GRITS

Steps:

• Melt butter in heavy medium skillet over medium-high heat. Add both peppers, jalapeño, and garlic; sauté until peppers are tender, about 5 minutes. Bring stock and cream to boil in heavy large saucepan. Add grits in thin stream, whisking constantly. Whisk until grits are cooked and mixture thickens, about 6 minutes. Add sautéed pepper mixture and cheese; stir until cheese melts. Season with salt and pepper.

SALSA PEPPER-JACK GRITS DIP

Steps:

• Preheat oven to 350f and lightly grease a deep-dish pie plate.
• Spread beans in the bottom of pie plate and set aside.
• In a large saucepan, combine water, milk, and salt; bring to a boil over medium-high heat.
• Stir in grits.
• Reduce heat to low, cover and cook for 5 to 7 minutes, stirring occasionally.
• Remove from heat and stir in butter and cheese until melted.
• Mix in salsa and pour over beans in pie plate.
• Bake for 30 minutes until the grits are firm and brown around the edges.
• Let cool for 5 minutes.
• Garnish with sour cream, chopped tomatoes and cilantro if desired.
• Serve with corn chips for dipping.

HOT MEXICAN SPINACH DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
• Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.

PEPPER JACK CRESCENT TWISTS WITH SALSA-RANCH DIP

Steps:

• In small bowl, combine dip ingredients; mix well. Cover; refrigerate at least 1 hour.
• Heat oven to 375 degrees F. Lightly grease cookie sheets. Unroll 1 can of dough into 11x8-inch rectangle; press perforations to seal. Sprinkle evenly with cheese to within 1/2 inch of long edges. Unroll remaining can of dough.
• Place dough over cheese; seal perforations. Sprinkle with sesame seeds. With rolling pin, lightly roll dough to press layers together.
• Cut crosswise through both layers of dough into 12 strips. Place strips on greased cookie sheets. Press one end of each strip; gently twist 3 to 4 times. Press remaining end to cookie sheet.
• Bake at 375 degrees F for 10 to 15 minutes or until golden brown. Serve warm with dip.

JALAPENO-MONTEREY JACK GRITS

Steps:

• Melt butter in a heavy skillet over medium-high heat.
• Sauté red and yellow pepper, jalapeño, and garlic for about 5 minutes or until peppers are tender.
• In a large saucepan, bring chicken stock and cream to a boil.
• Add grits in a thin stream, whisking constantly.
• Whisk for about 6 minutes or until grits are cooked and mixture thickens.
• Add sautéed pepper mixture and cheese.
• Stir until cheese melts.
• Season with salt and pepper.