Spicy Melted Cheese Dip Food

SPICY MELTED CHEESE DIP

Steps:

• Place ground beef and ground pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
• In a medium saucepan over low heat, melt processed cheese food. Stir in diced tomatoes with green chile peppers while processed cheese food is melting.
• Drain ground beef and ground sausage. Mix into the processed cheese food mixture. Transfer to a medium dish and 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.

SPICY CHEESE DIP

Steps:

• Puree stewed tomato juice only, garlic and 2 jalapenos in a blender or processor. Finely chop the onion, 1 jalapeno, 2 to 3 tablespoons of cilantro and 4 to 6 Roma tomatoes. Roughly chop the stewed tomatoes. Mix all these ingredients in a large bowl. Season with kosher salt, fresh ground pepper and lime juice.;
• Cook the ground beef, onion, jalapenos, garlic and dash of salt and pepper. Drain excess fat in a small bowl. Add the beef mixture to slow cooker and put on medium setting. Keep hot. Add cubes of cheese, cream of mushroom soup and milk and stir. Next add 2 cups of the salsa mixture to the cheese mixture. Can be kept warm for 1/2 hour or longer. Serve with chips.

--SPICY CHEESE DIP--

Steps:

• Chop pepper into very small pieces, set aside.
• Turn stove on medium heat.
• Put cheese, milk, and chopped jalapeño in a pan and be sure to watch it until the cheese melts.
• When you're sure the cheese has melted, turn stove completely off.
• Place cheese concoction in a large bowl.
• Add rest of ingredients to bowl; stir.
• If your cheese seems to have thickened, heat it on stove for maybe 3 minutes on low stirring occasionally.
• Serve IMMEDIATELY so the cheese won't thicken on your party goers.

THE BEST MEXICAN WHITE CHEESE DIP

Steps:

• Place cheese, milk, and butter in a sauce pan over low heat.
• Heat until melted - stirring frequently.
• Stir in the green chillis, cumin, garlic salt, and the cayenne pepper. Remember, it doesn't take much cayenne.
• Add more milk if you want it thinner.
• Serve immediately with chips, tortillas, and your favorite mexican dish.

CHORIZO DIP QUESO FUNDIDO

Steps:

• Heat the oven to broil.
• In a medium-sized skillet over medium heat, add the chorizo and garlic and cook through, about 5 minutes.
• Drain and set aside.
• In a small cast iron skillet or ceramic dish, add the cheese and broil until melted.
• Top with drained chorizo and serve immediately with chips.

CHILE CON QUESO (MELTED CHEESE DIP)

Steps:

• In a 3-4 quart pan, combine oil and onion.
• Cook, stirring, over medium heat until onion is soft (about 7 minutes).
• Add chilies and cream.
• Cook, stirring, until hot.
• Reduce heat to low and add cheese, stirring until melted.
• Pour into a chafing or fondue dish over a low flame or into a dish on an electric warming tray (low setting).
• Offer with bell pepper strips and tortilla chips.

SINFUL CHEESE DIP

Steps:

• Brown, crumble, and drain ground chuck and sausage meats. (I also rinse.... I HATE grease!!!)
• Cube Velveeta.
• Add all ingredients to a Crock Pot.
• Cook on medium until all ingredients are melted together.
• Serve with tortilla chips. I recommend Scoops... this is a heavy cheese dip!!

SPICY NACHO CHEESE DIP

Steps:

• 1. Crumble and brown the sausage in a skillet over medium high heat until browned and a bit crispy. Drain off fat and set aside.
• 2. Place Velveeta cheese cubes and Ro-Tel in a large microwaveable bowl. Heat on high about 3-5 minutes, stirring after each minute, until cheese is completely melted and Ro-Tel is well blended and smooth.
• 3. Stir in Jalapeno peppers and the drained sausage, combining well. Serve warm, or in a smaller crock pot with a very low or warm setting. Serve with tortilla chips, or baked pita triangles.
• 4. To make baked pita triangles, cut a package of pita bread into fourths using a pizza cutter. Spread out on a wire rack over a baking sheet. Brush with olive oil and sprinkle with salt if desired. Bake at 350 degrees about 10-12 minutes, until crisp but not too brown. Cool on rack; package in an air-tight container.