Tortilla Chip Dip Food

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MEXI-CHEESY CHIP DIP



Mexi-Cheesy Chip Dip image

A definite crowd pleaser, and not too spicy for those who usually shy away from chili or salsa dips. Served with tortilla chips. Best served warm, but still retains a good dipping consistency when cold or at room temperature. This dip can be served in a "bread bowl" (a hollowed out round loaf).

Provided by jujube

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 12m

Yield 8

Number Of Ingredients 4

1 (8 ounce) package cream cheese, softened
8 ounces process cheese food, cubed
1 cup salsa
1 (15 ounce) can chili without beans

Steps:

  • Mix cream cheese, processed cheese food, salsa, and chili in a large saucepan over a medium-low heat. Stir until the mixture has melted and become well blended.

Nutrition Facts : Calories 255.8 calories, Carbohydrate 7.2 g, Cholesterol 65.3 mg, Fat 20.1 g, Fiber 1.2 g, Protein 12.7 g, SaturatedFat 12.2 g, Sodium 915 mg, Sugar 1.9 g

EASY AND TASTY TORTILLA CHIP DIP



Easy and Tasty Tortilla Chip Dip image

This is a recipe I got from my Mother in law who got it from a friend. It is really easy and wonderful. Usually I will double this recipe.

Provided by Rev. Colt

Categories     Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

1 lb ground beef
1 lb Velveeta cheese
1 (10 ounce) can Hormel chili without beans
1 (8 ounce) jar salsa
1 small onion, added to ground beef (OPT)

Steps:

  • Brown ground beef in large pan,.
  • Drain off grease,.
  • Add Velveeta cut in chunks,.
  • Add chili,.
  • Add salsa,.
  • Stir regularly on medium heat in covered pan until cheese is melted and all items are completely mixed together,.
  • Allow to simmer for ten minutes or longer,.
  • Serve hot with tortilla chips.

Nutrition Facts : Calories 460.6, Fat 31.2, SaturatedFat 16.3, Cholesterol 121.1, Sodium 1602, Carbohydrate 14, Fiber 0.8, Sugar 7.8, Protein 30.5

TORTILLA CHIP DIP



Tortilla Chip Dip image

This is a quick and easy dip to fix, but you need to let it sit a couple of hours in the fridge to blend the flavors.

Provided by Darlene Summers

Categories     Cheese

Time 10m

Yield 3 cups, 8 serving(s)

Number Of Ingredients 3

1 (8 ounce) package cream cheese, softened
1 1/2 cups sour cream
1 (1 1/4 ounce) package taco seasoning mix

Steps:

  • In mixing bowl combine all ingredients and mix till smooth.
  • Refrigerate to blend flavors, at least 2 to 4 hours.
  • Use tortilla chips for dipping.

Nutrition Facts : Calories 180.4, Fat 18.2, SaturatedFat 10.4, Cholesterol 53.7, Sodium 125.7, Carbohydrate 2.4, Sugar 2.4, Protein 2.6

HOT CORN DIP WITH CRISPY TORTILLA CHIPS



Hot Corn Dip with Crispy Tortilla Chips image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 6 cups dip; 12 to 18 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup finely chopped yellow onions
1/2 cup finely chopped red bell peppers
1/4 cup chopped green onions (green and white parts)
1 jalapeno, seeded and minced
2 teaspoons minced garlic
1/2 to 1 cup mayonnaise
4 ounces monterey jack or cheddar, shredded
4 ounces sharp cheddar, shredded
1/4 teaspoon cayenne
Tortilla chips, for dipping

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with the chips.

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