Tucson Dip Food

MEXICAN CHEESE DIP

Steps:

• Cube the cheese and place in a saucepan with green chiles, garlic powder and milk.
• Heat on medium heat for 10-12 minutes until the cheese has melted.
• Once it is all melted together, if the cheese is still too thick, you can add more milk to thin it out to your desired consistency
• Season with salt and pepper to taste and enjoy

CLAUDIA LAMASCOLO

Steps:

• Add the beans, garlic, spices you're using, any additions you like, olive oil and parsley into the food processor and pulse to the desired way you prefer your dips.
• I like mine smooth and added a few beans on the top.
• Season this to taste, add the salt, pepper and cayenne pepper or red pepper flakes (if using) as desired in flavor.
• Serve warmed for 30 seconds in the microwave for best results or baked at 400 degrees with shredded cheeses.
• Drizzle top with more olive oil before serving.
• Serve with Tuscan Garlic Bread, Stick Vegetables, Pita Points or Crackers or Tortilla Chips.
• Store any leftovers in the refrigerator and warm 20 to 30 seconds in the microwave for best results and flavors.

CULICHI DIP OR SAUCE

Steps:

• Roast whole poblanos: place on cookie sheet at 400 degrees. Bake for ~20 minutes, until the peppers are deflated & the skins are charred in spots. Place cooked peppers in a bowl with a top & cool (this will loosen the skin & make the peppers easy to handle). When cool, peel off the outer membrane of the peppers, along with the stem and seeds.
• Puree: Place all ingredients in a blender & puree until smooth. Add salt to taste.
• Pour mixture into baking pan. Stir in 3/4 of the cheese. Sprinkle remaining cheese on top. Cover and bake at 350 for 45 minutes. Uncover and bake another 10-15 minutes, until the cheese on top is bubbling & slightly golden.
• You can make the sauce ahead of time and keep in the fridge for a few days. If you do this, the baking time will be reduced. This is because of the onions; they add a sharpness that needs to be mellowed (baking does this, as does resting time in the fridge). If the sauce rests in the fridge for a few days, the baking time is ~ 25 minutes + an additional 10-15. If you bake it the day you make the sauce, it will need the stated, longer time.
• Poblanos vary in spiciness, from fairly mild to medium spicy. You won't know until the puree is done. If you want a spicier sauce, simply roast a few jalapeños along with the poblanos and add them to the puree.
• At Chihuahua (Tucson, AZ), this sauce is served over shrimp & fish. If you wish to do this, simply saute the fish or shrimp, until just barely done. Then toss with the puree. Top with some mozzarella and bake, until the top is bubbling & golden.

5 MINUTE TACO DIP

Steps:

• Mix cream cheese with a hand mixer on medium until fluffy.
• Add sour cream and taco seasoning. Mix to combine.
• Spread into a dish (any size, I used a 10" dish).
• Top with desired toppings and serve.

LAYERED LASAGNA DIP

Steps:

• Preheat oven to 350 degrees.
• Mix together the ricotta, 1/4 cup of the spaghetti sauce, cream cheese and half of the Italian seasoning.
• Spoon it into the bottom of a 4-cup (1quart) baking dish. Top with a layer of sliced mushrooms followed by layers of spinach, & basil, then enough of the remaining spaghetti sauce to cover.
• Arrange a layer of sliced mozzarella cheese on top of that, then sprinkle an even layer of Parmesan cheese, Italian seasoning and crushed red pepper flakes over everything.
• Garnish with a couple of mushroom slices to make it pretty.
• Bake for 20 minutes until browned and melty.

TUCSON DIP

Steps:

• Preheat oven to 350°. In a small mixer bowl at low speed, beat cream cheese and sour cream until well blended and smooth.Rinse dried beef and pat dry. Chop coarsely. Gently stirdried beef, green chilies and onion into cream cheese mixture. Pour into a shallow 2-cup baking dish. Sprinkle chives and pecans on top.Bake for 20 minutes or until puffed and edges are bubbly. Serve hot with tortilla chips.

TUCSON DIP

Steps:

• Preheat oven to 350°. In a small mixer bowl at low speed, beat cream cheese and sour cream until well blended and smooth.Rinse dried beef and pat dry. Chop coarsely. Gently stirdried beef, green chilies and onion into cream cheese mixture. Pour into a shallow 2-cup baking dish. Sprinkle chives and pecans on top.Bake for 20 minutes or until puffed and edges are bubbly. Serve hot with tortilla chips.