Warm Mexican Chili Cheese Dip Food
QUESO DIP (MEXICAN CHEESE DIP)
Recipe VIDEO above. Copycat of Queso Dip (Mexican Cheese Dip) sold in jars in the US and at Mexican restaurants. Made with real cheese and stays silky smooth even when it cools! AND it reheats perfectly. Makes about 2.5 cups. IMPORTANT: Please read Note 1 regarding store bought shredded cheese.
Provided by Nagi
Categories Appetiser
Time 15m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 85 g, Calories 162 kcal
HOT CHILI CHEESE DIP
In Madera, California, Jeanie Carrigan simplifies party preparation by using her slow cooker to create this thick cheesy dip. "Your guests won't believe how good it is," she says.
Provided by Taste of Home
Categories Appetizers
Time 4h20m
Yield 6 cups.
Number Of Ingredients 8
Steps:
- In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 3-qt. slow cooker. Stir in the chili, salsa, cream cheese and olives. Cover and cook on low for 4 hours or until heated through, stirring occasionally. Stir before serving with tortilla chips.
Nutrition Facts : Calories 38 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 144mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
CHILI CHEESE DIP FROM HORMEL® CHILI
Whether you need a tailgating triumph or a satisfying weeknight snack, this delicious dip is guaranteed to be a hit with your crowd.
Provided by HORMEL CHILI(R)
Categories Trusted Brands: Recipes and Tips HORMEL Chili
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- In medium microwave-safe bowl, stir together chili and cheese product; cover.
- Microwave on HIGH (100%); stirring once, 4 1/2 to 5 minutes or until hot and cheese is melted. Serve with corn chips, if desired.
Nutrition Facts : Calories 264.9 calories, Carbohydrate 5.3 g, Cholesterol 63.1 mg, Fat 19.9 g, Fiber 0.8 g, Protein 16.6 g, SaturatedFat 11.8 g, Sodium 1087.6 mg, Sugar 1.1 g
WARM MEXICAN (CHILI-CHEESE) DIP
Okay, I know there are 157 recipes for Mexican Dip, but this one really IS different. Serve warm. It won't be the prettiest dip at the table, but it will be the best! My kids loved it so much, they would eat it by the bowl with chips and call it a meal! Makes alot, but don't worry, it won't last long... (Note: jar/can sizes are approximate - will correct, if needed, once I can check them out.)
Provided by GrammaJeanne
Categories Lunch/Snacks
Time 40m
Yield 3 quarts, 24 serving(s)
Number Of Ingredients 5
Steps:
- In a 5 quart saucepan, mash tamales with a potato masher and begin to warm over medium heat.
- Add chopped onion, chili and picante sauce.
- Grate cheese and add to heated mixture. Continue to heat until cheese melts.
- Serve warm with tortilla chips.
Nutrition Facts : Calories 158.7, Fat 9.6, SaturatedFat 5.3, Cholesterol 29.3, Sodium 434.3, Carbohydrate 10.3, Fiber 2.2, Sugar 1.2, Protein 8.3
HOT MEXICAN DIP
This hearty dip from Heather O'Neill of Dudley, Massachusetts won't last long at your next gathering. Green chilies, taco sauce and chili powder add zip to the appetizing blend of ground turkey, refried beans, cheese and seasonings.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- Crumble turkey into a large nonstick skillet. Cook over medium heat until no longer pink; drain. Add the chili powder, onion powder and salt; set aside. In a 13x9-in. baking dish coated with cooking spray, layer the beans, turkey mixture, green chilies, taco sauce and 1-1/2 cups cheese., Cover and bake at 400° for 25-30 minutes or until cheese is melted and bubbles around edges. Cool for 5 minutes. Spread sour cream on top; sprinkle with green onions and remaining cheese. Serve with tortilla chips.
Nutrition Facts : Calories 133 calories, Fat 5g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 389mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
MEXICAN HOT DIP
Black olives take this otherwise straightforward hot dip to new heights of dipping delight! It's impossible to take just one bite.
Provided by KLSUCH
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 40m
Yield 72
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread cream cheese on the bottom of a medium baking dish. Pour in the chili. Spread a layer of olives on the chili, and top with Cheddar cheese and green onion.
- Bake uncovered in the preheated oven 30 minutes, or until bubbly and lightly browned.
Nutrition Facts : Calories 62.6 calories, Carbohydrate 1.8 g, Cholesterol 15.4 mg, Fat 5.1 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 3 g, Sodium 138.6 mg, Sugar 0.2 g
CHILI CHEESE DIP III
This quick, easy chili cheese dip is a little different from most, and is sure to be a favorite!
Provided by Kathy Rogers
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 10m
Yield 15
Number Of Ingredients 4
Steps:
- Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with spicy nacho tortilla chips.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 18.9 g, Cholesterol 69.6 mg, Fat 27.8 g, Fiber 1.5 g, Protein 13.9 g, SaturatedFat 14.2 g, Sodium 546.3 mg, Sugar 1.6 g
MEXICAN CHILI CHEESE DIP (TEX-MEX)
This delicious, yet very easy dip has been a hit at every party I've prepared it for. It's so good, we'll make a batch and have it for dinner every so often. People have told me it's addictive. I rarely have to bring any home after a party. I've been making this dip for many years, so I'm not sure where it came from. When making it for my family, I use refried beans with jalapenos, hot McCormick Taco Seasoning mix, and velveta cheese with peppers. This combines for quite a kick. For guests or a party, I use reqular refried beans and velveta, but the hot taco seasoning is a must. For Christmas parties, I use the red and green tortilla chips.
Provided by Pokey in San Antonio
Categories Cheese
Time 20m
Yield 20-30 serving(s)
Number Of Ingredients 7
Steps:
- In a deep pan, brown ground beef, drain and return to the pan. Add Taco seasoning and prepare according to seasoning instructions.
- Add Hormel Chili and refried beans.
- When hot, add the velveta. It helps to cut it up into chunks. Once melted, add the grated cheese. Once all hot and melted together, transfer to a crock pot. Serve with chips and stand back. I write the recipe on recipe cards and take them to the party with me, because I know I'm going to be asked for the recipe.
Nutrition Facts : Calories 424.4, Fat 24.2, SaturatedFat 9.3, Cholesterol 51.9, Sodium 941.2, Carbohydrate 36.4, Fiber 4.6, Sugar 2.9, Protein 17.1
WARM CHILI CHEESE DIP
This is a warm, cheesy dip with chili con carne. Passed down from a coworker, it's the staple to any potluck or Sunday football game party.
Provided by vinolover
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 40m
Yield 20
Number Of Ingredients 4
Steps:
- Place processed cheese, chili, cream cheese, and picante sauce into a slow cooker, set on Low, and let processed cheese melt, about 30 minutes. Stir until thoroughly combined; serve warm.
Nutrition Facts : Calories 269 calories, Carbohydrate 8.5 g, Cholesterol 67.3 mg, Fat 20.5 g, Fiber 0.6 g, Protein 13.4 g, SaturatedFat 12.1 g, Sodium 958.5 mg, Sugar 4.7 g
HOT MEXICAN CHEESE DIP
You can assemble this ahead of time, wrap it refrigerate until you are ready to pop it in the oven. It's cheesy and spicey. Serve it with tortilla chips, crackers or veggies.
Provided by Fluffy
Categories Cheese
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Butter a 3 cup baking dish.
- Beat cream cheese until smooth.
- Stir in 1 cup shredded cheese and next 6 ingredients until just combined.
- Spread in baking dish.
- Sprinkle with remaining cheese.
- Bake 20 to 25 minutes.
- or until hot and bubbly.
- Sprinkle with cilantro before serving.
WARM CHILI CHEESE DIP
Super fast and easy dip. Great for a potluck or football game party. Recipe courtesy of allrecipes.com. Serving size is estimated.
Provided by AmyZoe
Categories High In...
Time 40m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- Place processed cheese, chili, cream cheese, and picante sauce into a slow cooker set on low.
- Let processed cheese melt, about 30 minutes.
- Stir until thoroughly combined and serve warm.
Nutrition Facts : Calories 281.3, Fat 21.4, SaturatedFat 12.4, Cholesterol 61.5, Sodium 1160.2, Carbohydrate 10.8, Fiber 2.2, Sugar 5.3, Protein 13.1
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