Warm Pepper Jack Cheese Dip Food

EASY CHEESE DIP

Steps:

• Combine cream cheese, sour cream and mayonnaise in a bowl with a hand mixer until fluffy.
• Add remaining ingredients and combine until smooth.
• For best flavor, refrigerate 1 hour if time allows.

{BAKED} PEPPER JACK CHEESE DIP

Steps:

• Preheat oven to 375 degrees
• Melt the butter in a heavy sauce pan
• Add the flour, and whisk to combine
• Let the flour cook for 1 minute
• Slowly whisk in the milk and continue whisking until milk thickens
• Add cheeses and continue to whisk until cheeses are melted and sauce is smooth
• Place into a baking dish and bake for about 15 minutes, or until the top beings to brown
• Enjoy with soft pretzels, chips, or fish tacos

PEPPER JACK CHEESE DIP

Steps:

• Preheat oven to 350. Beat cream cheese until smooth in consistency. Stir in the remaining ingredients and pour into an 8 inch baking dish. Sprinkle with paprika and bake for 20 minutes.

PEPPER JACK QUESO DIP

Steps:

• Toss the shredded cheese with the cornstarch; set aside.
• Place the butter in a medium saucepan over medium heat; add the onion, pepper, cumin, and salt, and cook, stirring occasionally, until the onions start to soften and become translucent, about 4 minutes.
• Add the garlic and cook for 1 minute more. Add the milk and bring to a simmer.
• A handful at a time, add the cheese to the saucepan, stirring after each addition until melted. Let the queso simmer for 2 to 3 minutes. Taste the dip (caution-it's hot!) and adjust for seasoning (be careful with salt because tortilla chips are usually already pretty salty).
• Transfer the queso to a bowl. Top with some cilantro and serve with tortilla 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.

MEXICAN PEPPER CHEESE DIP

Steps:

• Preheat oven to 375°F.
• In a 10-inch sauté pan set over a medium high heat, add the butter. Once the butter is melted, add the onions and sauté for 3-4 minutes.
• Add the jalapeños and the garlic and sauté for 2 more minutes.
• Add the corn and sauté for 5-6 minutes.
• Remove the corn, jalapeños, garlic, and onion mixture to a mixing bowl. Add the remaining ingredients to the mixing bowl and blend well. Season the dip with salt and cayenne pepper.
• Place in a casserole dish and bake in the oven for 20 minutes or until the dip begins to bubble.
• Serve with your favorite chips!

PEPPER JACK DIPPING SAUCE

Steps:

• Melt butter in a sauce pan.
• With a whisk, mix in flour and allow to cook for about 1 minute.
• Slowly whisk in milk.
• Cook for 1 minute.
• Add cheese, keep whisking until cheese melts.
• Serve with chips, veggies or whatever floats your boat.

BAKED BUFFALO CHICKEN DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine chicken, cream cheese, hot pepper sauce, 1/2 cup pepper Jack cheese, blue cheese dressing, crumbled blue cheese, seafood seasoning, and cayenne pepper in a large bowl.
• Transfer chicken mixture to a 9-inch round baking dish and sprinkle with 2 tablespoons pepper Jack cheese.
• Bake until lightly browned, 15 to 20 minutes. Remove from oven and garnish with cayenne pepper.

HOT BROCCOLI DIP (CROCK POT OR MICROWAVE)

Steps:

• Melt the cheese in the microwave in a large bowl.
• Add undiluted soup and mix well.
• Cook broccoli, drain, and add to the mixture, stirring well.
• Serve warm with Frito's Scoops, crackers, or tortilla chips.
• Keeps well in a crock pot on low setting (stir periodically) or just pop it back in the microwave at serving time.
• NOTE 9/11/07: I have been making this for years, but recently ran across the original recipe in an old cookbook. It turns out that the original had two cans of soup, which obviously would make a thinner dip. I'll probably still make it with one can, but if it seems thick, you might want to try two cans! :).

JALAPENO POPPER SPREAD

Steps:

• In a large bowl, beat the first five ingredients until blended; spread into an ungreased 9-in. pie plate. Sprinkle with Parmesan cheese; top with bread crumbs. Bake at 400° until lightly browned, 25-30 minutes. Serve with peppers and chips.