At Home Panchos Cheese Dip Recipes

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COPYCAT PANCHO'S CHEESE DIP



Copycat Pancho's Cheese Dip image

Make and share this Copycat Pancho's Cheese Dip recipe from Food.com.

Provided by Stephie Biggs

Categories     High In...

Time 15m

Yield 8 serving(s)

Number Of Ingredients 4

1 lb block American cheese, cut into cubes
1 -1 1/2 teaspoon cumin powder
1/2 teaspoon garlic powder
1 (10 ounce) can Rotel tomatoes & chilies

Steps:

  • Melt cheese until smooth in a double boiler or microwave, stirring throughout.
  • Puree rotel in blender or small processor.
  • Stir into the cheese the rotel, cumin and garlic.
  • If too thick, add a little water.
  • Serve with tortilla chips.
  • ENJOY.

HOMEMADE PANCHO'S CHEESE DIP



Homemade Pancho's Cheese Dip image

Make and share this Homemade Pancho's Cheese Dip recipe from Food.com.

Provided by -------

Categories     Cheese

Time 30m

Yield 16 serving(s)

Number Of Ingredients 7

2 lbs American cheese
2 lbs Velveeta cheese
2 (10 ounce) cans Ro-Tel tomatoes
1 (10 ounce) can water
1 teaspoon garlic powder
1 teaspoon cumin powder
1/4 teaspoon pepper

Steps:

  • Mix all ingredients EXCEPT cheeses together.
  • Cook for 20 minutes over medium-low heat.
  • Then add cheese & blend.

AT HOME PANCHO'S CHEESE DIP



At Home Pancho's Cheese Dip image

If you know Pancho's in Memphis, you know their cheese dip. It's great cold and it doesn't need to be heated to be eaten although it is really good that way. This is a great cheese dip

Provided by Elvisjay

Categories     Mexican

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb American cheese or 1 lb Velveeta cheese
1 (10 ounce) can rotel
1 teaspoon garlic powder
2 1/2-3 teaspoons cumin
1/3-2/3 cup hot to boiling water
1 pinch black pepper, .. (optional)

Steps:

  • Puree Rotel in blender.
  • Slice Velveeta and put in one piece at a time while blending.
  • Add cumin and garlic powder until all well blended.
  • With Blender still running add hot water to get your favorite thickness/viscosity.

Nutrition Facts : Calories 263, Fat 18.8, SaturatedFat 11.7, Cholesterol 48.5, Sodium 923.9, Carbohydrate 8.8, Fiber 0.1, Protein 15.5

WALNUT BREWERY ASIAGO CHEESE DIP



Walnut Brewery Asiago Cheese Dip image

This a copycat recipe from the Walnut Brewery in Littleton Colorado. It's really good on baked spuds.

Provided by Diana Adcock

Categories     < 30 Mins

Time 30m

Yield 3 cups

Number Of Ingredients 7

1 cup mayonnaise
1 cup sour cream
1/2 cup shredded asiago cheese
1 teaspoon shredded asiago cheese
1/4 cup julienned sun-dried tomato
1/4 cup green onion, sliced
1/4 cup mushroom, sliced

Steps:

  • Reconstitute sun-dried tomatoes in hot water.
  • Clean, rinse and slice green onions and mushrooms.
  • Squeeze all the water out of the tomatoes, then julieene into fine strips.
  • Combine all ingredients except tomatoes, then add the sun-dried toimatoes.
  • Place into an oven-proof container.
  • Top with remaining 1 T. of Asiago cheese.
  • Bake at 350 for about 15 minutes or until bubbly.
  • Serve immediately with toasted beer bread.

PANCHO'S CHEESE DIP



Pancho's Cheese Dip image

For many, many years, there was only one Mexican restaurant in town. For 'starters', they placed a big bowl of tostados on the table, along with a very commonplace tomato salsa -- and an absolutely fabulous cheese dip. Everybody wanted the recipe, but it was a closely-guarded secret. After the Tex-Mex craze hit and this restaurant started marketing a plastic version of their wonderful dip, I obtained the original recipe by nefarious means. :) Please do not be put off by the fact that it's based on Velveeta. This is 'cheese food' raised to a new level. Addictive! May I add that it is (quite literally) impossible for a cheese dish with such strong savory seasonings to have a 'sweet' undertone. And it's so thick you won't believe. When you rate 7 recipes and give 6 of them 1*, one wonders....

Provided by highcotton

Categories     Cheese

Time 40m

Yield 30 serving(s)

Number Of Ingredients 7

1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon Accent seasoning
1 tablespoon ground cumin
2 (28 ounce) cans whole tomatoes
5 lbs process American cheese (Velveeta)
pickled jalapeno pepper, to taste

Steps:

  • Measure first 4 ingredients into a small bowl, stirring well to mix.
  • (Note: As tastes have changed over the years, I have gradually decreased the Accent slightly, measuring a scant tablespoon so it won't be too salty.) Pour 1 can of tomatoes, including juice, into the bowl of a food processor.
  • Add 2 tablespoons of spice mixture and 5- 6 slices of pickled jalapenos.
  • Pulse on and off briefly several times until ingredients are well-mixed and tomatoes are broken into small pieces but still retain some texture.
  • (It should look like a thick salsa.) Pour tomato mixture into a medium saucepan.
  • Repeat with remaining can of tomatoes, remaining spices, and additional slices of jalapenos, adding mixture to the saucepan after processing.
  • If your food processor can handle it, grate cheese and then put in a large pot or Dutch oven; if not, chop cheese coarsely by hand.
  • (A Cuisinart makes it easier, but it doesn't affect the final outcome.) Cook tomato mixture over medium heat, stirring frequently; bring just to the boiling point, BUT DO NOT ALLOW TO BOIL!
  • The instant the first bubble breaks the surface, remove from heat and pour over cheese.
  • Stir well, until cheese seems to have melted as much as it's going to (which won't be much-- it will still be extremely lumpy).
  • Using a ladle (or a coffee mug), pour approximately 3 cups of the mixture into the food processor bowl.
  • Process approximately 20-30 seconds, until mixture is smooth.
  • Remove lid from processor bowl and taste for'heat' and consistency.
  • If it is not as hot as you'd like, add a few more jalapeno slices.
  • It will be waaaay too thick, so add water (several tablespoons at a time), processing briefly after each addition, until it is the proper consistency.
  • Each batch will require a different amount of water, depending on the ratio of cheese to tomato sauce, but you'll quickly get the hang of about how much to add.
  • If you accidentally get one batch too thin, you can easily compensate by making the next one extra-thick and stirring them together.
  • Although this makes a huge amount, it will disappear more quickly than you ever thought possible, so stock up on lots of chips!
  • Leftovers keep well in the refrigerator for days on end.

Nutrition Facts : Calories 260.7, Fat 18.8, SaturatedFat 11.7, Cholesterol 48.4, Sodium 1211, Carbohydrate 8.2, Fiber 0.8, Sugar 7.2, Protein 15.4

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