Cheese Dip Spicy Recipes

--SPICY CHEESE DIP--

Steps:

• Chop pepper into very small pieces, set aside.
• Turn stove on medium heat.
• Put cheese, milk, and chopped jalapeño in a pan and be sure to watch it until the cheese melts.
• When you're sure the cheese has melted, turn stove completely off.
• Place cheese concoction in a large bowl.
• Add rest of ingredients to bowl; stir.
• If your cheese seems to have thickened, heat it on stove for maybe 3 minutes on low stirring occasionally.
• Serve IMMEDIATELY so the cheese won't thicken on your party goers.

SPICY CHEESE DIP

Steps:

• Puree stewed tomato juice only, garlic and 2 jalapenos in a blender or processor. Finely chop the onion, 1 jalapeno, 2 to 3 tablespoons of cilantro and 4 to 6 Roma tomatoes. Roughly chop the stewed tomatoes. Mix all these ingredients in a large bowl. Season with kosher salt, fresh ground pepper and lime juice.;
• Cook the ground beef, onion, jalapenos, garlic and dash of salt and pepper. Drain excess fat in a small bowl. Add the beef mixture to slow cooker and put on medium setting. Keep hot. Add cubes of cheese, cream of mushroom soup and milk and stir. Next add 2 cups of the salsa mixture to the cheese mixture. Can be kept warm for 1/2 hour or longer. Serve with chips.

WICKED SPICY CROCK POT CHEESE DIP

Steps:

• Start browning the sausage in a skillet, breaking it into small pieces as you would for tacos.
• Cut the cheese into cubes and throw them in the crock pot with the 2 cans of DRAINED Hot Rotel. You can go ahead and turn it on to get the melting process started.
• When the sausage is fully cooked, drain the fat and add it to the crock pot.
• Prepare yourself and your kitchen for cutting hot chillis/peppers. You do not want to touch anything that you dont need to, ESPECIALLY the cover to the crock pot, because it will get on everyone so just leave it off. Wash your hands several times afterwards.
• Chop/dice the jalapenos fairly well, and the habeneros VERY well. Add to crock pot. As long as you leave about 2 hours for the peppers to cook in the cheese, the actual pepper pieces will not be much spicier than the dip itself.
• Stir occasionally, and implement step 7 as needed.
• The salsa is a trick I use for any cheese dip. Because you've used fresh peppers and drained the rotel, the dip will be thick. The salsas primary role is thickness control. You can always thin out a dip, but it takes a long time to thicken one out. Just add a spoon full at a time until it's just right. After it sits out for a while it might need more.
• Throw in something new and let me know! I think some beans would go in nicely, or some chili.

SPICY MEXICAN CREAM CHEESE DIP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Combine corn, cream cheese, Mexican-blend cheese, and jalapeno peppers in a bowl; mix until thoroughly combined. Transfer to the prepared baking dish.
• Bake in the preheated oven for 20 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
• Remove dip from the oven. Top with chopped bacon and shredded Parmesan cheese. Return to the oven and bake until cheese has melted, about 10 more minutes.

SPICY THREE-CHEESE DIP

Steps:

• Beat together mayonnaise, cream cheese, garlic, Worcestershire sauce, horseradish, paprika, and cayenne with a mixer on medium speed until smooth, about 2 minutes.
• Stir in cheeses until well combined. Refrigerate until cold, at least 1 hour and up to 3 days.

SPICY FETA CHEESE DIP

Steps:

• Combine olive oil, yogurt, lemon juice, paprika, garlic, black pepper, cayenne pepper, and sugar in a food processor; pulse mixture until smooth. Add a couple feta cubes at a time, processing between batches until mixture until thick and smooth.
• Transfer dip to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

TIROKAFTERI (SPICY CHEESE DIP)

Steps:

• For the preparation: Wash the peppers, remove the stalk and the seeds and dry them with kitchen paper. Slice them in many places and leave in olive oil for 24 hours. This will give you chilli oil, which you can save for other uses too.
• Blend the cheeses and add oil gradually until you get a creamy texture. Stop when the consistency and the taste is the way you like it. Add lemon to taste.
• Serve in a ball with warm pitta bread to dip. You can decorate with olives, parsley or any other help you like.

SPICY BEER CHEESE DIP

Steps:

• Beat cream cheese in a medium bowl until smooth. Add ingredients in the following order, mixing with the beater after each one: sour cream, Cheddar cheese, beer, jalapeno peppers, garlic powder, onion powder. Cover and refrigerate until flavors have blended and dip has thickened, at least 2 hours.
• Remove from the refrigerator 15 minutes before servings.

CHEESE DIP - SPICY

Steps:

• Cube the cheese and place into a microwave safe bowl.
• Add the tomatoes and sausage.
• Microwave for three minutes.
• Stir then if needed microwave two more minutes.
• Serve with tortilla chips.

SPICY BAKED CHEESE DIP

Steps:

• Preheat oven to 350.
• Beat cream cheese in large mixing bowl until soft.
• Add mexican shredded cheese, chilies, sour cream, cayenne, and red peppers to bowl. Mix until well blended and creamy.
• Spook cheese mixture into 10-inch pie plate or baking dish.
• Bake at 350 for 15-20 minutes until mixture is lightly browned around edges of baking dish.
• Sprinkle with monterey jack cheese and more diced red pepper if desired.
• Serve hot-warm with tortilla chips.

SLOW-COOKER CHEESE DIP

Steps:

• In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Transfer to a 3- or 4-qt. slow cooker. Stir in cheese and tomatoes., Cover and cook on low for 4-5 hours or until cheese is melted, stirring occasionally. Serve with tortilla chips, red pepper and cucumber sticks.

SPICY CHICKEN CHEESE DIP

Steps:

• Drain chicken and cook in a large frying pan with salt and pepper.
• Add cream cheese and stir until melted.
• Add ranch dressing and hot sauce and mix well.
• Add cheddar cheese and cook until melted.
• Pour into a 9x13" dish and bake at 400 until bubbly (approximately 10 minutes).
• Serve with tortilla chips, cut vegetables, or crackers.