Chip Dip For Corn Chips Recipes

CHIP DIP (FOR CORN CHIPS)

Steps:

• brown sausage and drain.
• cube velveeta and melt in medium sized pot on stovetop or in a bowl in the microwave-- stir to avoid scorching.
• when cheese is melted, add rotel tomatoes (i sometimes whirl these through the blender first) and sausage.
• stir and let simmer about 5 minutes.
• serve warm/hot with corn chips.

HOT CORN DIP WITH CRISPY TORTILLA CHIPS

Steps:

• Preheat the oven to 350 degrees F.
• Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with the chips.

CORN CHIP CHEESE DIP

Steps:

• Do ahead if desired.
• Mix cheese with cream until smooth.
• Add rest of ingredients except CHIPS.
• Refrigerate.
• To serve: Arrange cheese dip in bowl, with corn chips around it.
• Cook time is chill time.

CHIP DIP

Steps:

• In a small mixing bowl, combine cream cheese, mayonnaise, milk, Worcestershire sauce, and grated onion.

CREAMY CHIP DIP

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in the salad dressing, ketchup and onion if desired. Chill until serving. Serve with corn chips.

FAST AND EASY CHIP DIP

Steps:

• Combine the sour cream, mayonnaise, and ranch dressing mix in a large bowl. Cover and refrigerate until ready to serve.

ZESTY DIP FOR CHIPS

Steps:

• In a 2 quart bowl or larger, combine the Monterey Jack cheese, black olives, tomatoes, chilies, onions and corn. Pour in salad dressing, and stir to coat. Dressing may be adjusted to suit your taste.

HOT CORN DIP WITH CRISPY TORTILLA CHIPS

Steps:

• Preheat the oven to 350° degrees F.
• Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat.
• Add the corn, salt, and pepper.
• Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes.
• Transfer to a bowl.
• Melt the remaining tablespoon of butter in the skillet.
• Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes.
• Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.
• Transfer to the bowl with the corn.
• Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well.
• Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top.
• Bake until bubbly and golden brown, 10 to 12 minutes.
• Serve hot with the chips.
• NOTE: This recipe does NOT reheat well after freezing.

MEXICAN CHIP DIP

Steps:

• Stir corn, sour cream, mayonnaise, Cheddar cheese, and onion together until evenly mixed.