Easy Cheesy Mexican Dip Recipes

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QUESO DIP (MEXICAN CHEESE DIP)



Queso Dip (Mexican Cheese Dip) image

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

2.5 cups / 225 g Cheddar cheese, freshly shredded ((Important - read Note 1))
1 tbsp cornflour / cornstarch
1/2 tbsp / 8 g butter
1 large garlic clove, minced
1/4 small white onion, very finely chopped (1/4 cup)
375 g / 13 oz evaporated milk (1 can, not low fat)
1 small tomato, finely diced (3/4 cup) ((Note 2))
1/4 tsp each onion powder, garlic powder, cumin
4 oz / 113g can chopped green chile, fire roasted ((Subs Note 3))
1/4 cup coriander / cilantro, finely chopped
2 - 3 tbsp milk, any
Salt

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

EASY CHEESY MEXICAN DIP



Easy Cheesy Mexican Dip image

Get your tortilla chips ready to scoop up ooey gooey layers of salsa and cheese in this simple appetizer recipe. Just layer four simple ingredients and bake until hot and melty. Then it's party time!

Provided by Brianne @ Cupcakes & Kale Chips

Categories     Appetizer     Dip

Number Of Ingredients 6

8 oz. package cream cheese, (light or regular)
15-16 oz. jar of salsa con queso
15-16 oz. jar of salsa, (mild, medium, or hot)
1.5 cups shredded cheese ((cheddar, Monterey Jack, pepper Jack, or a combination))
Toppings, if desired, such as jalapenos, onions, tomatoes, cilantro, etc.
Tortilla chips

Steps:

  • Preheat oven to 350°F.
  • Spread cream cheese in an even layer in the bottom of a square or small rectangular (about 11 x 7 inches) baking dish.
  • Pour the salsa con queso over the cream cheese layer and spread evenly.
  • Gently spoon the salsa over the queso layer to cover completely.
  • Sprinkle the cheese over the top of the salsa.
  • Bake for about 20-25 minutes, or until heated through and cheese is melted and lightly browned.
  • Scatter toppings on top, if desired and serve with tortilla chips for dipping.

Nutrition Facts : ServingSize 1 serving, Calories 222 kcal, Carbohydrate 7 g, Protein 9 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 60 mg, Sodium 1034 mg, Fiber 1 g, Sugar 5 g

EASY MEXI-CHEESE DIP



Easy Mexi-Cheese Dip image

This is a wonderful cheese dip for parties, or even as a meal during football games! Serve hot or cold with tortilla chips. For an excellent main dish, stir in 1 pound of cooked hamburger meat.

Provided by kyalamode

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 10m

Yield 8

Number Of Ingredients 3

½ (2 pound) loaf cubed processed cheese food
1 (10.75 ounce) can condensed golden mushroom soup
1 (14.5 ounce) can diced tomatoes with green chile peppers

Steps:

  • Place cheese food in a microwave-safe dish. Stir in the soup and tomatoes.
  • Cover the dish and microwave on high for 2 minutes. Remove the dish from the microwave and stir well. Continue cooking in 1 to 2 minute increments, stirring between sessions until the cheese has melted. Serve hot or cold.

Nutrition Facts : Calories 219.3 calories, Carbohydrate 9.3 g, Cholesterol 46.9 mg, Fat 15.4 g, Fiber 0.8 g, Protein 11.4 g, SaturatedFat 8.8 g, Sodium 1191.5 mg, Sugar 4.5 g

SLOW COOKER MEXICAN DIP



Slow Cooker Mexican Dip image

My husband, Jamie, and I love to entertain and this hearty, 7-ingredient dip is always a hit...as well as a request. It couldn't be much easier to put together, and using our slow cooker leaves us free to share some quality time with our guests. After all, isn't that the purpose of a holiday party? -Heather Courtney, Ames, Iowa

Provided by Taste of Home

Categories     Appetizers

Time 1h45m

Yield 8 cups.

Number Of Ingredients 8

1-1/2 pounds ground beef
1 pound bulk hot Italian sausage
1 cup chopped onion
1 package (8.8 ounces) ready-to-serve Spanish rice
1 can (16 ounces) refried beans
1 can (10 ounces) enchilada sauce
1 pound process cheese (Velveeta), cubed
Tortilla chip scoops

Steps:

  • In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Heat rice according to package directions. , In a 3-qt. slow cooker, combine the meat mixture, rice, beans, enchilada sauce and cheese. Cover and cook on low for 1-1/2 to 2 hours or until cheese is melted. Serve with tortilla scoops.

Nutrition Facts : Calories 75 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 215mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

FANTASTIC MEXICAN DIP



Fantastic Mexican Dip image

This recipe was given to me by my sister-in-law and always goes fast! Cream cheese at the base of the dip makes it extra thick and scoopable. Seasoned beef and vegetables make it extra filling and tasty! You may want to prepare two batches. Serve with tortilla chips and enjoy.

Provided by BUMBLEBEE6

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 30m

Yield 64

Number Of Ingredients 10

2 pounds lean ground beef
1 (16 ounce) jar taco sauce
1 (16 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package taco seasoning mix
1 (16 ounce) package shredded Cheddar cheese
1 cup shredded lettuce
1 tomato, cubed
2 green onions, sliced
1 (2 ounce) can sliced black olives, drained

Steps:

  • Crumble ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, mix in the taco sauce and set aside.
  • In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread the mixture into a medium serving dish.
  • Layer the sour cream mixture with beef mixture, Cheddar cheese and lettuce. Top with tomato, green onions and black olives.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 1.5 g, Cholesterol 25 mg, Fat 8.1 g, Fiber 0.1 g, Protein 4.8 g, SaturatedFat 4.4 g, Sodium 150.7 mg, Sugar 0.2 g

EASY CHEESY MEXICAN DIP



Easy Cheesy Mexican Dip image

Make and share this Easy Cheesy Mexican Dip recipe from Food.com.

Provided by Bev I Am

Categories     Lunch/Snacks

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 3

1 (16 ounce) can chili
1 (8 ounce) package Philadelphia Cream Cheese
1 (8 ounce) package of pre-shredded cheddar cheese or 1 (8 ounce) package monterey jack and cheddar cheese blend

Steps:

  • Preheat oven to 350°F.
  • Spread cream cheese evenly on the bottom of casserole dish.
  • Layer chili on top of the cream cheese.
  • Distribute grated cheese evenly over the top.
  • Bake in oven until cheese melts, approximately 12 to 15 minutes.
  • Serve warm with tortilla chips.

Nutrition Facts : Calories 220.5, Fat 17.8, SaturatedFat 10.2, Cholesterol 56.6, Sodium 452.6, Carbohydrate 6.7, Fiber 2, Sugar 1.4, Protein 9.6

CHEESY MEXICAN DIP WITH ROASTED RED PEPPERS



Cheesy Mexican Dip with Roasted Red Peppers image

If you like your Mexican dip to be easy, cheesy and studded with roasted red peppers, this 10-minute recipe is for you! And 17 of your best friends.

Provided by My Food and Family

Categories     Meal Recipes

Time 10m

Yield Makes 2-1/3 cups or 18 servings, about 2 Tbsp. each.

Number Of Ingredients 4

1 lb. (16 oz.) VELVEETA, cut up
1/2 cup drained chopped roasted red peppers
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup sliced green onions

Steps:

  • Mix all ingredients in medium microwaveable bowl.
  • Microwave on HIGH 4 to 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring every 2 min.
  • Serve hot with assorted cut-up fresh vegetables.

Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

EASY MEXICAN DIP



Easy Mexican Dip image

Easy to put together on the spur of the moment with ingredients I normally have at home. There's several Mexican dip recipes here, but I didn't see this one. From Kraft.

Provided by Vino Girl

Categories     Spreads

Time 11m

Yield 24 serving(s)

Number Of Ingredients 5

1 (8 ounce) package cream cheese
1/4 cup chunky salsa (your choice of heat)
1/4 cup cheddar cheese, shredded
2 tablespoons black olives, pitted and sliced
1 tablespoon cilantro, chopped

Steps:

  • Unwrap block of cream cheese and place on a microwaveable plate; top with salsa, shredded cheese and olives.
  • Microwave on high power 45 seconds to 1 minute or until cheddar cheese is melted; sprinkle with cilantro.
  • Serve with crackers, chips, and/or veggies.

Nutrition Facts : Calories 39.3, Fat 3.8, SaturatedFat 2.3, Cholesterol 11.6, Sodium 57.6, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 1.1

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