Hot Mexican Dip Recipes

MEXICAN HOT DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread cream cheese on the bottom of a medium baking dish. Pour in the chili. Spread a layer of olives on the chili, and top with Cheddar cheese and green onion.
• Bake uncovered in the preheated oven 30 minutes, or until bubbly and lightly browned.

HOT MEXICAN DIP

Steps:

• In a slow cooker set for low heat, place chili without beans, salsa, taco sauce, green chile peppers, crushed red pepper and processed cheese. Stirring occasionally, heat until processed cheese is melted and all ingredients are well blended.

HOT MEXICAN DIP

Steps:

• Crumble turkey into a large nonstick skillet. Cook over medium heat until no longer pink; drain. Add the chili powder, onion powder and salt; set aside. In a 13x9-in. baking dish coated with cooking spray, layer the beans, turkey mixture, green chilies, taco sauce and 1-1/2 cups cheese., Cover and bake at 400° for 25-30 minutes or until cheese is melted and bubbles around edges. Cool for 5 minutes. Spread sour cream on top; sprinkle with green onions and remaining cheese. Serve with tortilla chips.

HOT MEXICAN BEAN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, sour cream, refried beans, and taco seasoning in a bowl. Fold jalapeno pepper into the dip; spread into a 9x13-inch baking dish.
• Bake in preheated oven for 30 minutes. Top with shredded cheese and continue cooking until the cheese has melted, about 5 more minutes.

FANTASTIC MEXICAN DIP

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.

HOT MEXICAN-STYLE SPINACH DIP

Steps:

• Cook onion in oil in a medium skilled over medium-high heat, stirring constantly, 4 minutes or until onion is tender.
• Add tomatoes and jalapeno pepper, cook 2 minutes more.
• Transfer mixture to a large bowl, add spinach and remaining ingredients, stirring very well.
• Spoon mixture into a greased 2-quart baking dish.
• Bake, uncovered, at 400 degrees F for 35 minutes or until golden and bubbly.
• Serve warm with tortilla chips.

MEXICAN STREET CORN DIP RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Add the cream cheese, Lala® Crema, garlic, hot sauce, lime juice, and 1 cup (100 G) pepper jack cheese to a high-powered blender and blend on high speed for 1-2 minutes, until mostly smooth.
• Spoon cream cheese mixture into a large bowl and stir in the remaining cup of shredded cheese, ¼ cup Cotija cheese, the jalapeño, red onion, ½ cup (20 G) cilantro, 4 cups (700 G) frozen corn, salt, and black pepper until well combined.
• Pour the mixture into a 9-inch square baking dish. Sprinkle the remaining ½ cup (85 G) corn on top.
• Bake the dip for 30-40 minutes, until bubbling and hot.
• Remove the dip from the oven and top with a drizzle of Lala® Crema, 2 tablespoons Cotija cheese, the chili powder, and 1 tablespoon cilantro.
• Serve warm with tortilla chips for dipping.
• Enjoy!

HOT MEXICAN DIP

Steps:

• Preheat oven to 350°F.
• Spread both cans of refried bean in the bottom of a 13x9-inch baking dish.
• Mix softened cream cheese, sour cream, taco mix and garlic together. Spread over refried beans.
• Sprinkle chopped onions, tomatoes and black olives over cream cheese, sour cream mixture.
• Shred both blocks of cheese and sprinkle over top of onion, tomato and olive layer.
• Bake uncovered 30 minutes and enjoy with your favorite tortilla chips.

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.

HOT CHEESY MEXICAN DIP

Steps:

• Beat all ingredients in microwaveable bowl with electric mixer on medium speed until well blended,
• Microwave on Medium 4 minutes, or until warm, stirring after 2 minutes.
• Sprinkle with additonal cilantro, if desired.

HOT MEXICAN CHEESE DIP

Steps:

• Preheat oven to 350 degrees.
• Butter a 3 cup baking dish.
• Beat cream cheese until smooth.
• Stir in 1 cup shredded cheese and next 6 ingredients until just combined.
• Spread in baking dish.
• Sprinkle with remaining cheese.
• Bake 20 to 25 minutes.
• or until hot and bubbly.
• Sprinkle with cilantro before serving.

MEXICAN LAYER DIP

Steps:

• In a large skillet, cook beef and half of the onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, sugar, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 20 minutes., Spread refried beans into a 13x9-in. dish; top with beef mixture, tomatoes, green pepper and remaining onion. Layer with sour cream and cheese. If desired, top with chopped green onions and chopped tomatoes. Serve with chips.

HOT MEXICAN BEAN DIP

Steps:

• Mix first seven ingredients in a bowl and spread in a 3 quart casserole.
• Sprinkle with Cheddar, then Monterey Jack.
• Top with second amount of chili powder.
• Can chill ahead of time.
• Bake, uncovered in a 350 oven for 20 minutes or until hot and cheese is melted.