Mexicanbeerandcheesedip Recipes

MEXICAN BEER CHEESE DIP

Steps:

• In a large hot skillet over medium heat, brown the chorizo until cooked, about 5-7 minutes. Remove the chorizo with a slotted spoon to a bowl, leaving the grease behind.
• Add the onion and jalapeno to the hot grease and cook until softened, about 5 minutes. Add garlic and cook 60 seconds.
• Stir in flour, coating the onion mixture. Slowly whisk in the beer and milk. Bring to a boil and cook for 3-5 minutes or until thickened. Stir in the cheese and salt until cheese has completely melted. Add the cooked chorizo. Remove from the heat, garnish with cilantro, and serve immediately.

MEXICAN BEEF AND CHEESE DIP

Steps:

• Brown ground beef in a skillet. Add onions and garlic.
• Add all other ingredients except the cheese and simmer on low for 15-20 minutes.
• Add cheese and simmer until melted.
• Garnish with fresh cilantro and serve with tortilla chips

EASY MEXI-CHEESE DIP

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.

MEXICAN BEER AND CHEESE DIP

Steps:

• Saute onion in butter. Add garlic and cook for 30 seconds. Add flour and blend well.
• Pour in beer and stir until smooth. Add tomatoes and chilies and cook until mixture thickens.
• Add both cheeses and cook until bubbly.
• Remove from heat and stir in beans before serving.

CANTINA BEER-CHEESE DIP

Steps:

• In a food processor, combine the cheese, sour cream, butter, beer, onion soup mix, garlic, mustard and Worcestershire sauce. Cover and process until smooth. Spread onto a serving plate., Combine salsa and apricot preserves. Spoon over cheese mixture. Sprinkle with bacon. Serve with tortilla chips.

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.

MEXICAN RESTAURANT CHEESE DIP

Steps:

• In a double boiler heat milk. Shred cheese and add to the milk a little a time, stirring constantly.
• When milk and cheese are mixed well add the jalapeños along with some of the liquid from the jalapeño jar.
• Stir to mix.