Papas Hot Mexican Dip Recipes

PAPPASITO'S QUESO

Steps:

• Melt cheese with milk and stir until blended.
• Add chilies with liquid, garlic, and onion. Cook and stir until onions are transparent.
• Remove from heat and add tomatoes before serving.

"5 THINGS" HOT MEXICAN GREEN CHILE DIP

Steps:

• Preheat oven to 350 degrees.
• In mixing bowl, first combine the sour cream and vegetable soup mix.
• Then drain the excess liquid off of the Rotel and green chiles and stir both cans in with the sour cream mixture. (tip -- don't fuss over the draining, just what pours out of the can easily).
• Lastly, add 2 cups of the cheese and stir everything together.
• Pour mixture into a 10" round baking dish, top with additional 1/2 cup or more of cheese. (Remember you will be serving this in what you cook it in: I always use a round, stoneware baking dish, but a deep dish pie plate or smaller ceramic casserole dish would work as well!).
• Bake for 30 minutes (or until top is golden and bubbly).
• Allow the dish to cool for at least 20 minutes before serving with your favorite tortilla or corn chips. Happy dipping!

MEXICAN POTATOES WITH CHEESE - PAPAS CON QUESO

Steps:

• Bring jalapenos and tomatoes to a boil.
• In blender add water, onion, garlic, cumin, chicken bouillon powder, can of tomato sauce and blend well.
• Add boiled jalapenos and tomatoes and pulsate the blender 2 or 3 times just so that the tomatoes and the peppers are still chunky in the sauce. Set aside.
• In skillet fry the potatoes until they start to look translucent and remove from fire. It is very important you do this. Don't fully cook them or else they will end up like mulch latter.
• Transfer the semi cooked potatoes to a bigger sauce pot and pour the sauce.
• Add cheese and stir well. If needed at salt to taste and bring to a boil.
• Serve hot and enjoy with warm tortillas!

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:

• 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 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 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.