Rogenes Hot Chili Dip Recipes

HORMEL CHILI DIP

Steps:

• Microwave the cream cheese in a 12x12-inch glass pie or Pyrex dish for 1 minute, or until cheese is easily spreadable.
• Spread the cream cheese to coat the bottom of the dish completely.
• Pour the Hormel chili over the cream cheese.
• Top with shredded cheddar cheese.
• Microwave the dip for 3 minutes or until cheese has melted.
• Serve with nachos or chips.

CHILI DIP

Steps:

• In a medium, microwave safe bowl, mix cream cheese, chili without beans and diced tomatoes with green chile peppers.
• Microwave cream cheese mixture on high 1 minute. Remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.

EASY HOT CHILI DIP

Steps:

• Mix all ingredients in a large microwavable bowl.
• Heat until cheese is melted, stirring to blend.
• Serve immediately with tortilla chips.

"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!

WARM CHILI CHEESE DIP

Steps:

• Place processed cheese, chili, cream cheese, and picante sauce into a slow cooker, set on Low, and let processed cheese melt, about 30 minutes. Stir until thoroughly combined; serve warm.