Salsa Pepper Jack Grits Dip Recipes

SALSA PEPPER-JACK GRITS DIP

Steps:

• Preheat oven to 350f and lightly grease a deep-dish pie plate.
• Spread beans in the bottom of pie plate and set aside.
• In a large saucepan, combine water, milk, and salt; bring to a boil over medium-high heat.
• Stir in grits.
• Reduce heat to low, cover and cook for 5 to 7 minutes, stirring occasionally.
• Remove from heat and stir in butter and cheese until melted.
• Mix in salsa and pour over beans in pie plate.
• Bake for 30 minutes until the grits are firm and brown around the edges.
• Let cool for 5 minutes.
• Garnish with sour cream, chopped tomatoes and cilantro if desired.
• Serve with corn chips for dipping.

SHRIMP AND PEPPER JACK GRITS

Steps:

• Bring 4 cups water to a boil in a medium saucepan; add 1/2 teaspoon salt. Slowly whisk in the grits. Reduce the heat to a steady simmer and cook, whisking occasionally, until thickened, about 5 minutes. Whisk in 1 tablespoon butter and the cheese until melted. Season with salt. Set aside and cover to keep warm.
• Meanwhile, season the shrimp with salt and the cayenne. Heat a large nonstick skillet over medium high heat; add 1 tablespoon butter. Add the shrimp and cook until opaque and lightly browned around the edges, about 2 minutes per side. Remove to a plate.
• Add 1 tablespoon butter, the celery, bell pepper, garlic, scallion whites and a pinch of salt to the skillet. Cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the tomato and cook until the pieces just start softening, about 1 minute.
• Return the shrimp to the skillet along with the lemon juice, 2 tablespoons water and the remaining 1 tablespoon butter. Cook, tossing to coat, about 1 minute. Season with salt. Top each serving of grits with the shrimp and scallion greens.

WARM PEPPER JACK CHEESE DIP

Steps:

• Combine all ingredients in a sauce pan or crockpot.
• Heat over low heat for 45 min.
• Serve warm.
• For added spicyness, mince up some jalapenos and add to it.

SALSA CHEESE DIP

Steps:

• In a small bowl, beat cream cheese until smooth. Beat in 1 cup of salsa until combined. Spread onto a 12-in. serving plate. Sprinkle with green pepper, onion and tomato. Top with the remaining salsa; sprinkle with cheese. Serve with tortilla chips.

MONTEREY JACK SALSA

Steps:

• In a medium bowl, mix together cheese, onions, avocado, tomato, cilantro, chile peppers, olives, dressing, and monosodium glutamate. Serve.

MONTEREY JACK CHEESE DIP WITH VERDE SALSA

Steps:

• Mix cheese with mayo and peppers until blended.
• Spread onto plate, then use back of spoon to make well in center of dip.
• Spoon salsa into well.

CHEESY SOUR CREAM AND SALSA DIP

Steps:

• Mix together sour cream, canned tomatoes, dry ranch dressing mix, black olives, and shredded cheese. Chill for 2 hours before serving.

FAJITA-STYLE SHRIMP AND GRITS

Steps:

• Sprinkle shrimp with fajita seasoning; toss to coat. Set aside., Slowly stir grits into boiling water. Reduce heat to medium; cook, covered, stirring occasionally, until thickened, 5-7 minutes. Remove from heat. Stir in cheese until melted; stir in milk. Keep warm., In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until tender and pepper edges are slightly charred. Add salsa, orange juice and shrimp. Cook, stirring constantly, until shrimp turn pink, 4-6 minutes. Stir in 1/4 cup cilantro. Remove from heat., Spoon grits into serving bowls; top with shrimp mixture. Sprinkle with remaining cilantro.

JALAPEñO-MONTEREY JACK GRITS

Steps:

• Melt butter in heavy medium skillet over medium-high heat. Add both peppers, jalapeño, and garlic; sauté until peppers are tender, about 5 minutes. Bring stock and cream to boil in heavy large saucepan. Add grits in thin stream, whisking constantly. Whisk until grits are cooked and mixture thickens, about 6 minutes. Add sautéed pepper mixture and cheese; stir until cheese melts. Season with salt and pepper.