SPICY CHEESE DIP (MICROWAVE)
This is from Qu'est-ce qu'on mange Volume 3. It can be served in a fondue pot and dip bread cubes and asparagus tips.
Provided by Boomette
Categories Cheese
Time 22m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Mix cheese, tomato and onion in a bowl (microwave safe).
- Add salsa.
- Cook 8 to 12 minutes, at high heat, stirring 2 or 3 times.
- Serve while it's very hot with tostitos.
Nutrition Facts : Calories 791.5, Fat 55.2, SaturatedFat 36, Cholesterol 200, Sodium 4138.6, Carbohydrate 32.3, Fiber 1.9, Sugar 24.2, Protein 42.3
SPICY CHEESE DIP
Steps:
- Puree stewed tomato juice only, garlic and 2 jalapenos in a blender or processor. Finely chop the onion, 1 jalapeno, 2 to 3 tablespoons of cilantro and 4 to 6 Roma tomatoes. Roughly chop the stewed tomatoes. Mix all these ingredients in a large bowl. Season with kosher salt, fresh ground pepper and lime juice.;
- Cook the ground beef, onion, jalapenos, garlic and dash of salt and pepper. Drain excess fat in a small bowl. Add the beef mixture to slow cooker and put on medium setting. Keep hot. Add cubes of cheese, cream of mushroom soup and milk and stir. Next add 2 cups of the salsa mixture to the cheese mixture. Can be kept warm for 1/2 hour or longer. Serve with chips.
YUMMY SPICY CHEESE DIP
This is a recipe that I absolutely love to make and people just can't seem to get enough of. I've modified this so many times over the last 25-30 years to keep up with my enjoyment of spicy foods. Be warned that this current version - if ingredients are followed exactly - is quite spicy. Modify for your spicyness level. Keep warm in a crackpot or other warming dish. Serve with tortilla chips (I like the round ones because they don't seem to break as easily). Leftovers (if you have any) warm up nicely in the microwave and make an excellent midnight snack with tortilla chips!
Provided by OzarkChris
Categories High In...
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Open cans of peppers and rotel and pour in a strainer, let drain until called for - swishing around every once in awhile to promote drainage.
- In a medium sized (4-6 qt) Dutch oven or casserole stove top pan (non-stick makes cleanup easier), brown the ground beef with the basil, oregano and Montreal seasoning on medium heat. I use a flat wooden scraper type thingy to stir so I can scrape the pan bottom- especially useful when cheese is added.
- When browned, drain (or not depending on fat content - your choice) and return to pan. Add garlic and fresh (diced) hot peppers (Jalapeño and Serrano) and stir for 2-3 minutes. In a few moments you should have a very spicy smell in the kitchen - be careful breathing in the fumes if you aren't used to them, it can burn a bit.
- Turn heat to medium low. Add cream cheese and processed cheese (Velveeta type) in small chunks to promote melting stirring almost constantly to avoid sticking - depending on your stove, you may have to turn down to low heat.
- When cheeses are mostly melted, Add canned chilies and rotel and continue to stir until cheese is completely melted. Taste and add salt if necessary - some store brands of cheese have more salt than others.
- If this needs to be held for a party etc, put in a warmer or crockpot on lowest setting to keep warm - in a low/hi crockpot check/stir routinely that sauce isn't burning/sticking to crockpot. My crockpot has a keep warm setting that works great. Serve with round tortilla chips - the round ones seem to not break as easy with this thick dip.
- For individual service (midnight snack), scoop into a small bowl, grab bag of chips and enjoy.
- To rewarm leftovers, I put a small bowl of dip (from fridge) in microwave and use the re-warm function when finished, stir and if necessary nuke a bit longer until warmed up.
- Every once in awhile (I really don't know why), the dip is way to thick - maybe the moisture in the fresh peppers. If this looks more like day old oatmeal than a cheese dip add a small amount of regular milk. Maybe an 1/8 cup at a time. You want this to be thick so it will stay on the chip and off of your floor during a party.
- Enjoy!
Nutrition Facts : Calories 844.8, Fat 55.4, SaturatedFat 23.5, Cholesterol 116.4, Sodium 2044.9, Carbohydrate 59.6, Fiber 4.7, Sugar 8.6, Protein 30.6
SPICY CLAM DIP
In this chile-flecked take on a classic 1950s clam dip, the cream cheese-based mixture is spooned into a gratin dish, sprinkled with Parmesan and baked until the topping melts and the dip turns molten and savory. Canned clams are traditional here, providing a gentle saline note and nubby texture without an assertive flavor. If you're starting with cream cheese straight from the fridge, soften it briefly in the microwave before adding it to the bowl; cold cream cheese is a lot harder to mix.
Provided by Melissa Clark
Categories dips and spreads, appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees. In a large bowl, using a fork or rubber spatula, stir and mash together the softened cream cheese and sour cream until smooth.
- Add clams, mozzarella, parsley, scallions, jalapeño, lemon juice, Worcestershire sauce, hot sauce, fish sauce or a teaspoon of reserved clam juice, and lots of black pepper, and stir until well combined. If the mixture seems thick, stir in a little more reserved clam juice.
- Taste and adjust seasonings, if necessary. If you think it needs salt, add it lightly, or try adding a little more fish sauce or more clam juice instead. Dip can be made up to 3 days in advance and stored in the refrigerator before baking.
- Transfer mixture to shallow 1-quart ceramic baking dish or gratin dish. Sprinkle Parmesan on top and bake until golden brown and bubbling, about 30 to 35 minutes. Garnish with sliced scallions, and serve hot or warm with potato chips.
TIROKAFTERI (SPICY CHEESE DIP)
This is a greek traditional spicy cheese dish. It can be served as a meze with drinks, or as a dip.
Provided by skevi33
Time 20m
Yield Serves 10
Number Of Ingredients 0
Steps:
- For the preparation: Wash the peppers, remove the stalk and the seeds and dry them with kitchen paper. Slice them in many places and leave in olive oil for 24 hours. This will give you chilli oil, which you can save for other uses too.
- Blend the cheeses and add oil gradually until you get a creamy texture. Stop when the consistency and the taste is the way you like it. Add lemon to taste.
- Serve in a ball with warm pitta bread to dip. You can decorate with olives, parsley or any other help you like.
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