Spicy Nacho Dip Recipes

SLOW-COOKER SPICY SAUSAGE NACHO DIP

Steps:

• Cook sausage, onion and garlic in 12-inch skillet over medium-high heat, stirring occasionally, until sausage is no longer pink; drain well.
• Place chorizo mixture, cheese and tomatoes in 2 1/2- to 3 1/2-quart slow cooker.
• Cover and cook on Low heat setting 3 to 4 hours, stirring halfway through cooking, until cheese is melted and mixture is hot.
• Stir in cilantro. Serve with tortilla chips for dipping. Dip will hold on Low heat setting up to 1 1/2 hours; stir occasionally.

ABSOLUTELY THE BEST NACHO DIP EVER

Steps:

• In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.
• In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.
• Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.

TOMATO SALSA

Steps:

• Firstly, heat a tawa or griddle on medium-high flame for roasting. Alternatively, you can roast in an oven as well.
• Place 3 tomatoes, 6 garlic cloves and 1 small onion on the tawa and roast on medium flame.
• Flip all the ingredients when roasted from 1 side and let it roast from other sides as well.
• Remove the onions and cloves of garlic from the tawa and continue to roast tomatoes.
• Roast tomatoes till it gets charred spots on all sides and turn off the flame. Let it cool down to room temperature.
• Now, transfer the roasted tomatoes, garlic and onion into the blender.
• Furthermore, add coriander leaves, jalapeño, roasted cumin seeds and dried red chillies.
• Add Lemon juice, olive oil and salt into the blender and blend it coarsely without adding any water.
• Finally, enjoy the delicious roasted tomato salsa recipe with Nachos and Doritos Chips.

EASY NACHO DIP

Steps:

• In a bowl, combine the sour cream, cream cheese and taco seasoning. Spread the mixture into a pie dish. Sprinkle the Cheddar cheese over the mixture in an even layer. Top the cheese with the tomatoes and green onions.

EASY LAYERED NACHO DIP RECIPE

Steps:

• Mix cream cheese, sour cream, and Miracle Whip Spread together, spread into serving dish.
• Add layer of salsa
• Top with layers of cheese, tomatoes and onions
• Chill until ready to serve.
• Serve with nacho chips and enjoy!

SPICY NACHO CHEESE DIP

Steps:

• In a heavy large pot, melt butter on medium heat. Put in garlic and shallots and one half of the diced habanero peppers and sauté for about 3-5 minutes or until tender. Wisk in half and half and slowly bring to a boil (stirring often). Mix corn starch with cold water so it is dissolved and then slowly whisk in to the milk sauce base to thicken the mixture. Return the mixture to a boil. Slowly stir in cream cheese until melted. Add cheddar and pepper jack and stir until melted. Add Chili, Jalapeños, Red Peppers, Green chilies and the other half of the habanero peppers. Mix together and let simmer for 5 minutes for the ingredients to get to know each other. Transfer contents to keep dip hot. Serve with tortilla chips. Alternately, you can add Franks Hot sauce (or your favorite hot brand) to spice up the mixture a bit, although it is plenty spicy without it.

SPICY NACHO DIP

Steps:

• Fry the meats, adding the onions if using them. In a large sauce pan or a crock pot, mix everything together and stir occasionally until the cheese is melted and everything is blended and hot.

SPICY NACHO CHEESE DIP

Steps:

• 1. Crumble and brown the sausage in a skillet over medium high heat until browned and a bit crispy. Drain off fat and set aside.
• 2. Place Velveeta cheese cubes and Ro-Tel in a large microwaveable bowl. Heat on high about 3-5 minutes, stirring after each minute, until cheese is completely melted and Ro-Tel is well blended and smooth.
• 3. Stir in Jalapeno peppers and the drained sausage, combining well. Serve warm, or in a smaller crock pot with a very low or warm setting. Serve with tortilla chips, or baked pita triangles.
• 4. To make baked pita triangles, cut a package of pita bread into fourths using a pizza cutter. Spread out on a wire rack over a baking sheet. Brush with olive oil and sprinkle with salt if desired. Bake at 350 degrees about 10-12 minutes, until crisp but not too brown. Cool on rack; package in an air-tight container.