Tex Mex Queso Corn Dip Recipes

TEX-MEX QUESO CORN DIP

Tex-Mex Queso Corn Dip image

Very easy to make. Great for parties or tailgating. Serve chilled with corn chips or tortilla chips. Instead of mayo, this version uses cream cheese for that extra cheesy taste.

Provided by DZ_USA

Categories Cheese

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

1 1/4 cups cheddar cheese, grated
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1 teaspoon seasoning salt
1/4 medium red onions or 1 -2 green onion, diced
1 (11 ounce) can Green Giant Mexicorn, drained
1 (7 ounce) can mild diced green chilies, drained

Steps:

1. Let cream cheese come to room temperature.
2. Combine cream cheese with sour cream and seasoning salt; mix well.
3. Stir in remaining ingredients including 1 cup of the shredded cheese.
4. Top with the remaining reserved 1/4 cup shredded cheese.

Nutrition Facts : Calories 240.8, Fat 22, SaturatedFat 13.9, Cholesterol 62.9, Sodium 502.8, Carbohydrate 3.9, Fiber 0.4, Sugar 1.1, Protein 7.7

TEX MEX CORN DIP

Tex Mex Corn Dip image

This dip never last long at parties. Everyone always raves about it. It has a unique flavor and taste even better the next day.

Provided by Erin Crable

Categories < 15 Mins

Time 10m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

2 (15 ounce) cans Mexican-style corn, drained
1 (10 ounce) can diced tomatoes with green chilies
1 bunch green onion, chopped
1 cup sour cream
1 cup mayonnaise
1 tablespoon Lawry's Seasoned Salt
2 cups shredded cheddar cheese

Steps:

Combine all ingredients in large bowl and mix.
Serve with tortilla chips.

Nutrition Facts : Calories 303.8, Fat 20.7, SaturatedFat 9, Cholesterol 40, Sodium 730.4, Carbohydrate 24.2, Fiber 0.3, Sugar 1.9, Protein 9

THE BEST CHUY'S QUESO RECIPE COPYCAT

The Best Chuy's Queso Recipe Copycat image

Provided by Katie Clark

Categories Copycat

Time 20m

Number Of Ingredients 7

Ingredients

1 package Velveeta Slices (16 ounce - 24 slices)
1 cup restaurant-style salsa (market pantry)
1 cup 505 Southwestern Salsa, Tomatillo Garlic & Liime
1/2 cup chicken stock
1/2 cup whole milk or heavy cream
1 tablespoon chili powder
1/2 tbsp cumin

Steps:

instructions (slow cooker)Place velveeta slices in slow cooker Layer on top salsa, green chile sauce, water, milk, chili powder, and cumin. Cook on low for 2 hours, mixing part way through Once finished, stir well and serve warm with chips instructions (stovetop)- Melt the Velveeta and salt together in a saucepan over medium heat until smooth and creamy. Add the half and half gradually as you stir the cheese sauce. Simmer on low heat until the queso is thick and creamy, stirring frequently to keep it from burning or sticking to the bottom of your pan.

Nutrition Facts : Calories 285 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 3 grams fat, Fiber 18 grams fiber, Protein 15 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 6600 grams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

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