Yummy Spicy Cheese Dip Recipes

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SPICY CHEESE DIP



Spicy Cheese Dip image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 18

1 (12-ounce) can stewed tomatoes with juice
4 to 6 cloves garlic
3 whole fresh jalapenos
1 whole medium white onion
2 to 3 tablespoons chopped fresh cilantro
4 to 6 fresh Roma tomatoes
Kosher salt
Fresh ground pepper
1/2 lime, juiced
1 1/2 pounds ground beef
1 large chopped onion
1 or 2 chopped jalapenos
1 tablespoon freshly chopped garlic
Salt and pepper
2 pounds velveta cheese, cubed
1 can cream of mushroom soup
1/4 cup whole milk
Tortilla chips

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.

JENN'S AMAZING SPICY DIP



Jenn's Amazing Spicy Dip image

My best friend Jenn made this recipe for football party we were having at our house, and it was the hit of the night! You can make it as mild or spicy as you like. I have so many people asking me for this recipe, so I thought I'd share it on here. If you cannot find Italian sausage meat, you can buy the Italian sausage in the casing and squeeze it out. Enjoy with tortilla chips.

Provided by Jenn

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 35m

Yield 8

Number Of Ingredients 4

1 pound bulk hot Italian pork sausage
1 (8 ounce) package cream cheese
1 (8 ounce) jar salsa
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Spread cream cheese in an even layer into the bottom of a 9-inch square baking dish. Layer salsa, sausage, and mozzarella over the cream cheese, respectively.
  • Bake in preheated oven until the mozzarella cheese is melted completely, about 20 minutes.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 3.5 g, Cholesterol 70.4 mg, Fat 22.1 g, Fiber 0.4 g, Protein 13.8 g, SaturatedFat 11.1 g, Sodium 699 mg, Sugar 1.1 g

SPICY BAKED CHEESE DIP



Spicy Baked Cheese Dip image

Recipe courtesy Nikki. A yummy appetizer great for any party! Definite crowd pleaser--people will not be able to stop eating it!

Provided by Hopkins82

Categories     Cheese

Time 30m

Yield 10-20 people, 10 serving(s)

Number Of Ingredients 7

2 (8 ounce) packages cream cheese
2 cups mexican style preshredded package cheese
1/4 cup monterey jack cheese (optional but highly recommended)
chopped green chili (1 4-6 oz can)
1 cup sour cream
1/4-1/2 teaspoon cayenne pepper
1/2 cup diced red pepper

Steps:

  • Preheat oven to 350.
  • Beat cream cheese in large mixing bowl until soft.
  • Add mexican shredded cheese, chilies, sour cream, cayenne, and red peppers to bowl. Mix until well blended and creamy.
  • Spook cheese mixture into 10-inch pie plate or baking dish.
  • Bake at 350 for 15-20 minutes until mixture is lightly browned around edges of baking dish.
  • Sprinkle with monterey jack cheese and more diced red pepper if desired.
  • Serve hot-warm with tortilla chips.

Nutrition Facts : Calories 294.9, Fat 27.1, SaturatedFat 17, Cholesterol 77, Sodium 380.1, Carbohydrate 4.6, Fiber 0.2, Sugar 0.5, Protein 9.4

ADDICTINGLY SPICY CHEESEBURGER DIP



Addictingly Spicy Cheeseburger Dip image

An addicting cheese dip that is a must for parties. The Colby cheese makes it thick enough to dip with no mess. Serve with your favorite tortilla chips.

Provided by FuzzyEyes

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 25m

Yield 24

Number Of Ingredients 5

1 pound lean ground beef
1 (16 ounce) jar mild picante sauce (such as Pace®)
1 (16 ounce) jar hot picante sauce (such as Pace®), or less to taste
⅓ pound shredded Colby cheese, or more to taste
1 (1 pound) package processed cheese food (such as Velveeta®), cut into cubes

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Pour mild picante sauce and hot picante sauce over the ground beef; stir. Add processed cheese food and Colby cheese, reduce heat to low, and cook until the cheese is completely melted, about 15 minutes.

Nutrition Facts : Calories 134.4 calories, Carbohydrate 3.6 g, Cholesterol 33.5 mg, Fat 9.2 g, Fiber 0.1 g, Protein 9.1 g, SaturatedFat 5 g, Sodium 530.8 mg, Sugar 2.6 g

YUMMY SPICY CHEESE DIP



Yummy Spicy Cheese Dip image

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

1 lb ground beef
4 garlic cloves, diced
1 teaspoon dry basil
1 teaspoon dry oregano
1 teaspoon montreal seasoning for beef (or more to taste)
1 (10 ounce) can rotel, with habenero
2 (4 ounce) cans hatch diced green chilies
10 serrano peppers, stems removed and finely Diced with seeds
4 jalapeno peppers, stems removed and finely Diced with seeds
2 (8 ounce) packages cream cheese, at room temperature
1 (2 lb) package velveta type processed cheese, I use store brand
1/4 teaspoon salt (optional to taste)
1 (2 lb) package round corn tortilla chips

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

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