Need a resipe for cheese dip?!
Need a resipe for cheese dip?
nothing seapical is haping i just like cheese dip
Answers:
Melt some velvetta and a can of no beans Hormel chili in your crock pot. Yummo
Here's a blue cheese dip from Martha Stewart's website!
Ingredients:
4 1/2 ounces [127 g] softened cream cheese
1 cup [250 mL] salsa
1 cup [225 g] grated Monterey Jack cheese
1 green onion, chopped
1/3 cup [80 mL] stoned sliced ripe olives
Nacho chips
Preparation:
Cream cheese.
Slowly beat in salsa.
Well mix in grated cheese, chopped green onion and ripe olive slices.
Serve at room temperature
or
microwave on 'HIGH' for 3 minutes, stirring once or twice and serve hot,
along with nacho chips.
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This is a dip I make, dont know the official name of it but I use an 8x8 pan, spread a block of cream cheese on the bottom, put a layer of hormel chili w/ beans on top of the cream cheese, then spread monterey jack cheese on top and bake in the oven at 350 for about 20 min. or until all the cheese is melted on top. It's the bomb with tostitos!!
Bacon and Cheese Dip
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
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Scroll down to see more dip recipes.
INGREDIENTS:
16 slices bacon (about 12 ounces), diced, fried and well drained
16 ounces cream cheese, cubed, room temperature
4 cups shredded cheddar cheese
1 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash hot sauce
PREPARATION:
Put all ingredients in the slow cooker; cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot. Taste and adjust seasonings, add bacon, and keep on low to serve.
i sent the page because i wasnt sure what u wanted this is one of them
Velveta cheese and a can of Rotel tomatoes with chilis
velvetta cheese and a can of ro-tel mix togeter micorwave untill smooth
CREAM CHEESE DIP
pkg. cream cheese
1-2 lbs. hamburger
1 large onion
1 green pepper
pkg. taco seasoning mix
bottle of salsa
mozerella cheese
Spread cream cheese over the bottom of a 10x12 pan.
Brown hamburger, add onion (cut into bite size pieces), and add green pepper (cut into bite size pieces.
After hamburger, onions, and green peppers are cooked, sprinkle on pkg. of taco seasoning mix.
Mix until it is well combined. Pour hamburger over cream cheese mixture. Top with a bottle of salsa.
Cook at 350` until salsa starts to bubble. Sprinkle with mozzarella cheese and return to oven. Continue to bake until cheese melts.
You can use chips to dip or spread onto crackers.
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MEXICAN CHILI CHEESE DIP
1 (8 oz.) pkg. cream cheese
1 can Hormel chili with no beans (or home-made chili)
1 sm. yellow onion (1/2 c.)
3 green chili peppers, chopped into rings
1 cup shredded Cheddar cheese
Chips
Mash and break up cream cheese into bottom of glass pie dish with a fork.
Top with chili, then a layer of onions and chili peppers.
Sprinkle with shredded cheese. Cover and refrigerate.
When ready to serve, microwave on High for 5 minutes. Serve with tortilla chips, salsa, and a side dish of sour cream garnished with a sprig of cilantro or parsley.
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FOUR CHEESE SPINICH DIP
1 lbs cream cheese
2 scallions
2 cloves fresh garlic med.
1/2 pkg chopped froze. spinach
2 table spoon Parmesan cheese
1/2 c cheddar cheese
1/4 c Monterrey jack (optional)
1/4 tsp cayenne pepper
Greek pita (no pocket)
olive oil
Preheat to 400
Soften cream cheese in a shallow oven safe dish, add chopped scallion, diced garlic, Parmesan and drained spinach. Mix Well with heavy spoon. top with cheddar and Jack cheese, sprinkle with cayenne pepper. Bake until cooked and cheese is melted on top and sides of dish brown, about 20 min depending on oven.
Optionally, add red or green diced peppers, or a jar of artichoke hearts packed in OIL, or add Tabasco or Worcestershire sauce.
To cook pita chips, cut them into triangles using clean kitchen scissors. Fry them for 1 minute in hot olive oil. Be careful; olive oil does not heat well. Alternatively, just brush them with oil and toast them in oven or toaster oven on low heat.
Enjoy!
Hi !!!
This is one of my favorite cheese dips to make & eat...ENJOY!!!
Sausage con Queso Dip
"This unforgettable cheese dip is so delicious, and it's ready in just 15 minutes. Feel free to substitute your favorite salsa for the diced tomatoes and green chilies. Serve with tortilla chips at your next fiesta!"
Original recipe yield:
16 servings
PREP TIME 10 Min
COOK TIME 5 Min
READY IN 15 Min
INGREDIENTS
1 pound Bob Evans or Owens? Original Recipe Sausage Roll, cooked drained, crumbled (OR JIMMY DEAN)
1 (16 ounce) package VELVEETA? Pasteurized Prepared Cheese Product , cut up
1 (10 ounce) can diced tomatoes and green chiles, undrained
or 1 (16 ounce) jar of salsa
DIRECTIONS
Crumble and cook sausage in large saucepan over medium heat until browned. Drain on paper towel then return sausage to saucepan. Cut VELVEETA? cheese into cubes and add to sausage. Cook, stirring frequently, until cheese is melted. Stir in tomatoes.
Serve warm with tortilla chips.
--------AND, THIS ONE MADE WITH A CAN OF CHILI...
"Vacation Dip"
To make the dip, you'll need:
One of those long, rectangular blocks of Velveeta
1 pound of Jimmy Dean sausage
2 cans of Campbell's Nacho Cheese soup
1 can of Rotel
1 can of Wolff chili (no beans)
Peel the plastic casing off the sausage, and let it droop into a pot (electric pots work well) set on medium-low heat. Using a wooden spoon, break up the tube of sausage as it cooks, so that you wind up with a pot of brown, crumbled sausage meat.
Drain.
Add the two cans of soup, the can of Rotel, the can of chili and stir. Cut the Velveeta into fat cubes and let drop into the mixture, stirring frequently until the cubes are completely melted in the dip.
Refrigerate, and start enjoying the next day, carefully heating it up so it doesn't burn, transferring ladles-full to black bowls, and dipping into it with tortilla chips (the dip needs to sit at least 24 hours for the flavors to come together).