SUPER CHEESY SPICY CHICKEN DIP
Your favorite dip gets a smoky, spicy twist with chipotle chiles. Sharp white Cheddar and mozzarella make this classic cream cheese-and-chicken combination extra cheesy. This is a dip that will keep you going back for more.
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 cups
Number Of Ingredients 13
Steps:
- Heat the olive oil in a medium saucepan over medium heat. Add the onions, scallion whites, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes.
- Meanwhile, shred the Cheddar on the large holes of a box grater. Cut the mozzarella into 1/4-inch to 1/2-inch cubes and set both cheeses aside.
- Once the onions have softened, add the chipotle chiles and adobo sauce to the saucepan and stir until the onions are evenly coated and the adobo sauce is heated through, about 1 minute. Add the milk and stir, scraping up any browned bits from the bottom of the saucepan. Add the hot sauce, cream cheese, Cheddar and mozzarella and cook, stirring continuously, until all the cheese has melted and the hot sauce has thoroughly combined, about 4 minutes. Gently fold in the chicken.
- Transfer the dip to a heatproof serving bowl and top with the reserved scallion greens and the crispy fried onions. Serve warm with tortilla chips.
CHIPOTLE CHEDDAR-CHICKEN DIP
Chicken takes a walk on the hot and cheesy side in this party-perfect dip. Be prepared: People will ask for this recipe.
Provided by My Food and Family
Categories Dips & Spreads
Time 40m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Combine bread crumbs and seasonings; stir in chipotle cheese. Reserve 3/4 cup chipotle cheese mixture.
- Mix cream cheese and mayo in medium bowl until blended. Add chicken, celery, 1 Tbsp. peppers and remaining chipotle cheese mixture; mix well.
- Spread cream cheese mixture onto bottom of 9-inch pie plate sprayed with cooking spray; top with reserved chipotle cheese mixture and remaining peppers.
- Bake 25 min. or until heated through. Sprinkle with onions.
Nutrition Facts : Calories 100, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
CHIPOTLE CHEESE SAUCE
Steps:
- Combine 2 tablespoons each butter and flour, 1/2 teaspoon kosher salt and a few grinds of pepper in a saucepan; whisk over medium heat until foamy, about 2 minutes. Gradually whisk in 1 cup milk; cook, whisking, until thick, about 4 minutes. Add 3/4 cup grated Colby cheese, 1/4 cup chopped canned green chiles (drained), 1 diced plum tomato and 1 to 2 tablespoons chipotle hot sauce; stir until creamy.
CREAMY CHIPOTLE DIP
Cool and creamy chipotle dip... mmm! This is a real hit at parties of all sorts, in all seasons! (You can even use this as a pasta sauce and as a topper for sandwiches and burgers, or stir a little into some chowder.) Prep includes chilling.
Provided by Julesong
Categories Sauces
Time 1h
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- Using a food processor, whir the chipotle chiles until smooth.
- Chop the green onions.
- In a non-reactive bowl stir together the onions, pureed chiles, garlic, and remaining ingredients and season to taste.
- Refrigerate for at least one hour before serving.
- Pour into serving dish, top with shredded cheese, and serve with tortilla chips, bell pepper strips, other raw veggies, or crackers.
- It will keep, refrigerated and covered, for about 3 days.
- Makes about 1 1/2 cups.
- If you like cilantro, you can add a teaspoon of fresh, minced or chopped cilantro to the dip.
Nutrition Facts : Calories 683.2, Fat 62.2, SaturatedFat 25.1, Cholesterol 116.9, Sodium 784.8, Carbohydrate 25.8, Fiber 0.6, Sugar 11, Protein 9.1
CHIPOTLE DIP
This recipe calls for chipotle chiles, which are actually dried, smoked jalapenos. They can be bought packed in adobo, a sauce made from ground chiles, herbs, tomatoes, and vinegar. Serve the dip with bell pepper strips, chips, or crackers. From Gourmet, 1999
Provided by Bev I Am
Categories < 15 Mins
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Finely chop scallions.
- Wearing protective gloves, mince enough chipotles to a paste to measure 1 1/2 tablespoons.
- In a bowl whisk together all ingredients with salt to taste.
- Dip may be kept, covered and chilled, 3 days.
Nutrition Facts : Calories 155.1, Fat 15.2, SaturatedFat 8.8, Cholesterol 39.9, Sodium 64.6, Carbohydrate 3.9, Fiber 0.5, Sugar 3.2, Protein 2
COOL CHEDDAR CHIPOTLE DIP
This recipe goes great with the Chili Potato Wedges. It's cooling and spicy with a good bit of flavor. This will also be good with nachos, spooned onto a taco or burrito. Try it on my Recipe #330403 or on a baked potato. Go nuts and enjoy.
Provided by ROV Chef
Categories < 15 Mins
Time 10m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in a bowl.
- Let dip sit in the fridge for at least an hour for the flavors to meld before serving.
Nutrition Facts : Calories 81.2, Fat 7.2, SaturatedFat 4.5, Cholesterol 18.3, Sodium 69.4, Carbohydrate 1.5, Fiber 0.2, Sugar 0.3, Protein 3.1
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3.8/5 (18)Category AppetizerCuisine AmericanTotal Time 25 mins
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