So Easy And Delicious Mexi Chili Dip Recipes

MEXICAN CHILI CHEESE DIP (TEX-MEX)

Mexican Chili Cheese Dip (Tex-Mex) image

This delicious, yet very easy dip has been a hit at every party I've prepared it for. It's so good, we'll make a batch and have it for dinner every so often. People have told me it's addictive. I rarely have to bring any home after a party. I've been making this dip for many years, so I'm not sure where it came from. When making it for my family, I use refried beans with jalapenos, hot McCormick Taco Seasoning mix, and velveta cheese with peppers. This combines for quite a kick. For guests or a party, I use reqular refried beans and velveta, but the hot taco seasoning is a must. For Christmas parties, I use the red and green tortilla chips.

Provided by Pokey in San Antonio

Categories Cheese

Time 20m

Yield 20-30 serving(s)

Number Of Ingredients 7

Ingredients

1 (15 ounce) can hot hormel chili with beans
1 (16 ounce) can refried beans
1 lb ground beef
16 ounces Velveeta cheese
10 ounces extra-sharp cheddar cheese
1 (1 ounce) package taco seasoning mix
2 (16 ounce) bags corn tortilla chips

Steps:

In a deep pan, brown ground beef, drain and return to the pan. Add Taco seasoning and prepare according to seasoning instructions.
Add Hormel Chili and refried beans.
When hot, add the velveta. It helps to cut it up into chunks. Once melted, add the grated cheese. Once all hot and melted together, transfer to a crock pot. Serve with chips and stand back. I write the recipe on recipe cards and take them to the party with me, because I know I'm going to be asked for the recipe.

Nutrition Facts : Calories 424.4, Fat 24.2, SaturatedFat 9.3, Cholesterol 51.9, Sodium 941.2, Carbohydrate 36.4, Fiber 4.6, Sugar 2.9, Protein 17.1

MEXICAN CHILI DIP

Mexican Chili Dip image

A fiesta in 15 minutes! This warm, zippy dip will serve a crowd.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 15m

Yield 24

Number Of Ingredients 12

Ingredients

1/4 cup chopped onion (1/2 medium)
1 garlic clove, minced
2 tablespoons water
1 can (14.5 oz) stewed tomatoes, undrained
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1/2 teaspoon salt
1/2 teaspoon chili powder
Dash ground red pepper (cayenne) or red pepper sauce
1/2 cup shredded Monterey Jack cheese (2 oz)
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), cut into small cubes
Chili powder, if desired
Assorted cut-up fresh vegetables or tortilla chips

Steps:

In 2-quart saucepan, cook onion, garlic and water over medium heat 2 to 4 minutes, stirring occasionally, until onion is tender and water has evaporated.
Stir in tomatoes, chiles, salt, chili powder and ground red pepper. Cook about 2 minutes until hot, stirring occasionally.
Reduce heat to medium-low. Add cheeses; cook, stirring constantly, just until melted. Sprinkle with chili powder. Serve with cut-up fresh vegetables.

Nutrition Facts : Calories 45, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 2 g

EASY CHEESY MEXICAN DIP

Easy Cheesy Mexican Dip image

Provided by Lexi Dwyer

Categories Condiment/Spread Super Bowl Quick & Easy Cheddar Cream Cheese Winter

Number Of Ingredients 3

Ingredients

1 16-ounce can chili
1 package (block) of Philadelphia cream cheese
1 package (8 ounces) of pre-shredded cheddar or Monterey Jack/Cheddar blend

Steps:

Preheat oven to 350°F. Spread cream cheese evenly on the bottom of casserole dish.Layer chili on top of the cream cheese. Distribute grated cheese evenly over the top.
Bake in oven until cheese melts, approximately 12 to 15 minutes. Serve warm with tortilla chips.

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