PAMPERED CHEF CHEESY CHILI DIP
Another winner from Pampered Chef! This dip is easy to prepare, and usually the first to go at parties. Expect lots of requests for the recipe!
Provided by AngelaTN
Categories Southwestern U.S.
Time 30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Combine chili, cream cheese and chili powder with hand mixer.
- Add monterey jack and garlic, and stir until blended.
- Spread in baking dish and cook 20-25 minutes.
- Remove from oven.
- Top with tomato, green onion, olives and dollops of sour cream.
- Serve immediately with tortilla or corn chips.
CHILI DIP
I've had this recipe for a long time. It's great for parties and football get-togethers. With just three ingredients, it's very easy to prepare. Serve it hot with your favorite corn chips.
Provided by Judy H
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 10m
Yield 32
Number Of Ingredients 3
Steps:
- In a medium, microwave safe bowl, mix cream cheese, chili without beans and diced tomatoes with green chile peppers.
- Microwave cream cheese mixture on high 1 minute. Remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 1.5 g, Cholesterol 9.7 mg, Fat 2.8 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 1.7 g, Sodium 109.8 mg, Sugar 0.2 g
TUCSON DIP
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small mixer bowl at low speed, beat cream cheese and sour cream until well blended and smooth.Rinse dried beef and pat dry. Chop coarsely. Gently stirdried beef, green chilies and onion into cream cheese mixture. Pour into a shallow 2-cup baking dish. Sprinkle chives and pecans on top.Bake for 20 minutes or until puffed and edges are bubbly. Serve hot with tortilla chips.
Nutrition Facts : Nutritional Facts Serves
TUCSON CHILI
A simple and very tasty recipe for chili. I have seen many recipies come close to this one and everytime the recipie is not followed to the exact ingredient it falls short of this perfect balance. Great for Tailgating!
Provided by Tucson Car Guy
Categories Meat
Time 3h
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in saucepan over medium heat. Add onions and garlic. Saute about 8 minutes or until onions are translucent. Add sirloin and cook until brown, breaking up meat with a spatula as it cooks. Add taco seasoning, basil, oregano, and thyme. Stir 2 minutes. Mix in tomato sauce, broth and tomato paste. Simmer until thickened stirring occasionally to prevent sticking, about 1 and a half hours. Mix in beans. Simmer for 5 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 442.3, Fat 23.6, SaturatedFat 7.8, Cholesterol 76.9, Sodium 852, Carbohydrate 27.8, Fiber 6.1, Sugar 5.8, Protein 29.7
TUCSON CHILI DIP
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.In a small mixer bowl at low speed, beat cream cheese and sour cream until well blended and smooth.Rinse dried beef and pat dry. Chop coarsely. Into the cream cheese mixture, gently stir beef, chilies, onion, and chives. Pour into a 1-quart baking dish. Sprinkle pecans over top.Bake 20 minutes or until puffed and the edges are bubbly.Serve hot with tortilla chips.To Microwave: Place mixture in a microwavable dish. Microwave at 50% power (350 watts) 6 minutes or until puffed and the edges are bubbly, stirring three times. Sprinkle pecans over top. Microwave at 50% power 2 minutes longer or until heated through.
Nutrition Facts : Nutritional Facts Serves
EASY HOT CHILI DIP
a very easy way to make this. If you are in a rush(company, or a game) this will work for you. My friend and I came up with this.. It's best to use rubber gloves when working with hot peppers.
Provided by weekend cooker
Categories Beans
Time 30m
Yield 1 bowl, 8 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients in a large microwavable bowl.
- Heat until cheese is melted, stirring to blend.
- Serve immediately with tortilla chips.
Nutrition Facts : Calories 173, Fat 12.3, SaturatedFat 8.1, Cholesterol 44.8, Sodium 840.5, Carbohydrate 6.2, Fiber 0.3, Sugar 4.9, Protein 9.3
CULICHI DIP OR SAUCE
From Mariscos Chihuahua in Tucson, AZ. Usually served as a sauce with shrimp or fish. I serve it as a baked dip with tortillas or chips. Medium spicy (this depends on the poblanos). Originally from: http://tucsontacos.blogspot.com/2009/01/recipe-of-month.html
Provided by Caromcg
Categories Mexican
Time 1h30m
Yield 12-15 As appetizer, 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Roast whole poblanos: place on cookie sheet at 400 degrees. Bake for ~20 minutes, until the peppers are deflated & the skins are charred in spots. Place cooked peppers in a bowl with a top & cool (this will loosen the skin & make the peppers easy to handle). When cool, peel off the outer membrane of the peppers, along with the stem and seeds.
- Puree: Place all ingredients in a blender & puree until smooth. Add salt to taste.
- Pour mixture into baking pan. Stir in 3/4 of the cheese. Sprinkle remaining cheese on top. Cover and bake at 350 for 45 minutes. Uncover and bake another 10-15 minutes, until the cheese on top is bubbling & slightly golden.
- You can make the sauce ahead of time and keep in the fridge for a few days. If you do this, the baking time will be reduced. This is because of the onions; they add a sharpness that needs to be mellowed (baking does this, as does resting time in the fridge). If the sauce rests in the fridge for a few days, the baking time is ~ 25 minutes + an additional 10-15. If you bake it the day you make the sauce, it will need the stated, longer time.
- Poblanos vary in spiciness, from fairly mild to medium spicy. You won't know until the puree is done. If you want a spicier sauce, simply roast a few jalapeños along with the poblanos and add them to the puree.
- At Chihuahua (Tucson, AZ), this sauce is served over shrimp & fish. If you wish to do this, simply saute the fish or shrimp, until just barely done. Then toss with the puree. Top with some mozzarella and bake, until the top is bubbling & golden.
Nutrition Facts : Calories 81.5, Fat 4.9, SaturatedFat 2.8, Cholesterol 16.8, Sodium 130.9, Carbohydrate 4.4, Fiber 0.5, Sugar 2.6, Protein 5.3
TACO DIP I
This is a scrumptious taco dip. When I use all low-fat ingredients, such as low-fat sour cream and low-fat Cheddar, it still comes out so delicious! Serve with baked tortilla chips for dipping.
Provided by Rose Starkowicz
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 10m
Yield 25
Number Of Ingredients 8
Steps:
- In a medium-sized mixing bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9-inch (or a little larger) round serving dish. Top the mixture with lettuce, Cheddar cheese, tomatoes, bell pepper and black olives.
Nutrition Facts : Calories 78.4 calories, Carbohydrate 5.2 g, Cholesterol 17.4 mg, Fat 4.9 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 3 g, Sodium 203.9 mg, Sugar 2 g
DELTA DIP
Number Of Ingredients 9
Steps:
- With motor running on a food processor, drop garlic through feed tube and process until coarsely chopped. Add parsley. Cover and process until parsley is very finely chopped. Add cream cheese, basil, salt, and pepper. Cover and process 3 minutes or until very smooth and no streaks of green or white remain, scraping sides as needed. Transfer mixture to a bowl. Cover and chill at least 1 hour before serving to develop flavor.Serve as a dip for seafood, vegetables, or crackers.
Nutrition Facts : Nutritional Facts Serves
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