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Easy Mexi-Cheese Dip
Appetizer Mexican

Easy Mexi-Cheese Dip

3.2

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place cheese food in a microwave-safe dish. Stir in the soup and tomatoes.
  2. 2 Cover the dish and microwave on high for 2 minutes. Remove the dish from the microwave and stir well. Continue cooking in 1 to 2 minute increments, stirring between sessions until the cheese has melted. Serve hot or cold.

By kyalamode

Chili Dip
Appetizer Mexican

Chili Dip

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine cream cheese, chili without beans, and diced tomatoes with green chile peppers in a medium, microwave safe bowl.
  2. 2 Microwave mixture on high for 1 minute. Remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.

By Judy H

Chorizo Queso Dip
Appetizer Mexican

Chorizo Queso Dip

4.8

Prep
10 min
Cook
95 min
Total
105 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until well browned and crumbly, 5 to 7 minutes; drain well and transfer to a slow cooker.
  2. 2 Add diced tomatoes with chiles, cream cheese, and processed cheese to slow cooker; stir well. Cover and cook on Low until cheese has melted, stirring occasionally, about 1 ½ to 2 hours.

By Christina

Queso con Carne
Appetizer Mexican

Queso con Carne

3.9

Prep
10 min
Cook
75 min
Total
85 min

Instructions

  1. 1 Place processed cheese and milk in a slow cooker.
  2. 2 Heat a large skillet over medium-high heat and cook and stir beef in the skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  3. 3 Stir diced tomatoes and taco seasoning into ground beef and bring to a boil.
  4. 4 Transfer ground beef mixture to the slow cooker. Stir with milk and processed cheese.
  5. 5 Cook on High until cheese is melted, about 1 hour.

By Patti Baker

Tasty Taco Bean Dip
Appetizer Mexican

Tasty Taco Bean Dip

3.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat the olive oil in a large saucepan over medium heat. Stir in the green chile peppers and onion, and cook until tender.
  2. 2 Place baked beans in the saucepan. Stirring often, cook 10 minutes, or until beans are a smooth, mashed mixture.
  3. 3 Mix in taco seasoning mix and salsa. Transfer to a medium serving bowl. Top with Cheddar cheese. Microwave on high 1 to 2 minutes, if necessary, to melt the cheese. Serve warm.

By SGORDON

Authentic Chile con Queso
Appetizer Mexican

Authentic Chile con Queso

3.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.

By Melony1976

Hot Corn Dip
Appetizer Mexican

Hot Corn Dip

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro.
  3. 3 Bake in the preheated oven 30 minutes, or until hot bubbly

By Corinne Doubiago

Outrageous Warm Chicken Nacho Dip
Appetizer Mexican

Outrageous Warm Chicken Nacho Dip

4.7

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir processed cheese food, diced tomatoes with chiles, shredded cooked chicken, sour cream, green onion, jalapeño, and taco seasoning together in a slow cooker.
  3. 3 Cover and cook on High, stirring occasionally, until cheese has melted and dip is hot, 1 to 2 hours.
  4. 4 Stir in black beans and cook until heated through, 15 minutes.
  5. 5 Serve with chips.

By brightlightz

Roasted Red Pepper Dip I
Appetizer Mexican

Roasted Red Pepper Dip I

4.5

Prep
15 min
Cook
30 min
Total
285 min

Instructions

  1. 1 In a large saucepan, place diced tomatoes with green chile peppers, roasted red peppers, onion, red wine, brown sugar, hot chile peppers, tomato paste, distilled white vinegar, garlic, oregano and cumin seeds. Bring to a boil, then reduce heat and allow mixture to simmer approximately 30 minutes.
  2. 2 Place mixture in a blender, and blend to desired consistency. Chill in the refrigerator 4 hours, or until cold, before serving.

By Andrew

Mexican Spinach Dip
Appetizer Mexican

Mexican Spinach Dip

4.1

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a 2 quart or 9x13 inch casserole dish, combine the cream cheese, sour cream and processed cheese. Heat in the microwave until ingredients are soft enough to stir together, about 1 minute. Stir in the shredded cheese, diced tomatoes with chilies, spinach and taco seasoning mix. Spread evenly.
  3. 3 Bake uncovered in the preheated oven until hot and bubbly, about 30 minutes. Sprinkle tomatoes and green onions on top before serving. This can also be made ahead of time, refrigerated, and baked just before serving.

By LISSALEONE

Quick and Easy Chicken Taquitos
Appetizer Mexican

Quick and Easy Chicken Taquitos

4.4

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine chicken, beans, diced tomatoes with green chile peppers, diced green chile peppers, cumin, chili powder, salt, and garlic in a saucepan over medium heat; cook and stir until filling is heated through, 5 to 10 minutes. Add Mexican cheese blend to filling and stir until cheese is melted, 2 to 3 minutes. Remove saucepan from heat.
  3. 3 Place corn tortillas on a microwave-safe plate and cover with a wet paper towel; heat in microwave until tortillas are warmed, about 30 seconds.
  4. 4 Spoon 2 to 3 tablespoons filling down the middle of each tortilla. Roll tortilla tightly around the filling and place, seam-side down, on a baking sheet. Spray the rolled tortillas with cooking spray.
  5. 5 Bake in the preheated oven until lightly browned and crispy, about 30 minutes.

By Joanne Rainey Miller

Habanero Salsa
Appetizer Mexican

Habanero Salsa

4.7

Prep
30 min
Cook
10 min
Total
100 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Roast jalapeños over a grill or gas burner until completely blackened. Seal in a plastic bag or a bowl covered with plastic wrap, and allow to steam until skins are loosened. When cool, remove skin, stem, and seeds.
  3. 3 Place jalapeños, onions, garlic, sugar, salt, and pepper into the bowl of a blender or food processor. Pulse to chop and blend, then pour into a large bowl, and mix with the can of green chiles, cilantro, and lime juice. Pulse the tomatoes in batches to desired size, and add to green chile mixture.
  4. 4 Return one cup of chopped tomatoes to the blender along with the habanero, and puree well. Strain the puree to remove any large pieces of habanero, and add to the tomatoes. Mix well, cover, and chill in the refrigerator at least one hour to allow flavors to blend.

By Tenille Wasemiller

Albuquerque Delight
Appetizer Mexican

Albuquerque Delight

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix the refried beans and taco seasoning mix, and spread over the bottom of a large pie dish. Mix mashed avocados with lemon juice, onion, and garlic salt, and spread over the beans. Layer with sour cream, green chile peppers, Monterey Jack cheese, and Cheddar cheese. Top with tomatoes, and garnish with olives. Chill in the refrigerator until ready to serve.

By Allrecipes Member

The Most Awesome Dip Alive
Appetizer

The Most Awesome Dip Alive

5.0

Prep
5 min
Cook
13 min
Total
18 min

Instructions

  1. 1 Place sausage in a large skillet over medium heat. Cook and stir until no longer pink, about 8 minutes. Drain excess grease from the skillet.
  2. 2 Combine diced tomatoes and cream cheese in a saucepan over medium-low heat; cook and stir until cream cheese is melted and smooth, about 5 minutes. Mix in sausage. Transfer to a serving bowl.

By Kelly

Shrimp Gabriella
Appetizer

Shrimp Gabriella

4.6

Prep
35 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Peel, devein and butterfly the shrimp or prawns. (To butterfly shrimp: Split shrimp down the center, cutting almost completely through.)
  2. 2 Insert a strip of provolone cheese and 1 teaspoon of the diced green chilies into each shrimp. Fold over the shrimp and wrap with a half strip of bacon. Secure with wooden picks.
  3. 3 Cook shrimp on grill, basting with your favorite barbecue sauce, until bacon is cooked and shrimp is pink.

By Gabriella Campbell

Nacho Dip III
Appetizer

Nacho Dip III

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Place ground beef and onion in a large, deep skillet. Cook over medium high heat until beef is evenly brown and onions are soft. Drain and set aside.
  2. 2 In a medium saucepan over low heat, melt the cheese. Mix in the ground beef, onion and diced tomatoes with green chile peppers. Serve warm.

By KRISTLE

Yummy Artichoke Dip
Appetizer

Yummy Artichoke Dip

4.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, mix artichoke hearts, mayonnaise, 1 cup Parmesan cheese, cream cheese, and green chile peppers. Scoop mixture into a pie pan or medium baking pan. Top with remaining 1/2 cup of Parmesan cheese.
  3. 3 Bake for 25 minutes or until bubbly and slightly browned. Serve warm.

By Cindy Epping

Cheesy Artichoke Dip
Appetizer

Cheesy Artichoke Dip

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 In a medium bowl, mix artichoke hearts, marinated artichoke hearts, green chile peppers, mayonnaise, Parmesan cheese and mozzarella cheese.
  3. 3 Spread the mixture in a small baking dish. Bake in the preheated oven 30 minutes, until lightly browned and bubbly.

By Leanne Hockenberry

Chicken Enchilada Dip
Appetizer

Chicken Enchilada Dip

4.7

Prep
15 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.
  2. 2 Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
  3. 3 Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.
  4. 4 Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.

By Kelley

Sausage Cheese Dip
Appetizer

Sausage Cheese Dip

4.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Place ground pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
  2. 2 In a medium saucepan over medium heat, melt processed cheese.
  3. 3 Drain sausage and mix in a medium bowl with the melted processed cheese, sour cream, diced tomatoes with green chile peppers and green onions.

By DLEANN

Baked Pepperoni Dip
Appetizer

Baked Pepperoni Dip

4.0

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix together the mozzarella cheese, Cheddar cheese, mayonnaise, canned green chilies, onion, and jalapenos in a bowl until the mixture is thoroughly combined. Spread the dip out into an ungreased 9x13-inch baking dish, and top with a layer of pepperoni slices.
  3. 3 Bake in the preheated oven until the dip is bubbling, about 45 minutes. Serve hot.

By Jennifer Snyder

Marc's Race Day Dip
Appetizer

Marc's Race Day Dip

4.4

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Spread the cream cheese in a layer in a 9 inch square baking dish. Spread a layer of pizza sauce over the cream cheese, followed by layers of shredded cheese, green chilies, black olives, jalapenos, and pepperoni.
  3. 3 Bake for 25 minutes in the preheated oven, until heated throughout.

By HARTZY3