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Fast and Easy Zucchini Soup
Soup American

Fast and Easy Zucchini Soup

4.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Stir water, zucchini, and bouillon cubes together in a stockpot; bring to a boil. Reduce the heat to medium, then cover and simmer, stirring occasionally, until zucchini is tender, about 20 minutes.
  2. 2 Carefully drop cream cheese into the stockpot. Cook and stir until melted, about 5 minutes. Blend soup with an immersion blender until smooth.

By Jilly Bean

Crema de Calabazines
Soup European

Crema de Calabazines

4.6

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Clean and quarter zucchini and potatoes. Peel and chop onion. In a large pot boil zucchini, potatoes and onion in water (just covering them) until very tender. Drain vegetables, but retain stock.
  2. 2 In a blender, or with a hand blender, puree the cheese, zucchini, potatoes, onion and bouillon while adding stock, until desired consistency is reached. (If you're using a blender, do this in two batches.)
  3. 3 Pour mixture back into large pot and bring to a boil. Salt and pepper to taste.

By Rebecca

Erin's Cheesy Broccoli Soup
Soup American

Erin's Cheesy Broccoli Soup

4.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring water and chicken bouillon granules to a boil in a large pot. Add broccoli and onion; cook at a boil until tender, 10 to 12 minutes.
  2. 2 Combine milk, cream cheese, margarine, and flour in a second large pot over medium heat. Cook and stir until margarine melts and mixture begins to thicken, about 5 minutes. Stir in Cheddar cheese until melted completely.
  3. 3 Pour broccoli mixture into cheese mixture; stir well.

By CARAMOMMY

Shrimp Chowder
Soup American

Shrimp Chowder

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat butter in a large soup pot over medium-low heat. Add celery and onions; cook and stir until vegetables are completely softened, about 5 to 10 minutes.
  3. 3 Add cream cheese and milk; stir over low heat until cream cheese is completely melted.
  4. 4 Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally; serve.

By CORWYNN DARKHOLME

Zucchini Soup with Farina
Soup American

Zucchini Soup with Farina

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat. Cook and stir onion and green onion in hot butter until softened, about 5 minutes. Add chicken broth, zucchini, vinegar, and dill to the saucepan; bring to a boil. Gradually pour farina into the broth mixture while stirring. Reduce heat to low, loosely cover saucepan, and cook broth mixture at a simmer until the zucchini is tender, about 15 minutes more.
  2. 2 Blend soup with an immersion blender until smooth. Add cream cheese and blend again until the cheese is fully incorporated.

By Ricknlia

Cauliflower Potato Soup
Soup American

Cauliflower Potato Soup

4.8

Prep
20 min
Cook
195 min
Total
215 min

Instructions

  1. 1 Combine cauliflower, potatoes, carrots, and onion flakes in a pot. Add enough water to cover, then stir in bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
  2. 2 Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir in condensed soup, milk, cream cheese, and bacon bits. Cook on Low for 2 1/2 hours, stirring occasionally.
  3. 3 Stir parsley into soup and continue cooking until vegetables are tender and flavors blend, 30 minutes to 1 1/2 hours.
  4. 4 Ladle into bowls and top with shredded cheese.

By AMYL22

Seafood Chowder
Soup American

Seafood Chowder

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine cream cheese, 1/2 cup milk, and garlic in a large pot over low heat; cook and stir until blended, about 3 minutes.
  3. 3 Mix in condensed soup, undrained corn, remaining 1 cup milk, potatoes, green onions, carrots, parsley, black pepper, and cayenne pepper.
  4. 4 Simmer for 25 minutes, stirring occasionally, without letting the chowder boil.
  5. 5 Add shrimp, scallops, crab, calamari, and clams; cook until seafood is opaque, about 10 minutes.

By MyVintageMommy

Creamy Tomato And Cream Cheese Soup
Soup American

Creamy Tomato And Cream Cheese Soup

4.5

Prep
Cook
Total

Instructions

  1. 1 Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
  2. 2 In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
  3. 3 Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes.
  4. 4 Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.

By MARBALET

Chili Cheese Dip
Appetizer Mexican

Chili Cheese Dip

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over cream cheese. Finish with a layer of shredded Cheddar cheese.
  2. 2 Microwave until cheese melts, about 5 minutes. Serve with spicy nacho tortilla chips.

By Kathy Rogers

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

Best Football Dip Ever
Appetizer Mexican

Best Football Dip Ever

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place the ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until no longer pink. Drain off grease.
  3. 3 Spread the cream cheese in an even layer in the bottom of a 9-inch square baking dish. Spread a layer of salsa over the cream cheese, then cover with a layer of ground beef. Top with slices of processed cheese and cover the dish with aluminum foil.
  4. 4 Bake for 15 minutes in the preheated oven, or until heated through. Serve hot.

By DICE40OUNCE

Empanadas
Mexican

Empanadas

4.6

Prep
Cook
Total

Instructions

  1. 1 DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
  2. 2 AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
  3. 3 Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
  4. 4 Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.

By Rosina

Cream Cheese-Salsa Dip
Appetizer Mexican

Cream Cheese-Salsa Dip

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine salsa and cream cheese in a bowl; beat with an electric mixer until almost completely blended. Transfer to a serving bowl.
  2. 2 Layer cream cheese mixture with 1/2 of the lettuce and 1/2 of the Cheddar cheese. Repeat layers once more.

By rpaulson001

Mexican Hot Dip
Dinner Mexican

Mexican Hot Dip

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Spread cream cheese on the bottom of a medium baking dish. Pour in the chili. Spread a layer of olives on the chili, and top with Cheddar cheese and green onion.
  3. 3 Bake uncovered in the preheated oven 30 minutes, or until bubbly and lightly browned.

By Karyn

Tortilla Rollups
Appetizer Mexican

Tortilla Rollups

4.3

Prep
10 min
Cook
Total
30 min

Instructions

  1. 1 Mix cream cheese, sour cream, green onions, and taco seasoning in a bowl until well blended.
  2. 2 Spread a thin layer of cream cheese mixture onto each tortilla. Roll each tortilla tightly to create a long tube. Spread more cream cheese mixture on the edges of each tortilla to seal.
  3. 3 Freeze rolls on a baking sheet for 20 minutes for easier slicing. Cut each roll into 1-inch pieces and thaw before serving.

By Brenda Knox Rhoads

Mexican Cream Cheese Dip
Appetizer Mexican

Mexican Cream Cheese Dip

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine salsa, spinach, cream cheese, 1 cup Cheddar cheese, and Mexican seasoning in a large bowl. Spread into an oven-safe dish. Sprinkle with remaining Cheddar cheese.
  3. 3 Bake, uncovered, in the preheated oven until heated through and cheese is melted, 20 to 25 minutes.

By The Pynns

Mexi-Rollups
Appetizer Mexican

Mexi-Rollups

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine cream cheese, Cheddar cheese, picante sauce, green chiles, and seasoning mix in a large mixing bowl.
  2. 2 Spread some of the mixture over most of one tortilla, leaving a 1/2-inch border on one side. Roll up. Repeat with remaining tortillas and cream cheese mixture. Cut into 1- to 2-inch sections.

By Tara K Farley

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

Texas Trash Dip
Appetizer Mexican

Texas Trash Dip

4.8

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Microwave cream cheese and sour cream in large microwaveable bowl on HIGH 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chiles, Seasoning Mix and 2 cups of the cheese; mix well.
  2. 2 Spread bean mixture into 13x9-inch baking dish sprayed with no stick cooking spray. Sprinkle with remaining 2 cups cheese.
  3. 3 Bake 25 minutes or until cheese is melted. Serve with tortilla chips.

By McCormick Spice

Easy Chicken Enchiladas
Dinner Mexican

Easy Chicken Enchiladas

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Combine cream cheese and salsa in a small saucepan over medium heat; cook and stir until well blended. Stir in chicken and pinto beans.
  3. 3 Fill tortillas with chicken mixture, roll up and place into the prepared baking dish. Sprinkle shredded cheese on top. Cover pan with aluminum foil.
  4. 4 Bake in the preheated oven for until heated through, about 30 minutes.
  5. 5 Enjoy!

By IANKRIS

Avocado Lime Cheesecake
Dessert Mexican

Avocado Lime Cheesecake

4.7

Prep
20 min
Cook
5 min
Total
185 min

Instructions

  1. 1 Heat cream in a small saucepan until small bubbles appear around the edges. Remove from the heat and stir in sugar until it dissolves. Transfer mixture to a medium bowl and allow to cool, about 10 minutes.
  2. 2 Blend avocado and cream cheese in a food processor until smooth. Add lime juice and process until smooth.
  3. 3 Whisk blended avocado mixture into cooled cream mixture, then pour into an ice cream maker. Freeze according to the manufacturer's instructions, about 20 minutes.
  4. 4 Spoon avocado mixture into the prepared pie crust; smooth the surface with a spatula. Freeze until solid, at least 2 hours. Let cheesecake sit at room temperature until slightly softened yet firm enough to slice before serving, 10 to 15 minutes.

By Todd

Mexican Style Dip
Appetizer Mexican

Mexican Style Dip

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat a 9 inch pie plate with vegetable oil spray.
  2. 2 Press cream cheese evenly onto the bottom of the pie plate.
  3. 3 In a large skillet, brown the hamburger. Drain excess fat. Mix in the taco seasoning and water. Cook and stir 2 to 4 minutes. Remove the skillet from the heat before mixing in salsa and jalapenos. Pour the beef mixture over the cream cheese in the pie plate. Sprinkle the Mexican-style cheese over the entire dish.
  4. 4 Bake at 350 degrees F (175 degrees C) until the cheese has melted.

By Lynn

Hot Mexican Bean Dip
Appetizer Mexican

Hot Mexican Bean Dip

4.6

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix refried beans, cream cheese, sour cream, and taco seasoning together in a large bowl; fold in jalapeño pepper. Spread mixture into a 9x13-inch baking dish.
  3. 3 Bake in the preheated oven for 30 minutes. Top with shredded cheese and continue cooking until the cheese has melted, about 5 more minutes.

By Drubee

3-Cheese Enchiladas
Dinner Mexican

3-Cheese Enchiladas

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix 2 cups salsa, cream cheese, and 1/2 of the green onions in a bowl until thoroughly combined.
  3. 3 Add 2 cups Cheddar cheese and 2 cups Monterey Jack cheese and lightly stir to combine.
  4. 4 Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla. Roll tortillas around the filling.
  5. 5 Place enchiladas, seam-side down, in a 9x13-inch baking dish.
  6. 6 Spread remaining 1 cup salsa over the tops of the enchiladas.
  7. 7 Lightly mix remaining 1/2 cup Cheddar and 1/2 cup Monterey Jack in a bowl. Sprinkle cheese mixture over the enchiladas then scatter remaining green onions over top. Cover the dish with aluminum foil.
  8. 8 Bake in the preheated oven until the enchiladas are warmed through and cheese is melted and bubbly, about 20 minutes.

By beanmachine