Chili Cheese Dip With Biscuit Dippers Recipes

CHILI CHEESE DIP

Steps:

• Cook the beef, stirring, in a dry medium skillet over medium-high heat until golden and starting to caramelize, about 5 minutes. Remove with a slotted spoon and pour off any excess liquid. Add the olive oil to the pan.
• Reduce the heat to medium and cook the onions, stirring occasionally, until browned, 5 to 6 minutes. Add the cumin, chili powder and garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle in the flour and cook, stirring, until the flour smells toasty, 1 minute. Pour in the beer and canned tomatoes and chiles, bring to a boil and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 2 minutes. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved beef.
• Transfer to a serving dish, garnish with cilantro and serve warm with chips.

SOUTHWESTERN BROCCOLI DIPPERS

Steps:

• Bring a large pot of water to a boil and season with salt. Prepare a large bowl of ice water. Blanch the broccoli by throwing the florets into the boiling water for 30 seconds. With a slotted spoon, remove the florets to the ice water. When cool, drain and set aside. Keep cool in the fridge.
• To make the sauce, melt the butter in a pot over medium heat. Add the green onions and cook for 2 minutes. Sprinkle in the flour, whisk to combine and cook until thickened, about 1 minute. Pour in the milk and heat until thickened, 4 to 5 minutes. Add the grated cheese, cream cheese, chili powder, cumin, 1/2 teaspoon salt and pepper to taste. Stir to melt. Taste and adjust the seasonings.
• Serve hot as a dipping sauce with the cold broccoli.

DOUBLE CHILI CHEESE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
• Spread cream cheese into the prepared pie plate. Top the cream cheese with chili, onions, chilies, and cheese.
• Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes.

CHILI CHEESE DIP I

Steps:

• In a slow cooker, combine chili, cream cheese, and Cheddar cheese. Set the slow cooker to a low temperature, and let the dip cook until all of the cheeses have melted. Serve warm.

CHILI CHEESE DIP III

Steps:

• Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with spicy nacho tortilla chips.

CHILI CHEESE DIP

Steps:

• Preheat oven to 350°F.
• Stir together cream cheese and chili until combined (mixture will be chunky). Stir in 1 cup shredded cheddar cheese.
• Spread mixture in the bottom of a 9-inch pie plate or similarly sized pan. Sprinkle with remaining shredded cheese.
• Bake until hot and cheese is melted, 10-15 minutes. Serve with tortilla chips.
• For a spicier dish, drizzle dip with hot sauce (to taste) after baking.

CHILI CHEESE DIP WITH BISCUIT DIPPERS

Steps:

• Preheat the oven to 350 degrees F.
• In a medium ovenproof skillet over medium heat, brown the beef, 5 to 8 minutes. Add the salsa and taco seasoning. Bring to a simmer, lower the heat and cook on low, stirring occasionally, for about 5 minutes. Turn the heat to very low and stir in the Cheddar and cream cheese until just melted. Remove from the heat.
• Cut the biscuits into quarters and roll into balls. Arrange the biscuit balls around the perimeter of the chili in the skillet so that each ball is touching. Mix a sprinkle of garlic salt into the melted butter and use a pastry brush to brush over the tops of the biscuits.
• Bake until the biscuits are golden brown, about 20 minutes. Garnish with the scallions and serve hot.

CHILI COCONUT DIP

Steps:

• Heat the oil in a skillet over medium heat and add the curry leaves, coconut, chili powder, ground coriander, mustard seeds, salt and pepper. Toast until the coconut is golden brown, 2 to 3 minutes. Place in a bowl with the mayonnaise and stir well to combine.