CORN CHIP CHILI CHEESE DIP
After trying to create a Mexican soup, I ended up with this outstanding dip. My husband and two young children love it, and so do guests at football game days or family gatherings. -Sandra Fick, Lincoln, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 4h50m
Yield 8 cups.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Transfer to a 4-qt. slow cooker., Stir in beans, tomatoes, corn, water, olives, chili powder, oregano, pepper sauce, garlic powder and cumin. Cook, covered, on low 4-5 hours or until heated through., Stir in cheese. Cook, covered, on low 30 minutes longer or until cheese is melted. Serve with corn chips.
Nutrition Facts : Calories 87 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 330mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
HOT CORN CHILE DIP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.
- If serving immediately, preheat the oven to 350 degrees F.
- Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.
- In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the reserved corn and veggie mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
- Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.
CORN CHILI
This recipe is one that I have made several times now. It is very tasty and nutritious. It is a little spicy. Can serve with corn bread or over pasta topped with Cheddar cheese.
Provided by BECCAM
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- In a large pot, cook onion in oil over medium heat 1 minute. Stir in cayenne and oregano and cook 1 minute more. Stir in corn, tomatoes, pinto beans, kidney beans, chicken bouillon granules, water, salt, pepper, tomato sauce and tomato paste. Cook, uncovered, until heated through and slightly thickened, 10 to 15 minutes.
Nutrition Facts : Calories 391.3 calories, Carbohydrate 70.9 g, Fat 6.6 g, Fiber 19.5 g, Protein 18.7 g, SaturatedFat 1 g, Sodium 1309.5 mg, Sugar 11.8 g
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
CHILI CORN DIP
This recipe came from friends who live in Australia. The unusual "Down Under" dip goes over big here in the Northeast!-Judy Ward, Centereach, New York
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- Place corn in a food processor; cover and process until coarsely chopped. In a large skillet, saute onion and chili powder in butter for 2 minutes or until onion is tender. Add corn and cheddar cheese; cook and stir until cheese is melted., Remove from the heat; stir in the bacon, sour cream and pepper. Serve warm with tortilla chips.
Nutrition Facts : Calories 142 calories, Fat 8g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 371mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
CREAMY CORN AND CHILE DIP
Provided by Trisha Yearwood
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cut the kernels from the corn. Cut 2 thin rounds of the Fresno chile and reserve them for garnish. Seed the remaining chile, if desired, then finely chop it.
- Heat the butter in a medium skillet over medium heat. Add the scallion whites and garlic and cook, stirring occasionally, until softened, about 2 minutes Add the corn and cook, stirring occasionally, until crisp tender, about 6 minutes. Add the heavy cream and chopped chili and simmer, stirring occasionally, until thickened, about 2 minutes. Stir in the cream cheese until melted, then remove from the heat and season with salt to taste. Transfer to a serving bowl and top with the scallion greens and the chile slices. Serve hot or at room temperature with tortilla chips for dipping.
CHILI CORNBREAD SALAD/DIP
When I take this to a potluck, I always have copies of the recipe with me! There are never any leftovers!
Provided by MizzNezz
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 400*.
- Prepare corn muffin mix per instructions.
- Add next 4 ingredients to batter.
- Spread into 8x8 greased baking pan.
- Bake for 25 minutes.
- Cool.
- Mix mayonnaise, sour cream and dressing mix; set aside.
- Crumble half the corn bread into a 13x9 dish.
- Layer with half the beans.
- Now half the mayonnaise mixture.
- Half the corn, tomatoes, green pepper, onions, bacon, and cheese.
- Repeat layers.
- Cover and refrigerate until chilled.
Nutrition Facts : Calories 405, Fat 16.8, SaturatedFat 8, Cholesterol 34.7, Sodium 596, Carbohydrate 50.8, Fiber 10.2, Sugar 9, Protein 16.4
SOUTHWEST CORN & GREEN CHILI DIP
Canned corn,green chilies,jalapenos,green onions, mayo and sour cream. So.... easy. I found this is the Almost Homemade Gooseberry Cookbook, submitted by C.Snodgrass in Rolla, Mo. So easy, and so good. I have made a few Bakinbaby adjustments.
Provided by BakinBaby
Categories Cheese
Time 15m
Yield 3 cups
Number Of Ingredients 11
Steps:
- Combine ingredients, do a taste test, if it needs more spice, add 1 teaspoons of the jalapeno juice or if you really like it hot, add 1/4 teaspoons cayenne pepper or more jalapenos.
- Flavor is better if allowed to set overnight or up to two days.
- Serve with corn chips.
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