Chipotle Cheddar Spread Recipes

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RASPBERRY CHIPOTLE CHEDDAR CHEESE DIP



Raspberry Chipotle Cheddar Cheese Dip image

This is a great dip,even though it might sound kinda strange. It's been passed around my family and friends for a few years now. Everyone loves it. Make it to suit your taste.

Provided by jgsappington

Categories     Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (8 ounce) package sharp cheddar cheese (shredded)
2 -3 green onions (chopped)
3 -4 tablespoons mayonnaise
1 (16 ounce) jar raspberry chipotle sauce (found near the bbq sauce usually)
Fritos corn chips, scoops

Steps:

  • In a large bowl empty the package of shredded cheese.
  • Add the 2 or 3 chopped green onions.
  • Add the mayonaise (use whatever amount you like in order to form the cheese together).
  • After everything is well blended, use your hands or a rubber spatula to form the cheese into a disc shape.
  • Place the cheese disc on a platter and pour the raspberry chipotle sauce over the top (cover the entire cheese disc, you will not use entire jar).
  • Most of this recipe is according to taste and how much onions and sauce you like.
  • Eat with Fritos.

Nutrition Facts : Calories 273.9, Fat 22.5, SaturatedFat 12.5, Cholesterol 62.4, Sodium 431.7, Carbohydrate 3.9, Fiber 0.2, Sugar 1.2, Protein 14.3

CHIPOTLE CHEDDAR SPREAD



Chipotle Cheddar Spread image

Recipe from - http://coconutlime.blogspot.com/2008/06/chipotle-cheese-spread.html Chef notes from the site-- I came up with this recipe as sort of an homage to that Southern staple Pimento cheese. Rather than use it as a simple cold spread, I topped my burgers with it and allowed it to melt a bit on the grill. Yum! Smoky, spicy, cheesy. What's not to love? It is also extremely tasty cold on a sandwich or on some crackers. Or wedged in the grooves of some celery. It is smoky, spicy and more than a little addictive.

Provided by Linajjac

Categories     Spreads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups shredded extra-sharp cheddar cheese
6 chipotle chiles in adobo, chopped
6 tablespoons mayonnaise
4 teaspoons adobo sauce
2 teaspoons Worcestershire sauce
salt
white pepper
4 hamburger patties
hamburger roll

Steps:

  • Mash together all of the ingredients with a fork in a medium bowl. Grill hamburgers until almost done. Evenly divide the cheese mixture and top each patty. Allow to cook 1-2 minutes or until just beginning to melt. Serve on hamburger rolls.

CHIPOTLE CHEESE SAUCE



Chipotle Cheese Sauce image

Provided by Food Network Kitchen

Categories     condiment

Time 20m

Number Of Ingredients 0

Steps:

  • Combine 2 tablespoons each butter and flour, 1/2 teaspoon kosher salt and a few grinds of pepper in a saucepan; whisk over medium heat until foamy, about 2 minutes. Gradually whisk in 1 cup milk; cook, whisking, until thick, about 4 minutes. Add 3/4 cup grated Colby cheese, 1/4 cup chopped canned green chiles (drained), 1 diced plum tomato and 1 to 2 tablespoons chipotle hot sauce; stir until creamy.

CHIPOTLE CHEDDAR SPREAD



Chipotle Cheddar Spread image

I love "Dad's" brand from Lexington, Kentucky, but at $7.00 for an 8 oz container, it's a bit pricey. This comes pretty close to the real thing. I like to spread this on bagel crisps, but it's great on anything.

Provided by Treewoman

Categories     Spreads

Time 10m

Yield 12

Number Of Ingredients 7

2 cups shredded extra-sharp cheddar cheese (Have extra on hand in case it's too spicy.) or 8 ounces extra-sharp cheddar cheese (Have extra on hand in case it's too spicy.)
2 chipotle chiles in adobo, chopped
4 tablespoons mayonnaise
2 teaspoons adobo sauce (from the can or jar that chilies came in)
1 teaspoon Worcestershire sauce
salt
pepper

Steps:

  • Process all ingredients in food processor. Allow to sit for a few minutes, then taste.
  • Adjust as needed. If too spicy for your tastes, add more cheese and process again.
  • Store in a container in the refrigerator; allow to sit at room temperature a bit before serving. Serving are approximate, it depends on how much you get hooked on this!
  • (I have tried freezing this because it makes quite a lot- sometimes it froze well and sometimes it didn't).

Nutrition Facts : Calories 108.1, Fat 8.9, SaturatedFat 4.9, Cholesterol 24.4, Sodium 176.1, Carbohydrate 1.5, Sugar 0.5, Protein 5.5

COOL CHEDDAR CHIPOTLE DIP



Cool Cheddar Chipotle Dip image

This recipe goes great with the Chili Potato Wedges. It's cooling and spicy with a good bit of flavor. This will also be good with nachos, spooned onto a taco or burrito. Try it on my Recipe #330403 or on a baked potato. Go nuts and enjoy.

Provided by ROV Chef

Categories     < 15 Mins

Time 10m

Yield 1 cup, 4-6 serving(s)

Number Of Ingredients 7

1/3 cup sour cream
1/3 mayonnaise
1/4 tomatoes (finely chopped)
1/3 cup cheddar cheese (finely shredded)
1 -2 chipotle chile in adobo (finely chopped)
1 tablespoon adobo sauce (liquid in canned chipotle peppers)
2 tablespoons green onions (thinly sliced)

Steps:

  • Mix all ingredients in a bowl.
  • Let dip sit in the fridge for at least an hour for the flavors to meld before serving.

Nutrition Facts : Calories 81.2, Fat 7.2, SaturatedFat 4.5, Cholesterol 18.3, Sodium 69.4, Carbohydrate 1.5, Fiber 0.2, Sugar 0.3, Protein 3.1

CREAMY CHIPOTLE DIP



Creamy Chipotle Dip image

Cool and creamy chipotle dip... mmm! This is a real hit at parties of all sorts, in all seasons! (You can even use this as a pasta sauce and as a topper for sandwiches and burgers, or stir a little into some chowder.) Prep includes chilling.

Provided by Julesong

Categories     Sauces

Time 1h

Yield 1 1/2 cups

Number Of Ingredients 10

2 -3 individual chipotle chiles in adobo, to taste (if you like it spicier, try 4-5 chiles)
1/2 teaspoon adobo sauce
2 green onions, chopped
1 clove garlic, finely minced
1/2 cup mayonnaise
1 cup sour cream
1 teaspoon lime juice
1/4 teaspoon ground cumin
1/4 cup shredded monterey jack cheese
salt and pepper, to taste

Steps:

  • Using a food processor, whir the chipotle chiles until smooth.
  • Chop the green onions.
  • In a non-reactive bowl stir together the onions, pureed chiles, garlic, and remaining ingredients and season to taste.
  • Refrigerate for at least one hour before serving.
  • Pour into serving dish, top with shredded cheese, and serve with tortilla chips, bell pepper strips, other raw veggies, or crackers.
  • It will keep, refrigerated and covered, for about 3 days.
  • Makes about 1 1/2 cups.
  • If you like cilantro, you can add a teaspoon of fresh, minced or chopped cilantro to the dip.

Nutrition Facts : Calories 683.2, Fat 62.2, SaturatedFat 25.1, Cholesterol 116.9, Sodium 784.8, Carbohydrate 25.8, Fiber 0.6, Sugar 11, Protein 9.1

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