Cream Cheese Mexican Dip Recipes

EASY MEXICAN DIP WITH CREAM CHEESE

Easy Mexican Dip with Cream Cheese image

You won't be able to resist this cheesy baked Mexican Dip with cream cheese, fresh salsa and melted cheese!

Provided by Cooking Chat

Time 45m

Number Of Ingredients 4

Ingredients

16 ozs lite cream cheese, left at room temperature for about 15 minutes to soften
16 ozs fresh tomato salsa, medium spice
2 cups shredded Mexican cheese blend
Tortilla chips for serving

Steps:

Preheat oven to 350 degrees.
Spread the cream cheese out to cover the bottom of a baking pan. 9 by 5 inches and 2 to 3 inches deep or thereabouts works well.
Scoop the salsa onto the cream cheese layer and spread even across the cream cheese to cover it.
Sprinkle the cheese around the pan to cover the salsa.
Place the baking pan in the oven. Bake uncovered for 25 minutes.
Remove dip from oven and serve along with tortilla chips. We typically have it served right from the pan. Enjoy!

Nutrition Facts : ServingSize half cup of dip, Calories 287 calories, Sugar 4.2 g, Sodium 1135.7 mg, Fat 19.4 g, SaturatedFat 12 g, Carbohydrate 7.1 g, Fiber 0.5 g, Protein 21.1 g, Cholesterol 57.1 mg

SPICY MEXICAN CREAM CHEESE DIP

Spicy Mexican Cream Cheese Dip image

A budget-friendly Mexican cream cheese dip that serves many. No mayo. No sour cream. Serve with tortilla chips or crackers.

Provided by Jen Ciemiewicz

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 40m

Yield 24

Number Of Ingredients 7

Ingredients

cooking spray
2 (16 ounce) packages frozen corn
2 (8 ounce) packages cream cheese, softened
2 cups shredded Mexican-blend cheese
2 (4 ounce) cans diced jalapeno peppers
6 slices bacon, or more to taste
2 cups shredded Parmesan cheese

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Combine corn, cream cheese, Mexican-blend cheese, and jalapeno peppers in a bowl; mix until thoroughly combined. Transfer to the prepared baking dish.
Bake in the preheated oven for 20 minutes.
Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
Remove dip from the oven. Top with chopped bacon and shredded Parmesan cheese. Return to the oven and bake until cheese has melted, about 10 more minutes.

Nutrition Facts : Calories 174 calories, Carbohydrate 9.3 g, Cholesterol 36.2 mg, Fat 12.3 g, Fiber 1.1 g, Protein 8 g, SaturatedFat 7.6 g, Sodium 435 mg, Sugar 1.5 g

MEXICAN CREAM CHEESE DIP

Mexican Cream Cheese Dip image

This Mexican cream cheese dip is a delicious addition to any party!

Provided by The Pynns

Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes

Time 30m

Yield 16

Number Of Ingredients 5

Ingredients

1 (16 ounce) jar salsa
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) package cream cheese, softened
2 cups shredded Cheddar cheese
1 teaspoon Mexican-style seasoning blend

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
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.
Bake, uncovered, in the preheated oven until heated through and cheese is melted, 20 to 25 minutes.

Nutrition Facts : Calories 131.1 calories, Carbohydrate 3.1 g, Cholesterol 33.5 mg, Fat 10.7 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 6.7 g, Sodium 342.2 mg, Sugar 1.1 g

MEXICAN CREAM CHEESE DIP

Mexican Cream Cheese Dip image

Make and share this Mexican Cream Cheese Dip recipe from Food.com.

Provided by PENNY

Categories Potluck

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

2 (8 ounce) packages cream cheese, softened
1 (8 ounce) container sour cream
1/2 teaspoon hot sauce
1/2 teaspoon soy sauce
2 teaspoons lemon juice
1 (16 ounce) jar salsa
1 bunch green onion, finely chopped
1 (2 ounce) can black olives, sliced
1/2 head iceberg lettuce, shredded
8 ounces cheddar cheese, grated
2 tomatoes, seeded and finely chopped

Steps:

Mix together cream cheese, sour cream, hot sauce, soy sauce and lemon juice until smooth.
Spread cream cheese mixture on bottom of glass baking dish (seeing the layers makes a nice presentation).
Layer the salsa evenly over the cream cheese mixture, then green onions, olives, lettuce and grated cheddar.
End with tomatoes spread evenly over lettuce.
Serve with tortilla chips or Fritos Scoops.

MEXICAN DIP (COPYCAT FROM PHILADELPHIA CREAM CHEESE)

Mexican Dip (Copycat from Philadelphia Cream Cheese) image

10 minutes to kickoff and you need an app fast. With these 5 ingredients, you'll have a minute to spare and a lot of flavor to share. Warm the chips and it's even better.

Provided by CHEF GRPA

Categories Australian

Time 9m

Yield 22 serving(s)

Number Of Ingredients 5

Ingredients

1/2 lb Velveeta cheese, cut into 1/2-inch cubes
Anjou pear, 8-oz . pkg.
1 (15 ounce) can black beans, rinsed
1/2 teaspoon ground cumin
1 tomatoes, chopped

Steps:

COMBINE first 4 ingredients in medium microwaveable bowl.
MICROWAVE on HIGH 4 minute or until VELVEETA and cream cheese are melted and mixture is well blended, stirring every 2 minute.
STIR in tomatoes. Serve warm with tortilla chips.
My Note:.
VARIATION: Prepare using 2% Milk VELVEETA and PHILADELPHIA Neufchatel Cheese.
SPECIAL EXTRA: Stir 2 tablespoons chopped fresh cilantro and 1/2 teaspoons ground red pepper (cayenne) into VELVEETA mixture before microwaving as directed.
SERVING SUGGESTION: To serve with warm tortilla chips, place chips in slow cooker set on LOW. Not only will this heat the chips, but the smell of the warm chips will make you and your guests think you are dining at your favorite Mexican restaurant.

Nutrition Facts : Calories 50.5, Fat 2.3, SaturatedFat 1.5, Cholesterol 8.2, Sodium 153.1, Carbohydrate 4.5, Fiber 1.3, Sugar 1, Protein 3

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