Hot Mexican Cheese Dip Recipes

EASY CHEESY MEXICAN DIP

Steps:

• Preheat oven to 350°F.
• Spread cream cheese in an even layer in the bottom of a square or small rectangular (about 11 x 7 inches) baking dish.
• Pour the salsa con queso over the cream cheese layer and spread evenly.
• Gently spoon the salsa over the queso layer to cover completely.
• Sprinkle the cheese over the top of the salsa.
• Bake for about 20-25 minutes, or until heated through and cheese is melted and lightly browned.
• Scatter toppings on top, if desired and serve with tortilla chips for dipping.

QUESO (MEXICAN CHEESE DIP)

Steps:

• Melt butter in a medium-sized pot over medium-heat. Sauté the green onions (white parts only) for 4 minutes, until soft. Then add the garlic and sauté until fragrant, about 30 seconds.
• Add the tomatoes in with juices with the chiles, cumin, onion powder and cayenne pepper. Cook while stirring occasionally, for 2 minutes until soft and fragrant.
• Mix cornstarch into the pot, then pour in the evaporated milk, stirring well to combine.
• Bring to a boil, then add the cheese, mixing well. Cook, while stirring, until cheese just melts through the milk and transforms into a smooth sauce. Take off heat immediately.
• Stir in cilantro, green onions (reserved green parts) and season with salt to taste if needed. Mix well.Serve warm.Tip: Queso thickens when cooled.

HOT MEXICAN BEAN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, sour cream, refried beans, and taco seasoning in a bowl. Fold jalapeno pepper into the dip; spread into a 9x13-inch baking dish.
• Bake in preheated oven for 30 minutes. Top with shredded cheese and continue cooking until the cheese has melted, about 5 more minutes.

QUESO DIP (MEXICAN CHEESE DIP)

Steps:

• Place cheese and cornflour in a bowl, toss to coat.
• Melt butter over medium heat in a large saucepan or small pot.
• Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned.
• Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.
• Add evaporated milk and cheese. Stir, then add chiles and Spices.
• Stir until cheese melts and it becomes a silky sauce.
• Add salt to taste - amount required depends on saltiness of cheese used - and stir through coriander.
• Stir in milk or water to adjust consistency (I use 2 tbsp) - the dip thickens when it cools, and milk can be added later to adjust to taste.
• Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.
• Store in the refrigerator. When refrigerated, it becomes the consistency of the cheese spread sold in jars that are not in the refrigerator section. Reheat in microwave and adjust consistency as desired with a tiny bit of milk. If you add too much, just put on stove again until it thickens.

MEXICAN HOT DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• Bake uncovered in the preheated oven 30 minutes, or until bubbly and lightly browned.

HOT MEXICAN DIP

Steps:

• In a slow cooker set for low heat, place chili without beans, salsa, taco sauce, green chile peppers, crushed red pepper and processed cheese. Stirring occasionally, heat until processed cheese is melted and all ingredients are well blended.

HOT MEXICAN CHEESE DIP

Steps:

• Preheat oven to 350 degrees.
• Butter a 3 cup baking dish.
• Beat cream cheese until smooth.
• Stir in 1 cup shredded cheese and next 6 ingredients until just combined.
• Spread in baking dish.
• Sprinkle with remaining cheese.
• Bake 20 to 25 minutes.
• or until hot and bubbly.
• Sprinkle with cilantro before serving.

HOT CHEESY MEXICAN DIP

Steps:

• Beat all ingredients in microwaveable bowl with electric mixer on medium speed until well blended,
• Microwave on Medium 4 minutes, or until warm, stirring after 2 minutes.
• Sprinkle with additonal cilantro, if desired.

HOT MEXICAN DIP

Steps:

• Preheat oven to 350°F.
• Spread both cans of refried bean in the bottom of a 13x9-inch baking dish.
• Mix softened cream cheese, sour cream, taco mix and garlic together. Spread over refried beans.
• Sprinkle chopped onions, tomatoes and black olives over cream cheese, sour cream mixture.
• Shred both blocks of cheese and sprinkle over top of onion, tomato and olive layer.
• Bake uncovered 30 minutes and enjoy with your favorite tortilla chips.

CROCK POT VELVEETA MEXICAN CHEESE DIP

Steps:

• Gather the ingredients.
• Cube Velveeta cheese and place in slow cooker.
• Cover and heat on low for 30 to 60 minutes, until melted, stirring occasionally.
• Stir in tomatoes with chiles and taco seasoning. Cover and continue heating 30 minutes.
• Serve hot with tortilla chips or corn chips.