Mexican Beer And Cheese Dip Recipes

CHEESE DIP WITH BEER

Steps:

• Cut a large hole in the top of the loaf of bread to form a bowl; set onto a serving platter.
• Melt the cream cheese in a large saucepan over medium heat; stir in the Cheddar cheese, mozzarella cheese, beer, and garlic salt; heat, stirring continually, until all the cheese is melted; pour the hot cheese mixture into the bread bowl.

MEXICAN BEER CHEESE DIP

Steps:

• In a large hot skillet over medium heat, brown the chorizo until cooked, about 5-7 minutes. Remove the chorizo with a slotted spoon to a bowl, leaving the grease behind.
• Add the onion and jalapeno to the hot grease and cook until softened, about 5 minutes. Add garlic and cook 60 seconds.
• Stir in flour, coating the onion mixture. Slowly whisk in the beer and milk. Bring to a boil and cook for 3-5 minutes or until thickened. Stir in the cheese and salt until cheese has completely melted. Add the cooked chorizo. Remove from the heat, garnish with cilantro, and serve immediately.

MEXICAN BEER CHEESE DIP

Steps:

• In 2-quart microwavable bowl, mix cheese, beer, green chiles, garlic and taco seasoning mix. Microwave uncovered on High 3 minutes; stir, then microwave 3 to 5 minutes longer or until mixture can be stirred smooth.
• Stir in sour cream, and top with diced tomato and cilantro. Serve with chips.

MEXICAN CHILLI AND CHEESE DIP

Steps:

• Place the chilies in a dry frying pan over a moderate heat, turning them frequently until the skin blisters and darkens. Place the chilies in a strong plastic bag and tie the top to keep the steam inches Set aside for 20 minutes, and then carefully peel off the skins. Slit the chilies and scrape out the seeds, then cut the flesh into thin strips, then cut these in half lengthways.
• Heat the oil in a frying pan and fry the onion for 5 minutes until it starts to soften. Add the cheese, creme fraiche and cream. Stir over a low heat until the cheese melts and the mixture becomes a rich, creamy sauce. Stir in the chile strips.
• Peel the tomatoes by cutting a cross in the base and covering them with boiling water. Plunge them into cold water and the skin should peel off easily.
• Cut the tomatoes in half and scrape out the seeds. Cut the flesh into 1 cm pieces and stir them into the sauce.
• Serve warm with tortilla chips.

EASY MEXICAN DIP WITH CREAM CHEESE

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!

MEXICAN BEER AND CHEESE DIP

Steps:

• Saute onion in butter. Add garlic and cook for 30 seconds. Add flour and blend well.
• Pour in beer and stir until smooth. Add tomatoes and chilies and cook until mixture thickens.
• Add both cheeses and cook until bubbly.
• Remove from heat and stir in beans before serving.

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.