Mexican Cream Cheese Spread Recipes

SPICY MEXICAN CREAM CHEESE DIP

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.

FANTASTIC MEXICAN DIP

Steps:

• Crumble ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, mix in the taco sauce and set aside.
• In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread the mixture into a medium serving dish.
• Layer the sour cream mixture with beef mixture, Cheddar cheese and lettuce. Top with tomato, green onions and black olives.

MEXICAN CREAM CHEESE DIP

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.

MEXICAN WHITE CHEESE DIP/SAUCE

Steps:

• Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.

MEXICAN CHEESE SPREAD

Steps:

• In a large bowl, combine the eggs, taco sauce and cheeses. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until set. Cool for 10 minutes. Cut into triangles. Serve with tortilla chips.

MEXICAN CHEESE SPREAD

Steps:

• Combine first 3 ingredients in a mixing bowl; beat at medium speed with an electric mixer until blended.
• Stir in green onions, pimiento, and chilies.
• Cover and chill, if desired.
• Serve with crackers.

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 CREAM CHEESE SPREAD

Steps:

• In a small bowl, beat cheese until smooth and creamy with an electric mixer.
• Next, add the chilli sauce, garlic, lime juice, fresh chilli and green onion, and beat again until combined.
• Spread a sheet of plastic wrap on your kitchen work surface, place cream cheese mixture on it, and shape into a 3 to 4 inch square.
• Enclose the shaped cheese in the plastic wrap, and chill in refrigerator for at least 1 hour (and up to a maximum of 24 hours).
• While cheese is chilling, cut each tortilla into 12 wedges.
• Shallow fry the wedges in hot vegetable oil until puffed and lightly browned.
• When cool, these can be stored in an airtight container for up to 24 hours before serving.
• When ready to serve, roll cheese in combined parsley (or cilantro) and nuts.
• Place cheese, fresh salsa and tortilla crisps in serving dishes and enjoy.

MEXICAN CREAM CHEESE SHRIMP DIP

Steps:

• Combine cooked shrimp, red onion, cucumber, tomatoes, cilantro and jalapeno in a mixing bowl. Toss to combine.
• In a separate bowl, whisk together lime, tomato juice, ketchup, hot sauce and Kosher salt.
• Pour tomato mixture over fresh veggies, toss gently to combine.
• Cover and refrigerate for 1-24 hours.
• Toss to refresh when ready to serve. Drain excess liquid.
• Spoon on top of softened cream cheese.
• Top with freshly chopped avocado and scallions and serve with saltine crackers and/or tortilla chips.
• If you've tried this recipe, come back and let us know how it was!

CREAM CHEESE TACO DIP

Steps:

• Using mixer, mix together sour cream, cream cheese, and taco seasoning.
• Pour into clear glass dish, that will hold 7 cups.
• Pour salsa on top of sour cream mix.
• Sprinkle cheese on top of the salsa.
• Cut up the tomatoes and scatter them on top of the cheese.
• Scatter the olives and then the scallions.
• Serve with your favorite chips.