Mexican Dip Microwave Easy Recipes

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MEXICAN CORN DIP



Mexican Corn Dip image

For tasty make-ahead dip try this recipe. It goes fast at office parties or any gathering. Mildly spicy, it's easy to alter if you want it to have more of a kick. Make sure your corn chips are large enough to scoop up a hearty helping.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 8-10 servings.

Number Of Ingredients 12

2 cups shredded cheddar cheese
1 can (11 ounces) yellow and white whole kernel corn, drained
1 can (11 ounces) Mexicorn, drained
4 ounces pepper Jack cheese, shredded
1/4 cup chopped green onions
1 can (4 ounces) chopped green chilies
1 jalapeno pepper, seeded and chopped
3/4 cup mayonnaise
3/4 cup sour cream
1/8 teaspoon sugar
Additional chopped green onions, optional
Tortilla or corn chips

Steps:

  • In a large bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, sour cream and sugar; stir into corn mixture. Cover and refrigerate overnight. Sprinkle with additional green onions. Serve with chips.

Nutrition Facts : Calories 330 calories, Fat 26g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 605mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.

EASY-FIVE MEXICAN DIP



Easy-Five Mexican Dip image

Watch our video to learn how to make an Easy-Five Mexican Dip. Just five ingredients, this black bean Mexican dip is easy, creamy and is studded with tomatoes.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 9m

Yield 22 servings, 2 Tbsp. dip and 1 oz. tortilla chips each

Number Of Ingredients 6

1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 can (15 oz.) black beans, rinsed
1/2 tsp. ground cumin
1 tomato, chopped
22 oz. tortilla chips

Steps:

  • Combine first 4 ingredients in medium microwaveable bowl.
  • Microwave on HIGH 4 min. or until VELVEETA and cream cheese are completely melted and mixture is well blended, stirring every 2 min.
  • Stir in tomatoes. Serve warm with tortilla chips

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 310 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 1 g, Protein 5 g

MEXICAN LAYER DIP



mexican layer dip image

Provided by Katrina

Time 20m

Number Of Ingredients 9

2 packets of corn chips
450g can refried beans
35g packet taco season mix
1/2 cup sour cream (or enough to cover one layer)
1 ripe avocado, mashed
1 teaspoon lemon juice
1 tomato, diced
1/2 cup ready made salsa
1/2-3/4 cup grated tasty cheese

Steps:

  • In a small bow, mix together the refried beans and taco seasoning.
  • Spoon bean mixture into the base of a shallow square casserole dish, spread to form bottom layer.
  • Spread sour cream evenly over bottom layer.
  • In a small bowl mix together avocado and lemon juice, stir in tomatoes and season with salt and pepper.
  • Carefully spoon avocado mixture over sour cream.
  • Evenly pour the salsa to form next layer.
  • Finally sprinkle with cheese.
  • Serve with corn chips.

QUICK AND EASY DIP



Quick and Easy Dip image

This 4-layer Mexican-style dip can be made in just a few minutes and is usually eaten just as quickly. Serve with corn tortilla chips.

Provided by Jan

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

Time 5m

Yield 12

Number Of Ingredients 4

1 (16 ounce) can refried beans
1 (8 ounce) container sour cream
1 (8 ounce) jar medium salsa
2 cups shredded Cheddar-Monterey Jack cheese blend

Steps:

  • Spread the refried beans on the bottom of a casserole dish. Layer the sour cream, salsa and shredded cheese into the casserole dish. Serve with corn chips.

Nutrition Facts : Calories 147.3 calories, Carbohydrate 8.4 g, Cholesterol 28 mg, Fat 9.8 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 6.7 g, Sodium 347 mg, Sugar 0.7 g

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

Categories     Appetizer

Time 45m

Number Of Ingredients 4

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

CHICKEN MEXICAN DIP - SUPER EASY!



Chicken Mexican Dip - Super Easy! image

This dip is fantastic and is always a hit at parties! The best part - it is super easy and done in a matter of minutes with very little prep work. Before anyone comments that this is not really a cooking recipe, please trust that I know this is just mixing things together, not really cooking. When you are crunched for time and need something quick, this is a great dip. If you would like to spend hours in the kitchen making "artisan" fare, then choose another recipe! :)

Provided by CarolinaCookingGal

Categories     Chicken

Time 5m

Yield 3-4 serving(s)

Number Of Ingredients 4

1 cup of tyson's grilled and ready southwestern chicken strips
4 ounces cream cheese, softened (This is just half of a block, just pop it into the microwave and 10 second intervals until it is sof)
1/2 cup salsa
1/2 cup cheese, Mexican mix, cheddar, whatever you have on hand

Steps:

  • In a microwavable bowl, microwave the chicken until it is hot (it takes my microwave 1 - 2 minutes).
  • When it is hot, shred the chicken with two forks.
  • Throw the cream cheese on top of the chicken and microwave on 10 second intervals until the cream cheese is softened and easy to stir.
  • Stir in the salsa.
  • Stir in the cheese.
  • Stir in any additional ingredients that you choose. Optional - onion, black beans, cilantro - whatever you like! I usually use a red onion, but it tastes just as great without it.
  • You can serve this hot or cold. I normally use Scoops, since the chicken can break thinner chips.
  • This makes a small batch of appetizer portions. Double or triple the recipe if you are feeding a crowd! This dip is always one of the first to go, when I take it to parties.

Nutrition Facts : Calories 203.5, Fat 17.6, SaturatedFat 10.2, Cholesterol 53.7, Sodium 562.5, Carbohydrate 5.8, Fiber 0.7, Sugar 2.5, Protein 6.6

MEXICAN DIP MICROWAVE EASY



MEXICAN DIP MICROWAVE EASY image

Categories     Bean     Dairy     Appetizer     No-Cook     Quick & Easy

Yield makes about 6 nice servings with chips

Number Of Ingredients 6

8 oz. Phyllidelphia cream cheese
1can. refried beans
16 oz. shreaded taco cheese
1 16oz. salsa
sour cream
scoop chips

Steps:

  • take a square glass dish 8X8 add cream cheese, spread all over bottom, add beans and spread all over cream cheese. add salsa 1/2 jar on top of beans add cheese to top . cove with suran wrap and mic for 9 min. until all is melted take out and add chips and sour cream. (just dip it )

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