Mexican Hot Cheese Dip Recipes

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.

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.

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.

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.

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.

THE BEST MEXICAN WHITE CHEESE DIP

Steps:

• Place cheese, milk, and butter in a sauce pan over low heat.
• Heat until melted - stirring frequently.
• Stir in the green chillis, cumin, garlic salt, and the cayenne pepper. Remember, it doesn't take much cayenne.
• Add more milk if you want it thinner.
• Serve immediately with chips, tortillas, and your favorite mexican dish.

MEXICAN HOT CHEESE DIP

Steps:

• 1. In a medium saucepan cook chorizo over medium heat until browned. Drain all but 1 T. fat. Add onion and cook for 5-7 minutes or until tender. Stir in chipotle peppers and garlic. Add beer; bring to a simmer. 2. In a large resealable plastic bag combine cheeses and cornstarch. Seal bag; shake to coat cheeses and cornstarch. Add cheeses, a handful at a time, to saucepan, stirring until each addition is melted before adding more. Transfer cheese mixture to a fondue pot and keep warm. Serve with desired dippers.