Panchos Cheese Dip Recipes

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COPYCAT PANCHO'S CHEESE DIP



Copycat Pancho's Cheese Dip image

Make and share this Copycat Pancho's Cheese Dip recipe from Food.com.

Provided by Stephie Biggs

Categories     High In...

Time 15m

Yield 8 serving(s)

Number Of Ingredients 4

1 lb block American cheese, cut into cubes
1 -1 1/2 teaspoon cumin powder
1/2 teaspoon garlic powder
1 (10 ounce) can Rotel tomatoes & chilies

Steps:

  • Melt cheese until smooth in a double boiler or microwave, stirring throughout.
  • Puree rotel in blender or small processor.
  • Stir into the cheese the rotel, cumin and garlic.
  • If too thick, add a little water.
  • Serve with tortilla chips.
  • ENJOY.

NACHO CHEESE DIP



Nacho Cheese Dip image

With jobs, school and sport activities, evening is our time for family fun. We munch on this zippy dip while visiting or watching a movie. -Dawn Taylor, Milton, Kentucky

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 3 cups.

Number Of Ingredients 6

1/4 pound bulk spicy pork or Mexican-style sausage
2 tablespoons chopped green pepper
2 tablespoons chopped onion
1 pound American cheese, cubed
3/4 cup salsa
Tortilla chips or raw vegetables

Steps:

  • In a 1-1/2-qt. microwave-safe container, cook sausage, green pepper and onion on high for 1-2 minutes or until sausage is fully cooked; drain. Add the cheese and salsa. Cover and microwave on high for 1-2 minutes, stirring frequently until cheese is melted and mixture is smooth. Serve with tortilla chips or vegetables.

Nutrition Facts : Calories 75 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 279mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.

PANCHO'S CHEESE DIP



Pancho's Cheese Dip image

For many, many years, there was only one Mexican restaurant in town. For 'starters', they placed a big bowl of tostados on the table, along with a very commonplace tomato salsa -- and an absolutely fabulous cheese dip. Everybody wanted the recipe, but it was a closely-guarded secret. After the Tex-Mex craze hit and this restaurant started marketing a plastic version of their wonderful dip, I obtained the original recipe by nefarious means. :) Please do not be put off by the fact that it's based on Velveeta. This is 'cheese food' raised to a new level. Addictive! May I add that it is (quite literally) impossible for a cheese dish with such strong savory seasonings to have a 'sweet' undertone. And it's so thick you won't believe. When you rate 7 recipes and give 6 of them 1*, one wonders....

Provided by highcotton

Categories     Cheese

Time 40m

Yield 30 serving(s)

Number Of Ingredients 7

1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon Accent seasoning
1 tablespoon ground cumin
2 (28 ounce) cans whole tomatoes
5 lbs process American cheese (Velveeta)
pickled jalapeno pepper, to taste

Steps:

  • Measure first 4 ingredients into a small bowl, stirring well to mix.
  • (Note: As tastes have changed over the years, I have gradually decreased the Accent slightly, measuring a scant tablespoon so it won't be too salty.) Pour 1 can of tomatoes, including juice, into the bowl of a food processor.
  • Add 2 tablespoons of spice mixture and 5- 6 slices of pickled jalapenos.
  • Pulse on and off briefly several times until ingredients are well-mixed and tomatoes are broken into small pieces but still retain some texture.
  • (It should look like a thick salsa.) Pour tomato mixture into a medium saucepan.
  • Repeat with remaining can of tomatoes, remaining spices, and additional slices of jalapenos, adding mixture to the saucepan after processing.
  • If your food processor can handle it, grate cheese and then put in a large pot or Dutch oven; if not, chop cheese coarsely by hand.
  • (A Cuisinart makes it easier, but it doesn't affect the final outcome.) Cook tomato mixture over medium heat, stirring frequently; bring just to the boiling point, BUT DO NOT ALLOW TO BOIL!
  • The instant the first bubble breaks the surface, remove from heat and pour over cheese.
  • Stir well, until cheese seems to have melted as much as it's going to (which won't be much-- it will still be extremely lumpy).
  • Using a ladle (or a coffee mug), pour approximately 3 cups of the mixture into the food processor bowl.
  • Process approximately 20-30 seconds, until mixture is smooth.
  • Remove lid from processor bowl and taste for'heat' and consistency.
  • If it is not as hot as you'd like, add a few more jalapeno slices.
  • It will be waaaay too thick, so add water (several tablespoons at a time), processing briefly after each addition, until it is the proper consistency.
  • Each batch will require a different amount of water, depending on the ratio of cheese to tomato sauce, but you'll quickly get the hang of about how much to add.
  • If you accidentally get one batch too thin, you can easily compensate by making the next one extra-thick and stirring them together.
  • Although this makes a huge amount, it will disappear more quickly than you ever thought possible, so stock up on lots of chips!
  • Leftovers keep well in the refrigerator for days on end.

Nutrition Facts : Calories 260.7, Fat 18.8, SaturatedFat 11.7, Cholesterol 48.4, Sodium 1211, Carbohydrate 8.2, Fiber 0.8, Sugar 7.2, Protein 15.4

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