Southwestern Chili Dip Recipes

SOUTHWESTERN DIP

Steps:

• In medium bowl, mix all ingredients except cheese, chilies and tortilla chips. Stir in cheese and chilies.
• Cover and refrigerate 2 to 4 hours to blend flavors. Serve with tortilla chips.

SOUTHWEST BAKED CHILI DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl, combine Cheddar cheese, mayonnaise, half of the olives, jalapeno peppers, garlic and hot pepper sauce. Spread the mixture into a 9-inch pie pan.
• Bake for 20 minutes, or until heated through. Sprinkle over the dish the remaining olives, chopped tomatoes and green onions.

SOUTHWESTERN CHEESE DIP

Steps:

• Place cheeses in a 1-1/2-qt. microwave-safe bowl. Top with bacon, onions and chilies. Microwave at 50% power for 3-5 minutes or until cheese is melted, stirring every minute. Serve with vegetables or chips.

SOUTHWEST SPINACH DIP

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain well and chop., In a large skillet, saute onion in oil until tender. Stir in tomatoes and cream cheese until blended. Stir in the spinach, cheese blend, chilies, vinegar and pepper sauce. , Transfer to an 8-in. square baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly browned. Serve warm with chips.

V'S SOUTHWESTERN DIP

Steps:

• Mix sour cream and mayonaise together in a bowl.
• Mix dry ingredients in a separate bowl.
• Add dry spices to sour cream and mayonaise mixture Refrigerate for 2 hours to allow flavors to meld.

SOUTHWESTERN CHILI

Steps:

• In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.

SOUTHWESTERN DIP

Steps:

• In a medium bowl, combine dip mix, sour cream and mayonnaise; stir until smooth. Refrigerate at least 2 hours for flavors to blend. Serve with chips or fresh vegetables.
• Southwestern Dip Mix:
• In a medium bowl, combine parsley, onion, chili powder, chives, cumin and salt. Package in decorative jar or cellophane bag.

CREAMY SOUTHWESTERN CORN DIP

Steps:

• Melt butter in a large saucepan over medium heat. Stir corn, diced tomatoes with green chile peppers, and cream cheese into the melted butter until smooth; season with cumin. Cook until hot, about 5 minutes.

SOUTHWESTERN CHILI DIP

Steps:

• In a large mixing bowl, stir together the cheddar cheese, mayonnaise or salad dressing,HALF of the ripe olives,green chili peppers, garlic powder, and hot pepper sauce until well combined.
• Spread the mixture into a 9 inch quiche or pie plate.
• Bake in a preheated 350 degree oven for about 20 minutes, or until heated through.
• Sprinkle with the tomato, remaining olives, and green onions in three rings, starting at the edge of the plate.
• * I like to start with the tomatoes, green onions, then the olives.*.
• Serve warm with chips of your choice.
• * Can also be heated in the microwave. Cook,uncovered, on high power for 4-6 minutes or until heated through, stirring twice during the cooking process.