Spicy Cheese Dip Recipes

SPICY WHITE CHEESE DIP

Steps:

• Place first 7 ingredients in a 6-quart oval slow cooker. Cover and cook on LOW 3 hours, stirring gently every hour. Stir before serving. Serve with assorted tortilla and corn chips.
• To Make Ahead and Freeze: Spoon into quart-size freezer containers, and freeze up to 1 month. Thaw overnight in the refrigerator. Microwave on HIGH, stirring every 60 seconds until thoroughly heated.

FETA CHEESE DIP (TIROKAFTERI)

Steps:

• To prepare this amazing feta cheese dip (tyrokafterh), remove the stem and seeds from the pepper, and chop it finely. (If you have some extra time, roast or slightly fry the pepper before chopping)
• Cut the feta cheese into cubes and place in a bowl, add the chopped pepper and begin mixing in a blender or stand mixer (food processor). Gradually add the vinegar and olive oil, whilst mixing at medium speed.
• Pour in the milk until the feta cheese dip has a silky smooth, creamy consistency. Pour in a little at a time and mix until the cheese dip is smooth.
• If you prefer the dip to be a bit more spicy you can add a couple of teaspoons of cayenne pepper to taste. The milk and cheese require quite a lot of chillies to turn spicy as the milk neutralises the spiciness in the chillies so don't be afraid to add more if you want to.
• Alternatively if you prefer your dip to be creamy and mild don't add any chillies. If you want the sauce to be even creamier try adding a few tablespoons of yoghurt. This will make it even smoother than the milk!
• Pour the feta cheese dip (tyrokafteri) in a medium bowl and garnish with some chopped chillies and a couple of olives.
• Store the feta cheese dip covered in the fridge for up to 4-5 days.

SPICY CHEESE DIP (MICROWAVE)

Steps:

• Mix cheese, tomato and onion in a bowl (microwave safe).
• Add salsa.
• Cook 8 to 12 minutes, at high heat, stirring 2 or 3 times.
• Serve while it's very hot with tostitos.

SPICY BEER CHEESE DIP

Steps:

• Beat cream cheese in a medium bowl until smooth. Add ingredients in the following order, mixing with the beater after each one: sour cream, Cheddar cheese, beer, jalapeno peppers, garlic powder, onion powder. Cover and refrigerate until flavors have blended and dip has thickened, at least 2 hours.
• Remove from the refrigerator 15 minutes before servings.

BAKED PIMENTO CHEESE DIP

Steps:

• Preheat oven to 350 degrees and spray a 2-quartbaking dish with nonstick cooking spray.
• In a large bowl, combine cream cheese, mayonnaise, and both cheeses. Use a wooden spoon to mix them together well.
• Place red peppers and pimientos on paper towels and pat out excess moisture. Roughly chop the peppers and add them along with pimientos to bowl.
• Add hot sauce, Worcestershire sauce, salt, sugar, and cayenne pepper and stir everything together.
• Spoon into prepared baking dish, place in oven and bake for 20 to 25 minutes, until bubbly and lightly browned.

SWEET AND SPICY CREAM CHEESE DIP

Steps:

• Place block of cream cheese on small serving platter.
• Spoon peach jelly over top of the cream cheese, allowing a little to drip down the sides.
• Spoon 1 tablespoon Pepper Relish on top of peach jelly. Offer additional Pepper Relish to the side, if desired. (See note.)
• Sprinkle a little fresh parsley on top, if desired, and serve with whole grain crackers for dipping.

--SPICY CHEESE DIP--

Steps:

• Chop pepper into very small pieces, set aside.
• Turn stove on medium heat.
• Put cheese, milk, and chopped jalapeño in a pan and be sure to watch it until the cheese melts.
• When you're sure the cheese has melted, turn stove completely off.
• Place cheese concoction in a large bowl.
• Add rest of ingredients to bowl; stir.
• If your cheese seems to have thickened, heat it on stove for maybe 3 minutes on low stirring occasionally.
• Serve IMMEDIATELY so the cheese won't thicken on your party goers.

GREEK SPICY WHIPPED FETA CHEESE - TIROKAFTERI

Steps:

• Mash the feta with the yogurt until you have a paste ( it will be a bit grainy).
• Add the olive oil and vinegar and mix well.
• In a food processor mince the hot pepper (without the seeds), add to the feta mixture and blend well.
• Let it sit in the refrigerator for about an hour before serving.

SPICY CHEESE DIP

Steps:

• Puree stewed tomato juice only, garlic and 2 jalapenos in a blender or processor. Finely chop the onion, 1 jalapeno, 2 to 3 tablespoons of cilantro and 4 to 6 Roma tomatoes. Roughly chop the stewed tomatoes. Mix all these ingredients in a large bowl. Season with kosher salt, fresh ground pepper and lime juice.;
• Cook the ground beef, onion, jalapenos, garlic and dash of salt and pepper. Drain excess fat in a small bowl. Add the beef mixture to slow cooker and put on medium setting. Keep hot. Add cubes of cheese, cream of mushroom soup and milk and stir. Next add 2 cups of the salsa mixture to the cheese mixture. Can be kept warm for 1/2 hour or longer. Serve with chips.