Spicy Fire Roasted Cream Cheese Dip Recipes

ROASTED VEGETABLES WITH SPICY AïOLI DIP

Steps:

• In medium bowl, mix mayonnaise, sour cream and dressing until smooth. Refrigerate at least 30 minutes to blend flavors. Garnish with chives.
• Meanwhile, heat oven to 450°F. In large bowl, toss vegetables with oil and seasoned salt to coat evenly. Arrange vegetables in ungreased large shallow roasting pan, at least 16x12 inches.
• Bake 15 to 20 minutes or until crisp-tender. Refrigerate vegetables at least 8 hours or overnight, and serve cold with dip.

SPICY MEXICAN CREAM CHEESE DIP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Combine corn, cream cheese, Mexican-blend cheese, and jalapeno peppers in a bowl; mix until thoroughly combined. Transfer to the prepared baking dish.
• Bake in the preheated oven for 20 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
• Remove dip from the oven. Top with chopped bacon and shredded Parmesan cheese. Return to the oven and bake until cheese has melted, about 10 more minutes.

HOT SAUSAGE DIP

Steps:

• Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
• Drain sausage and stir in onions. Cook until slightly tender, about 2 minutes. Mix in diced tomatoes with green chile peppers. Stirring occasionally, allow the mixture to simmer approximately 15 minutes.
• Blend cream cheese and sour cream into the sausage mixture. Season with crushed red pepper.

SPICY FIRE ROASTED CREAM CHEESE DIP

Steps:

• In medium bowl, stir together dip ingredients.
• Serve with dippers. Cover and refrigerate any remaining dip.

ROASTED RED PEPPER CREAM CHEESE SPREAD

Steps:

• Add all of the ingredients to a food processor and blend until creamy and smooth.
• Serve with bagels, crackers, or crostini.

SAUSAGE CREAM CHEESE DIP RECIPE (SLOW COOKER)

Steps:

• In a very large, high sided skillet, add all the hot sausage. Cook over medium heat, breaking it up with a wooden spoon or a meat chopper. Cook until the meat is crumbled and no longer pink, about 10-15 minutes.
• Turn off the heat and drain the fat. You can tilt the pan to the side and spoon it out, or drain it in a large colander lined with paper towels. I use the spoon method to transfer it to a foil-lined small bowl. (Then I refrigerate it until solid and toss the foil in the trash.)
• Add the chopped onion, bell pepper, and tomato. Cook for another 10 minutes or so, until the onion is tender.
• Add the mixture to a large (6 quart at least) crock pot. Drain the jalapeno peppers and the cans of green chiles and add it to the crock pot.
• Add 6 packages of cream cheese and 2 cups of sour cream to the crock pot. Use a wooden spoon to stir it all together, breaking up the cream cheese into smaller chunks (You don't need to make it smooth).
• Heat on LOW for 4 hours, stirring once halfway through. If you are in a hurry you can put it on high for 2 hours. Be sure to stir every 30 minutes if you cook on high.
• Serve hot with tortilla chips, Fritos, or sturdy crackers like Wheat Thins.
• Use a large, wide-bottom pot instead of a skillet. Follow instructions through step 3. Instead of adding the sausage to a crock pot, just drain the fat and add the remaining ingredients to the pot. Cook and stir over medium heat until bubbly. When it is nice and hot and all the cream cheese has melted, let cook on low for another hour, stirring every few minutes. (The longer you let it stew, the more the flavors have a chance to meld together.)