Tamale Dip Recipes

TAMALE DIP

Tamale Dip image

Yummy warm dip. Blows people away and always goes great for family or guests. Great 'help yourself' kind of dip that is comforting and filling enough to be a meal. For even more of a 'meal' reduce cheese to 1 lb and/or double the tamales. For velveeta haters- queso blanco or chihuahua cheese would be good here. Try to stick to a cheese that melts easily to a creamy consistency.

Provided by Mamas Kitchen Hope

Categories Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs Velveeta reduced fat cheese product
1 (4 ounce) can green chilies, chopped
2 (10 ounce) cans rotel
1 bunch green onion, chopped
1 dozen tamale

Steps:

Mix all ingredients except tamales in crockpot and heat until melted.
Remove corn husks from tamales and crumble into melted cheese mixture. Frozen or canned tamales are fine. Thaw if frozen.
Have a bowl of tortilla or corn chips available to scoop up dip or warm flour or corn tortillas so they can use as a filling.
To make it more figure friendly I like to also serve this with fresh veggies like shredded lettuce and chopped tomato! Makes a great and different taco (tamale) salad.

Nutrition Facts : Calories 269.8, Fat 12, SaturatedFat 8, Cholesterol 47, Sodium 2063.9, Carbohydrate 18.2, Fiber 0.6, Sugar 10.6, Protein 23

TAMALE DIP

Tamale Dip image

Make and share this Tamale Dip recipe from Food.com.

Provided by chelle keithley

Categories < 15 Mins

Time 10m

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

1 (15 ounce) can chili, no beans
1 (15 ounce) can tamales
1 lb Velveeta cheese
1 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
cayenne pepper

Steps:

Cube velveeta.
place all ingredients in a sauce pan.
Heat through and stir until melted.
Serve with chips.

Nutrition Facts : Calories 249.9, Fat 14.8, SaturatedFat 8.5, Cholesterol 50.4, Sodium 1079.7, Carbohydrate 17.5, Fiber 3.2, Sugar 4.7, Protein 12.5

TAMALE PIE DIP

Tamale Pie Dip image

I love this dip; just put the ingredients together and bake. Not sure how many servings but it makes 5 cups.

Provided by carolinafan

Categories Mexican

Time 1h

Yield 5 cups

Number Of Ingredients 14

Ingredients

1 (8 ounce) can creamed corn
1 (8 ounce) can diced tomatoes
8 ounces cream cheese
1/2 cup sour cream
2 garlic cloves, minced
1 teaspoon chili powder
2 cups shredded mexican cheese, divided
2 cups diced cooked chicken
1 teaspoon olive oil
sour cream
ripe black olives, chopped
avocado, chopped
chopped green onion
diced tomatoes

Steps:

Preheat oven to 325.
Coat a 9-inch quiche dish or deep-dish pie plate with nonstick cooking spray; set aside.
In a food processor or blender, mix corn, tomatoes, cream cheese, sour cream, garlic, chili powder and 1 cup cheese.
Stir in chicken by hand.
Spoon mixture into prepared dish.
Top with remaining 1 cup cheese.
Drizzle with olive oil.
Bake for 45 minutes.
Garnish as desired. Serve with tortilla chips.

Nutrition Facts : Calories 556.5, Fat 41.5, SaturatedFat 24.2, Cholesterol 157.5, Sodium 1029.6, Carbohydrate 17.1, Fiber 1.4, Sugar 5.9, Protein 30.8

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