Cheese Dip Spicy Recipes

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.

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.

Steps:

• Cube the cheese and place into a microwave safe bowl.
• Add the tomatoes and sausage.
• Microwave for three minutes.
• Stir then if needed microwave two more minutes.
• Serve with tortilla chips.

Steps:

• Heat a large skillet over medium-high heat. Crumble sausage and ground beef into the skillet; add the onion. Cook and stir the beef mixture until the meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Pour into a slow cooker.
• Layer cheese food cubes atop meat mixture.
• Blend diced tomatoes with green chile peppers in a blender until smooth; pour over the cheese cubes along with the cream of mushroom soup. Stir the mixture.
• Cook on High, stirring occasionally until the cheese is completely melted, about 90 minutes.

Steps:

• Drain chicken and cook in a large frying pan with salt and pepper.
• Add cream cheese and stir until melted.
• Add ranch dressing and hot sauce and mix well.
• Add cheddar cheese and cook until melted.
• Pour into a 9x13" dish and bake at 400 until bubbly (approximately 10 minutes).
• Serve with tortilla chips, cut vegetables, or crackers.

Steps:

• In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Transfer to a 3- or 4-qt. slow cooker. Stir in cheese and tomatoes., Cover and cook on low for 4-5 hours or until cheese is melted, stirring occasionally. Serve with tortilla chips, red pepper and cucumber sticks.

Steps:

• Mix cream cheese and sour cream together in a microwave-safe bowl; heat in microwave until softened and easy to stir, about 30 seconds.
• Stir Cheddar cheese into cream cheese mixture and heat in microwave until dip is smooth, 30 to 40 seconds. Stir. Heat in microwave for another 10 seconds if needed.

Steps:

• Combine olive oil, yogurt, lemon juice, paprika, garlic, black pepper, cayenne pepper, and sugar in a food processor; pulse mixture until smooth. Add a couple feta cubes at a time, processing between batches until mixture until thick and smooth.
• Transfer dip to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

Steps:

• Beat together mayonnaise, cream cheese, garlic, Worcestershire sauce, horseradish, paprika, and cayenne with a mixer on medium speed until smooth, about 2 minutes.
• Stir in cheeses until well combined. Refrigerate until cold, at least 1 hour and up to 3 days.

Steps:

• Open cans of peppers and rotel and pour in a strainer, let drain until called for - swishing around every once in awhile to promote drainage.
• In a medium sized (4-6 qt) Dutch oven or casserole stove top pan (non-stick makes cleanup easier), brown the ground beef with the basil, oregano and Montreal seasoning on medium heat. I use a flat wooden scraper type thingy to stir so I can scrape the pan bottom- especially useful when cheese is added.
• When browned, drain (or not depending on fat content - your choice) and return to pan. Add garlic and fresh (diced) hot peppers (Jalapeño and Serrano) and stir for 2-3 minutes. In a few moments you should have a very spicy smell in the kitchen - be careful breathing in the fumes if you aren't used to them, it can burn a bit.
• Turn heat to medium low. Add cream cheese and processed cheese (Velveeta type) in small chunks to promote melting stirring almost constantly to avoid sticking - depending on your stove, you may have to turn down to low heat.
• When cheeses are mostly melted, Add canned chilies and rotel and continue to stir until cheese is completely melted. Taste and add salt if necessary - some store brands of cheese have more salt than others.
• If this needs to be held for a party etc, put in a warmer or crockpot on lowest setting to keep warm - in a low/hi crockpot check/stir routinely that sauce isn't burning/sticking to crockpot. My crockpot has a keep warm setting that works great. Serve with round tortilla chips - the round ones seem to not break as easy with this thick dip.
• For individual service (midnight snack), scoop into a small bowl, grab bag of chips and enjoy.
• To rewarm leftovers, I put a small bowl of dip (from fridge) in microwave and use the re-warm function when finished, stir and if necessary nuke a bit longer until warmed up.
• Every once in awhile (I really don't know why), the dip is way to thick - maybe the moisture in the fresh peppers. If this looks more like day old oatmeal than a cheese dip add a small amount of regular milk. Maybe an 1/8 cup at a time. You want this to be thick so it will stay on the chip and off of your floor during a party.
• Enjoy!

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.