Chile Cream Cheese Dip Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Place the Hatch chiles on a burner over medium-low heat until the skins char and blister; this will happen very quickly. Remove to a bowl, cover with plastic wrap and set aside for 15 minutes to steam.
• Heat a 10-inch cast-iron skillet over medium heat and add the canola oil, swirling the pan to coat. Add the scallions and cook until slightly softened, stirring, 1 to 2 minutes.
• Meanwhile, peel and seed the chile and then it cut into medium dice. Turn the heat under the skillet to low and add the chiles, cream cheese and some salt and pepper. Cook, stirring often, until the cream cheese is melted. Add the sour cream, 1 1/2 cups of the shredded cheese, and the lime zest. Smooth the top and then sprinkle with the remaining 1/2 cup shredded cheese.
• Bake until the cheese is melted and bubbly and just starting to brown, about 15 minutes.
• Garnish with the dark green scallions and serve with tortilla chips.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix cream cheese, mayonnaise, Parmesan cheese, chile peppers, jalapeno peppers, bacon, and cilantro together in a bowl until well combined. Transfer to a baking dish.
• Bake in the preheated oven until hot and bubbly, about 30 minutes. Stir and serve.

Steps:

• Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with spicy nacho tortilla chips.

Steps:

• In a 1 quart microwave proof bowl combine cheese and salsa. Heat in the microwave for 2 minutes on high heat (stirring halfway through) or until cheese is melted and hot. Serve with tortilla chips and red bell pepper spears.

Steps:

• Spread cream cheese onto bottom of microwaveable pie plate; top with chili and cheddar.
• Microwave on HIGH 45 sec. to 1 min. or until dip is heated through and cheddar is melted
• Sprinkle with onions.

Steps:

• Preheat oven to 375 degrees F. Butter a shallow 1-quart baking dish and set aside.
• In a medium mixing bowl, toss together the chilies, spinach, pepper jack and Parmesan cheeses. In another bowl, stir together the remaining ingredients and then fold into the chile and cheese mixture until well combined.
• Transfer to a prepared baking dish and bake for 20 to 30 minutes, or until bubbling and starting to brown. If the dip is bubbling and not browning, place under the broiler for a couple minutes.
• Serve warm with tortilla chips.

Steps:

• Microwave cream cheese for 1 minute in 12" x 12" pyrex dish or glass pie dish.
• Remove and spread cream cheese to cover bottom of dish.
• Next pour the hormel chili on top of the cream cheese.
• Lastly, layer with the shredded cheddar cheese.
• Microwave for 3 minutes or until cheese has melted.
• Serve with nacho chips or scoop frito's.

Steps:

• Place whole block of cream cheese on a microwave or oven safe plate or dish.
• Pour required amount (usually to cover whole block) of sweet chilli sauce over cheese.
• Heat cheese to soften- it should still be in block form but soft enough to dig chips etc into it.
• This would probably be a minute or two in the microwave, or 10 minutes in a 180 degree celcius oven.
• Serve and enjoy.

Steps:

• Spread the cream cheese evenly in the bottom of a 10-inch microwave-safe pan or dish. Spread the chili over the cream cheese and top with the cheese. Microwave on high for 4 to 5 minutes, or until the cheese is completely melted.
• Serve with the tortilla chips.
• Kitchen Chemistry
• Here is some real kitchen chemistry. I got this from my AP Chemistry teacher and thought it was instructions for a lab experiment. It was titled "Edible polymers: A partial thermal degradation of carbon dioxide-foamed saccharides with protein inclusions." The directions were to combine 1 1/2 cups sucrose, 1 cup glucose solution, and 1/2 cup H2O and bring to a boil. Add 3 tablespoons solidified mixed esters and heat to 250˚ F. Add 2 1/4 cups protein pellets and heat to 300˚F. Remove from the heat and stir in 1/2 teaspoon sodium chloride, 1/4 teaspoon sodium bicarbonate, and 3/4 teaspoon 4-hydroxy-3-methoxy-benzaldehyde. After wracking my brain trying to figure out what solidified mixed esters and protein pellets were, she told me the common names of the ingredients (sugar, corn syrup, water, butter, peanuts, salt, baking soda, and vanilla). It was a recipe for peanut brittle.

Steps:

• Heat oven to 325ºF.
• Spread cream cheese onto bottom of pie plate; top with chili and cheddar.
• Bake 15 to 18 min. or until dip is heated through and cheddar is melted.
• Top with onions and tomatoes.