Cream Cheese And Chili Spread Recipes

Steps:

• Place the chili into a large saucepan. Add softened cream cheese. Combine.
• Over medium heat, stir mixture until the cream cheese melts and mixture is heated through.
• Serve warm with tortilla chips, snack crackers, or raw veggies.
• NOTE: Instead of cream cheese, you may use Velveeta (2-lb. package) or any other cheese that melts well.

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:

• 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:

• 1. Preheat oven to 375 degrees. In a 2 qt baking dish place softened cream cheese and spread over bottom of the pan evenly.
• 2. Once cream cheese is spread out, layer green chilies and if using jalapenos spread evenly over cream cheese.
• 3. For the third layer, spread chili over peppers and cream cheese evenly.
• 4. For the fourth layer, evenly spread your shredded cheese. Finally for the fifth layer, top with green onions.
• 5. Once layers are assembled place dip in the oven and bake for 20 minutes.
• 6. Let cool for about five minutes {unless you want it hot and gooey). Serve with tortilla chips and enjoy.

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:

• Mix milk into cream cheese until smooth.
• Add chili sauce and mix well.
• Serve with tortilla chips or crackers.

Steps:

• In a small bowl, beat the cream cheese, milk and extract until fluffy. Fold in cherries. Serve with bread, bagels and toast. Store in the refrigerator.

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:

• 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.