Cream Cheese Mexican Dip Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine salsa, spinach, cream cheese, 1 cup Cheddar cheese, and Mexican seasoning in a large bowl. Spread into an oven-safe dish. Sprinkle with remaining Cheddar cheese.
• Bake, uncovered, in the preheated oven until heated through and cheese is melted, 20 to 25 minutes.

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.

Steps:

• Mix together cream cheese, sour cream, hot sauce, soy sauce and lemon juice until smooth.
• Spread cream cheese mixture on bottom of glass baking dish (seeing the layers makes a nice presentation).
• Layer the salsa evenly over the cream cheese mixture, then green onions, olives, lettuce and grated cheddar.
• End with tomatoes spread evenly over lettuce.
• Serve with tortilla chips or Fritos Scoops.

Steps:

• 1. Pre-heat oven to 350°F. Lightly oil a shallow 1½ quart casserole dish. 2. In a medium skillet over low heat, melt the butter. Add the onion and jalapeno and saute for 5 minutes, stirring often. Remove from heat and set aside. 3. In a separate bowl, using an electric mixer, place the cream cheese, mayonnaise, and sour cream and blend together until smooth. Using a spatula, fold in the crab meat, salt, chili powder, cumin, hot sauce, cilantro, lime juice and ½ cup of cheddar cheese. Fold in the onions and jalapeno. 4. Transfer the dip to the prepared baking dish. Sprinkle with the remaining ½ cup cheddar cheese and bake uncovered for 20-25 minutes until heated through and bubbly. Top with cilantro and serve warm with tortilla chips.

Steps:

• COMBINE first 4 ingredients in medium microwaveable bowl.
• MICROWAVE on HIGH 4 minute or until VELVEETA and cream cheese are melted and mixture is well blended, stirring every 2 minute.
• STIR in tomatoes. Serve warm with tortilla chips.
• My Note:.
• VARIATION: Prepare using 2% Milk VELVEETA and PHILADELPHIA Neufchatel Cheese.
• SPECIAL EXTRA: Stir 2 tablespoons chopped fresh cilantro and 1/2 teaspoons ground red pepper (cayenne) into VELVEETA mixture before microwaving as directed.
• SERVING SUGGESTION: To serve with warm tortilla chips, place chips in slow cooker set on LOW. Not only will this heat the chips, but the smell of the warm chips will make you and your guests think you are dining at your favorite Mexican restaurant.

Steps:

• use a shallow dish , to present the dip with doritos or salsa chips
• Mix taco seasoning with cream cheese and sour cream . Place at bottom of dish must not be to runny , like double cream consistancy
• cover dip with salsa then ontop lettuce then tomatoes then cheese . Chill for 15 mins and serve

Steps:

• Heat oven to 350°F.
• Mix cream cheese spread and 1 cup shredded cheese; spread onto bottom of 9-inch pie plate. Top with salsa and remaining shredded cheese.
• Bake 25 min. or until dip is heated through and cheese is melted.
• Top with remaining ingredients.