Best Baked Layered Tex Mex Dip Recipes
BAKED LAYERED TEX-MEX DIP
This one will make a great tailgate or party dish. I think the tomatilla salsa adds to the great taste. Have the chips ready for everyone to dig in!
Provided by Melissa Sperka
Categories Other Appetizers
Time 45m
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 375 degrees. Spray a 2 quart baking dish with cooking spray and set aside. In a medium size mixing bowl, using a hand mixer, whip together the softened cream cheese and tomato salsa until the cream cheese is smooth. This usually takes about 2 minutes. The tomato pieces will remain chunky. Next, using a large spoon or spatula, mix in 3/4 cup of the shredded cheese. Mix together just until blended. Pour the cream cheese mixture into the bottom of the baking dish. Sprinkle with 1/3 of the remaining shredded cheese.
- 2. Spread the tomatilla salsa over the cream cheese, and sprinkle with 1/3 of the remaining shredded cheese.
- 3. Spread the chili over the tomatilla layer, and sprinkle the last 1/3 of the shredded cheese on top. Place into the oven and bake for 30-35 minutes or until bubbly. Remove from the oven and sprinkle chopped scallions on top for garnish. Serve with tortilla chips. Yield: approximately 1 1/2-2 quarts Cook's note: I had leftover chili in my freezer from a recent batch of my Slow Cooked Southern Style Chili with Beans. I also made my own tomatilla salsa. For a time saver, both can be purchased at the grocery store.
BAKED LAYERED TEX MEX DIP
I was skeptical about this recipe, and if it would be any good. But it was a hit. I probably used way more cheese and salsa than it called for, and this was an ooey gooey appetizer of deliciousness. If I had homemade leftover chili or homemade salsa it would have been even more over the top. Recipe courtesy of Baked Layered Tex Mex Dip. Serving size is estimated.
Provided by AmyZoe
Categories < 60 Mins
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375. Spray a 2 quart baking dish with cooking spray and set aside. (I don't use cooking spray, but I use my leftover butter wrappers to grease the pan).
- In a medium size mixing bowl, use a hand mixer and whip together the softened cream cheese and tomato salsa until the cream cheese is smooth.
- Mix in 3/4 cup of the shredded cheese. Mix together just until blended. Pour the cream cheese mixture into the bottom of the baking dish.
- Sprinkle with 1/3 remaining shredded cheese.
- Spread the tomatillo salsa over the cream cheese, and sprinkle with 1/3 of the remaining shredded cheese.
- Spread the chili over the tomatillo lyer, and sprinkle the last 1/3 of the shredded cheese on top.
- Place in oven and bake for 30 to 35 minutes or until bubbly.
- Remove from oven and sprinkle with chopped scallions on top for garnish.
- Serve with tortilla chips.
Nutrition Facts : Calories 296.3, Fat 23.2, SaturatedFat 13.3, Cholesterol 76.8, Sodium 895.6, Carbohydrate 11.3, Fiber 3.1, Sugar 3.7, Protein 12.7
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