Best Mexican Cheese Dip Recipes

CHIPOTLE MEXICAN STREET CORN DIP WITH GOAT CHEESE

Steps:

• Brush corn with oil. Grill corn, covered, over medium heat until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly., Preheat oven to 350°. Cut corn from cobs; transfer to a large bowl. Stir in goat cheese, mayonnaise, green chiles, pimientos, green onions, chipotle pepper, cilantro, lime juice and zest, cumin and chili powder. Transfer to a greased 1-1/2-qt. baking dish. Bake until bubbly and golden brown, 35-40 minutes. Serve with tortilla chips.

QUESO BLANCO MEXICAN WHITE CHEESE DIP

Steps:

• Put all ingredients in a double boiler and heat on medium.
• Cook until melted and well blended, stirring occasionally.
• Serve with fresh tostadas or hot flour tortillas.

MEXICAN CHEESE AND HAMBURGER DIP

Steps:

• Cook and stir hamburger and onion together in a skillet over medium heat until the hamburger is completely browned, 7 to 10 minutes.
• Sprinkle taco seasoning over the hamburger mixture. Pour water over the hamburger mixture; bring to a simmer and cook for 5 minutes.
• Put cheese cubes into the crock of your slow cooker; add the hamburger mixture, green chiles, tomato sauce, and jalapeno peppers.
• Cook on Low, stirring occasionally, until the cheese is melted and smooth, about 45 minutes.

BEST MEXICAN CHEESE CORN DIP EVER

Steps:

• In a medium to large bowl, Combine sour cream,mayonnaise and cumin.
• Stir well.
• Add corn,cheese,chiles,black pepper,and onions to the sour cream mixture.
• Stir with a wooden spoon (are whatever you have) til all is combined.
• Cover and chill for 2 hours or overnight.
• (overnight is what I do, the seasonings are blended in better) Serve with warm tortilla chips.

SPICY MEXICAN CREAM CHEESE DIP

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.

MEXICAN CHILI CHEESE DIP (TEX-MEX)

Steps:

• In a deep pan, brown ground beef, drain and return to the pan. Add Taco seasoning and prepare according to seasoning instructions.
• Add Hormel Chili and refried beans.
• When hot, add the velveta. It helps to cut it up into chunks. Once melted, add the grated cheese. Once all hot and melted together, transfer to a crock pot. Serve with chips and stand back. I write the recipe on recipe cards and take them to the party with me, because I know I'm going to be asked for the recipe.

HOT MEXICAN CHEESE DIP

Steps:

• Preheat oven to 350 degrees.
• Butter a 3 cup baking dish.
• Beat cream cheese until smooth.
• Stir in 1 cup shredded cheese and next 6 ingredients until just combined.
• Spread in baking dish.
• Sprinkle with remaining cheese.
• Bake 20 to 25 minutes.
• or until hot and bubbly.
• Sprinkle with cilantro before serving.

WARM MEXICAN (CHILI-CHEESE) DIP

Steps:

• In a 5 quart saucepan, mash tamales with a potato masher and begin to warm over medium heat.
• Add chopped onion, chili and picante sauce.
• Grate cheese and add to heated mixture. Continue to heat until cheese melts.
• Serve warm with tortilla chips.

MEXICAN WHITE CHEESE DIP

Steps:

• Warm milk, slowly add shredded cheese,when melted add jalapenos.
• As it sits it will become firmer.
• If the consistancy is not firm enough add more cheese, if too firm add more milk.
• Can prepare and reheat in the microwave.

WHITE CHEESE DIP LIKE YOU GET AT THE MEXICAN RESTAURANT, FINALLY!

Steps:

• 1. Cut the cheese (LOL!) in to small chunks and put in a glass microwaveable bowl in the microwave. Start to melt on high using a fork to mix, until it starts to get creamy. Next I add the juice from the jar of sliced jalapeños and milk.. one Tablespoon each at a time. Mix it in and keep adding both and microwaving until it gets to where you want it taste wise and in creaminess. I will finely chop one jalapeño from the jar and mix it into the dip before I serve it with nachos. If it starts to thicken just microwave for a few seconds.

MEXICAN CREAM CHEESE DIP

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.

MEXICAN WHITE CHEESE DIP/SAUCE

Steps:

• Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.

CROCK POT MEXICAN GROUND BEEF CHEESE DIP

Steps:

• Brown ground beef in nonstick skillet, drain.
• Place in slow cooker. Add sauce and cubed cheese. Stir well.
• Cover and cook on low 4-5 hours.

SALSA, CREAM CHEESE, SHRIMP, MEXICAN CHEESE DIP

Steps:

• 1. Lay each cream cheese block side by side in a sealable dish. Defrost shrimp by placing in a colandar and running cool water over them till they are nearly thawed all the way through. Drain then spread over the cream cheese blocks. Spoon the salsa over the top till completely covered. Sprinkle the shreded cheese over the top of all the other ingredients, cover and keep chilled till ready to serve.
• 2. Serve on waverly cracker, ritz, or even tortilla chips. Some people like to use Pace Picante sauce, but I prefer fresh salsa, and nearly everyone that eats this treat loves it that way too.

MEXICAN DIP (COPYCAT FROM PHILADELPHIA CREAM CHEESE)

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.

MEXICAN RESTAURANT WHITE CHEESE DIP

Steps:

• 1. In a heavy saucepan over low heat, melt the cheese.
• 2. Add the chilies and heat through.
• 3. Serve with warm tortilla chips and enjoy! Happy Cinco de Mayo!

MEXICAN BEER AND CHEESE DIP

Steps:

• Saute onion in butter. Add garlic and cook for 30 seconds. Add flour and blend well.
• Pour in beer and stir until smooth. Add tomatoes and chilies and cook until mixture thickens.
• Add both cheeses and cook until bubbly.
• Remove from heat and stir in beans before serving.

MEXICAN CREAM CHEESE DIP

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.

MEXICAN COTTAGE CHEESE DIP

Steps:

• Mix the cottage cheese with a mixer until curds are very small. Add dip envelope and salsa. Refrigerate. Enjoy with Baked Tortilla Chips!

MEXICAN PEPPER CHEESE DIP

Steps:

• Preheat oven to 375°F.
• In a 10-inch sauté pan set over a medium high heat, add the butter. Once the butter is melted, add the onions and sauté for 3-4 minutes.
• Add the jalapeños and the garlic and sauté for 2 more minutes.
• Add the corn and sauté for 5-6 minutes.
• Remove the corn, jalapeños, garlic, and onion mixture to a mixing bowl. Add the remaining ingredients to the mixing bowl and blend well. Season the dip with salt and cayenne pepper.
• Place in a casserole dish and bake in the oven for 20 minutes or until the dip begins to bubble.
• Serve with your favorite chips!