Best Mexican Chili Dip Recipes
MEXICAN CHILI CHEESE DIP (TEX-MEX)
This delicious, yet very easy dip has been a hit at every party I've prepared it for. It's so good, we'll make a batch and have it for dinner every so often. People have told me it's addictive. I rarely have to bring any home after a party. I've been making this dip for many years, so I'm not sure where it came from. When making it for my family, I use refried beans with jalapenos, hot McCormick Taco Seasoning mix, and velveta cheese with peppers. This combines for quite a kick. For guests or a party, I use reqular refried beans and velveta, but the hot taco seasoning is a must. For Christmas parties, I use the red and green tortilla chips.
Provided by Pokey in San Antonio
Categories Cheese
Time 20m
Yield 20-30 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 424.4, Fat 24.2, SaturatedFat 9.3, Cholesterol 51.9, Sodium 941.2, Carbohydrate 36.4, Fiber 4.6, Sugar 2.9, Protein 17.1
WARM MEXICAN (CHILI-CHEESE) DIP
Okay, I know there are 157 recipes for Mexican Dip, but this one really IS different. Serve warm. It won't be the prettiest dip at the table, but it will be the best! My kids loved it so much, they would eat it by the bowl with chips and call it a meal! Makes alot, but don't worry, it won't last long... (Note: jar/can sizes are approximate - will correct, if needed, once I can check them out.)
Provided by GrammaJeanne
Categories Lunch/Snacks
Time 40m
Yield 3 quarts, 24 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 158.7, Fat 9.6, SaturatedFat 5.3, Cholesterol 29.3, Sodium 434.3, Carbohydrate 10.3, Fiber 2.2, Sugar 1.2, Protein 8.3
MEXICAN CHILI DIP
A fiesta in 15 minutes! This warm, zippy dip will serve a crowd.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 24
Number Of Ingredients 12
Steps:
- In 2-quart saucepan, cook onion, garlic and water over medium heat 2 to 4 minutes, stirring occasionally, until onion is tender and water has evaporated.
- Stir in tomatoes, chiles, salt, chili powder and ground red pepper. Cook about 2 minutes until hot, stirring occasionally.
- Reduce heat to medium-low. Add cheeses; cook, stirring constantly, just until melted. Sprinkle with chili powder. Serve with cut-up fresh vegetables.
Nutrition Facts : Calories 45, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 2 g
MEXICAN CHILI CHEESE DIP
I sampled a version of this dip in a Mexican grocery store and had to teach myself to make it! Only 3 ingredients and so easy!. You can make it one day ahead, and serve it with the best chips you can get. Everyone loves this and can't believe how simple it is to make (and how quickly it disappears). Although it uses fresh Poblano...
Provided by Katherine Lopez
Categories Dips
Time 45m
Number Of Ingredients 3
Steps:
- 1. Always wear plastic gloves when working with chiles. Select dark green shiny fresh Poblano chiles that are available in Mexican specialty markets and many regular grocery stores throughout the Southwest. Rinse and pat dry the fresh Poblano chiles prior to roasting. Only substitute Anaheim chiles if you are unable to find Poblanos because it will change the taste. There are 2 ways to roast the chiles. You can either use tongs to roast them on a gas stove or put them in the broiler. For this 2nd easier method turn the broiler on high and place the chiles in a baking pan just large enough to fit (to make it easy to turn them and have them stay in place). As the chiles blister use tongs to turn them so they are evenly roasted. Once roasted by either method place the chiles in a plastic bag and let them "sweat" for 10 minutes. Then, using gloves, peel off the blistered skin and remove seeds and pith. Rinse the chiles to remove any remaining seeds and set them on paper towels to dry slightly. Chop the roasted cleaned chiles and set aside.
- 2. With your fingers crumble the Cotija cheese finely until few or no lumps remain. This cheese may be purchased in a piece or already finely crumbled. If you cannot find Cotija cheese you may substitute Parmesan (not Romano or Asiago) cheese.
- 3. Mexican crema (or jocoqui, pronounced "hoe-COKE-key") is usually a thinner consistency than regular sour cream, but either may be used. Stir the crema up with a large mixing spoon and gradually mix in the crumbled Cotija cheese followed by the chopped roasted Poblanos chiles. The dip may be served immediately with really good chips such as Tostitos or freshly made local chips, or you may make and refrigerate the dip up to one day before serving.
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