Best Spicy Cheese Dip Recipes

SPICY FETA CHEESE DIP

Steps:

• Combine olive oil, yogurt, lemon juice, paprika, garlic, black pepper, cayenne pepper, and sugar in a food processor; pulse mixture until smooth. Add a couple feta cubes at a time, processing between batches until mixture until thick and smooth.
• Transfer dip to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

SPICY MOLTEN BLUE CHEESE DIP

Steps:

• Preheat oven to 325 degrees. Place cream cheese in bowl of a food processor and pulse to soften.
• Using a mortar and pestle or flat part of a knife, mash garlic and salt together until it forms a paste. Place paste in food processor along with cream, mayonnaise, Worcestershire sauce, hot sauce and pepper. Run motor until mixture is smooth. Add blue cheese and chives and pulse just to combine.
• Scrape mixture into a small (1-quart or smaller) gratin dish or baking pan, and bake until dip is melted and bubbling, 30 to 40 minutes. Sprinkle extra hot sauce on top, if desired, and serve hot or warm, with celery sticks and chips or chicken wings if you like.

SPICY BEER CHEESE DIP

Steps:

• Beat cream cheese in a medium bowl until smooth. Add ingredients in the following order, mixing with the beater after each one: sour cream, Cheddar cheese, beer, jalapeno peppers, garlic powder, onion powder. Cover and refrigerate until flavors have blended and dip has thickened, at least 2 hours.
• Remove from the refrigerator 15 minutes before servings.

SPICY CHICKEN WINGS WITH BLUE CHEESE DIP

Steps:

• In a small bowl, combine the soy sauce, sugar, salt, orange zest, garlic and pepper. Pour half of the marinade into a large shallow dish. Add the chicken; turn to coat. Cover and refrigerate for 1 hour. Cover and refrigerate remaining marinade. , Drain the chicken, discarding marinade. Transfer chicken to a greased 13x9-in. baking dish. Cover and bake at 325° for 1-1/2 hours or until chicken juices run clear., Using tongs, transfer chicken to a greased 15x10x1-in. baking pan. In a small bowl, combine the chili powder, cayenne, pepper sauce and reserved marinade. Drizzle over chicken. , Bake, uncovered, for 30 minutes, turning once. In a small bowl, whisk the dip ingredients. Serve with wings.

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.

SPICY GARLIC CHICKEN WINGS WITH CHOW CHOW AND BLUE CHEESE DIP

Steps:

• For the wings: Preheat the oven to 325 degrees F. Combine the wings, vinegar, salt, sugar and chile in a large pot. Cover with water and bring to a boil. Once at a boil, remove from the heat, strain the wings and pat them dry. Place the wings on a baking sheet. Bake until the wings are dry, about 15 minutes.
• While the wings bake, fill a large, deep pot with 3 inches of oil. Place over medium-high heat and bring to 350 degrees F on a deep-fry thermometer. Working in batches, fry the wings until crispy and cooked through, about 6 to 8 minutes per batch, raising or lowering the heat as necessary to keep the oil at temperature. Drain the wings on a wire rack set over a sheet pan.
• Meanwhile, combine the garlic and olive oil in a medium saucepan. Place over medium heat until the oil just simmers. Cover the pan, adjust the heat and simmer until the garlic is tender, about 15 minutes. Allow to cool slightly, then transfer the oil and garlic to a blender and blend until smooth. Add the hot sauce and pulse until combined. Add a little water if necessary so the mixture is about as thick as syrup. Pour the sauce into a very large bowl. Add the wings and toss to coat.
• For the chow-chow: Combine the celery, carrots, vinegar, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat. Remove from the heat and let cool. Drain.
• For the dip: Combine the blue cheese, yogurt, mayonnaise, pepper and celery salt in a food processor. Blend until smooth.
• Serve the wings with the dip and chow-chow on the side.

SPICY CROCK POT QUESO (CHEESE DIP)

Steps:

• Crumble sausage and brown in skillet.
• Place Velveeta and Rotel into a crock pot and heat on high.
• Once sausage is browned, add it to the crock pot.
• Continue heating on high, stirring occasionally, until cheese has melted.
• Turn heat down to low, get out the tortilla chips and beer, and enjoy the ballgame.
• This recipe works as a sauce as well.
• If you are having a large get-together, I recommend doubling the recipe, it's usually the life of the snack buffet.

CHICKEN WINGS - GRILLED WITH SPICY CHIPOTLE HOT SAUCE & BLUE CHEESE-YOGURT DIP

Steps:

• Chicken wings: Heat grill to high. Toss wings in a few Tbsp. of oil & season with s&p. Place on the grill in single layers & grill until golden brown on both sides & just cooked through, about 4 to 5 minutes, per side. Hot sauce: Whisk together the vinegar, mustard, chipotle puree, honey & oil in a medium bowl. Season with salt & pepper, to taste. Dip: Combine all ingredients in a bowl & season with s&p, to taste. Cover & refrigerate for at least 30 minutes before serving. Final Prep: Melt butter in a large skillet. Add the hot sauce mixture & bring to a boil. Whisk in the ancho chili powder & season with salt, to taste. Add the wings & cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip.

SPICY SOUTH OF THE BORDER SPINACH CHEESE DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Saute onion in skillet over medium heat in oil until softened, about 4 minutes. Stir in tomatoes and chiles, let cook 2 minutes.
• Transfer the mixture to a large bowl and stir in spinach, cheese, cream cheese, half and half, and vinegar. Season with salt and pepper to taste. Spoon mixture into shallow baking dish like a 9 inch quiche dish or pie plate.
• Bake in the preheated oven until the dip is bubbly and the top is light brown, about 35 minutes.

SPICY CHICKEN CREAM CHEESE DIP

Steps:

• Combine cream cheese, mayonnaise, chicken, cheese and spices; Warm in micro-wave until bubbly; about 10 minutes. You be the judge.
• Just before serving, top with green onions and bell pepper.
• Cook in confection for 4-5 minutes or microwave for 3-4minutes.
• Serve with corn chips or whole wheat crackers. Oh. yummy.

SPICY LOUISIANA SHRIMP & CREAM CHEESE DIP

Steps:

• Bring 2 cups of water to boil in medium pot.
• Add 1 tablespoon of cajun or creole seasoning.
• Add shrimp, bring back to boil and simmer for 2 minutes.
• Remove shrimp, strain and reserve 5 tablespoons shrimp broth.
• Chill in refrigerator.
• This can be done a day ahead of time.
• Place cream cheese, reserved shrimp broth and lemon juice in bowl.
• Beat mixture until smooth.
• Add onion powder, hot sauce, garlic powder, salt and cayenne pepper and continue beating mixture until completely blended.
• Fold in cooked shrimp, green onions and parsley.
• Serve with chips and crackers.

SPICY THREE-CHEESE DIP

Steps:

• Beat together mayonnaise, cream cheese, garlic, Worcestershire sauce, horseradish, paprika, and cayenne with a mixer on medium speed until smooth, about 2 minutes.
• Stir in cheeses until well combined. Refrigerate until cold, at least 1 hour and up to 3 days.

--SPICY CHEESE DIP--

Steps:

• Chop pepper into very small pieces, set aside.
• Turn stove on medium heat.
• Put cheese, milk, and chopped jalapeño in a pan and be sure to watch it until the cheese melts.
• When you're sure the cheese has melted, turn stove completely off.
• Place cheese concoction in a large bowl.
• Add rest of ingredients to bowl; stir.
• If your cheese seems to have thickened, heat it on stove for maybe 3 minutes on low stirring occasionally.
• Serve IMMEDIATELY so the cheese won't thicken on your party goers.

QUESO BLANCO PICANTE (SPICY WHITE CHEESE DIP)

Steps:

• Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally.
• If using crock pot, cook on high, stirring occasionally until melted.
• If using microwave, cook on high, stirring every 90 seconds until melted.
• Serve with crispy corn tortilla chips.

SPICY AVOCADO CREAM CHEESE DIP

Steps:

• Clean the tomatillos, the chilies, the cilantro and the avocado with running water.
• Cut the ingredients for easy mixing in the blender and scoop the avocado flesh using a spoon.
• Then place all ingredients in the blender and combine until getting a smooth velvety consistency. Season to taste.
• Serve in a bowl and refrigerate until ready to enjoy.
• Decorate with micro greens and slices of serrano pepper. You can accompany this spicy avocado dip with corn chips or any other of your favorite chips.

SPICY CREAM CHEESE AND SHRIMP DIP

Steps:

• Whip softened cream cheese in a food processor for approximately 2 minutes, or until fluffy and no lumps are present.
• Add salsa and cilantro leaves.
• Blend again for approximately 1 minute, until mixture is an even color.
• Add shrimp and mix only long enough to incorporate into mixture (over mixing will cause shrimp to break up into small pieces).
• Transfer mixture to glass bowl or serving dish and refrigerate for approximately one hour.
• Garnish with a few cilantro leaves.
• Serve chilled with corn chips.

SPICY BUFFALO ONION RINGS AND BLUE CHEESE DIP

Steps:

• Fill a large heavy saucepan with 2 to 3 inches of cooking oil and heat over medium-high heat. The oil temperature should be at 350 degrees F when you start frying.
• In a large bowl, mix the eggs and milk; then add the flour and baking powder and mix thoroughly with a hand-held mixer. Strain the mixture to remove any lumps. Add more milk if you want a thinner crust. In a small bowl, mix the Cajun spice mix, cayenne pepper, white pepper, black pepper, dry mustard, and salt. Add this spice mixture to the batter. Cut the onions into thick slabs, dunk them in the batter, and fry them, in batches, in the oil until golden brown. Serve the onion rings with the Blue Cheese Dip, sliced carrot, and celery.
• In a large bowl, mix all the ingredients together. Season with salt and pepper, to taste. Serve the sauce in a side bowl for dipping.

SPICY CHICKEN CHEESE DIP

Steps:

• Drain chicken and cook in a large frying pan with salt and pepper.
• Add cream cheese and stir until melted.
• Add ranch dressing and hot sauce and mix well.
• Add cheddar cheese and cook until melted.
• Pour into a 9x13" dish and bake at 400 until bubbly (approximately 10 minutes).
• Serve with tortilla chips, cut vegetables, or crackers.

SPICY NACHO CHEESE DIP

Steps:

• In a heavy large pot, melt butter on medium heat. Put in garlic and shallots and one half of the diced habanero peppers and sauté for about 3-5 minutes or until tender. Wisk in half and half and slowly bring to a boil (stirring often). Mix corn starch with cold water so it is dissolved and then slowly whisk in to the milk sauce base to thicken the mixture. Return the mixture to a boil. Slowly stir in cream cheese until melted. Add cheddar and pepper jack and stir until melted. Add Chili, Jalapeños, Red Peppers, Green chilies and the other half of the habanero peppers. Mix together and let simmer for 5 minutes for the ingredients to get to know each other. Transfer contents to keep dip hot. Serve with tortilla chips. Alternately, you can add Franks Hot sauce (or your favorite hot brand) to spice up the mixture a bit, although it is plenty spicy without it.

WICKED SPICY CROCK POT CHEESE DIP

Steps:

• Start browning the sausage in a skillet, breaking it into small pieces as you would for tacos.
• Cut the cheese into cubes and throw them in the crock pot with the 2 cans of DRAINED Hot Rotel. You can go ahead and turn it on to get the melting process started.
• When the sausage is fully cooked, drain the fat and add it to the crock pot.
• Prepare yourself and your kitchen for cutting hot chillis/peppers. You do not want to touch anything that you dont need to, ESPECIALLY the cover to the crock pot, because it will get on everyone so just leave it off. Wash your hands several times afterwards.
• Chop/dice the jalapenos fairly well, and the habeneros VERY well. Add to crock pot. As long as you leave about 2 hours for the peppers to cook in the cheese, the actual pepper pieces will not be much spicier than the dip itself.
• Stir occasionally, and implement step 7 as needed.
• The salsa is a trick I use for any cheese dip. Because you've used fresh peppers and drained the rotel, the dip will be thick. The salsas primary role is thickness control. You can always thin out a dip, but it takes a long time to thicken one out. Just add a spoon full at a time until it's just right. After it sits out for a while it might need more.
• Throw in something new and let me know! I think some beans would go in nicely, or some chili.