Best Spicy Nacho Cheese Dip Recipes

SPICY NACHO CHEESE DIP image

Yield 4 quarts

Number Of Ingredients 15

1 shallot, diced
6 cloves garlic, minced
2 fresh Habanero peppers (finely diced)
4 tsp butter
Quart of half and half
2-4 Tbsp. of corn starch
1.5 lb grated extra sharp cheddar cheese (Tillamook)
1 lb. grated pepper jack cheese(Tillamook)
8 oz. cream cheese (cut into small cubes)
1 can diced green chills(hot)
3/4 cup diced Jalapeños
3/4 cup diced Roasted Red Peppers
2 cans Hormel chili without beans
Tortilla chips for dipping
1 TBSP Franks Red Hot Sauce (optional)

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.

Spicy Nacho Cheese Dip image

Provided by Susan Feliciano

Time 30m

Number Of Ingredients 4

1 lb hot country breakfast sausage (pork)
2 lb velveeta light cheese food, cut in cubes
2 can(s) ro_tel diced tomatoes and green chilies
2 Tbsp chopped pickled jalapeno peppers (or more)

Steps:

1. Crumble and brown the sausage in a skillet over medium high heat until browned and a bit crispy. Drain off fat and set aside.
2. Place Velveeta cheese cubes and Ro-Tel in a large microwaveable bowl. Heat on high about 3-5 minutes, stirring after each minute, until cheese is completely melted and Ro-Tel is well blended and smooth.
3. Stir in Jalapeno peppers and the drained sausage, combining well. Serve warm, or in a smaller crock pot with a very low or warm setting. Serve with tortilla chips, or baked pita triangles.
4. To make baked pita triangles, cut a package of pita bread into fourths using a pizza cutter. Spread out on a wire rack over a baking sheet. Brush with olive oil and sprinkle with salt if desired. Bake at 350 degrees about 10-12 minutes, until crisp but not too brown. Cool on rack; package in an air-tight container.