Time 40m Yield 20 Number Of Ingredients 4 Steps:
Place processed cheese, chili, cream cheese, and picante sauce into a slow cooker, set on Low, and let processed cheese melt, about 30 minutes. Stir until thoroughly combined; serve warm.
Time 30m Yield 1 bowl, 8 serving(s) Number Of Ingredients 4 Steps:
Mix all ingredients in a large microwavable bowl. Heat until cheese is melted, stirring to blend. Serve immediately with tortilla chips.
Time 4h20m Yield 6 cups. Number Of Ingredients 8 Steps:
In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 3-qt. slow cooker. Stir in the chili, salsa, cream cheese and olives. Cover and cook on low for 4 hours or until heated through, stirring occasionally. Stir before serving with tortilla chips.
Time 10m Yield 32 Number Of Ingredients 3 Steps:
In a medium, microwave safe bowl, mix cream cheese, chili without beans and diced tomatoes with green chile peppers. Microwave cream cheese mixture on high 1 minute. Remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.
Time 50m Yield 6 to 8 servings Number Of Ingredients 14 Steps:
Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside. If serving immediately, preheat the oven to 350 degrees F. Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside. In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the reserved corn and veggie mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours. Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.
Time 1h5m Yield about 2 cups. Number Of Ingredients 5 Steps:
In a 1-1/2-qt. slow cooker, combine the salsa, chili and olives. Stir in cheese. Cover and cook on low for 1-2 hours or until cheese is melted, stirring halfway through. Serve with tortilla chips.
More about “hot chili dip recipes”
Time 5m Yield 12 serving(s) Number Of Ingredients 4 Steps:
Microwave cream cheese for 1 minute in 12" x 12" pyrex dish or glass pie dish. Remove and spread cream cheese to cover bottom of dish. Next pour the hormel chili on top of the cream cheese. Lastly, layer with the shredded cheddar cheese. Microwave for 3 minutes or until cheese has melted. Serve with nacho chips or scoop frito’s.
