Time 10m Yield about 5 cups. Number Of Ingredients 9 Steps:
In a small bowl, beat cream cheese and sour cream until smooth. Beat in the onion, garlic, chili powder and pepper flakes. Stir in picante sauce and mozzarella cheese. Cover and refrigerate for at least 4 hours. Serve with vegetables and chips.
Time 10m Yield 15 Number Of Ingredients 4 Steps:
Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with spicy nacho tortilla chips.
Time 45m Yield 8 to 10 servings Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F. In a medium ovenproof skillet over medium heat, brown the beef, 5 to 8 minutes. Add the salsa and taco seasoning. Bring to a simmer, lower the heat and cook on low, stirring occasionally, for about 5 minutes. Turn the heat to very low and stir in the Cheddar and cream cheese until just melted. Remove from the heat. Cut the biscuits into quarters and roll into balls. Arrange the biscuit balls around the perimeter of the chili in the skillet so that each ball is touching. Mix a sprinkle of garlic salt into the melted butter and use a pastry brush to brush over the tops of the biscuits. Bake until the biscuits are golden brown, about 20 minutes. Garnish with the scallions and serve hot.
Time 5m Yield Makes 1 cup Number Of Ingredients 3 Steps:
Stir together sour cream and sambal oelek in a bowl, then season with salt. Dip can be refrigerated up to 2 days before serving.
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 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 8m Yield 3 3/4 cups Number Of Ingredients 2 Steps:
Microwave the Velveeta and chili in a 2-quart microvwavable bowl on HIGH power for 6-8 minutes, or until the Velveeta is melted, stirring after 3 minutes. Serve hot with tortilla chips.
Time 11m Yield 5 cups Number Of Ingredients 7 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.
