Best 14 Con Queso Dip Recipes

CHILI CON QUESO DIP I

Steps:

• In a large saucepan, melt butter and saute onions and bell peppers. Saute until the onions are transparent. Add salt and pepper. Gently mix in cream cheese and chili sauce. Cook on a low heat for 15 minutes. Serve warm with chips for dipping.

CHILI CON QUESO DIP

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cheese, tomato sauce, green chilies, Worcestershire sauce, chili powder if desired and garlic powder; cook and stir over medium heat until cheese is melted. Transfer to a fondue pot and keep warm. Serve with chips.

TEXAS BEST CHEESE DIP (CHILE CON QUESO)

Steps:

• Melt cheeses together in microwave or on stove top.
• Stir in all other ingredients.
• Serve warm.

CHILI CON QUESO DIP (OR ENCHILADA SAUCE)

Steps:

• In a heavy saucepan over low heat melt the Velveeta and mild cheddar cheese; stir until completely melted and combined.
• When the cheese has melted add in the salsa, chili, sour cream, chili powder, garlic (if using) and hot pepper sauce; cook over low heat for about 8-10 minutes.
• Serve warm.

HATCH CHILE CON QUESO DIP

Steps:

• If using fresh chiles, place on a foil-lined baking sheet and broil until blistered, 5 to 7 minutes per side. Place in a bowl, cover with plastic wrap, and let steam for 5 minutes. Remove skins, stems, and seeds. Chop chiles, drain on paper towels, and set aside.
• In a medium pot over medium-low heat, melt the butter. Add the onion, garlic, and salt and cook, stirring, until lightly browned and liquid has evaporated, about 2 minutes more. Whisk the flour and cumin into the butter mixture and cook until lightly browned, 30 seconds to 1 minute.
• Raise the heat to medium and slowly whisk in the milk. Whisk constantly until sauce is thick enough to coat the back of a spoon, about 5 minutes.
• Lower the heat to medium-low and add the cheeses, 1/4 cup at a time. Stir until cheese has melted completely before adding more cheese.
• Fold in the tomatoes and chiles. Taste and adjust seasoning. Sprinkle with cilantro and serve immediately with chips alongside.

SPINACH CON QUESO DIP

Steps:

• Combine pepper Jack cheese and milk in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until cheese is melted and well combined with the milk, about 5 minutes.
• Stir onions, tomatoes, spinach, and red bell pepper into the cheese mixture. Cover and simmer until dip has thickened and flavors are well blended, about 15 minutes.

CHILI CON QUESO DIP II

Steps:

• In a medium saucepan over medium low heat, melt the processed cheese food. Stir in chili without beans and chili powder. Serve warm when thoroughly blended.

QUICK AND EASY CHILE CON QUESO DIP

Steps:

• Preheat oven to 350°.
• Combine all the ingredients except the tortilla chips in a 1-quart casserole.
• Cover and bake for 20-25 minutes, until the cheese is melted and the dip is bubbly.
• Serve with crisp tortilla chips.

SHRIMP CON QUESO DIP

Steps:

• Combine all ingredients except shrimp in top of large double boiler. Heat, stirring frequently, until cheese is melted and mixture is well blended. Add shrimp to cheese mixture. Pour into chafing dish. Serve with large corn chips. Makes approximately 11 cups.
• Dip may be frozen for up to 6 weeks.

CHILE CON QUESO (CHILE-CHEESE DIP)

Steps:

• In a medium skillet, cook onion in butter until tender but not brown.
• Stir in tomatoes, chili peppers and salt.
• Simmer, uncovered for 10 minutes.
• Add cheese a little at a time, stirring until cheese melts.
• Stir in a little milk if mixture becomes too thick.
• Serve immediately with chips.
• Keep warm in a fondue pot over low heat.

FRIJOLES CON QUESO DIP AND CHIPS

Steps:

• Combine all ingredients except cilantro in a small saucepan, and heat just until cheese melts.
• (Microwave Directions: place in a microwaveable dish and heat for 2-3 minutes.).
• Top with chopped cilantro if desired and serve with chips.

MEXICAN PARTY DIP (CHILE CON QUESO)

Steps:

• Saute onion in hot butter until tender.
• Add tomatoes, chilies and salt, mashing tomatoes with a fork.
• Simmer for 15 minutes, stirring occasionally.
• Add cheese cubes and stir until cheese is melted, about 2 minutes.
• Add cream and stir constantly for 2 minutes.
• Remove from heat and let stand for 15 minutes.
• Serve warm with Tortilla Chips.

CON QUESO BEAN DIP (MICROWAVE)

Steps:

• In a 1-qt. microwave-safe casserole,, mash the beans with a fork.
• Stir in the salsa, chili powder, cumin, and salt, if desired. Stir to mix well. Stir in the cheese.
• Cover with the casserole lid, and microwave on high power for 3 to 4 minutes until heated through. Remove from the microwave. Stir to mix in the melted cheese. Spread the sour cream on top. Sprinkle with the chives.
• Serve warm with tortilla chips (can use fat-free chips). Cover and refrigerate leftovers, which will keep 4 to 5 days.

BLACK BEAN CON QUESO DIP

Steps:

• Melt butter in large soup pot over medium heat; add onion and saute 8 minutes. Add garlic and saute 2 minutes or until onion is tender. Stir in flour until smooth; cook mixture, stirring constantly, 1 minute. Gradually add milk, stirring constantly, until thickened.
• Add cheese, stirring constantly over low heat until cheese melts. Stir in black beans and remaining ingredients, gently stirring until mixture is thoroughly heated. Serve warm with chips or crackers.