Best 8 Easy Cheesy Mexican Dip Recipes

QUESO DIP (MEXICAN CHEESE DIP)

Steps:

• Place cheese and cornflour in a bowl, toss to coat.
• Melt butter over medium heat in a large saucepan or small pot.
• Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned.
• Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.
• Add evaporated milk and cheese. Stir, then add chiles and Spices.
• Stir until cheese melts and it becomes a silky sauce.
• Add salt to taste - amount required depends on saltiness of cheese used - and stir through coriander.
• Stir in milk or water to adjust consistency (I use 2 tbsp) - the dip thickens when it cools, and milk can be added later to adjust to taste.
• Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.
• Store in the refrigerator. When refrigerated, it becomes the consistency of the cheese spread sold in jars that are not in the refrigerator section. Reheat in microwave and adjust consistency as desired with a tiny bit of milk. If you add too much, just put on stove again until it thickens.

EASY CHEESY MEXICAN DIP

Steps:

• Preheat oven to 350°F.
• Spread cream cheese in an even layer in the bottom of a square or small rectangular (about 11 x 7 inches) baking dish.
• Pour the salsa con queso over the cream cheese layer and spread evenly.
• Gently spoon the salsa over the queso layer to cover completely.
• Sprinkle the cheese over the top of the salsa.
• Bake for about 20-25 minutes, or until heated through and cheese is melted and lightly browned.
• Scatter toppings on top, if desired and serve with tortilla chips for dipping.

EASY MEXI-CHEESE DIP

Steps:

• Place cheese food in a microwave-safe dish. Stir in the soup and tomatoes.
• Cover the dish and microwave on high for 2 minutes. Remove the dish from the microwave and stir well. Continue cooking in 1 to 2 minute increments, stirring between sessions until the cheese has melted. Serve hot or cold.

SLOW COOKER MEXICAN DIP

Steps:

• In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Heat rice according to package directions. , In a 3-qt. slow cooker, combine the meat mixture, rice, beans, enchilada sauce and cheese. Cover and cook on low for 1-1/2 to 2 hours or until cheese is melted. Serve with tortilla scoops.

FANTASTIC MEXICAN DIP

Steps:

• Crumble ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, mix in the taco sauce and set aside.
• In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread the mixture into a medium serving dish.
• Layer the sour cream mixture with beef mixture, Cheddar cheese and lettuce. Top with tomato, green onions and black olives.

EASY CHEESY MEXICAN DIP

Steps:

• Preheat oven to 350°F.
• Spread cream cheese evenly on the bottom of casserole dish.
• Layer chili on top of the cream cheese.
• Distribute grated cheese evenly over the top.
• Bake in oven until cheese melts, approximately 12 to 15 minutes.
• Serve warm with tortilla chips.

CHEESY MEXICAN DIP WITH ROASTED RED PEPPERS

Steps:

• Mix all ingredients in medium microwaveable bowl.
• Microwave on HIGH 4 to 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring every 2 min.
• Serve hot with assorted cut-up fresh vegetables.

EASY MEXICAN DIP

Steps:

• Unwrap block of cream cheese and place on a microwaveable plate; top with salsa, shredded cheese and olives.
• Microwave on high power 45 seconds to 1 minute or until cheddar cheese is melted; sprinkle with cilantro.
• Serve with crackers, chips, and/or veggies.