Best 8 Tex Mex Dip Cream Cheese Recipes

CHEESY TEX MEX DIP

Steps:

• 1. In a medium saucepan, add the oil and onions and cook until onions are tender, stirring occasionally.
• 2. Once onions are tender, add the tomatoes, chiles, chili powder and pepper flakes. Bring this mixture to a boil, then reduce heat and simmer for 15 minutes or until most of the liquid had evaporated. Remove from heat.
• 3. Stir in the cheese and cream, and return to burner over low heat and stir until all cheese is melted and sauce is heated though well.
• 4. Serve hot with your favorite nacho or tortilla chips.

BAKED LAYERED TEX-MEX DIP

Steps:

• 1. Preheat the oven to 375 degrees. Spray a 2 quart baking dish with cooking spray and set aside. In a medium size mixing bowl, using a hand mixer, whip together the softened cream cheese and tomato salsa until the cream cheese is smooth. This usually takes about 2 minutes. The tomato pieces will remain chunky. Next, using a large spoon or spatula, mix in 3/4 cup of the shredded cheese. Mix together just until blended. Pour the cream cheese mixture into the bottom of the baking dish. Sprinkle with 1/3 of the remaining shredded cheese.
• 2. Spread the tomatilla salsa over the cream cheese, and sprinkle with 1/3 of the remaining shredded cheese.
• 3. Spread the chili over the tomatilla layer, and sprinkle the last 1/3 of the shredded cheese on top. Place into the oven and bake for 30-35 minutes or until bubbly. Remove from the oven and sprinkle chopped scallions on top for garnish. Serve with tortilla chips. Yield: approximately 1 1/2-2 quarts Cook's note: I had leftover chili in my freezer from a recent batch of my Slow Cooked Southern Style Chili with Beans. I also made my own tomatilla salsa. For a time saver, both can be purchased at the grocery store.

TEX-MEX DIP

Steps:

• Spread bean dip on a 12-in. serving plate. In a small bowl, mash avocados with lemon juice, salt and pepper; spread over bean dip. Combine the sour cream, mayonnaise and taco seasoning; spread over the avocado layer. Sprinkle with cheese, olives, onions and tomato. Serve with tortilla chips.

TEX MEX DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain well, stir in chili powder and continue cooking 5 minutes.
• In a 8x8 inch baking dish, spread the refried beans. Layer beans with ground beef and chili powder mixture. Top with layers of onion, green chile peppers, picante sauce, Muenster cheese and Monterey Jack cheese.
• Bake in the preheated oven 35 to 45 minutes, until cheese is melted and lightly browned. Top with sour cream before serving.

TEX-MEX QUESO CORN DIP

Steps:

• 1. Let cream cheese come to room temperature.
• 2. Combine cream cheese with sour cream and seasoning salt; mix well.
• 3. Stir in remaining ingredients including 1 cup of the shredded cheese.
• 4. Top with the remaining reserved 1/4 cup shredded cheese.

SEVEN LAYER TEX MEX DIP

Steps:

• In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
• In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole.
• Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.

BAKED LAYERED TEX MEX DIP

Steps:

• Preheat oven to 375. Spray a 2 quart baking dish with cooking spray and set aside. (I don't use cooking spray, but I use my leftover butter wrappers to grease the pan).
• In a medium size mixing bowl, use a hand mixer and whip together the softened cream cheese and tomato salsa until the cream cheese is smooth.
• Mix in 3/4 cup of the shredded cheese. Mix together just until blended. Pour the cream cheese mixture into the bottom of the baking dish.
• Sprinkle with 1/3 remaining shredded cheese.
• Spread the tomatillo salsa over the cream cheese, and sprinkle with 1/3 of the remaining shredded cheese.
• Spread the chili over the tomatillo lyer, and sprinkle the last 1/3 of the shredded cheese on top.
• Place in oven and bake for 30 to 35 minutes or until bubbly.
• Remove from oven and sprinkle with chopped scallions on top for garnish.
• Serve with tortilla chips.

TEX-MEX CHEESE DIP

Steps:

• Whizz together the feta and soured cream in a food processor, then spread over a large plate or platter and scatter with the chillies, sweetcorn and coriander. Serve with a bowl of tortilla chips.