Time 1h15m Yield Makes 2 1/4 cups Number Of Ingredients 9 Steps:
Beat together mayonnaise, cream cheese, garlic, Worcestershire sauce, horseradish, paprika, and cayenne with a mixer on medium speed until smooth, about 2 minutes. Stir in cheeses until well combined. Refrigerate until cold, at least 1 hour and up to 3 days.
Time 2h25m Yield 24 Number Of Ingredients 7 Steps:
Beat cream cheese in a medium bowl until smooth. Add ingredients in the following order, mixing with the beater after each one: sour cream, Cheddar cheese, beer, jalapeno peppers, garlic powder, onion powder. Cover and refrigerate until flavors have blended and dip has thickened, at least 2 hours. Remove from the refrigerator 15 minutes before servings.
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.
Time 10m Yield 8 servings Number Of Ingredients 12 Steps:
In a large bowl, combine the cream cheese, mayonnaise, onion, garlic, celery seed, and 1/2 teaspoon salt with a wooden spoon. Add the jalapeños, scallions, red peppers, Cheddar, and Sriracha and combine well. Taste for seasonings and serve with crackers, corn chips, and/or crudités.
Number Of Ingredients 18 Steps:
Puree stewed tomato juice only, garlic and 2 jalapenos in a blender or processor. Finely chop the onion, 1 jalapeno, 2 to 3 tablespoons of cilantro and 4 to 6 Roma tomatoes. Roughly chop the stewed tomatoes. Mix all these ingredients in a large bowl. Season with kosher salt, fresh ground pepper and lime juice.; Cook the ground beef, onion, jalapenos, garlic and dash of salt and pepper. Drain excess fat in a small bowl. Add the beef mixture to slow cooker and put on medium setting. Keep hot. Add cubes of cheese, cream of mushroom soup and milk and stir. Next add 2 cups of the salsa mixture to the cheese mixture. Can be kept warm for 1/2 hour or longer. Serve with chips.
Time 20m Yield Serves 10 Number Of Ingredients 0 Steps:
For the preparation: Wash the peppers, remove the stalk and the seeds and dry them with kitchen paper. Slice them in many places and leave in olive oil for 24 hours. This will give you chilli oil, which you can save for other uses too. Blend the cheeses and add oil gradually until you get a creamy texture. Stop when the consistency and the taste is the way you like it. Add lemon to taste. Serve in a ball with warm pitta bread to dip. You can decorate with olives, parsley or any other help you like.
Time 1h15m Yield 1 bowl of cheese dip, 6-8 serving(s) Number Of Ingredients 6 Steps:
Start browning the sausage in a skillet, breaking it into small pieces as you would for tacos. Cut the cheese into cubes and throw them in the crock pot with the 2 cans of DRAINED Hot Rotel. You can go ahead and turn it on to get the melting process started. When the sausage is fully cooked, drain the fat and add it to the crock pot. Prepare yourself and your kitchen for cutting hot chillis/peppers. You do not want to touch anything that you dont need to, ESPECIALLY the cover to the crock pot, because it will get on everyone so just leave it off. Wash your hands several times afterwards. Chop/dice the jalapenos fairly well, and the habeneros VERY well. Add to crock pot. As long as you leave about 2 hours for the peppers to cook in the cheese, the actual pepper pieces will not be much spicier than the dip itself. Stir occasionally, and implement step 7 as needed. The salsa is a trick I use for any cheese dip. Because you’ve used fresh peppers and drained the rotel, the dip will be thick. The salsas primary role is thickness control. You can always thin out a dip, but it takes a long time to thicken one out. Just add a spoon full at a time until it’s just right. After it sits out for a while it might need more. Throw in something new and let me know! I think some beans would go in nicely, or some chili.
Yield 8 servings Number Of Ingredients 11 Steps:
Cut 2 thin slices from a jalapeño and set aside, then mince the rest. Heat a medium cast-iron skillet over medium-high heat. Add the Signature Select® Pork Sausage Roll Italian Style and cook, breaking up into small pieces, until browned, 5-6 minutes. Drain any excess grease. Reduce the heat to medium and add the onion, minced jalapeños, salt, and cream cheese. Stir until the cream cheese is melted, then add the half-and-half, O Organics® Mexican Shredded Cheese, and O Organics® Shredded Cheddar Cheese, and continue to cook for 4-6 minutes, or until creamy and melted together. Then add ¾ cup chopped tomatoes and cook for another 1-2 minutes, until heated through. Top with the remaining ¼ cup (50 g) chopped tomatoes, the green onions, and sliced jalapeño and serve with O Organics® Yellow Corn Tortilla Chips for dipping. Enjoy!
Time 40m Yield 6 to 8 servings Number Of Ingredients 11 Steps:
Preheat oven to 325 degrees. Place cream cheese in bowl of a food processor and pulse to soften. Using a mortar and pestle or flat part of a knife, mash garlic and salt together until it forms a paste. Place paste in food processor along with cream, mayonnaise, Worcestershire sauce, hot sauce and pepper. Run motor until mixture is smooth. Add blue cheese and chives and pulse just to combine. Scrape mixture into a small (1-quart or smaller) gratin dish or baking pan, and bake until dip is melted and bubbling, 30 to 40 minutes. Sprinkle extra hot sauce on top, if desired, and serve hot or warm, with celery sticks and chips or chicken wings if you like.
Time 40m Yield 6 servings Number Of Ingredients 14 Steps:
Heat oven to 425 degrees. In a large bowl, using a fork or rubber spatula, stir and mash together the softened cream cheese and sour cream until smooth. Add clams, mozzarella, parsley, scallions, jalapeño, lemon juice, Worcestershire sauce, hot sauce, fish sauce or a teaspoon of reserved clam juice, and lots of black pepper, and stir until well combined. If the mixture seems thick, stir in a little more reserved clam juice. Taste and adjust seasonings, if necessary. If you think it needs salt, add it lightly, or try adding a little more fish sauce or more clam juice instead. Dip can be made up to 3 days in advance and stored in the refrigerator before baking. Transfer mixture to shallow 1-quart ceramic baking dish or gratin dish. Sprinkle Parmesan on top and bake until golden brown and bubbling, about 30 to 35 minutes. Garnish with sliced scallions, and serve hot or warm with potato chips.
