Time 2h20m Yield 64 Number Of Ingredients 11 Steps:
In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish. In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce. Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.
Time 30m Yield 8 cups. Number Of Ingredients 7 Steps:
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the cheese, tomatoes, chiles, chili powder and Worcestershire sauce. , Cook, uncovered, for 15 minutes or until cheese is melted, stirring occasionally. Serve warm, with chips.
Time 25m Yield 1 1/4 cup Number Of Ingredients 7 Steps:
- Sauté beef in oil until brown. Add DEL MONTE Italian Style Spaghetti Sauce. Simmer for 3 minutes. Add cheese, chili powder, cilantro and jalapeño. Stir until cheese is melted. Serve as dip.
Time 10m Yield 5 Number Of Ingredients 6 Steps:
Combine the softened cream cheese, sour cream and taco seasoning on a large plate or in a pie plate. Spread the salsa on top of the cream cheese-sour cream mixture. Top with lettuce and cheddar cheese.
Time 30m Yield 8 cups. Number Of Ingredients 7 Steps:
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the cheese, tomatoes, chiles, chili powder and Worcestershire sauce. , Cook, uncovered, until cheese is melted, 15 minutes, stirring occasionally. Serve warm, with chips.
Time 4h20m Yield 16 Number Of Ingredients 7 Steps:
Cook sausage, onion and garlic in 12-inch skillet over medium-high heat, stirring occasionally, until sausage is no longer pink; drain well. Place chorizo mixture, cheese and tomatoes in 2 1/2- to 3 1/2-quart slow cooker. Cover and cook on Low heat setting 3 to 4 hours, stirring halfway through cooking, until cheese is melted and mixture is hot. Stir in cilantro. Serve with tortilla chips for dipping. Dip will hold on Low heat setting up to 1 1/2 hours; stir occasionally.
Time 2h20m Yield 1 8x8 square dish Number Of Ingredients 9 Steps:
Thoroughly mix cream cheese, sour cream and mayo. Spread evenly in the bottom of a serving dish or plastic container with lid. Layer the remaining ingredients, in order, over your base layer. Allow to set in the refrigerator for at least 2 hours. Serve alone or with nacho chips.
Yield Makes a crock pot full - may be halved easily Number Of Ingredients 8 Steps:
Fry the meats, adding the onions if using them. In a large sauce pan or a crock pot, mix everything together and stir occasionally until the cheese is melted and everything is blended and hot.
Yield 4 quarts Number Of Ingredients 15 Steps:
In a heavy large pot, melt butter on medium heat. Put in garlic and shallots and one half of the diced habanero peppers and sauté for about 3-5 minutes or until tender. Wisk in half and half and slowly bring to a boil (stirring often). Mix corn starch with cold water so it is dissolved and then slowly whisk in to the milk sauce base to thicken the mixture. Return the mixture to a boil. Slowly stir in cream cheese until melted. Add cheddar and pepper jack and stir until melted. Add Chili, Jalapeños, Red Peppers, Green chilies and the other half of the habanero peppers. Mix together and let simmer for 5 minutes for the ingredients to get to know each other. Transfer contents to keep dip hot. Serve with tortilla chips. Alternately, you can add Franks Hot sauce (or your favorite hot brand) to spice up the mixture a bit, although it is plenty spicy without it.
Time 35m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Combine first 6 ingredients. Spread half of the bean mixture in bottom of 8 inch baking dish. Top with 1/2 of the cheese. Repeat ending with cheese. Bake at 350 degrees for 20 minutes. Serve with chips.
