Mexican Dip Recipes
Joann Said:
anyone have any recipes for awesome mexican 7-layer cheese dip?We Answered:
hey buddy, here's a recipe that doesn't use beef or hamburger because most do2-3 spring onions, minced or finely chopped
½ red pepper, minced or finely chopped
2 jalapeno peppers, minced or finely chopped
2 tsp ground cumin
1 tsp ground coriander
400 grams whole peeled tomatoes in juice, chopped
125 grams Cream Cheese
¼ cup Cream
2 cups Grated Tasty Cheddar
1 ½ tblsp cornflour
1) Heat a dash of oil in a saucepan and cook the spring onions, peppers, cumin and coriander for 2-3 minutes until quite fragrant. Add the tomatoes to the saucepan and mash them down with a wooden spoon.
2) Add the cream cheese and stir until melted. Add the cream, grated cheese and cornflour. Allow to cook over a very low heat, stirring all the time, until thickened and hot. Season with pepper.
3) Serve in large bowls with corn chips, crudités or other dippers.
or
1-1/2 pounds Velveeta cheese, cut into 2-inch pieces
1/2 stick unsalted butter
2 heaping tablespoons flour
3/4 cup milk
1 can Original Ro-tel tomatoes and green chilies (can use mild or hotter)
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Of course you can make it hotter with more black pepper or red pepper
1) In large bowl, melt butter in microwave, watch it or it will blow.
2) When melted, remove and add flour, stirring
3) Add milk, stir, then add can of Ro-tel, stir
4) Add ground cumin, black pepper, and garlic powder, stir
5) Return to microwave again for about 1 minute, or more
6) Remove, stir, and add cheese
7) Return to microwave and cook, watching closely, and removing frequently to stir
8) Continue until cheese is melted
9) Remove from microwave when it thickens
10) Stir again
NOTE: Cheese dip is ready for "dipping" when it is creamy and smooth
Jesus Said:
Looking for a Mexican recipe for a dip or sidedish that isn't the layered dip.?We Answered:
Mexican Jicama Snackserves 6 so double as needed..ready in ten min
Ingredients:
1 large jicama
2 lime, juiced 1 tablespoon crushed red pepper
Directions:
1. Peel jicama and cut into French fry-sized sticks. Combine with lime juice and cayenne pepper in a medium bowl and toss to coat. Serve as finger food.
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Mexican Mango
ready in 15 min serves15
Ingredients:
1-3/4 cups and 2 tablespoons water
1/3 cup and 2 tablespoons chili powder
7-1/2 pinches salt 1-1/3 cups and 1 tablespoon lemon juice
7-1/2 mango - peeled, seeded and sliced
Directions:
You have scaled this recipe's ingredients to yield a new amount (15). The directions below still refer to the original recipe yield (2).
1. Bring water to a boil in a small saucepan. Stir in chili powder, salt, and lemon juice until smooth and hot. Add sliced mango and toss to coat; allow to soak up the chili sauce for a few minutes before serving.
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Mexican Cream Cheese Rollups
Ingredients:
1-7/8 (8 ounce) packages cream cheese,
softened
1/2 cup and 2 tablespoons mayonnaise
1-1/4 cups pitted green olives, chopped
1-7/8 (2.25 ounce) cans black olives, chopped
11 green onions, chopped
15 (10 inch) flour tortillas
3/4 cup and 3 tablespoons salsa
Directions:
You have scaled this recipe's ingredients to yield a new amount (15). The directions below still refer to the original recipe yield (8).
1. In a medium bowl, mix together cream cheese, mayonnaise, green olives, black olives and green onions.
2. Spread cream cheese mixture in a thin layer onto each tortilla. Roll up tortillas. Chill about 1 hour, or until the filling is firm.
3. Slice chilled rollups into 1 inch pieces. Serve with salsa for dipping.
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Sweet Corn Tomalito
serves 15
Steamed corn pudding made on the stovetop. This is a traditional Tex-Mex side dish that is a great side to any meal. Well worth the wait."
Ingredients:
1/2 cup and 1 tablespoon and 1 teaspoon
margarine, softened
1/3 cup and 2 tablespoons masa harina
1/2 cup and 2 tablespoons white sugar
3/4 cup and 3 tablespoons water
3-3/4 cups frozen whole-kernel corn, thawed
3/4 cup and 3 tablespoons cornmeal
1-3/4 teaspoons baking powder
1 teaspoon salt
2 tablespoons and 1-1/2 teaspoons milk
Directions:
You have scaled this recipe's ingredients to yield a new amount (15). The directions below still refer to the original recipe yield (8).
1. In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into an 8x8 inch glass baking dish.
2. Place the baking dish over a large saucepan of simmering water. Cover the baking dish tightly with aluminum foil, and steam for 50 to 60 minutes, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops.
Lee Said:
What is the recipe for mexican dip that uses ranch dressing?We Answered:
Creamy Jalapeno Dip (like Chuy's)3 cups ranch dressing
1/4 cup roasted green chiles (I'm sure canned would be ok)
1/4 cup sliced jalapeños (from a can)
3 tablespoons fresh cilantro leaves
1/2 tomato, diced (preferably Roma)
Pulse all ingredients in a blender in batches until smooth. Chill and use as needed.
Makes about 4 cups
OR
THE UNAUTHORIZED CHUY'S CREAMY JALAPENO DIP
1 packet Hidden Valley Ranch Dip Mix powder (Buttermilk recipe)
2 cups buttermilk
2 cups mayonnaise (according to Ranch mix recipe)
1 handful cilantro leaves (more or less to taste)
3/4 cup pickled jalapeno slices (more or less to taste)
Put the ingredients in a blender (or use a nifty hand blender) and blend until smooth.
Eat immediately or, even better, chill for a few hours letting the flavors mix.
(I think the second recipe should be 1 cup buttermilk and 1 cup mayo, thats what the ranch packs say.)
Pauline Said:
How can I find Red Bone Alley recipes? Especially the Mexican Pizza Dip?We Answered:
do they have a website? or use googleEdwin Said:
White mexican cheese dip recipe?We Answered:
Ingredients2 cups asadero cheese, shredded
2-3 fresh jalapenos, chopped
1/2 cup half-and-half cream
1/2 cup finely chopped onion
1 teaspoon ground cumin
salt
tortilla chips, for serving
Directions
1In medium saucepan, heat all ingredients over low heat, stirring constantly, until cheese is melted.
2Serve warm with tortilla chips.