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mexican cheese dip
at recipeseasy.com
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MEXICAN CHEESE DIP
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Yield: 4 Servings
1 cn Crescent dinner roll;-- dou
1/2 c Refried beans
3/4 c Cheese; shredded
1 ea Jars Chunky salsa; 12 0z (ho
Separate dough into 4 rectangles. Place rectangles side-by-side on
ungreased baking sheet with long edges overlapping slightly to form
13"x7" rectangle. Press perforations and edges to seal.Spread beans
in 2" wide strip down center of dough length;top with 1/2 cup of
cheese and 1/4 cup salsa.Make cuts from filling to dough edges 1 1/2"
apart on each side of rectangle.
Fold strips of dough at an angle over filling, alternating from
side to side; seal ends.Bake at 350 for 20 minutes; sprinkle bread
with remaining 1/4 cup cheese.Bake 5 to 10 minutes, or until cheese
melts and loaf is golden brown. Let stand 10 minutes on wire rack.
cut loaf into 12 pieces; serve with remaining salsa.Makes 12
appetizers FROM: DARNELL LEPRE
(SDKX90A)
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DALLAS DIP (MEXICAN CHEESE DIP)
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Yield: 6 Servings
4 lb Fully trimmed Brisket
-section (sometimes called
-the Flat Cut)
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Mexican Cheese Dip
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Yield: 6 servings
12 ea Poblano chilies, large fresh 1/2 lb Monterey jack or
1 x Chihuahua cheese, cubed 1/4 x Onion, sm yel, coarse chop
1 ea Garlic clove,large, halved 6 ea Eggs
3/4 ts Salt 1 x Crema fresca:;-----------
1 1/2 c Whipping cream 3 tb Sour cream
Make the Crema Fresca ahead of time: mix Cream and Sour Cream together.
Cover and let stand at room temp. until thickened, 8 hours or overnight.
Chill until ready to use. Char the Chili Peppers over a gas flame until
blackened on all sides. Wrap them in a plastic bag and let stand for 10
minutes to steam. Peel and core the Chilies. Remove seeds, rinse and pat
dry. Preheat oven to 350 F. Generously Butter a 9" pie pan (preferably
porcelain or stoneware with 2" sides). Open up Chili Peppers and arrange
around sides of pan skin side down, point toward center of pan, extending
about 1/2" above rim. Cover bottom of pan with Chilies. Finely grate
cheese with Onion and garlic in a processor using on/off pulses, about 30
seconds. Add Eggs and Salt. Process until smooth, stopping to scrape down
the sides, about 15 seconds. Mix in the Crema Fresca (the Mexican
equivalent of creme fraiche). Pour this filling over the Chilies. Curl the
edges of the Chilies over the filling. Bake until golden brown and a knife
inserted in the center comes out clean, 45 to 50 minutes. Cover Chili edges
with fOil to prevent burning, if necessary. Cool for 5 minutes before
cutting. Serve hot or at room temperature.
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Mexican Cheese Dip
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Yield: 1
4 Slices Bacon, Small Pieces
31 oz Pork & Beans In Tomato Sauce
1/2 c Shredded Sharp Cheddar
1 ts Garlic Salt
1 ts Chili Powder
1/2 ts Salt
2 ts Vinegar
2 ts Worcestershire Sauce
Cayenne Pepper
Place bacon pieces in a 1-1/2 quart glass casserole. Microwave 3-4 minutes
or until crisp. Remove bacon and set aside. Place beans in blender and
blend until smooth; pour into bacon drippings. Stir in remaining
ingredients except bacon. Cover with glass lid or plastic wrap. Microwave
for 7-8 minutes or until mixture is hot in center. Sprinkle top with bacon
pieces.
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MEXICAN CHEESE DIP
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Yield: 1 servings
1/2 c Miracle Whip
16 oz Pinto Beans, Drain, Mashed
1 c Shredded Cheddar Cheese
4 oz Diced Green Chilies
1/4 ts Tabasco Sauce
Combine all ingredients until well blended. Spoon into a small ovenproof
dish. Bake at 350?F for 30 minutes or until bubbly. Makes 2-1/2 cups.
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Mexican Cheese Dip
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Yield: 4 servings
1 c Rice
1 ds White pepper
1 ds Salt
1 1/2 c Water
1 c Yellow onion; diced
1/2 pk Frozen mixed vegetable
1 tb Chicken base
1 tb Garlic powder
1 tb Oil
Brown the rice in a teaspoon of oil. Be careful not to overcook.
Drain rice completely. In a 1-1/2 qt saucepan, combine the water,
tomato paste, diced onion, chicken base and seasonings. Place pan on
stove and bring to a boil. Reduce heat to low and stir the rice into
the liquid. Cover and allow the rice to cook for 20 minutes. Do not
stir the rice while cooking. Thaw the vegetables with a gentle water
spray and stir lightly into the rice. Allow rice to stand 5 minutes
and serve with ranchera sauce.
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Mexican Cheese Dip
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Yield: 4 servings
1 c Rice
1 ds White pepper
1 ds Salt
1 1/2 c Water
1 c Yellow onion; diced
1/2 pk Frozen mixed vegetable
1 tb Chicken base
1 tb Garlic powder
1 tb Oil
Brown the rice in a teaspoon of oil. Be careful not to overcook.
Drain rice completely. In a 1-1/2 qt saucepan, combine the water,
tomato paste, diced onion, chicken base and seasonings. Place pan on
stove and bring to a boil. Reduce heat to low and stir the rice into
the liquid. Cover and allow the rice to cook for 20 minutes. Do not
stir the rice while cooking. Thaw the vegetables with a gentle water
spray and stir lightly into the rice. Allow rice to stand 5 minutes
and serve with ranchera sauce.
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Mexican Cheese Dip
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Yield: 1 servings
1 pk (4-oz) blue cheese
1 pk (3-oz) cream cheese softened
2 tb Milk
2 tb Salad dressing
Cantaloupe/honeydew balls
Combine blue cheese, cream cheese, milk and salad dressing. Beat at
low speed of electric mixer until light and fluffy. Skewer cantaloupe
or honeydew balls with cocktail picks; swirl in blue cheese dip.
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Mexican Cheese Dip
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Yield: 1 servings
4 Slices Bacon, Small Pieces 1/2 ts Salt
31 oz Pork & Beans In Tomato Sauce 2 ts Vinegar
1/2 c Shredded Sharp Cheddar 2 ts Worcestershire Sauce
1 ts Garlic Salt Cayenne Pepper
1 ts Chili Powder
Place bacon pieces in a 1-1/2 quart glass casserole. Microwave 3-4 minutes
or until crisp. Remove bacon and set aside. Place beans in blender and
blend until smooth; pour into bacon drippings. Stir in remaining
ingredients except bacon. Cover with glass lid or plastic wrap. Microwave
for 7-8 minutes or until mixture is hot in center. Sprinkle top with bacon
pieces.
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Dallas Dip (Mexican Cheese Dip)
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Yield: 1 Servings
1 Stick melted oleo
1 c Flour
1 c Chopped pecans
1 c Cool Whip
8 oz Cream cheese
1 c Powdered sugar
1 tb Vanilla
3 c Milk
3 Regular boxes of any
-flavored instant pudding
-(chocolate is best)
Rest of the 9 oz. carton of
-Cool Whip
1 Square chocolate
1 pk (3 oz) of sliced almonds
1. Mix: 1 stick melted oleo. Add: 1 cup flour, 1 cup chopped pecans. Spread
in a 9x13 inch cake pan and bake 20 mins. COOL.
2. Mix: 1 cup Cool Whip, 8 oz. cream cheese, 1 cup powdered sugar. Spread
over the first layer when baked.
3. Mix: 1 Tb. vanilla, 3 cups milk, 3 regular boxes of any flavored instant
pudding (chocolate is best). Spread over layer No. 2.
4. Spread the rest of the 9 oz. carton of Cool Whip on top of the pudding.
5. Shave 1 square chocolate over all then toast a 3 oz. pkg. of sliced
almonds and sprinkle on top. Chill 2 hours and serve. Rich!
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