Good Recipes For A Nacho And Cheese Dip?
Filed in Category Cheese Dips
I am doing a demonstration speech in speech class and I would like to do it over how a make nacho cheese dip. I would like a creative yet easy recipe.
If you know of some good links to some good recipes, I would greatly appreciate it.
Thanks.
8 Comments so far
This is an authentic recipe for Chili Con Queso…notice it does not contain velveeta or rotel tomatoes!
1 ½ tablespoons butter
½ cup chopped onion
½ cup roasted, peeled, seeded and chopped poblano or Anaheim chiles, or substitute canned green chiles
1 medium, peeled, seeded and chopped tomato
1/4 teaspoon dried oregano
2/3 cup half and half
½ pound or about 2 cups, grated Oaxaca, Chihuahua, mozzarella, or Monterrey Jack cheese
Salt to taste
To peel the chiles you must first “roast” them until the skins are blistered, then put them in a plastic bag and allow them to sweat for about twenty minutes. They should then be easy to peel. You can blister them over an open flame on the stove top or a wood cooking fire. You can also toast them in a toaster oven or under a broiler. In any case, make sure the skins are well blistered or they will be difficult to peel. The trick is to use enough heat so the chiles blister before them become overly soft and mushy.
To peel and seed the tomato, immerse it in boiling water for about 30 seconds, cool it under cold water, then peel, cut into sections and scoop out the seeds.
Melt the butter in a saucepan over medium heat, add the onions and cook them until they are soft but not browned. Add the chiles and tomato and cook until they are heated through, about 2 more minutes. Add the half and half, turn the heat to medium high, and bring to a boil. Stir in the cheese and immediately remove the pan from the heat to prevent the cheese from curdling. Continue stirring it until it is completely melted, then add salt to taste. Serve immediately with hot tortillas or tortilla chips.
VELVEETA.COM ????
Easy and the rave of my New Years party every year… One 16oz brick of yellow cheddar cheese and on 10-12 oz jar of your fav salsa. Heat in microwave or in a fondue pot till cheese melts and dip is thick and creamy. Italian bread cut or torn in chunks works great to dip with, but tortilla chips are yum too.
Mexican Cheese Dip
BY: ME
Ingredients
1/2 cube Margarine
1 clove garlic, minced
1 onion, diced
1 bell pepper, diced
1 can rotel tomatoes
1 block velveeta cheese (large one will make alot of dip)
Melt margarine in pot
saute’ onion, bell pepper, and garlic (don’t burn garlic)
add rotel tomatoes (Mild or Spicy your choice)
heat on low to medium
when you get the velveeta cubed, toss it in the pot and keep fire on low so as not to burn it
when all velveeta is melted it is done
if it is too thick then add a little milk and keep stirring until it’s thouroughly mixed in
remove from heat and put in bowl
***You can also add a small bit of finely diced celery, but I usually don’t**
This one comes from the Campbells can. One can bean w bacom soup (undiluted), 1/2 cup salsa (I like a little more), 1 cup velveeta cheese (cubed). Place in microwavable bowl and heat on high 2-3 min. or until melted, stir and serve with chips!
Famous Taco Dip
Ingredients:
1 cn Bean dip
1 cn Avocado dip, frozen
1 pk Taco seasoning mix
4 tb Sour cream
6 tb Mayonnaise
1 c Cheese, cheddar; shredded
1 c Cheese, monterey jack; shre
-dded
6 Green onions; chopped
1 Tomato; chopped
1 cn Olives, black, canned (small
-); chopped
Instructions:
Layer ingredients starting at the top of the list. Mix together the taco
seasoning mix, sour cream and mayonnaise.
Get you some Velveeta and some Tostito’s, melt the Velveeta. If you want to ruin it, I suppose you can put in some salsa. Dip & enjoy.
NACHO CHEESE DIP (multiple recipes):
1 can El Rio mild cheese sauce
1 can El Rio hot cheese sauce
1/2 lb. sausage, browned and drained
1/2 lb. ground chuck, browned and drained
Mix meats and cheese sauces. Microwave until warm, stirring often.
1 lb. regular Velveeta cheese
1 lb. Mexican Velveeta cheese
2 (16 oz.) jars taco salsa
2 lbs. ground beef
Melt Velveeta cheese with salsa in crock pot (on high). Brown ground beef and add to melted cheese mixture. Heat on low until ready to serve.
1 lg. block Velveeta cheese
1 sm. med. jar salsa
1 can cream of mushroom soup
1 to 2 lb. ground beef
Melt cheese in crock pot; brown hamburger. Add hamburger and all ingredients to melted cheese. Keep crock pot on low. Stir occasionally. Serve with taco chips.
2 sticks butter
2 onions, finely chopped
5 heaping tbsp. flour
3 c. milk
1 or 2 cans Rotel tomatoes (to taste)
10 oz. can green chilies
2 lbs. Velveeta cheese
Fry onions in butter over very low heat or in double boiler. Add flour. Add milk stirring continously. Add tomatoes, green chilies, and cheese. Stir frequently until cheese melts. Serve in slow cooker to keep cheese melted.
1 (8 oz.) pkg. cream cheese
1 (16 oz.) pkg. sour cream
1 envelope taco mix seasoning
Chopped celery
Chopped onion
Chopped green pepper
Shredded lettuce
8 oz. shredded Cheddar cheese
Chopped tomato
1 lb. Nacho cheese chips
Beat sour cream, cream cheese and taco mix well with beaters. Stir in chopped celery, onion and green pepper. Spread in 9 x 13 inch pan. Top with lettuce, Cheddar cheese and tomato. Serve with Nacho cheese chips.