Calif. Hunter
Active member
Chili Cheese Dip -
1 can Chili Con Carne (no beans)
1 lb Velveeta (or grated cheese of your choice)
1 large XLNT (or similar) tamale (you get these in the deli section usually)
1 16-oz jar or can of salsa
Break tamale up and mix all the ingredients. Microwave or heat in a sauce pan until cheese melts and all ingredients are mixed together well. Serve warm with tortilla chips.
Chili con Queso Dip -
2 lbs Velveeta
1 can diced green peppers
1/2 onion, sauteed until clear
Diced jalapenos to taste
Mix all the ingredients together and heat in microwave or sauce pan until cheese melts and all ingredients are mixed well. Serve warm with tortilla chips.
Spinach Dip - (oaky, this one is not served hot)
16 oz sour cream
16 oz cottage cheese
1 package Mrs. Grass or Knorr Vegetable Soup Mix
16 oz frozen chopped spinach (or one frozen brick)
Blend cottage cheese and sour cream in blender until smooth and creamy - add a little milk if needed to make the blender work. Pour or scrape into a large bowl. Add the package of dry soup mix and drained, thawed spinach. Mix well and refrigerate for at least an hour, preferably overnight.
Serve in a hollowed out loaf of unsliced bread, with bread pieces or crackers. It is okay if the bread gets stale - it dips better that way!
1 can Chili Con Carne (no beans)
1 lb Velveeta (or grated cheese of your choice)
1 large XLNT (or similar) tamale (you get these in the deli section usually)
1 16-oz jar or can of salsa
Break tamale up and mix all the ingredients. Microwave or heat in a sauce pan until cheese melts and all ingredients are mixed together well. Serve warm with tortilla chips.
Chili con Queso Dip -
2 lbs Velveeta
1 can diced green peppers
1/2 onion, sauteed until clear
Diced jalapenos to taste
Mix all the ingredients together and heat in microwave or sauce pan until cheese melts and all ingredients are mixed well. Serve warm with tortilla chips.
Spinach Dip - (oaky, this one is not served hot)
16 oz sour cream
16 oz cottage cheese
1 package Mrs. Grass or Knorr Vegetable Soup Mix
16 oz frozen chopped spinach (or one frozen brick)
Blend cottage cheese and sour cream in blender until smooth and creamy - add a little milk if needed to make the blender work. Pour or scrape into a large bowl. Add the package of dry soup mix and drained, thawed spinach. Mix well and refrigerate for at least an hour, preferably overnight.
Serve in a hollowed out loaf of unsliced bread, with bread pieces or crackers. It is okay if the bread gets stale - it dips better that way!