Cafe Rio White Queso

 

Ingredients

• 16 oz Queso Blanco Velveeta, cut into cubes
• 1/2 cup Rotel original or hot 
• 1/4 cup green chili sauce- mild, medium or hot
• 1/3 cup red enchilada sauce- regular or hot
• 2 tablespoons Coke, Diet Coke, or Dr Pepper 
• 1/4 cup fresh cilantro, chopped fine*
• 3 stems green onion, chopped green and white portions*

Instructions

1. Place cubed cheese in a 2 quart pan on stove top.

2. Add the Rotel or pico, green chile sauce, and red enchilada sauce. Stir ingredients together over medium heat until the cheese is melted.

3. Add the chopped green onion and cilantro to the mixture in the pan. Mix with a large spatula or spoon.

4. Add the soda to the queso and stir to thin. Serve while warm with tortilla chips.

(Source: https://abountifulkitchen.com/amazing-cafe-rio-queso-copycat/)

Best Ever Guacamole

•  3 avocados, ripe
• 1/2 small onion, finely diced
• 2 Roma tomatoes, diced
• 3 tablespoons finely chopped cilantro
• 1 jalapeno pepper,  finely diced
• 2 garlic cloves, minced
• 1 lime, juiced
• 1/2 teaspoon sea salt

Slice the avocados in half, remove the pit, and scoop into a mixing bowl. Mash the avocado with a fork and make it as chunky or smooth as you'd like. Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt or lime juice if needed.

(Source: Best Ever Guacamole (Fresh, Easy & Authentic) | Downshiftology)

Southern Pimento Cheese

2 cups shredded extra-sharp Cheddar cheese
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
1/4 teaspoon onion powder
1 jalapeno pepper, seeded and minced (optional)
1 (4 ounce) jar diced pimento, drained
salt and black pepper to taste

Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.

(Source: https://www.allrecipes.com/recipe/189930/southern-pimento-cheese/)

Mexican Corn Dip

2 tablespoons unsalted butter
4 cups corn kernels, frozen, canned or roasted
1 jalapeño, seeded and diced
3 tablespoons mayonnaise
2 tablespoons crumbled cotija cheese
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon chili powder
1 clove garlic, pressed
Juice of 1 lime

Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.

Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.

Serve immediately. (Eat with chips, or just by itself.)

(Source: https://damndelicious.net/2014/07/28/mexican-corn-dip/)

Cranberry Jalapeno Cream Cheese Dip

12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (from about 1 large lemon)
1/8 teaspoon salt
2 (8 ounces each) packages cream cheese, light or regular, softened
Crackers, for serving


DIRECTIONS

Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand). Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.

When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.

Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.

(Source: http://www.melskitchencafe.com/cranberry-jalapeno-cream-cheese-dip-sugar-rush-reinvented-7/)

Brownie Batter Dip

8 ounces cream cheese, light or regular, softened to room temperature
1/4 cup (4 tablespoons) butter, softened to room temperature
2 cups powdered sugar, plus more for a stiffer consistency, if needed
5 tablespoons all-purpose flour
5 tablespoons cocoa powder, regular or Dutch-process
2 tablespoons brown sugar
1 teaspoon vanilla
2-4 tablespoons milk
Chocolate chips for garnish (optional)
Pretzels, strawberries, graham crackers, animal crackers, apples for dipping

In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer, whip together the cream cheese and butter until light and fluffy, 1-2 minutes. Add 2 cups of the powdered sugar. Mix well. Add the flour, cocoa powder, brown sugar, vanilla and 2 tablespoons milk. Mix until fluffy and smooth. Add additional powdered sugar and/or milk, if needed, until desired consistency is reached. The dip should be soft enough to easily dip a pretzel in but not so soft that it spreads out instead of holding it's shape in a fluffy cloud of brownie batter goodness. Garnish with chocolate chips, if desired.

(Source: http://www.melskitchencafe.com/brownie-batter-dip/)

Samoa Dip

8 oz. cream cheese, softened
8 oz. thawed cool whip
½ cup powdered sugar
⅛ cup caramel sauce, I used caramel ice cream topping in the jar
½ cup toasted coconut
chocolate sauce for drizzle
caramel sauce for drizzle

In a large bowl, combine cream cheese, cool whip, powdered sugar and caramel sauce and beat until smooth.

Pour into a serving bowl, making sure there is enough space between dip and rim of bowl to save room for toppings.

Top with toasted coconut then drizzle with chocolate sauce and caramel sauce.

Serve with apple slices, graham crackers, or vanilla wafers.

(Source: http://www.chef-in-training.com/2015/02/samoa-dip/)

Pumpkin Spice Dip

Two 8-ounce packages cream cheese, softened
1 cup powdered sugar, sifted
One 15-ounce can (unsweetened) pure pumpkin
1 teaspoon ground ginger
1 teaspoon ground cinnamon

In large bowl, use an electric mixer to blend cream cheese with sugar. Add pumpkin and spices and blend well. Place dip in a serving bowl.

Serve with gingersnaps or sliced apples.

(source: www.recipegirl.com)

Caramel Apple Dip

We had this at a Team Heather Meeting and we all sat around this dish and ate it and licked our fingers and went back for more.

1 – 8 oz brick of cream cheese – softened

¾ c brown sugar

1 tsp vanilla

1 tub of caramel dip (T. Marzetti’s works great)

Crushed Heath bar (found by the chocolate chips in stores)

Mix the cream cheese with brown sugar and vanilla until smooth. Spread in a round pie

dish. This is the bottom layer. Pour caramel dip for the next layer (enough to cover).

Top with crushed Heath bar. Serve with sliced Granny Smith apples (Acme carries these

precut by the bag).

Recipe from my friend Tiffany Fee

Fruit Dip

This is great with apple slices, peaches, grapes.... just to eat from a spoon... You get the picture.

1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme
2-3 Tbls orange juice (to taste)
1 tsp vanilla (optional)

Blend all ingredients with electric mixer until mixed thoroughly (and no lumps).

Balsamic Black Bean Salsa

I've been looking for a simple, yummy dip for chips. This is it. Super easy. Super yummy. Be sure to drain the extra "juice" before you serve it, or it will be really watery.

1 (15 ounce) can black beans, drained and rinsed well
1 (15 ounce) can whole kernel corn, drained well
½ medium onion finely diced (about 1/3 cup)
½ cup finely chopped fresh cilantro
1 (7 oz.) can salsa verde (I used Herdez brand)
Juice of 1 lime
½ teaspoon cumin
¼ cup balsamic vinegar
Salt and pepper to taste

Mix all of the ingredients together in a medium bowl and cover with plastic wrap. Let the salsa marinate for a few hours (or overnight before serving). Drain most of the liquid from the salsa before serving. Serve with tortilla chips.

(Source: www.melskitchencafe.com)