43 southwestern cheese dip Recipes

mexican or plain process cheese (velveeta), cubed, process cheese spread, sliced bacon, cooked and crumbled, green onions with tops, sliced, chopped green chilies, assorted fresh vegetables or tortilla chips

cream cheese, sour cream, shredded cheddar cheese, taco seasoning, salsa, refried beans, cooked ground beef, pre shredded lettuce, tortilla chips

ground turkey or beef, dried minced onion, tomato sauce, kidney beans, rinsed and drained, chili beans, undrained, shredded cheddar cheese, tortilla chips

velveeta cheese, cut up, diced tomatoes and green chilies, drained (rotel preferred), grilled chicken breast strips, chopped, chopped green onion, ground cumin

butter, shoepeg corn, drained, diced tomatoes with green chile peppers (such as ro*tel), cream cheese, ground cumin , or to taste

bean dip, sour cream, taco seasoning, sliced ripe olives, drained, chopped cooked chicken, tomato, seeded and finely chopped, green onion, sliced, shredded cheddar cheese, tortilla chips

caesar salad dressing, mayonnaise, grated parmesan cheese, sour cream, shredded mozzarella cheese, artichoke hearts , drained then chopped, chopped tomatoes, hot sauce, breadcrumbs (optional), cheese (for topping ) (optional)

shredded cheddar cheese, shredded mozzarella cheese, mayonnaise, chopped onions, chopped tomatoes, sliced black olives, tabasco sauce (or to taste), bird pepper (or pepper of choice), tortilla chips

cheddar cheese soup, fresh tomato (chopped fine ), green chili peppers (chopped fine ), hot sauce, to your taste

shredded sharp cheddar cheese, mayonnaise, chopped ripe olives drained and divided, chopped green chilies undrained, garlic powder, hot pepper sauce, tomato chopped, chopped green onions, tortilla chips

refried beans, onion, chopped fine, shredded pepper jack/cheddar cheese, salsa, prepared horseradish

velveeta, cubed, butter, green bell pepper, minced garlic, onion, chopped, diced (cut into small pieces or shredded)cooked chicken, chopped green chilies, mild taco seasoning, mild or medium chunky style salsa, juice from 2 limes

mayonnaise, cream cheese, softened, fresh cilantro leaves, sliced green onions, grated lime rind, fresh lime juice, ground cumin, salt, jalapeno pepper, seeded and chopped, frozen chopped spinach, thawed and squeezed dry

cooked chicken (preferrably precooked or leftover) or 1 -2 chicken breast, shredded (preferrably precooked or leftover), southwestern ranch dip (tostitos brand or meijer has 1 of their own), whole wheat noodles, shredded taco cheese, plain breadcrumbs, cream of chicken soup, water

dry rotini pasta cooked to package directions, ground beef, onion chopped, salsa, water, cheese dip, diced green chilies, milk, salt, cheddar cheese shredded, sour cream , tomato and/or green onion as garnish

boneless skinless chicken breasts, baja chipotle marinade or 1 (8 oz) bottle mesquite marinade, vegetable oil, uncooked long grain rice (not instant ), minced onion flakes, dried, garlic salt, taco seasoning, chicken broth, tomato sauce, cheese , dip, chopped tomato

southwestern eggrolls, chicken breast fillet, vegetable oi, minced red bell pepper, minced green onion, frozen corn, canned black beans, rinsed and drained, frozen spinach, thawed and drained, diced, canned jalapeno peppers, minced fresh parsley, cumin, chili powder, salt, cayenne pepper, shredded monterey jack cheese, five 7-inch flour tortillas, avocado-ranch dipping sauce, smashed , fresh avocado (about half of an avocado), mayonnaise, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, dried dill weed, garlic powder, pepper, chopped tomato, chopped onion, preheat barbecue grill to high heat., rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. lightly salt and pepper each side of the chicken while it cooks. set chicken aside until it cools down enough to handle., preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat ., add the red pepper and onion to the pan and saute for a couple minutes until tender., dice the cooked chicken into small cubes and add it to the pan. add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. cook for another 4 minutes. stir well so that the spinach separates and is incorporated into the mixture., pan from the heat and add the cheese. stir until the cheese is melted ., wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot., spoon approximately 1-fifth of the mixture into the center of a tortilla. fold in the ends and then roll the tortilla over the mixture. roll the tortilla very tight, then pierce with a toothpick to hold together. repeat with the remaining ingredients until you have five egg rolls. arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. overnight is best., while the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl., preheat 4-6 cups of oil to 375 degrees ., deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes., egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. garnish the dipping sauce with the chopped tomato and onion.

green giant southwestern style corn, drained, original rotel, drained, sliced black olives, drained, green onions, sliced, shredded cheddar cheese, sour cream, mayonnaise, low salt taco seasoning (optional)