CopyKat Recipes » cheese dip

Rock Bottom Brewery Asaigo Cheese Dip

Stephanie — Tue, 03 Feb 2009 12:29:51 +0000

This recipe was a restaurant original given to me. This is for the full restaurant portion of this dip. Consider cutting back this recipe for a smaller crowd.

1/4 Lb. Sun dried Tomatoes
1 lb. Green Onions, cut in 1/4 inch slices
3/4 lb. Mushrooms, cut into 1/4 inch slices
1/2 gal. Mayonnaise
1/2 gal. Sour Cream
3/4 lb. Asiago Cheese, shredded

Reconstitute sun dried tomatoes in hot water. Clean, rinse and slice green onions. Rinse and slice mushrooms. Squeeze water out of the tomatoes, then julienne into fine strips. All water must be removed from the tomatoes and they must be added last or the cheese dip will discolor. Combine all in food processor, except tomatoes. Blend well at low speed. Mix in julienne tomatoes slowly. Makes 1 1/4 gallons.

Pappasito’s Queso

Stephanie — Tue, 03 Feb 2009 03:31:50 +0000

This is a simple to prepare Queso dip, that you are sure to enjoy ! If you can find Land Of Lakes processed American cheese, I think you will find it to be the closest.

1 1/2 lb. Processed Cheese NOT Velveeta
4-5 oz Can Green Chiles with Liquid
1 Tbsp. Minced Garlic (type in jar)
1/2 C Diced Onion
1/3 C Whole Milk
1/2 C Diced Ripe Tomatoes ( discard seeds)
1/4 tsp. Garlic Salt

Melt cheese with milk and stir until blended. Add chilies with liquid, garlic, onion, and stir until onions and transparent. Remove from heat and add tomatoes before serving.

Chili’s Skillet Queso

Stephanie — Tue, 03 Feb 2009 03:27:22 +0000

Don’t miss this easy appetizer. There is only two ingredients in the dip. You can make this one quickly, and easily. Thanks to fellow viewer Steve for this one.

1 2 lb. brick Kraft Velveeta Cheese
2 Cans Hormel no-bean Chili

Just heat in together in a crock pot for a few hours or until melted. For the most accurate texture mix sauce in a blender. Serve with heated corn chips.

Cheesy Chili Dip

Stephanie — Tue, 03 Feb 2009 03:04:35 +0000

You can never have enough cheesy chili dips. This one is different because cream cheese, cheddar cheese, and canned chili make up the base for this snack time favorite.

1 (8 oz.) pkg. cream cheese
1 (12 oz.) canned chili
1/4 C. shredded Cheddar cheese

Preheat oven to 350 degrees. Spread cream cheese in the bottom of an 8 by 10 inch pan. Layer chili on top of the cream cheese and top off with Cheddar cheese. Bake for 10 minutes or until the cheese has melted. Serve with tortilla chips.

Please note the type of chili used should be canned chili, like Hormel, or Wolf brand, or perhaps your own home made chili con carne.

Chili Cheese Dip

Stephanie — Tue, 03 Feb 2009 02:57:13 +0000

This is a nice change from Rotel cheese dip, cream of mushroom soup, and cream cheese make for a unique flavor.This recipe is from Robin, a wonderful lady from the message board http://www.copykatchat.com. I have had the pleasure of meeting Robin several times. She is completely charming and embodies what you envison when you think of a southern lady.

1 large can chili with beans
1/2 chopped bell pepper
1/2 chopped onion
1/4 C. margarine
1 can cream of mushroom soup
1 8-oz package shredded cheddar cheese

Cook onion and bell pepper in margarine in large skillet until tender. Add remaining ingredients and cook until cheese is melted. Serve with chips of your choice.

Baked Pimento Cheese Spread

Stephanie — Tue, 03 Feb 2009 02:20:59 +0000

Easy to put together, and goes well with crackers, veggies, or even on bread. A great dish to bring to a pot luck or a family gathering. I love that you can put this together ahead of time and warm up when you are ready to serve.

1 1/2 C. mayo
4 oz. jar diced drained pimientos
1 tsp. Worcestershire
1 tsp. finely grated onion
1/4 tsp. red pepper
8 oz. block of extra sharp cheese, grated
8 oz. block of sharp cheese, grated

Mix together, spoon into greased 1 1/2 qt. baking dish. (I have an oval corning dish I’ve been using) as it makes quite a bit.
Bake 20 min on 350 degrees.

Monterey’s Tex Mex Queso Dip

Stephanie — Tue, 03 Feb 2009 01:47:58 +0000

Note both types of cheese are really needed for the flavor

1 lb. Velveeta Cheese
1 lb. Kroger Nice and Cheesy (or any other store brand “Velveeta”)
1/2 medium onion, chopped fine
1 sm. can chopped green chilies
1 Tbsp. butter

In a large saucepan, combine onions and butter, and saute over a medium heat until the onions become clear. Then add in both cheeses, you may wish to cube these so they will melt better, and add in the green chilies. Heat until all is melted, and well heated. This reheats well, you can add a little milk to this if you like.

Rotel Cheese Dip II

Stephanie — Tue, 03 Feb 2009 01:46:13 +0000

Rotel Cheese Dip is a classic for gatherings. Michelle Caponera submitted this recipe; she states I am frequently requested to make this for every event imaginable. It is excellent with tortilla chips, Frito’s as well as used to put over scrambled eggs and burritos.

2 lb Loaf of Velveeta Cheese
2 Cans of Rotel Tomatoes and Chili’s (desired degree
of spiciness)
2 Small Cans of Diced Green Chili’s
1 Can Diced Jalapenos (optional)
Approx. 1-2 TBSP Garlic Powder

Dice the cheese and put in a large saucepan. Mix in all cans of chili’s and tomatoes at one time. Simmer over low-medium heat till cheese is melted and everything is mixing nicely. Stir in the garlic powder. If this seems a bit runny from the juices, you can put in a TSP or so of cornstarch to thicken the dip. This gets better each day it is refrigerated.

Chili Dip – canned tamales, chili beans, Rotel and more make for a flavorful dip.

Stephanie — Tue, 03 Feb 2009 01:33:41 +0000

This is a variation of Rotel Cheese dip, but using canned tamales, and much more. This makes a ton, so invite over a crowd when making this.

1 can beef tamales (wrappers removed) mashed with a fork
1 can chili (without beans)
1 can “chili hot” beans
1 can Rotel brand diced tomatoes & chilies
1 lb. Velveeta cheese (cut into chunks)
1 large purple onion diced (really, any onion will do)
1 or 2 fresh tomatoes chopped (optional – use them if you have them)
Spice to taste – any combination of the following will do:
Fresh diced chili or hot pepper
Cilantro (dried or fresh minced)
Cumin
Hot pepper sauce (Louisiana Hot Sauce, Tabasco, etc)
Ground black pepper

Mix all ingredients together in a crock pot and heat until cheese is melted, stirring occasionally. I add a small amount of spices before heating and then add more to taste. (I prefer it spicy.) Serve with tortilla chips. P.S. This make a LOT of dip – make it when you are expecting a crowd.