our dip. Fill with Queso Dip (recipe below). Make stitching by cutting a string cheese
he chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin
eat.
Spread salsa con queso dip over crust to within 1
Brown sausage.
Mix all ingredients and let simmer in crock pot until cheese is melted.
edium sized bowl, mix cream cheese, chili, and cheddar. Pour mixture
MAKE THE DIP:
In a medium pot
In a saucepan, blend chili beef soup and nacho cheese soup/dip or Cheddar cheese soup/sauce.
Slowly heat through, stirring often.
Garnish with sweet red and green pepper strips and sour cream.
Serve with tortilla chips.
Makes 2 1/2 cups.
May be doubled.
Unwrap cream cheese on serving dish.
Pour salsa over cheese.
Dip in!
f the softened cream cheese, the white queso dip and 1 1/2
Heat all ingredients over low heat, stirring constantly, until the cheese is melted.
Service warm with tortilla chips.
Boil the noodles until they are tender, drain & put into a large serving bowl along with the cooked chicken.
Heat the queso dip, tomato sauce, & black beans in a sauce pan. Pour over the noodles once hot.
Top with the diced tomatoes & serve hot.
slowly stir in American cheese, fontina cheese, mozzarella cheese, red pepper flakes, salt
Chop tomatoes, saute with green onions and chilies. Add margarine, cheese and milk to get to desired thickness (dip thickens as it cools). Stir often as cheese melts. Serve warm with vegatables or chips.
Place all ingredients in the Mini Master Prep Bowl. Secure the top and pulse 5-7 times until combined, but chunky.
Carefully remove blades from Mini Master Prep Bowl and microwave dip for 2 minutes, stirring halfway through.
Serve as a hot dip for tortilla chips.
BOB'S TIPS: I prefer white American cheese in this recipe, but a one inch slice of a bricked processed cheese like Velvetta melts very well.
Cook rice, jalapenos and onion together until rice is fully cooked.
Drain water off rice if needed.
Then mix sour cream into rice.
Then put in casserole dish in 2 layers.
After first layer, top with queso dip and grated cheese.
Then put the second layer on and top once more with queso dip and grated cheese.
Cook until cheese melts.
Cook tomatoes, onion and peppers until most of liquid is gone. Add finely cut cheese.
Melt over low heat, stirring and observing as this burns easily.
Place dip in chafing dish to keep warm.
ix salsa con queso with 1 package of shredded cheese, the salsa
auce, and salt; stir until cheese has melted; remove from heat
In a saucepan over medium heat, melt the butter. Add garlic and peppers; saute until tender, about 2 minutes. Add white wine and bring to a simmer. Add the cheeses and stir until melted. Season to taste. Serve warm with Piller's Pepperoni Minis.
Refrigerate any leftover dip for up to 24 hours. Reheat and serve hot over baked potatoes or cooked pasta with sliced Piller's Pepperoni Minis.
More information and recipe ideas are available online at pillers.com.
In a small sauce pan add olive oil, red pepper, and white onion. Saute for about 10 minutes or until onions are transparent.
In a small pot heat vegetable broth. Add the sour cream and cream cheese and whisk until completely melted. Next add Daiya Cheddar Style Shreds and whisk until it is completely melted. Add hot sauce, black pepper, cayenne pepper, green onions, white onions and red pepper.
Let simmer on the stove for 5 minutes to cook in the flavor while continually stirring. Serve warm.