he cream cheese dip, hard boil 4 eggs. Place eggs in a saucepan and
Mash cream cheese, adding milk to thin slightly.
Add green chilies, onion and garlic.
Add Worcestershire sauce to taste and more milk, if necessary, to thin to dipping consistency.
Allow to stand at least 1 hour before serving.
If refrigerated, allow to return to room temperature for dipping.
Combine first 6 ingredients in a small saucepan.
Bring to a boil; cook and stir until sugar dissolves (2 to 3 minutes).
Stir in chilies.
Put in a small bowl, cover and refrigerate 6 hours or overnight.
Drain, pressing mixture with a spoon to remove moisture.
Stir in cream cheese.
Serve with crackers or corn chips.
slices from the lemon and squeeze the juice from the
Cover cream cheese with chili in 1-1/2 quart microwaveable casserole dish. Cover and microwave until the chili and cream cheese stir together easily and become hot and bubbly. Add chili powder and sugar to taste. Serve hot with chips.
Microwave chili and cream cheese for 1 to 2 minutes.
Remove and mix thoroughly.
Return to microwave for another 2 minutes or until hot.
Sprinkle shredded cheese on top.
Microwave about 30 seconds or until cheese is melted.
Serve with Tostitos chips. Easy and tasty.
Preheat oven on broil at 400 degrees.
Mix cream cheese, corn, chilies, and 1 1/3 cup cheese.
Spread into shallow pan.
Sprinkle 3/4 cup of cheese and chili powder on top.
Bake until bubbly.
king powder, baking soda and salt, set aside.
Heat the butter in a saucepan, add the onions and saute for 2-3 mins. Add the mushrooms and continue to cook for 2-3 mins, stirring. Season.
Remove half the mushrooms from the pan and set aside. Sprinkle the flour into the pan and mix well. Pour in the stock and cream and mix well. Bring to a boil, stirring then simmer for 5-6 mins.
Puree the soup in a blender or with a hand held blender. Stir in the nutmeg and cream cheese and season. Divide the soup between 4 bowls and sprinkle with pink peppercorns and chives. Serve.
In a bowl, mix cottage cheese and cream cheese. Season then distribute equally between 2 bowls. Add horseradish to 1 bowl and arugula to the other. Spread 4 slices bread with horseradish mixture and 4 slices with arugula mixture. Cut slices in 1/2 and top with ham and radishes.
In saucepan, over low heat, combine chili and cream cheese. Heat until cheese is melted, stirring constantly to avoid scorching.
Add picante sauce to taste.
Serve warm with tortilla chips.
In medium saucepan, mix chili and cream cheese over medium heat.
Serve when cheese is melted.
Best warm with tortilla chips.
rge mixing bowl and beat until smooth. Add cream cheese and blend until
Brown Sausauge and Drain.
While sausage is browing, cut Cream Cheese in to small chunks, and melt over low heat. Watch close to make sure it doesn't burn or stick.
Once cream cheese is melted, add Rotel tomatoes and drained sausage.
Cook over low heat until it thickens up.
Serve with Tostito's Scoops.
You can adjust heat factor by using hot sausage and/or Rotels.
minutes.
Beat sugar and butter at medium speed with
he cream cheese is to take it out of its wrapper, and microwave
ill a bit bubbly and add the cream cheese.
Stir until well
epper, paprika, oregano, garlic powder, and basil with the melted butter
Brown sausage in pan and drain all fat.
Add softened cream cheese to the browned sausage and stir until cream cheese is melted.
Add Rotele tomatoes and stir until well blended.
Serve warm with corn chips.
Mash the Ro-Tel into softened cream cheese, mixing well. It will look curdy at first but keep mixing.
Chill for at least 2 hours; overnight is best. Serve with tortilla chips. This dip may be served hot, if desired.
This dip can be made 2-3 days ahead of time.