stir in Romano, lemon juice, hot sauce, and salt; stir until
Mix the cream cheese, the hot sauce and the ranch dressing together.
Add the chicken to the mixture and place in a 8x8 casserole dish.
Bake all the ingredients at 400 degrees for 20 minutes.
Combine cream cheese, hot sauce, chicken, cheddar cheese and blue cheese together, mixing very well.
Taste it to make sure it is at your desired flavor.
Put dip in a large oven safe pan or bowl.
Drizzle more hot sauce and cheddar cheese on top.
Bake at 400 degrees Fahrenheit until bubbly, 15 to 20 minutes.
*If you refrigerate this dip before baking, make sure it is room temperature before putting it in the oven.*.
n 9-inch pie plate. Dip chicken into egg mixture and
s desired for your dip. Fill with Queso Dip (recipe below). Make stitching
Preheat oven to 350. Mix onions, cheddar cheese, mayo, bacon bits and hot pepper sauce until well blended.
Spoon into lightly greased 1-quart baking dish or 9\"-inch pie plate. Sprinkle with Parmesan cheese.
Bake 15 minutes or until lightly browned and bubbly. Serve as a hot dip with crackers.
Make Ahead: Dip can be assembled ahead of time. Cover and refrigerate up to 24 hours. When ready to serve, uncover and bake as directed.
Brown hamburger and drain.
Put in crock-pot with other ingredients and cook until cheese has melted and dip is very hot. Serve with corn chips.
Mix cream cheese with taco seasoning mix (thin a little bit with small amount of milk).
In a rectangular baking dish (at bottom) spread taco/cream cheese mixture.
On top of this layer spread the Hormel chili without beans and sprinkle with cheese. Garnish with sliced black olives and/or chili peppers (if you like it hot).
Bake until bubbly at 350\u00b0 for about 15 to 20 minutes. Serve with nacho chips for a great hot dip.
Use any hot roll recipe.
Add a little flour to make dough stiff.
After shaping, let rise not quite double.
Bake 30 minutes in a 275\u00b0 oven.
Cool and store in airtight bags.
Can store in refrigerator for up to 2 weeks.
Bake at 425\u00b0 for 5 to 7 minutes.
Just before serving your favorite hot chile recipe, add one square of chocolate for each quart of finished chile.
Stir vigorously (it will rise).
No one will guess that the distinctly Mexican flavor is chocolate.
Melt Velveeta cheese in microwave dish.
Add can of mushroom soup and stir until blended.
Add 1 can diced hot or semi-hot peppers.
Put onion, tomatoes and pepper in blender for a few seconds just to chop pepper.
Put on stove and add seasonings.
Bring almost to a boil, being careful not to boil.
Add Wesson oil. Serve hot on tacos or cold with tortillas or corn chips.
Brown the meats; drain.
Heat tomatoes and cheese together until cheese melts, then add this to the meat mixture.
Add hot sauce to taste.
Serve over tortilla chips.
Combine meat, onion and garlic in a large skillet.
Cook until meat is light brown.
Add remaining ingredients (except for beans) and bring to a boil.
Reduce heat and simmer 1 hour.
Add beans (as many as desired) and heat until hot.
Recipe may be halved. Serve with grated cheese, lettuce and sour cream.
Good with Mexican corn bread.
Layer beans, green chilies, salsa, onion, cheese, sour cream and olives.
Put in glass baking dish.
Cook in oven at 350\u00b0 for about 40 to 45 minutes.
Serve as a hot dip with nacho chips.
Brown sausage and hamburger until crumbled; drain excess grease.
(I put my meat in a strainer and run hot water over it to wash the extra grease off.)
In slow cooker melt cheese; add meats and salsa.
Makes a large amount.
Serve with tortilla chips.
Chop
peppers,\tonions,
garlic and tomatoes and put in large boiler.
Add
vinegar,
sugar
and salt.
Boil on medium heat until
mixture tastes done, for about 1 hour.
Stir often as mixture
settles to the bottom.
Pour 1/2 pint of water and cornstarch and shake well.\tAdd this to boiling mixture, using a small amount at a time until your mixture is thickened.
Add hot sauce
and\tcatsup.
Boil
about 30 minutes more, stirring often. Process 20 minutes in pint jars.
In in a medium bowl, combine cream cheese, mayonnaise, and soup & dip mix.
Stir in spinach, artichoke hearts, and Mozzarella cheese.
Spread mixture in 2 quart baking dish; sprinkle with parmesan cheese.
Bake at 350\u00b0F oven for 30 minutes or until lightly browned at edges.
Serve warm with toasted bread rounds or crackers.
hey want).
Serve with dip size Fritos or Tortilla chips
then your liquids were too hot and killed the yeast OR