ou want) of salsa con queso cheese dip into a bowl. Quickly zap
Saute onion and garlic in oil over medium high heat. Add ground meat to onions and garlic; brown. Add undiluted soups, chilies, water, steak sauce, Worcestershire sauce, cumin, chili powder, pepper, and enchilada seasoning; bring to a boil. Cover and reduce heat; simmer 1 hour. Add chips and queso cheese dip. Simmer uncovered 10 minutes. Sprinkle with paprika and serve.
Combine first 4 ingredients in small cup.
Stir.
Discard tip and cut wings apart at joints.
Brush sauce over both sides of chicken pieces.
Place pieces in 3 1/2 Quart slow cooker.
Cover, Cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours until tender.
Serve from slow cooker.
Makes about 28 pieces of wing or 18 drumettes.
Blue Cheese Dip: Combine all seven ingredients in a bowl; Beat until smooth.
Makes 1 1/8 cups.
Serve with wings.
Brown hamburger meat and sausage. Drain. Mix with cheese and cheese dip. Heat on low until cheese melts. Eat with tortilla chips.
risp.
Blue Cheese Dip-------------.
Place the blue cheese in a bowl
Brown meat in skillet. Drain. Add taco mix and water. Bring to boil, reduce heat and let simmer for about 15-20 minutes. Add nacho cheese dip and Ro-Tel tomatoes. Heat and empty into bowl or pour into crockpot on low heat.
s a nice runny dip after all the cheese is melted.
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.
Crumble sausage and brown in skillet.
Place Velveeta and Rotel into a crock pot and heat on high.
Once sausage is browned, add it to the crock pot.
Continue heating on high, stirring occasionally, until cheese has melted.
Turn heat down to low, get out the tortilla chips and beer, and enjoy the ballgame.
This recipe works as a sauce as well.
If you are having a large get-together, I recommend doubling the recipe, it's usually the life of the snack buffet.
Heat a crock-pot on high and melt all the cheese.
Add onion, tomato and green chilies.
Add a few crushed red peppers, chili powder and salsa.
Use milk to thin down.
Turn crock-pot to low and watch so it doesn't get too thick.
This recipe is great for parties.
Makes about 2 1/2 quarts.
Place American cheese and about 1/4 cup
In a crock-pot:
Cut cheese up in blocks and melt.
Brown sausage or hamburger and onion then drain.
Dump salsa and meat in with cheese and mix all together.
Stir occasionally until all cheese is melted.
If dip is thick, then add a little milk.
Serve with tortilla chips as dip or over baked potatoes.
Grease bottom of the crockpot with butter.
Combine the cream cheese, american cheese, remaining butter, green chiles and the peppers in the crockpot.
Cover and cook on low heat for 45 minutes.
Stir the mixture until well combined and then add a tablespoon of milk at a time until you reach the desired consistency.
Cook for another 15-20 minutes, or until the cheese is completely melted.
Keep cheese dip in crockpot on the warm setting until ready to serve.
eppers.
Combine diced peppers, cheese food cubes, tomatoes, onion, butter
Brown ground beef and onion, until meat is no longer pink and onion is soft.
Add the water and taco seasoning.
Simmer until most of the water is evaporated.
Add the beans and the cheese dip.
If mixture is still too thick to your liking, add more water.
Simmer on low for 10 minutes.
Garnish with your favorite toppings.
In a saucepan, cook carrots, celery and green onion in water until tender, set aside.
In a small skillet, saute onion in butter until soft; stir in flour and blend well, do not brown.
In a large dutch oven, bring milk and broth to a boil.
Whisk in onion/flour mixture.
Add cheese dip, cayenne pepper, salt, pepper and mustard.
Slowly stir in carrots, celery, green onions and cooking liquid.
Bring to a boil, serve immediately.
efrigerator.
To make the cheese dip, mix 1 1/3 cup
Crumble in the hard goat cheese and mix in half the
Drain.
For the cream cheese dip, hard boil 4 eggs. Place
Saute onion in melted margarine; add garlic powder, cheese and Ro-Tel tomatoes and peppers.
Over low heat, stir until cheese melts.
For richer texture, let set overnight or until cooled in refrigerator. Serve hot in chafing dish or fondue pot with crackers and corn chips.