our dip. Fill with Queso Dip (recipe below). Make stitching by cutting a string cheese
than add crumbed (or crushed) white cheese and then the yoghurt.
he chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin
eat.
Spread salsa con queso dip over crust to within 1
tir together the softened cream cheese, sour cream, and salsa until
rom the refrigerator. Mix the cheese and scallions together and stuff
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
Fry the beans until they are dry (no liquid).
Set aside.
Fry the corn tortillas flat until they are hard.
Set aside.
Take flat fried tortilla, put or spread beans on first.
Next, add white cheese, tomato and lettuce.
Squeeze lemon on top.
Add salt to taste.
This is now ready to eat.
You can serve it with Mexican rice and top it with Pico de Gallo.
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!
Heat oil in pan until hot.
Add 1 tablespoon flour at a time; mix thoroughly.
Add milk; let milk start to boil.
Add white cheese (exclude 12 to 15 slices); let melt.
Add Velveeta, few blocks at a time.
Boil macaroni while mixing all of the other ingredients.
Put macaroni in a 9 x 13-inch pan; pour mixture over it.
Lay cheese slices on top evenly.
Bake at 350\u00b0 until cheese is browned.
Defrost spinach.
Add white cheese or yogurt and stir.
Add the rest, reserving 1/2 cup matzo meal.
Spread in greased 9\" x 13\" pan.
Sprinkle with remaining matzo meal.
Cover and bake 35 minutes at 375F degrees.
Uncover and bake 10 minutes longer.
s a nice runny dip after all the cheese is melted.
ll of the softened cream cheese, the white queso dip and 1 1/2
Rinse and drain the beans.
Combine chicken, onion, salsa verde, beans, and chicken broth in a large soup pot or Dutch oven. Bring to a boil then simmer covered for about half an hour.
Add the queso blanco, stirring frequently until thickened. Add more or less to get desired thickness.
Serve in bowls, top with shredded cheese and sour cream for garnish.
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.
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.
In a large sauce pan, combine cream cheese, mozzarella and quesadilla cheese. Add whipping cream.
On medium low heat, melt cheeses until smooth.
Add sour cream, parmesan and jalapeno juice. Stir until combined and completely smooth.
Remove from heat, store in an airtight container in the refrigerator (it will need to be reheated in the microwave and stirred to combine again if left in the refrigerator before eating).
Delicious with chips, quesadillas, pizza, or macaroni and cheese!