I Can’t Stop Making This Awesome, Cheesy Dip – It’s Full Of Flavor!
0 Comment
Argo cornstarch, baked cheese dip, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, cayenne pepper, cheddar cheese, Chiquita, Clabber Girl, College Inn, Cool Whip, cream cheese, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, hot sauce, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, mayonnaise, McCormick spices, Morton salt, Pam Cooking Spray, Pepper Jack, Pepperidge Farm, Philadelphia cream cheese, pimento cheese dip, pimientos, Pita chips, Powdered sugar, recipe, Ritz crackers, roasted red peppers, Sara Lee, Sargento, slow cooker, sugar, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, worcestershire sauce
I love Mexican food and spicy flavors, and everyone who knows me knows that. That is why I always lean towards cheesy dinners or appetizers.
They remind me of all that food I love. So when I was looking for an appetizer for my next party, I knew it had to involve cheese. I searched for a Mexican queso dip but I wanted the recipe to be super easy. After searching a bit further, though, I found this simple recipe. It is a cheesy, thick, and creamy dip that everyone is sure to love!
Ingredients
1 (8-ounce) package cream cheese
1 cup mayonnaise
1 (12-ounce) jar roasted red peppers, drained
2 (4-ounce) jars pimientos, drained
1 (8-ounce) package sharp Cheddar cheese, grated
1 (8-ounce) package pepper Jack, grated
2 teaspoons hot sauce
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon cayenne pepper
Assorted fresh vegetables
Pita chips
Instructions:
Preheat oven to 350°. Lightly spray a 2-quart baking dish with nonstick cooking spray. In the work bowl of a food processor, pulse cream cheese until smooth. Add mayonnaise, pulsing to combine. Add peppers and pimientos, pulsing until coarsely chopped. Add cheeses, hot sauce, Worcestershire, salt, sugar, and cayenne; pulse just until combined. Spoon mixture into prepared dish.
Bake for 20 to 25 minutes, or until bubbly and lightly browned. Serve warm with vegetables and pita chips.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick tip: Adjust the amount of hot sauce to your taste.