Tex-Mex Green Chile Queso | Chips and Dip
Made with Velveeta Cheese - Daddy Jack's Cheese Dip Recipe!
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4 Simple Ways to Make Your Mexican Layer Dip 100X BETTER!
It's hard to go wrong with a 7 Layer Mexican Dip. Beans, guacamole, sour cream, cheese...what could be bad about that? Not much! But, did you know it could be SO MUCH BETTER?!
We're going to walk through the four most essential layers of a Mexican Layered Dip and I'm going to show the easiest and most delicious way to upgrade it for the party!
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You can print out the recipe here:
We'll start with the guacamole, move it over the sour cream, then hit up the beans, and finish it off with my favorite layer -- the cheese! Last, I'll show you the best 7 Layer Dip toppings, and you'll be glad to see, it all comes together with a great deal of ease!
HERE'S WHAT YOU'LL NEED:
2 large, ripe avocados
Juice of 1 lime
3/4 teaspoon Kosher salt
3/4 cup sour cream
1/3 cup mayonnaise
1 tablespoon vinegar or rice wine vinegar
2 teaspoons store-bought taco seasoning (or homemade)
2 (9 ounce) cans bean dip (i.e. Fritos Bean Dip)
1 1/4 cup freshly grated Cheddar cheese
1 (2 ounce) can sliced black olives, drained and patted dry
2 Roma tomatoes, seeded and diced small
2 green onions, sliced
HOW TO MAKE IT:
Have ready a 4-cup capacity, rimmed serving dish. You could also use a pie dish or a small casserole dish.
To make the guacamole, in a medium-sized mixing bowl, mash together the flesh of avocados, lime juice, and Kosher salt using a fork or potato masher t until smooth.
In a small mixing bowl, stir together sour cream, mayonnaise, vinegar, and taco seasoning.
To assemble the seven layers of the dip, spread the bean dip evenly across the bottom of the dish using either an offset spatula or the back of a spoon. Then, add the guacamole and spread evenly across the beans, and repeat with the layer of sour cream.
Sprinkle the Cheddar across the top of the dish, followed by the olives, tomatoes, and green onions.
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If party dips soothe your soul and entertaining is your happy place, this is your channel!
The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
You can find all TAK recipes here!
The BEST Mexican Restaurant SALSA ROJA Recipe (+ the secret ingredient)
Getcha Some APC BBQ Rubs Here:
Years ago I used to have a restaurant down in the Tex-Mex and taqueria territory of San Juan, Texas.
In an effort to serve consistent, delicious salsa roja to the customers I needed to make large batches at a time. This is the exact recipe I came up with that kept everyone coming back for more.
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5 roma tomatoes
5 serrano peppers
A handful cilantro
¼-⅓ Onion
1 Can crushed tomatoes
3 Canned Chipotle Peppers in Adobo Sauce
Vianney’s Own Chile Con Queso | Tex-Mex Queen
Who says you have to share your Queso? Vianney hits the spot just right with her very own Chile Con Queso! This perfect blend of savory, spice and cheesy goodness will make sure you make some just for yourself to enjoy.
Pair it with a beer or margarita and the fiesta will come to you :)
INGREDIENTS:
3 tablespoons unsalted butter
2 tablespoons diced onion
1 jalapeno, diced
3 garlic cloves, minced
1/2 teaspoon kosher salt
2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1 1/2 to 2 cups whole milk
4 cups grated Cheddar cheese
2 cups grated Monterey Jack cheese
1 can rotel
Cilantro
tortilla chips
DIRECTIONS:
1) In a medium pot over medium-low heat, melt the butter. Add the onion, jalapeno, garlic, and salt and cook, stirring, until lightly translucent and liquid has evaporated ~ 2 minutes more. Whisk the flour and cumin into the butter mixture and cook until lightly browned~ 30 seconds to 1 minute.
2) Raise the heat to medium and slowly whisk in the milk. Whisk constantly until sauce is thick enough to coat the back of a spoon ~ about 5 minutes.
3) Lower the heat to medium-low and add the cheeses, 1/4 cup at a time. Stir until cheese has melted completely before adding more cheese.
4) Stir in the rotel. Taste and adjust seasoning. Sprinkle with cilantro and serve warm with tortilla chips.
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From Texas to New York City, and the immigrant to the entrepreneur - America is a land of both culture and contradiction. While powerful universal threads connect us - laughter, music, and damn delicious food - we should celebrate our differences, for they’re what makes each and every one of us unique. IDENTITY PRODUCTIONS is a network built upon the core elements that shape BIPOC individuality: ambition, community, and culture. With thoughtful and entertaining programming focused on marginalized storytellers, authentic recipes, and diverse experiences, our team strives to paint an inclusive, accurate portrait of America - a land that was made for you and me. IDENTITY Network is co-founded by Mando Rayo and Dennis Burnett.
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How to Make Restaurant Style Mexican Cheese Dip
In this video, I show you step by step how to make authentic style Restaurant Style Mexican Cheese Dip. Yes- This is the cheese dip that none of us can stop eating!
Printable Recipe can be found here:
Cookware I am using --
If you love white cheese dip, or as we call it, that crack Mexican Cheese Dip, then you will want to watch how to make it!
Simple ingredients and in less than 15 minutes you will have your own version right at home for Taco Tuesday night.
Tex Mex Hot Corn Dip // Kevin Is Cooking
This Tex Mex Hot Corn Dip is loaded with corn, peppers, chiles, two cheeses and warm spices like cumin and paprika. Perfect for any BBQ, game day, potluck or party, this feeds a hungry crowd. You can serve this up in under 30 minutes, too!
Ingredients
4 cups corn (See Note 1)
1/2 large red and green bell pepper each diced
2 fresh jalapeño peppers diced (stem/seeds removed)
2 tbsp butter
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp ground cumin
4 oz cream cheese
1 1/2 cups grated pepper jack cheese (or cheddar)
Instructions
Pre-heat oven to 350°F. Shuck and clean corn if using fresh (grill optional) OR thaw corn if using frozen.
Dice the peppers and set aside.
Add butter to hot skillet over medium high heat and melt. Add bell peppers and jalapeño, salt, pepper, cumin, paprika and garlic powder. Stir and sauté for several minutes until soft.
Turn heat to medium and add the cream cheese, stirring to melt and mix with peppers until smooth and creamy.
Stir in 3/4 cup of pepper jack cheese until fully melted. Pour into a seasoned casserole dish and top with remaining 3/4 cup of pepper jack cheese.
Bake for 20 minutes or until hot and bubbling. Top with chopped cilantro and cotija cheese (optional).
Notes
I either cut 4 fresh or grilled ears of corn, OR you can use 32 oz canned or frozen (thawed).
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