Life Changing Queso Dip (Mexican Cheese Dip)
Code Cracked: Made with real cheese, this Queso is silky smooth when warm AND at room temp. Miracle!
7-Layer Dip Recipe
This 7-layer dip recipe is perfect for your next party. Made with beans, sour cream, guacamole, salsa, and cheese, it's got tons of yummy Mexican flavor!
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Taco Dip Recipe | I added taco meat to queso dip & it's amazing!
I am making chips and dip for dinner. I am going to add ground seasoned beef to queso dip and homemade chips. I call this taco dip, which is perfect for parties or bbq cookout.
Welcome to the Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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INGREDIENTS
1 lb lean ground beef
1 package taco seasoning
8 oz cream cheese
8 oz shredded cheddar cheese
10 oz can of diced tomatoes and green chiles
3/4 cup Mexican sour cream
season to taste and garnish how you like
Adding taco meat to queso is a game changer
The best queso dip ever!
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EASY Mexican Street Corn Dip Recipe | cinco de mayo food ideas
How to make HOT Mexican Street Corn Dip. This has to be my favorite corn dip I've tasted. This recipe would be great to serve as an appetizer. Enjoy!!
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Measurements Used:
3 cups of Corn
1 1/2 cup Cheddar Cheese
1 1/2 cup Monterey Jack Cheese
1 cup Sour Cream
8 oz Cream Cheese
1/4 cup Green Onions
3/4 cup Onions
3 to 5 Garlic Cloves chopped
2 tablespoon Butter
2 Jalapenos chopped
1 chopped Red Pepper
1 teaspoon Salt
1/2 Black Pepper
6 to 8 Slices Bacon
1 package Ranch Seasoning
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Queso Dip | How to make Mexican Cheese Dip | Queso Recipe
How to make Queso Dip or Mexican Cheese Dip. This makes the perfect holiday or Super Bowl dip. This Queso recipe is perfect for binge watching Netflix, too. Be sure to share this video with friends and family. It's a favorite and they'll love you for it.
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✦ INGREDIENTS:
- 2 tbsp unsalted butter
- diced onions
- green & red bell pepper (diced)
- roma tomato (diced)
- 1/2 Jalapeno (deseeded & diced)
- .75 lbs. American cheese - cut into squares *don't use shredded in a bag
- .25 lbs. Colby Jack Cheese - cut into squares *don't use shredded in a bag
- .25 Gouda cheese - cut into squares *don't use shredded in a bag
- 1/2 cup whole milk
- salt/pepper to taste
- 1/2 tsp cumin
- 1/2 tsp oregano
- cilantro (diced)
✤ top with cilantro, tomatoes, pickled jalapenos
✅ Watch video for instructions
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7 Layered Mexican Dip by Tarla Dalal
7 Layered Mexican Dip,
Recipe Link :
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7 Layered Mexican Dip
This dip is a dish in its own right! With so many layers featuring myriad textures, flavours and aromas, the 7-Layered Mexican Dip is nothing short of an exhilarating experience. The vibrant colour and crispness of lettuce meets your nacho chips as it begins its journey into this exciting dip. Then comes luscious sour cream, followed by aromatic capsicum and juicy corn, then tangy salsa, gooey cheese and crunchy spring onions, then refreshingly cold and creamy guacamole and finally the hidden treasure, the scrumptious and tasty refried beans! This dip is, you will realize, a superb adventure. Enjoy it immediately after preparation, while the textures are fresh and juicy.
Preparation Time: 30 minutes.
Cooking Time: 15 minutes.
Serves 8.
For the refried beans
1½ cups soaked, boiled and coarsely mashed rajma (kidney beans)
1 tbsp oil
1 tsp finely chopped garlic (lehsun)
2 tsp dry red chilli flakes
½ cup finely chopped spring onion (whites and greens)
1 cup finely chopped tomatoes
¼ cup tomato ketchup
½ tsp chilli powder
Salt to taste
For the Guacamole
2 riped avocados
2 tbsp finely chopped onions
1 tbsp finely chopped coriander (dhania)
¼ cup deseeded and finely chopped tomatoes
1 tsp finely chopped garlic (lehsun)
½ tbsp lemon juice
1 tbsp fresh cream
Salt to taste
For the roasted corn and capsicum
1 corn cob
1 large green capsicum
Oil for greasing
Salt to taste
To be mixed into a sour cream
1 cup hung curds (chakka dahi)
2 tsp lemon juice
Salt and to taste
For the uncooked salsa (to be mixed together mashing it lightly)
1 cup finely chopped tomatoes
½ cup finely chopped onions
1 tsp dry red chilli flakes
1 tsp finely chopped green chillies
1 tbsp finely chopped coriander (dhania)
Salt to taste
Other ingredients
½ cup finely chopped spring onion (whites and greens)
¼ cup grated processed cheese
½ cup shredded iceberg lettuce
For serving
Nacho chips
For the refried beans
1. Heat the oil in a broad non-stick pan, add the garlic and chilli flakes and sauté on a medium flame for a few seconds.
2. Add the spring onions and sauté on a medium flame for 1 minute.
3. Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while mashing them slightly with the back of the spoon.
4. Add the tomato ketchup, rajma, chilli powder, salt and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
For the Guacamole
1. Cut each avocados into halves. Remove the seed and scoop out the center portion.
2. Transfer the mixture into a deep bowl and mash well using a fork or a masher.
3. Add all the remaining ingredients, mix well and refrigerate for at least 30 minutes. keep aside.
For the roasted corn and capsicum
1. Roast the corn on an open flame, till black spots appear.
2. Scrape it using a sharp knife, keep aside.
3. Roast the capsicum on an open flame using a fork, till it turns black in colour from all the sides. Put it in cold water and scrape the burnt part, deseed it and chop the capsicum.
4. Transfer the capsicum and roasted corn in a deep bowl, add the salt, mix well and keep aside.
How to proceed
1. Take a deep serving bowl, spread the refried beans evenly.
2. Spread the guacamole evenly over it.
3. Add the spring onions and cheese evenly over it.
4. Spread the uncooked salsa.
5. Spread the roasted corn and capsicum mixture.
6. Spread the sour cream evenly over it.
7. Finally, add the lettuce.
Serve immediately with nacho chips.