I love dips! I’m a firm believer that you can make a meal out of chips, queso, and some guacamole – I think most Texans would agree with me.
Below are two of my favorite, tried-and-true dip recipes that I’ve made for years and seem to be a hit with every crowd. If you’re looking for healthier options, these are probably not the dips for you. However, after tasting them, you may not care about the calorie count.
The first recipe is from my sister-in-law and has an interesting ingredient but I can assure you, it doesn’t affect the taste of the queso … unless of course, you don’t buy plain coffee creamer. Don’t let that ingredient keep you from trying this recipe. It really is very yummy!
Chile Con Queso
2 Tbsp. butter
1 chopped onion
2 cans Ro-tel with green chilies (I use 1 can original and 1 mild, but you can customize)
1-8 oz. package cream cheese
1 small box Velveeta (16 oz.)
3/4 cup ORIGINAL Coffee-Mate powdered coffee creamer
Salt and pepper, to taste
Heat butter and cook onion until transparent. Add Rotel, salt and pepper. Cook uncovered for 10-15 minutes.
Add cheeses, cubed, using a whisk to stir. When melted, stir in Coffee-Mate powdered creamer slowly until creamy.
Serve with tortilla chips.
Come to think of it, I bet this would be delicious if you added cooked ground beef or sausage. I can’t believe I’ve never tried that myself!
The next recipe is from a cookbook I received as a wedding gift almost 20 years ago, “Bride & Groom, First and Forever Cookbook” by Mary Corpening Barber and Sara Corpening Whiteford, with Rebecca Chastenet De Gery. This dip can be prepared a day in advance and in just a few easy steps!
1-2-3 Mexican Dip
1 can (16 oz.) refried beans
1 1/2 cups medium salsa
1 tsp. chili powder
1 tsp. ground cumin
3/4 tsp. dried oregano
3/4 cup sour cream
1/2 cup mayonnaise
1/4 cup finely chopped red onion
1/3 cup chopped fresh cilantro
1 tsp. onion powder
1 small red bell pepper, seeded, deribbed, and chopped
1 cup grated extra sharp cheddar cheese
1 fresh jalapeño, cut into rounds (about 20)
Combine the refried beans, 1/4 cup of the salsa, chili powder, cumin, and oregano in a medium bowl. Spread evenly over the bottom of a 9-inch round casserole dish or an 8-by-8-inch baking dish.
Combine sour cream, mayonnaise, red onion, cilantro, and onion powder in a small bowl. Spread over the top of the beans mixture.
Combine the bell pepper and the remaining 1 1/4 cups of salsa in a small bowl. Gently spread over the sour cream mixture, being careful not to mix the layers. Top with cheese and jalapeno and refrigerate until chilled, at least 1 hour. Serve with tortilla chips.
We hope these quick dip recipes help make you the life of the party! Enjoy and Happy Fall, Y’all!
