Dip Recipe?

[frenchiemama]

I'm looking for a good mexican-style dip recipe, preferably one that is served warm. Anyone?

[Belle]

I'm new to the gluten-free community and transposing recipes to be gluten-free, so you may want to double-check my recipes, but I believe these are safe recipes.

My favorite Mexican-type warm dip is Rotel Cheese Dip

I've always used Velveeta Cheese, but maybe the "Chreese" mentioned below would be good in this or a mixture of shredded Monterey Jack, Colby and Cheddar would work - not too much cheddar since it's real fatty and doesn't melt as smooth as the others)

Rotel Tomatoes are a spicy canned tomato product found on the canned vegetable isle in the canned tomato section. Here's there website: Open Original Shared Link

1 can Rotel Tomatoes (undrained)

1 can Rotel Tomatoes (drained)

(I mix 1 can of "regular" and 1 can "extra hot")

1 lb. cheese

Melt together over low heat (if the heat is too high it will burn the cheese)

Variations:

Add ground beef and/or ground sausage and/or canned chili

Bean & Cheese Dip

An easy crockpot bean dip, made with refried beans, cheese, and other ingredients.

2 cans refried beans, (about 15 ounces each)

1 envelope taco seasoning mix (see recipe to make your own below)

1/2 cup chopped onion

2 cups shredded Monterey Jack cheese or a Mexican cheese blend

2 to 4 drops hot sauce, or to taste

chopped jalapeno or mild chiles, to taste

Place refried beans, taco seasoning, onion, cheese, and hot sauce in the crockpot; stir well to blend. Stir in chopped jalapenos or mild chiles. Cover and cook on LOW until cheese is melted, about 1 to 1 1/2 hours; add a little water if mixture seems too thick. Serve from the slowcooker/crock pot.

Taco Seasoning

6 teaspoons chili powder

5 teaspoons paprika

4 1/2 teaspoons ground cumin

2 1/2 teaspoons onion powder

2 1/2 teaspoons garlic powder

1 1/2 teaspoons cornstarch

1/8 teaspoon cayenne pepper

* If you have gluten free beef bouillon, a teaspoon or so of that really enhances the flavor.*

These recipes below aren't warm, but they are very good!

Mexican Pico de Gallo

(All to taste and based on quantity desired)

Diced tomatoes

Red Bell Peppers

Green Bell Peppers

Jalapeno Peppers

White Onion

Drizzle with Olive Oil

Fresh squeezed Lime Juice

Salt

This tastes best when allowed to sit for a couple of hours for the flavors to mingle.

Served cold or at room temperature

Fresh Tomato and Black Bean Salsa

4 cups chopped vine-ripened tomatoes

2 cups dried black beans, cooked in salted water until tender, cooled (about

2 cups)

1 cup small diced red onions

1 large fresh jalapeno, seed and cut into small dice

1/2 cup loosely packed chopped fresh cilantro leaves

1 tablespoon chopped fresh parsley leaves

1 tablespoon chopped garlic

Salt

Freshly ground black pepper

6 tablespoons fresh lime juice

1 tablespoon extra-virgin olive oil

80 crispy corn tortilla chips

Combine the first seven ingredients in a mixing bowl. Season with salt and pepper. Add the lime juice and olive oil. Mix well. Spoon into a serving bowl and serve with the chips.

Hopefully one of these meets your need! Now I'm really hungry!

[frenchiemama]

Thank you Belle! Those all look wonderful!

[Morrisun]

Ooooo those look really good!!! Thanks!!!

[luvs2eat]

Our favorite appetizer at our fav mexican restaurant is a cheese and sausage mixture that I recently found a simple recipe for.

Just brown up some chorizo sausage and crumble it in the bottom of a pie plate. Cover it with lots of shredded meunster cheese and broil till the cheese is bubbly and browned.

Serve with tortilla chips.

Delish!!!