Beths Chili Cheese Dip Recipes

Steps:

• 1. In a medium saucepan over medium heat add the chili, cream cheese, cream cheese, salsa style tomatoes, hot sauce, shredded cheddar and shredded Monterey Jack Cheese.
• 2. Stir frequently until all the cheeses have melted and the dip is heated through. Serve immediately or transfer to a baby slow cooker.

Steps:

• Preheat the oven to 350 degrees F.
• In a medium ovenproof skillet over medium heat, brown the beef, 5 to 8 minutes. Add the salsa and taco seasoning. Bring to a simmer, lower the heat and cook on low, stirring occasionally, for about 5 minutes. Turn the heat to very low and stir in the Cheddar and cream cheese until just melted. Remove from the heat.
• Cut the biscuits into quarters and roll into balls. Arrange the biscuit balls around the perimeter of the chili in the skillet so that each ball is touching. Mix a sprinkle of garlic salt into the melted butter and use a pastry brush to brush over the tops of the biscuits.
• Bake until the biscuits are golden brown, about 20 minutes. Garnish with the scallions and serve hot.

Steps:

• In a microwave-safe bowl, combine the chili, salsa, chilies and cheese. Cover and microwave on high for 3-4 minutes or until cheese is melted, stirring occasionally. Serve with tortilla chips. ,

Steps:

• Brown meat; add chili, cheese and taco seasoning mix.
• Simmer until cheese melts.
• Serve with tortilla chips for dipping or wrap like burritos. Use sour cream to taste.