Canned Hot Pepper Dip Recipes

HOT ROASTED RED PEPPER DIP

Provided by Katie Lee Biegel

Categories appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Hot Roasted Red Pepper Dip image

Steps:

Preheat the oven to 325 degrees F. Grease a 2-quart baking dish with cooking spray.
In a food processor, blend the roasted red peppers and garlic until combined. Add the cream cheese, mayo, Parmesan, salt, pepper and basil to the processor and blend. Spoon into the prepared baking dish. Top with the mozzarella. Bake until bubbling and the top is golden brown, 20 to 25 minutes. Serve with toasted rustic bread.

Ingredients

Nonstick cooking spray, for the baking dish
2 roasted red bell peppers (jarred)
2 cloves garlic
One 8-ounce package cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 large fresh basil leaves
1/4 cup shredded mozzarella
Toasted rustic bread, for serving

JALAPENO POPPER DIP

Here's a fantastic way to deliver all that blazing jalapeno popper taste without the work. Whenever I bring this jalapeno popper dip recipe to a party, I'm always asked for the recipe. Serve with corn chips, tortilla chips or butter crackers. -Jennifer Wilke, Collinsville, Illinois

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 16 servings.

Number Of Ingredients 10

Jalapeno Popper Dip image

Steps:

In a large bowl, beat the cream cheese, mayonnaise, cheddar, chiles, peppers and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish., In a small bowl, combine the bread crumbs, oil and remaining Parmesan. Sprinkle over cheese mixture. Bake, uncovered, at 350° for 20-25 min. or until golden brown. Sprinkle with green onions, if desired. Serve with chips or crackers.

Nutrition Facts : Calories 245 calories, Fat 24g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 322mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

Ingredients

2 packages (8 ounces each) cream cheese, softened
1 cup mayonnaise
1/2 cup shredded cheddar cheese
1 can (4 ounces) chopped green chiles
1 can (4 ounces) diced jalapeno peppers
1/2 cup shredded Parmesan cheese, divided
1/2 cup seasoned bread crumbs
1 tablespoon olive oil
Sliced green onions, optional
Corn chips, tortilla chips or assorted crackers

HOT PEPPER BUTTER (MUSTARD) FOR CANNING

Awesome Mustard for anything from pretzels, sandwiches, or glazes on hams. I add more peppers than in the recipe for a hotter butter (approx 60 ranging med-large). Also I am trying other peppers as well, habenero, maybe only 10-12...I'll have to let you know how it works :) You will not be disappointed! I have sold the canned product to many family and friends and they can only say this is the best! Hope you enjoy!!

Provided by CrazyCyndi

Categories Low Protein

Time 5m

Yield 8 pints

Number Of Ingredients 7

Hot Pepper Butter (Mustard) for Canning image

Steps:

Seed and chop peppers. (I use a food processor to chop the peppers tiny).
Mix everything together. Boil for 5 minutes !Stirring Constantly! or until desired thickness.
Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes.
Enjoy! (if not selling or giving away you may want to can in quart jars -- this doesn't last long! :).

Ingredients

1 quart prepared yellow mustard
1 quart cider vinegar
6 cups sugar
1 1/4 cups flour
1 1/2 cups water
1 teaspoon salt
40 medium banana peppers or 50 small banana peppers

BJ'S HOT CORN DIP

This recipe is a hot version of a classic corn dip, both in spice and temperature, that is very tasty indeed. It is a culmination of several variations and is my version 7, thus lending itself well to your creativity. Experiment with different corn, peppers, cheeses, etc. Serve with yellow or white tortilla chips. I hope you like it.

Provided by Brad J Hall

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes

Time 1h25m

Yield 20

Number Of Ingredients 18

BJ's Hot Corn Dip image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a 5-quart casserole with cooking spray.
Combine the canned yellow corn, mixed yellow and white corn, white shoepeg corn, and diced tomatoes in a large bowl.
Beat the cream cheese, mayonnaise, sour cream, chili-garlic sauce, taco seasoning, and lime juice together in a separate large mixing bowl until smooth and creamy.
Transfer the corn and tomatoes into the bowl containing the cream cheese dressing. Add the red onion, green onions, cilantro, and jalapeno pepper; stir until thoroughly combined. Fold the Cheddar cheese and Mexican-style cheese blend into the corn mixture until thoroughly combined; season with kosher salt and spoon into the prepared baking dish.
Bake in the preheated oven for 25 minutes, stir and continue baking until the dip is hot and bubbling and the top is lightly browned, 20 to 25 more minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 17.1 g, Cholesterol 38 mg, Fat 20.8 g, Fiber 2 g, Protein 7.2 g, SaturatedFat 9 g, Sodium 894.6 mg, Sugar 2.4 g

Ingredients

cooking spray
1 (14 ounce) can whole yellow corn, drained
1 (14 ounce) can whole mixed yellow and white corn, drained
1 (14 ounce) can white shoepeg corn, drained
2 (14 ounce) cans Mexican-style diced tomatoes and green chilies with cilantro and lime juice (such as RO*TEL®), drained
1 (8 ounce) package cream cheese, softened
1 cup real mayonnaise
1 cup sour cream
2 tablespoons chile-garlic sauce (such as Sriracha®), or to taste
2 (1 ounce) packages taco seasoning mix (such as Old El Paso®)
1 lime, juiced
½ cup chopped red onion, or to taste
1 bunch thin green onions, chopped
½ cup chopped fresh cilantro, or to taste
1 jalapeno pepper, minced (more if you want is spicier)
1 ½ cups shredded Cheddar cheese
1 ½ cups shredded Mexican-style cheese blend
1 teaspoon kosher salt