Kristas Chili Dip Recipes

Steps:

• Cut the kernels from the corn. Cut 2 thin rounds of the Fresno chile and reserve them for garnish. Seed the remaining chile, if desired, then finely chop it.
• Heat the butter in a medium skillet over medium heat. Add the scallion whites and garlic and cook, stirring occasionally, until softened, about 2 minutes Add the corn and cook, stirring occasionally, until crisp tender, about 6 minutes. Add the heavy cream and chopped chili and simmer, stirring occasionally, until thickened, about 2 minutes. Stir in the cream cheese until melted, then remove from the heat and season with salt to taste. Transfer to a serving bowl and top with the scallion greens and the chile slices. Serve hot or at room temperature with tortilla chips for dipping.

Steps:

• In a medium, microwave safe bowl, mix cream cheese, chili without beans and diced tomatoes with green chile peppers.
• Microwave cream cheese mixture on high 1 minute. Remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.

Steps:

• 1. Combine chili and melted velveeta. Add the salsa to the texture you want--Krista used the whole jar. Serve warm.

Steps:

• Combine ingredients in microwaveable bowl sprayed with cooking spray.
• Microwave on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min.
• Stir until VELVEETA is completely melted and mixture is well blended.