Tamale Dip Recipes

Steps:

• 1. Saute green onions and butter in large saucepan.
• 2. Add the Ro-tel to saucepan.
• 3. Next, add chili and mix until combined.
• 4. Add Worcestershire sauce, garlic, and tamales.
• 5. Stir well and break up tamales.
• 6. Add cheese. Cook, stirring often, on low heat until cheese melts and mixture is thoroughly heated.
• 7. Transfer all into crock pot on low, so it will stay hot.
• 8. Serve, hot with corn chips.

Steps:

• Cube velveeta.
• place all ingredients in a sauce pan.
• Heat through and stir until melted.
• Serve with chips.

Steps:

• Soak the corn husks in a bowl of hot water until pliable, about 15 minutes.
• Meanwhile, make the dough: Combine the masa harina and sugar in a large bowl. Stir in the corn and 1/2 cup hot water until combined. Add the butter and mix with your hands until evenly distributed.
• Remove the corn husks from the water and shake dry. Unfold the husks on a clean surface (discard any small husks or husks with holes). Put about 1/4 cup dough down the center of a husk; fold in the long sides to enclose the filling, then fold in the top and bottom to make a packet. Secure with kitchen twine. Repeat with the remaining dough and husks.
• Set up a steamer basket in a large pot filled with 2 inches of water. Arrange the tamales standing up in the steamer and bring the water to a boil over high heat. Reduce the heat to medium, cover and cook until the tamales are firm, about 1 hour. Remove from the steamer and let rest 10 minutes before unwrapping.

Steps:

• Mix all ingredients except tamales in crockpot and heat until melted.
• Remove corn husks from tamales and crumble into melted cheese mixture. Frozen or canned tamales are fine. Thaw if frozen.
• Have a bowl of tortilla or corn chips available to scoop up dip or warm flour or corn tortillas so they can use as a filling.
• To make it more figure friendly I like to also serve this with fresh veggies like shredded lettuce and chopped tomato! Makes a great and different taco (tamale) salad.