T-N-T Dip

It’s football watching season, and that means dips. And for me that usually means dips with a little kick. Like this T-N-T dip. I served it up over a bed of Fritos and dug in like it was plate of a lovely nachos.

T-N-T DipIn fact, this T-N-T dip would be great over nachos. Or a baked potato for that matter. Anything. It’s easy, creamy, and flavorful. You can treat it more like a cheese sauce for anything. Or you can put it in a bowl and serve it classic dip style.

If you prefer a mellower dip, use regular pork sausage and leave out the jalapenos.

T-N-T Dip

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 1 pound bulk spicy pork sausage
  • 1 can cream of mushroom soup
  • 1 pound Velveeta cheese cubed
  • 1 cup your favorite salsa
  • 2 teaspoons chili powder
  • 1/4 cup unsalted butter
  • Chopped green onion or jalapeno for garnish (optional)

Instructions

  • Brown sausage in a skillet. Drain.
  • And all ingredients to a slow cooker over high heat.
  • Cook for up to 1 hour, stirring occasionally, until all ingredients are combined and the cheese and butter are melted.
  • Reduce heat to low, top with garnishes if desired., and serve with corn or tortilla chips.

Jose’s Party Cheese Dip

Looking for a seriously big batch of rich, creamy, a-bit-spicy-but-not-too-spicy cheese dip for the big game? Well, this is it. Courtesy of my old favorite margarita spot in Fayetteville, Arkansas, Jose’s Restaurant. Jose’s party cheese dip satisfies any crowd.

Jose's Party Cheese DipThis makes a really big batch of Jose’s party cheese dip. It’s not a super thick dip like the usual cheese dips you find (you could cut back on the cream and milk if you want a thicker dip, but I find this dip is perfect as it is). It’s very tasty, which just the right combination of spices. Perfect with warmed tortilla chips (I also thick this dip makes a great sauce for nachos, hot dogs, and just about anything).

Also try my chicken nacho dip.

Jose's Party Cheese Dip

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Based on a recipe from Jose's Restaurant

Ingredients

  • 2 tablespoons plus 2 teaspoons unsalted butter
  • 1/4 cup diced white onion
  • 2 tablespoons plus 2 teaspoons minced garlic
  • 1/4 cup all-purpose flour
  • 3 1/4 cup heavy cream
  • 3 1/4 cup milk
  • 2 1/2 pounds white cheese grated (you can substitute yellow shredded cheddar)
  • 1 4 ounce can jalapeno peppers, chopped
  • 1 teaspoon white pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon hot chili powder
  • Tortilla chips warmed, for serving

Instructions

  • Melt butter in a large pot.
  • Add onion and saute until starting to soften.
  • Add garlic and cook another 1 minute.
  • Add flour, stir and cook another 1 minute.
  • Add cream and milk. Bring to a low boil. Reduce heat to low.
  • Slowly add cheese, a small bit at a time, stirring constantly until melted. Do not add the cheese too quickly or the mixture will separate.
  • Add the remaining ingredients except chips and warm.
  • Serve with fresh hot tortilla chips. You can transfer the dip to a crockpot set on low for serving.

Chicken Nacho Dip

Truthfully, I was just looking for a way to use up some grilled chicken breast I found in the freezer. I wasn’t thinking I’d found anything too terribly exciting when I ran across this recipe for a chicken nacho dip. Well, I wasn’t just sort of wrong, I was very wrong. This chicken nacho dip is fantastic. Super cheesy, spicy, and creamy.

Chicken Nacho DipIf you don’t have grilled (or smoked) chicken on hand, rotisserie chicken will work just fine too. Oh and don’t forget to warm the tortilla chips. They take just a few minutes in a 350 F degree oven. Warm chips and warm dip were meant for each other.

Also try my Jose’s party cheese dip.

Chicken Nacho Dip

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 12
Author Mike

Ingredients

  • 1 14 ounce can RO*TEL® (I used hot), drained
  • 1 pound Velveeta® cubed
  • 1 cup cooked chicken shredded or cubed
  • 1/3 cup sour cream
  • 1/4 cup green onion diced (plus more for garnish if desired)
  • 1 1/2 tablespoons taco seasoning mix
  • 1 large jalapeno minced
  • 1/2 can black beans rinsed, drained
  • Tortilla chips warmed, for serving

Instructions

  • Place everything except for the beans into a slow cooker and cook on high for 1 1/2 hours, stirring occasionally. If the mixture becomes too thick thin with a little milk.
  • Add the beans and cook another 30 minutes.
  • Stir before serving with warmed tortilla chips.