Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, mexiqueso dip. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Mexiqueso Dip is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Mexiqueso Dip is something which I have loved my whole life. They’re nice and they look fantastic.
A cheesy dip your friends will love, they will be craving more! A great dip, or sauce for nachos to add cheesy goodness! Reheat and serve spooned over hot baked potatoes or cooked pasta. See great recipes for Mexican White Cheese Dip - Irvixen Style too!
To get started with this particular recipe, we must prepare a few components. You can cook mexiqueso dip using 6 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Mexiqueso Dip:
- Take 3/4 lb taco meat
- Take 30 oz Hormel Chili w/beans
- Make ready 8 oz mexican crema (sour cream can be used as well)
- Get 1/4 cup red taco sauce medium
- Make ready 1/4 cup verde sauce
- Prepare 1 lb velveeta cheese
This is the best and most authentic restaurant-style Mexican cheese dip you will ever taste. This Restaurant Style Mexican Cheese Dip is my favorite cheese dip in the whole world. If you go out to a Mexican restaurant and you order the cheese dip, you will fall in love. Now you can make it at home!
Instructions to make Mexiqueso Dip:
- Put meat, hormel chili, cheese and taco sauces in crock pot and heat on high. Stirring occasionally.
- Once cheese has started melting and mixture is getting creamy, add in Mexican creama (or sour cream) and stir. Lower heat to low.
If you go out to a Mexican restaurant and you order the cheese dip, you will fall in love. Now you can make it at home! For tasty make-ahead dip try this recipe. It goes fast at office parties or any gathering. Mildly spicy, it's easy to alter if you want it to have more of a kick.
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