Salsa Cheddar Dip With Witches Hats Food

SALSA CHEDDAR CHICKEN

Steps:

• HEAT dressing in large skillet on medium heat. Add chicken; cover. Cook 4 to 5 min. on each side or until lightly browned. Remove from skillet; cover to keep warm.
• ADD peppers to skillet; cook 5 min., stirring frequently. Stir in tomatoes and salsa. Return chicken to skillet; simmer, covered, on medium-low heat 10 min. or until chicken is done (165 F).
• TOP with cheese; cook, covered, 4 to 5 min. or until melted. Serve over rice.

CREAM CHEESE SALSA DIP W/ CHEDDAR & OLIVES

Steps:

• Spread cream cheese evenly in the bottom of a casserole dish with a butter knife.
• Pour salsa over cream cheese.
• Sprinkle cheese over salsa.
• Layer olives over cheese.
• Serve with tortilla chips.

CHEDDAR SALSA DIP (HOT OR COLD)

Steps:

• In a bowl, with an electric mixer, at medium speed, beat cheese until creamy. Blend in remaining ingredients.
• Cover and chill for at least 2 hours before serving. Serve as a dip.
• Cooking Tip: FOR WARM: Prepare as above, spoon cheese mixture into a 1-quart casserole. Bake at 375 for 20-25 minutes or until browned and bubbly. Let stand 5 minutes.
• *Number of servings depends on appetites of guests!

PHILLY CHEESY SALSA DIP

Steps:

• Spread cream cheese onto microwaveable plate; top with salsa and shredded cheese.
• Microwave on high 45 seconds to 1 minute or until shredded cheese is melted. Sprinkle with onions or cilantro.

CREAMY, SALSA DIP (3 INGREDIENTS, 3 MINUTES!)

Steps:

• Simple way: Put all ingredients in a bowl and microwave for 2 minutes on high.
• Stir and put back in for 1 minute.
• Stir and serve warm or store in fridge.
• Fancy way:.
• Spread cream cheese on the bottom of an 9x9 glass baking dish until covered.
• Spread salsa over cream cheese.
• Sprinkle shredded cheese over salsa.
• Melt in microwave on high for about 3 minutes, or until cheese is completely melted on top.
• This creates a nice layered look and is pretty on a table.

WITCHES' BROOMS

Steps:

• Cut each piece of string cheese in half so you have 2 shorter sticks. Working one at a time, make 4 cuts vertically in one end of the cheese sticks, stopping about 3/4 inch from the top. Roll the cheese so the cuts are not parallel to the cutting board, and make 2 or 3 more cuts to form the bristles of the broom. Press a pretzel stick into the uncut end of the cheese stick to make the handle. Tie a chive in the middle of top (uncut) end of the cheese stick; this holds the broom head together. Repeat for the remaining brooms.
• Spread the mustard haphazardly on the bottom of a black or white plate. Stand the brooms up on their bristles as if they are sweeping up the mustard.

CREAM CHEESE SALSA CHIP DIP

Steps:

• Beat cream cheese using electric handheld mixer until soft and creamy.
• Add sour cream and mayonnaise, beat until it makes a smooth texture.
• Add in salsa gradually until you get a salmon color.
• Spread mixture into shallow platter.
• sprinkle with tomatoes and green onions. Top with shredded cheddar cheese.
• Serve with tortilla chips.

WARM SALSA CHEESE DIP

Steps:

• Preheat oven to 350.
• Combine all ingredients in a mixing bowl.
• Spoon out into a glass pie plate or casserole dish.
• Bake for 25 minutes.
• Serve with nachos or corn chips.

SALSA CHEDDAR DIP WITH WITCHES HATS

Steps:

• Heat a small pot over medium heat. Add butter and melt. Add flour to butter and cook 1 minute. Whisk in milk and season sauce with salt and chipotle powder or smoked paprika. Stir in cheese and melt. Thicken sauce 1 minute. Stir in salsa and remove from heat. Serve sauce from hot pot and return to stove, as necessary, to loosen.
• Cut carrots in half then stand on end and cut thin strips. Cut strips across on an angle, forming 2 long triangles. Lightly salt the carrots. Pile chips into a bowl and tuck carrots in and around the chips. The blue and orange triangles are your "witches hats".

HOT SALSA DIP

Steps:

• Preheat oven to 350ºF.
• Combine cream cheese, 1 cup of cheese and seasoning. Spread into bottom of a 1-quart baking dish. Top cream cheese mixture with salsa. Sprinkle remaining 3/4 cup cheese on top of salsa.
• Bake for 15-20 minutes.

CREAM CHEESE-SALSA DIP

Steps:

• Combine salsa and cream cheese in a bowl; beat with an electric mixer until almost completely blended. Transfer to a serving bowl.
• Layer cream cheese mixture with 1/2 of the lettuce and 1/2 of the Cheddar cheese. Repeat layers once more.