These were so much fun! Now, they’re complicated so take a minute to prepare yourself for the giant shopping list. I kid! Obviously. My awesome sister rocks a lower carb diet, but we felt the need to have a chips and salsa night so I made these as a chip alternative. As with most things I make, they’re ridiculously easy.
- 8 ounces shredded Parmesan cheese
- Preheat oven to 350F and line a baking sheet with parchment paper or a silicone mat
- Put 1 Tbsp. cheese on the mat and tap a little with the back of the spoon to flatten it out a bit; repeat, leaving a couple inches between your little piles of cheese
- Bake at 350F for 4 to 5 minutes, watching for the edges to start browning; this will happen quickly so don’t go anywhere. Either pull them when the edges are brown, or let them go a little bit longer for even crispier, um, crisps
- At this point you can either leave them to cool on the tray or you can drape them over an overturned glass or a rolling pin (as above) to give them a little shape (the better to hold your salsa with, obviously). If you go the draping route, let them cool on the tray for a minute or two till they start to harden up a bit; when you can get a spatula cleanly under them then you can move them without turning them into a ball of cheese
What, like that’s not a descriptive name?
Kiddo’s Aunt Myrtle (hands seen in picture) made this for me this weekend. We may or may not have eaten it sitting on the floor in front of the fireplace and a chick flick. Ahem.
- 1 block cream cheese
- 1 can RO*TEL, drained
- 2 cans Super Sweet Yellow & White corn (see picture)
- Drain the corn and RO*TEL, then stir together in a shallow dish (that’s a double batch in a lasagna pan in the picture up there), then pinch off chunks of the cream cheese and scatter over the RO*TEL/corn mixture; bake at 350F for 15 minutes
- Carefully remove from oven and stir together so it’s all incorporated; return to oven and bake for an additional 15 minutes. The end!
Y’all know how I love me some easy recipes. Plus, this is really great hot and really great cold. New Year’s Eve anyone?
I’ve been doing a bit of desperation cooking around One Particular Kitchen.
In the initial thick of things with the flood we were trying to stay out of the way, stay home, and leave the available gas, water (oh the irony), roads and groceries for those who needed them far more than we did.
We figured since life gave us limes, we’d make margaritas. And margaritas call for chips and dip! A quick inventory of the pantry revealed no Ro*tel. How is that possible? So I threw together this.
Chilpotle cheese dip
- 1 can diced tomatoes
- 1 can chiles chilpotles
- 1 lb. Velveeta
- Pour can of tomatoes (undrained) into a large bowl
- Dice chilpotles and add to bowl
- Cut Velveeta into cubes and add to bowl
- Now melt this either in the microwave, stirring every minute or so, or by setting the bowl over a pan of boiling water, double-boiler style
- After it’s all melted either serve as-is or use an immersion blender (carefully! This stuff is hot) to make it totally smooth
- Serve with chips and mucho margaritas
Before I let you go make this, a note on my fair city: the water is going down. Nashville is open for business. We’d love to see you! Amazing things are happening here. The flood? We got this. Please come visit and see why I’m so proud to live here and why there’s no other place like this in the world. We are Nashville.
It’s another LuLu Buffett recipe! This was every so slightly modified from LuLu’s Crazy Cheesy Queso Dip. I love it especially right now because the red and green peppers look all Christmasey. Aww!
Here’s what I used:
- 1/4 cup butter
- 1/2 sweet yellow onion
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1 can (4 oz) diced green chiles
- 1 pound Velveeta or other melty cheese
- 1/2 cup whole milk
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper (white pepper if you have it)
- Salt to taste
To make the cheesy goodness:
- Slice cheese into 1″ chunks and put it and milk in top of double boiler, or in a large glass or metal bowl put over a pan of boiling water to start melting
- Finely dice onion and peppers in the food processor
- Melt butter in heavy saucepan and add diced veggies; cook and stir for 2-3 minutes or until veggies are soft
- When cheese/milk mixture is melted, stir in cooked veggies and add cumin, pepper and salt
- Serve immediately with chips, or keep warm in a crockpot for your fiesta
Hi, it’s ridiculously simple week on One Particular Kitchen. Care to join me?
This dip calls for exactly four ingredients:
- A block of cream cheese
- A can of chili
- An 8 oz bag of shredded cheese
- A bag of chips
When my alma mater is losing playing, I don’t want to spend all day in the kitchen! This is so quick and easy to throw together that I can serve a crowd (recipe is easily doubled) and keep everyone full without missing a Crompton interception play.
So here’s what you do:
- Using the foil from the package, press the cream cheese into the bottom of a pie plate or baking dish
- Pour over the chili (I use Vietti, or leftover homemade chili)
- Sprinkle on the cheese (I used colby jack; cheddar is also great)
- Bake at 350F till everything is melty and bubbly. Serve with chips!
Whatever you do, please do not use reduced fat sprinkling cheese — it just doesn’t melt right, and meltiness (uh, it’s a word) is a key trait of this dish.
Now. How easy is that?