Conference turris::cooks

This has proven to be a big hit every time we have served it !!  It is 
good hot or cold;  it is particularly good with Triscuit crckers ( we 
like the unsalted kind).

The best part about it is that it takes very little time to prepare;  a 
big plus when you are entertaining.

(Janet is the friend who gave this to us...)

             Janet's Artichoke Dip

	1	13 oz can Artichoke Hearts
	1	6  oz can green chilies
	1 Cup	Mayonnaise
      1/2 Cup	grated parmesan cheese

Chop artichoke hearts & chilies.
Mix thoroughly with mayo & cheese
Bake in 350 F. oven for 30 min.

This one is very easy in a food processor;  it could easily be 
microwaved (although we haven't tried it yet...), and it reheats without
any ill effects. 

Enjoy!


Steve

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	This is a great hot dip for taco chips.  It's an easy shortcut
	to a more difficult recipe for Chili Con Queso:

	1. Use either a ceramic serving bowl in the microwave, or a
	   double boiler on the stovetop.

	2. Put the following ingredients in the container:

		8 oz	Velveeta (see note below)
				or velveeta jalapeno cheese
		8 oz	Monterey Jack
				or jack with jalapenos
		8 oz	your favorite Salsa
				(as hot as you can stand it)

	   and heat, stirring regularly until melted and smooth.

	3. If you can serve this over a heat source, fine, if not, add
	   about 1/2 cup milk and stir till absorbed to prevent it from
	   re-cheesing, and causing your chips to break.

	This can be made in advance and reheated over and over.

	Note:	Before you cheese snobs turn your noses up at the mention
		of that infamous orange swaydo cheese, I used to be a person
		that thought that velveeta should be reserved for velveeta 
		and spam sandwiches on wonderbread.  However, I have tried
		this recipe with everything I could think of, and none of the
		cheeses melt quite as easily as velveeta.  The result tastes
		excellent!  And the look of horror on the faces of your 
		cheese snob friends when you tell them they are eating 
		velveeta is worth it.

    re .16
    
    I agree that a double boiler is best; but if you don't have one,
    you can heat up the salsa and then start adding the cheese, velveeta
    first.
    
    A variation to this dip for heartier appetites requires:
    	1 pkg. dry taco seasoning
    	1/2 lb. lean ground beef
    	1/2 lb. bulk sausage
    Brown the ground beef and sausage together. Add taco seasoning and
    simmer per package directions.  Drain thoroughly and add to chili
    con queso.
    
    Annie

    A few years back, I enjoyed a delicious hot seafood dip at a party.
    After repeated requests for it, I have just about given up. If I
    remember correctly, it was made with Cheez Wiz, white wine or sherry,
    crabmeat, lobster, shrimp or all three and maybe other ingredients.
    The mixture was heated and put in a bread shell.
    
    Has anyone made this before?

    Yes, and you have the ingredients right -- enough sherry to make
    the Cheez Whiz easy to spread, enough seafood to make it taste good.
    I add a little chopped onion and green pepper, but you could just
    start with flavored Cheez Whiz too. 
    
    I've never seen this recipe written down, incidentally. I got it
    from a college roommate of mine. We used to make it in one of those
    old-fashioned deep-dish popcorn poppers and serve it over toast,
    like lobster newburg or something.
    
    --bonnie
    

    Here's a recipe for HOT Shrimp Dip that you may find useful.
    
    Ingredients.
    
    	1/4 Cup Butter.
    	1   Small onion.
    	1/4 Cup chopped green pepper.
    	2x5oz Cans shrimps drained and chopped.
    	1/2 Cup yellow cheese.
    	1/4 Cup cocktail sauce.
    
    Method.
    
    Melt butter in top of double saucepan and saute onions and green peppers
    untill soft but not brown.
    
    Simply add remaining ingredients and cook over simmering water till
    cheese melts.Don't forget to stir while cooking.
                      
    Bon Appetite.
    
    Alan.

Not living back east, I am imformed I may be overlooking the possibility
you are looking for a chile and cheese dip, commonly called CHILE CON
QUESO where I come from.  If so, my mother's recipe follows:


Lots of grated LONGHORN CHEDDAR CHEESE
Lots of grated MONTEREY JACK CHEESE
a little beer
Salsa to taste (see previous replies)

In blender:

Blend the cheeses with just enough beer to allow them to get smooth.
Heat the cheese mixture in top of double boiler with the salsa just
until it is hot.  Serve as a hot dip.

Of course, there are also the bean-based dips that are often served
with tortilla chips that some may call a nacho dip....

    I have found this version of Chile con Queso to be a big hit at
    parties.
     
    About 1 pound Monterey Jack cheese, coarsely shredded
    About 1 pound Longhorn Cheddar, coarsely shredded
    1 or 2 bottles Pace piquante sauce (I use "hot" for me, "medium"
      for parties)
    1 pound Jimmy Dean's bulk sausage (hot or regular), browned and
      crumbled
     
    Put both cheeses and 1 bottle of piquante sauce in a crockpot
    on low for about an hour.  When cheese melts, add sausage.  Stir
    well.  Slowly add piquante sauce from second bottle, until chile
    con queso is slightly runny.  It will firm up quickly as it cools.
    It is sometimes necessary to use the entire second bottle of
    piquante sauce.
     
     
    ----------------------------------------
    If you want a cheaper, albeit slightly less tasty, version of this
    dip, substitute 2 pounds of Velveeta chesse for the Monterey Jack
    and Longhorn.  

To add to .-1

If you add about 1/2 to 1 cup of milk or cream to the recipe while it's hot, 
it won't set up as quickly as without it.

                      ** Mexican Melt Recipe **
                                            
    
    I tried this Mexican dip recipe the other day that was fantastic!
    I haven't made it yet, but plan to as soon as I have some entertaining
    to do.
    
    1 10 oz can crushed tomatoes
    2 small cans of green chilli peppers
    8 oz velvetta cheese
    8 oz sharp cheddar cheese
    1 TBL chilli powder
    1 TBL garlic powder
    
    Drain and chop tomatoes and peppers.
    Shred cheese and mix all ingredients together in a casserole dish.
    Bake at 350 for 30-60 minutes or until cheese is melted.
    Serve with Doritos
    
    The dip was so good, everyone at the party just hovered around it
    until it was gone - which didn't take long.
    
    Enjoy!
    

    I use browned ground beef & sauteed onions in mine.  Makes
    a real great difference.

    HOT SHRIMP DIP
    
    Ingredients:
    
    2 large cream cheese (room temperature)
    12 oz shrimp
    1 medium tomato (chopped)
    1 medium onion (chopped)
    3 banana peppers
    1-3 torrito peppers
    1 tbsp garlic juice (liquid)
    1 bag plain nacho chips
    
    Mix all ingredients in fondue pot, except chips. Do this early 
    in the day because the longer it sits the hotter it gets.  Make sure
    that you keep stirring so that it doesn't burn.  That's it.

	A favorite dip recipe of mine is to combine 2T finely diced
        onion, 1/2 tsp horseradish, softened cream cheese, and at least
	1/4 lb (I like 1/2 lb) of seafood royale (or langostinos).
	Spread this mixture in the bottom of a shallow casserole dish,
	top with (1/2C shredded cheddar cheese), and slivered almonds
	(I've done walnuts too with great results).  Bake this whole
	thing till heated through and serve hot with wheat crackers
	to dip!!!  YUM!!!  

	Karen

From the Southern Living "America's Best Recipes 1989" Cookbook:

MEXICAN STUFFED CHEESE
----------------------

1 2-lb. round Cheddar cheese (6 inches in diameter)
1 16 oz. can refried beans
1 4 oz. can chopped green chiles, drained
1 medium tomato, seeded and chopped
2 cloves garlic, minced
1/4 tsp. dried whole oregano
1/4 tsp. ground coriander
1/4 tsp. hot sauce
5 (8-inch) corn tortillas
2 TBS vegetable oil

Hollow out center of cheese round, leaving a shell about 1/2-inch thick.  Set
shell aside.  Shred cheese; set aside.

Combine refried beans and next 6 ingredients in a medium saucepan.  Cook over
medium heat, stirring often, until thoroughly heated.  Set aside.

Fry tortillas, one at a time, in hot oil 3-5 seconds on each side or just until
tortillas are softened.  Drain on paper towels.

Line a 10-inch quiche dish or pieplate with softened tortillas.  Place cheese
shell on top of tortillas; fill cheese shell with refried bean mixture.  Top
with reserved shredded cheese.  Baked stuffed cheese shell at 350 degrees for 
30 minutes or until cheese melts and bean mixture is thoroughly heated.  Serve
immediately with tortilla chips.  Yield:  16 appetizer servings.

         
         
         Here's a quick and easy chili dip that your friends and 
         family are sure to love. It's especially good during cold 
         Arizona winters. Make it to your personal preference and 
         taste, but I use.
         
         2-3 cans Campbell's Chili Beef Soup
         1/2 Red Onion - chopped
         1/2 lb. grated Cheddar cheese (mild, sharp ... whatever)
         small can sliced black olives
         salsa, to taste & desired consistency
         
         Mix it all together, and bake (covered) at 300 until mixture 
         is hot and bubbly, and the cheese is melted.
         
         Serve with your favorite chips.
         
         Enjoy !!!!!!

    
    
    Karen,
    
    I make a version of that mexican cheese dip. I think it's called
    spinacka (sp?)
    
    Anyway 
    
    I buy the mexican velvetta add to that chopped tomatoes, a little 
    green pepper and a package of frozen spinach (drain and squeeze
    all the water out) I zap it in the microwave for a few minutes.
    It always goes FAST!
    
    bonnie

We had this at a party on Saturday, and my wife made a batch Sunday
night.


       1 small pkg cream cheese
       6-oz Longhorn cheese, grated
       6-oz mozzarella, grated
       1 can Hormel chili (with or without beans, I like it "with")
       1 10-oz jar chunky salsa
       
       Use a 8" square or 8x10 oven-proof dish.
       
       1. Spread a layer of cream cheese across the bottom of the dish,
          using the entire package.  
          
       2. Spread the chili on top of the cream cheese. We found it
       necessary to nuke the chili, to make it loose enough to spread. 
       
       3. Pour the entire jar of salsa over the chili.
       
       4. Sprinkle the mozzarella evenly over the salsa.
       
       5. Sprinkle the longhorn evenly over the mozzarella.
       
       6. Bake in 375� oven for 10 to 15 minutes, or until bubbly.
       
Serve with tortilla chips, corn chips, or Doritos (or all three). We
found it easiest to use small individual plates, one for each person,
and used a spatula to scoop a portion onto each plate. It's messy but
worth it!

We used the food processor to grate the cheese (we're still learning
about the food processor), and it only took five seconds for each cheese.
You should grate the cheeses separately, and keep them separate until you
sprinkle them on, as it makes the colors in the dip much nicer. We used
"hot" chili, and medium salsa. These can be varied to taste.

    Hot Spinach Dip
    ---------------
     
    1 pkg monterary jack cheese
    1 pkg frozen spinach (thawed)
    1 small finely chopped red onion
    2 cloves garlic (or more!) chopped
    
    Mix up in a microwave or oven safe dish and nuk or bake until hot
    and bubbly.  Serve with fried or baked pita chips.
    
    This stuff is *very* good!

    Hot Chili Cheese Dip
    ____________________________
    
    1 med block of Velveeta cheese (I used the "light" variation)
    1 sm can Hormel chili with beans
    1 sm can of sliced black olives
    1 sm can diced green chiles
    
    Cut up cheese into chucks. Place in microwaveable bowl (large).
    Microwave to melt; stir. Add Hormel chili, olives and diced green
    chile. Stir to blend. Serve hot with tortilla chips for dipping.
    

    Another easy recipe for this dip, called "Chili con Queso", by the way,
    is the following:
    
    8oz velveeta
    8oz monterey jack
    8oz salsa
    
    Mix together and heat until the cheese is melted and smooth.
    Serve with chips.
    
    To keep this from setting up as it cools down, add milk and stir until
    it is blended in.  By varying the salsa from mild to hot, you will vary
    the intensity of the dip.

    If you can find it, substitute a can of Ro-Tel tomatoes and green
    chiles for the salsa and add some sauteed onion to the Queso recipe
    posted in .3.  Velveeta makes a Mexican flavor which would be good for
    this.

Even easier, if you're lazy, just get a brick of Mexican Velveeta (hot
or mild, to your taste), melt it, add some liquid (Mom uses beer or
milk) and serve with corn chips.

My family, native New Mexicans all, love this!

But don't tell anyone it's Velveeta!  :-)

Oh, and at parties, Mom keeps it warm and liquid in a crock pot.  Add
liquid periodically.  Always a big hit.

D!