EASY MINI CHEESEBALLS APPETIZER RECIPE The Country Cook

Baked jalapeño popper dip is ultra creamy and cheesy, with just the

Remove skillet from heat. Once shrimp is cool enough to handle, chop and set aside. Beat cream cheese in a bowl until smooth. Stir in horseradish, remaining 1/2 teaspoon Old Bay seasoning, 1 cup Colby-Jack cheese, chopped shrimp, cooked onions, salmon, and crabmeat until well combined. Transfer mixture back into the skillet and spread evenly.

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In a 10-inch cast iron skillet, toss together the tomatoes, onion, jalapeno, red pepper, salt, and black pepper. Layer the cheeses on top and bake until the cheeses are melted and bubbling about 10-13 minutes. Remove the skillet from the oven and sprinkle with cilantro, a squeeze of fresh lime juice, and avocado.

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Brown the chorizo in a medium cast iron skillet on medium heat. Drain the grease after cooking! Lower the heat to medium-low. Add softened cream cheese, shredded cheddar cheese, and shredded pepper jack cheese to the skillet. Slowly pour in the cup of whole milk.

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Step 1. Melt 4 Tbsp. unsalted butter, cut into pieces, in a medium deep skillet over medium heat. Cook 1 large onion, finely chopped, stirring often, until tender and translucent, 8-12 minutes.

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For the Queso Dip. Cook the chorizo in a cast iron skillet until fully cooked, about 5 minutes. Remove the cooked chorizo and set aside. Add the olive oil to the skillet and whisk in the flour to make a roux. Cook for 30 seconds, then whisk in the milk.

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Directions. Preheat oven to 375°F. Heat a 12-inch cast-iron skillet over medium-high. Add ground beef, and cook, stirring often, until crumbly and cooked through, about 10 minutes. Add 1 1/4 cups of the red onion; cook, stirring often, until onion is tender, about 3 minutes. Add black beans, taco seasoning, and 1 cup water; stir until beef is.

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Heat reserved tomato oil in a small skillet over medium heat. Add shallot; cook, stirring often, until softened, about 3 minutes. Add sun-dried tomatoes; cook, stirring constantly, until starting to soften, about 1 minute. Add wine; cook, stirring often, until nearly evaporated, 2 to 3 minutes. Add roasted peppers, sour cream, cream cheese.

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Melt butter in a 12-inch cast-iron skillet over medium. Add onion; cook, stirring often, until onion softens and begins to turn light golden brown, about 10 minutes. Add spinach in 2 batches, stirring until spinach is wilted before adding next batch; cook over medium, stirring often, until liquid evaporates, 4 to 6 minutes. Remove from heat.

EASY MINI CHEESEBALLS APPETIZER RECIPE The Country Cook

Preheat the oven to 425 degrees. Begin by getting all of your veggies ready to go! If you're using fresh corn, slice it off the cob. Finely dice the red onion, mince the cilantro. And while you're at it, go ahead and shred the cheese that will go on top of the dip! All about prep work here!

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Process until smooth, about 1 minute. Brush a cast iron skillet or 9 x 9″ pan with olive oil and pour bean mixture into the skillet. Drain the white beans. To the bean mixture, stir in the white beans, ½ cup Mexican cheese, green chiles, hot sauce (optional), and ¾ teaspoon kosher salt. Mince the red pepper and thinly slice the green onions.

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Give corn, pepper, and garlic a head start in a cast-iron skillet, then add pickled jalapeños, crabmeat, and all the creamy ingredients. Bake until it's bubbly perfection. Test Kitchen Tip: For a unique riff on a skillet Buffalo chicken dip, try this recipe with leftover or canned chicken instead of crab. 04 of 08.

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Transfer the dip into a medium cast-iron skillet or 8x8-inch broiler-safe baking dish and spread into an even layer. Sprinkle with the remaining 4 ounces shredded cheese (1 cup). Bake until heated through and the cheese is melted, 20 to 30 minutes. Turn the broiler on to HIGH and broil until the cheese browns, 1 to 2 minutes.

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Instructions. Heat 2 tablespoons of cooking oil in a 9-inch cast iron skillet over medium-high heat. Add in onion and poblano pepper and saute until soft, about 7-10 minutes. Add in cumin, chili powder, and cayenne. Toast the spices for about one minute.

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To Prepare Chile Relleno Dip Skillet. Preheat oven to 350F. Cream together cream cheese, seasoning, green chiles, enchilada sauce, and 1 cup of the shredded cheese. Hand mix in the poblano peppers. Spread in a 10-inch skillet. Top with remaining 2 cups of shredded cheese. Bake for 15 minutes or until the edges are bubbling and the cheese is.

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2. Roasted Corn and Bacon Dip. Cacique. A mixture of roasted corn and smoky bacon come together with cheese and jalapeños for something spicy and wonderful. Get the recipe here. 3. Baked Seafood.

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Preheat the oven to 400 degrees F (200 degrees C). Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet (such as cast-iron) over medium heat until shimmering. Add spinach and white and light-green parts of scallions and cook, stirring, until fragrant, about 2 minutes. Add garlic and cook for 1 minute more.