3 Tex-Mex dip recipes for a crowd

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To celebrate the (hopefully) departure of the cooler weather — and to fuel your March Madness watch parties — we’ve rounded up three Tex-Mex dips that are perfect for serving at gatherings. Each recipe comes from food blogger Mandi Hickman’s beautiful cookbook. The Tex-Mex table. Whether you feed a crowd or are in the mood for an easy dinner of fries and dip on the couch, these recipes offer a glimpse of Mandi’s delicious twists on comforting Tex-Mex classics. Enjoy!

3 Tex-Mex dip recipes for a crowd

Allspice Cheese Corn Dip

This allspice cheese corn dip puts a delicious Tex-Mex spin on a Southern staple. Mandi uses corn and spices, Mandi says this is one of those dishes that once you start it’s really hard to stop eating…it is that good! She recommends serving this dip with tortilla chips or crackers at your next gathering.

This allspice cheese corn dip is calling our name. Image: Mandi Hickman

Allspice Cheese Corn Dip

Mandi Hickman

Good luck making just one batch of this Pimento Cheese Corn Dip.

preparation time 10 minutes

cooking time 28 minutes

course Dive

kitchen Tex-Mex

portions 8th portions

calories 310 kcal

ingredients

  • 8th oz cream cheese softened
  • a cup mayonnaise
  • 2 tsp hot sauce
  • 1 tsp ground mustard
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • salt and pepper taste
  • 8th oz shredded sharp cheddar cheese
  • 1 4 oz. can diced allspices dehydrated
  • 2 cups corn grits fresh or frozen and thawed
  • Sliced ​​spring onions for sprinkling Optional
  • Tortilla chips or crackers To serve

instructions

  • Preheat oven to 375°F.

  • In a large mixing bowl, combine cream cheese, mayo, hot sauce, ground mustard, smoked paprika, cumin, salt and pepper. Mix well to combine.

  • Mix in shredded cheddar cheese, allspice, and corn. Place the mixture in an 8 x 8 inch casserole dish and bake for 25 to 28 minutes or until bubbly and hot.

  • Top with chopped spring onions (if using) and serve with tortilla chips or crackers.

Remarks

Reprinted with permission from The Tex-Mex table by Mandi Hickman, Page Street Publishing, Co. 2022.

nourishment

Calories: 310kcalCarbohydrates: 9GProtein: 10GFat: 27GSaturated Fatty Acids: 13GPolyunsaturated fat: 5GMonounsaturated fatty acids: 7GTrans fats: 1GCholesterol: 65mgSodium: 430mgPotassium: 139mgFiber: 1GSugar: 3GVitamin A: 821ieVitamin C: 2mgCalcium: 238mgIron: 1mg

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Creamy queso

We’d be remiss not to include a queso recipe in a roundup of Tex-Mex dips. If you enjoy your queso on the spicier side, this version is for you, and calls for diced green chiles, chili powder, jalapeño slices, and a drizzle of hot sauce. Mandi notes that if you prefer your queso to be “fluffier” (thinner), you can add more half and half or water. Either way, queso is always a guaranteed hit!

Dipping tortilla chips in creamy queso

What’s more Tex-Mex than a bowl of creamy queso? Image: Mandi Hickman

Creamy queso

Mandi Hickman

Serve this queso with tortilla chips, nachos, tacos, or burritos to add an extra flavor to your meal.

preparation time 10 minutes

cooking time 12 minutes

course Dive

kitchen Tex-Mex

portions 5 portions

calories 590 kcal

ingredients

  • 1 tablespoon butter
  • a cup chopped yellow onion
  • 1 jalapeno cored and finely chopped
  • 1 4 oz. can diced green chillies
  • ½ tsp ground cumin
  • 1 tsp Chipotle Chili Powder or chilli powder
  • salt taste
  • 2 cloves garlic chopped
  • 1 lb american cheese rolled
  • 2 oz cream cheese at room temperature
  • cups half and half
  • 1 a cup grated cheddar cheese
  • Chopped coriander to top
  • jalapeño slices to top
  • A dash of hot sauce I like Valentinas for this recipe
  • tortilla chips To serve

instructions

  • In a pan over medium heat melt the butter. When melted, add onion, jalapeño, diced green chiles, cumin, chipotle chili powder, and salt. Simmer for 5 to 7 minutes, stirring occasionally. Add the garlic and let it cook for 30 seconds.

  • Add the diced American cheese, cream cheese and half and half. Mix and cook until smooth and creamy; This should only take about a minute.

  • Stir in the shredded cheddar cheese and mix to combine. Continue stirring the queso until the consistency becomes smooth and creamy, 3 to 5 minutes. Taste and adjust the seasonings as needed. If you want a “fluffier” queso, you can stir in a little more half and half or water.

  • Place the queso in a serving bowl and garnish with the chopped cilantro, jalapeño slices, and a squirt of hot sauce. Serve with chips.

Remarks

Reprinted with permission from The Tex-Mex table by Mandi Hickman, Page Street Publishing, Co. 2022.

nourishment

Calories: 590kcalCarbohydrates: 9GProtein: 25GFat: 51GSaturated Fatty Acids: 30GPolyunsaturated fat: 2GMonounsaturated fatty acids: 14GTrans fats: 1GCholesterol: 160mgSodium: 1751mgPotassium: 292mgFiber: 1GSugar: 3GVitamin A: 1715ieVitamin C: 5mgCalcium: 1207mgIron: 1mg

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RELATED: Cauliflower queso? You must try!

Baked Bean Dip

Also known as the Texas Trash Dip, this baked bean dip is a delicious combination of tangy baked bean puree and melted pepper jack cheese. Mandi tops them with black olives and sliced ​​green onions, but you could easily add additional toppings like diced tomatoes and sour cream! Served with your favorite tortilla chips, this dip is a flavorful option to serve at your next get together or game day.

Baked Beans Tex-Mex Dip

This recipe makes about 12-15 servings and is just as delicious the next day when reheated! Image: Mandi Hickman

Baked Bean Dip

Mandi Hickman

Serve this baked bean dip at your next get together for a guaranteed crowd pleaser.

preparation time 10 minutes

cooking time 30 minutes

course Dive

kitchen Tex-Mex

portions 12 portions

calories 146 kcal

ingredients

  • 8th oz cream cheese softened
  • ½ a cup sour cream
  • 2 16 ounces. Canned refried beans
  • 1 tablespoon chilli powder
  • 1 tablespoon ground cumin
  • 1 tsp garlic powder
  • salt taste
  • ½ a cup pickled jalapeños chopped
  • cups grated pepper jack cheese
  • ¼ a cup black olive slices
  • 1 tablespoon sliced ​​spring onion
  • tortilla chips To serve

instructions

  • Preheat oven to 350°F.

  • In a large mixing bowl, combine the cream cheese and sour cream and mix until smooth.

  • Add the refried beans, chili powder, cumin, garlic powder, salt and chopped pickled jalapeños. Mix well.

  • Spread mixture in an 8×12 inch baking dish. Top the dip with shredded pepper jack cheese and bake for 25 to 30 minutes.

  • Remove the dip from the oven and top with the sliced ​​black olives and chopped spring onions. Serve with tortilla chips on the side.

Remarks

Reprinted with permission from The Tex-Mex table by Mandi Hickman, Page Street Publishing, Co. 2022.

nourishment

Calories: 146kcalCarbohydrates: 2GProtein: 5GFat: 13GSaturated Fatty Acids: 8thGPolyunsaturated fat: 1GMonounsaturated fatty acids: 4GCholesterol: 38mgSodium: 295mgPotassium: 89mgFiber: 1GSugar: 1GVitamin A: 739ieVitamin C: 1mgCalcium: 145mgIron: 1mg

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Tried this recipe?Rate it above to let us know how it was!
Cookbook cover by

The Tex-Mex table by Mandi Hickman (Page Street Publishing, Co. 2022) is available now and includes more tasty Tex-Mex recipes.

Happy diving!

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Looking for more recipes to feed a crowd? Check out our archive HERE!

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