Chorizo-Beer Dip

CHORIZO-BEER DIP

1/4 lb. chorizo
1 lb. (16 oz.) processed cheese, cut into 1/2-inch cubes
1/2 cup light beer

Cook chorizo in medium skillet on medium-high heat 5 min. or until done, stirring occasionally. Meanwhile, microwave cheese and beer in large microwaveable bowl on high 5 minutes or until cheese is completely melted, stirring after 3 minutes. Drain chorizo. Stir into cheese mixture. Makes 20 servings.

BLT Rollers

BLT ROLLERS

4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
1/4 cup mayonnaise
8 slices bacon, cooked, crumbled
1/2 cup chopped tomatoes
2 flour tortillas (8 inch)
1/2 cup shredded romaine lettuce

Mix cream cheese and mayo in medium bowl. Add bacon and tomatoes; mix well. Spread onto tortillas; top with lettuce. Roll up tightly. Cut each into 7 diagonal slices. Makes 14 servings.

Cheesy Bacon Bruschetta

CHEESY BACON BRUSCHETTA

2 slices super thick cut smoked bacon, cut into 1/2-inch pieces
4 slices French bread, 3/4 inch thick
1 tsp. mayonnaise with olive oil
1 clove garlic, halved
4 extra thin Swiss cheese slices, halved
1 plum tomato, seeded, chopped

Heat broiler. Cook and stir bacon in skillet on medium heat 12 minutes or until browned. Remove from skillet with slotted spoon; drain on paper towels. Spread bread with mayo. Broil, 4 inches from heat, 1 to 2 minutes or until toasted; rub with garlic. Cover toast slices with 4 cheese pieces, bacon and tomatoes. Top with remaining cheese pieces; broil 1 minutes or until melted. Makes 4 servings.

Famous Queso Dip

FAMOUS QUESO DIP

1 lb. (16 oz.) block of processed cheese, cut into 1/2-inch cubes
1 can (10 oz.) diced tomatoes & green chilies, undrained

Mix ingredients in 2-qt. microwaveable bowl. Microwave on high 5 minutes or until cheese is completely melted, stirring after 3 minutes. Sere with assorted cut-up fresh vegetables, crackers or tortilla chips.

Slow Cooker Cheesy Bean Dip

SLOW COOKER CHEESY BEAN DIP

1 pkg. (16 oz.) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes
1 can (16 oz.) refried beans
1 can (4.5 oz.) chopped green chiles, undrained
2 lbs. tortilla chips, if desired

Spray inside of 1 1/2- to 2 1/2-quart slow cooker with cooking spray. Mix cheese, beans and chiles in cooker. Cover and cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until cheese is smooth. Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally. Makes 56 servings (2 tablespoons dip and 5 chips each).

Kentucky Bourbon Bacon Chex Mix

KENTUCKY BOURBON BACON CHEX MIX

1 bag (15 oz) Chex Mix® traditional snack mix
1 cup pecan halves
1/2 lb bacon (6 to 8 slices), crisply cooked and crumbled
1/2 cup packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
2 Tbsp. bourbon
3/4 tsp. chipotle chili powder

Heat oven to 300 degrees. Line two 15x10x1-inch pans with foil. Spray foil with cooking spray. In large bowl, mix snack mix, pecans and bacon. Set aside. In 2-quart saucepan, heat brown sugar, butter and corn syrup over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Cool 2 minutes. Carefully stir in bourbon and chipotle chili powder. Pour over snack mixture; toss until evenly coated. Spread snack mixture on pans. Bake 15 minutes, stirring every 5 minutes, to caramelize mixture. Cool completely, about 1 hour. Break into pieces. Store covered in refrigerator. Makes 20 servings (1/2 cup each).

Cheddar Beef Bread

CHEDDAR BEEF BREAD

2 pkg. 11 oz. each Creamed Chipped Beef, defrosted
2 cups 8 oz. each shredded cheddar cheese
1 can 8 oz. water chestnuts, drained and chopped
1/4 cup chopped green onion
2 tsp. worcestershire sauce
3/4 tsp. onion powder
1/2 tsp. hot red pepper sauce
1/4 tsp. salt
1 lb. (1 Loaf) unsliced Italian bread

Combine Creamed Chipped Beef, 1 1/2 cups Cheddar cheese, water chestnuts, green onion, Worcestershire sauce, onion powder, pepper sauce and salt in large bowl. Slice bread three times vertically and approximately every 1 1/2 inches horizontally to within 1/4' of bottom crust. Bread will have a 'checkerboard' appearance. Stuff all cuts in bread with Creamed Chipped Beef mixture. Wrap bread in aluminum foil, keeping top exposed. Sprinkle remaining cheese on top of stuffed bread. Bake in preheated 400 degree oven for 35 to 40 minutes or until bread is browned and crispy. Makes 10 servings.