Best 5 Con Queso Bean Dip Microwave Recipes

CHILE CON QUESO

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the onions and jalapeños and cook, stirring frequently, until the onions are soft and translucent, about 5 minutes. Add the garlic and cook 30 seconds more. Add the flour and cook, stirring constantly, for about 1 minute.
• Add the half & half to the pot and whisk until the flour dissolves. Bring to a simmer and cook until thickened, a few minutes. Turn the heat down to low and gradually add the grated cheese, whisking and letting it melt as you go, until all of the cheese is incorporated. Add the cumin, salt and tomatoes. Taste and adjust seasoning if necessary; for more heat, add the optional red pepper flakes. (If the dip seems too thick, you can thin it out with a bit more half & half or some milk.) Transfer to bowl and serve hot with tortilla chips. If the dip cools while you're serving it, you can reheat it in the microwave; just stop and stir at short intervals so it reheats evenly.
• Note: The queso can be made ahead of time and reheated on the stovetop. If it's too thick, add a bit of half and half or milk to thin it out.
• Note: If you touch the seeds of the jalapeño pepper, just be sure to wash your hands well and avoid touching your eyes.

CON QUESO BEAN DIP (MICROWAVE)

Steps:

• In a 1-qt. microwave-safe casserole,, mash the beans with a fork.
• Stir in the salsa, chili powder, cumin, and salt, if desired. Stir to mix well. Stir in the cheese.
• Cover with the casserole lid, and microwave on high power for 3 to 4 minutes until heated through. Remove from the microwave. Stir to mix in the melted cheese. Spread the sour cream on top. Sprinkle with the chives.
• Serve warm with tortilla chips (can use fat-free chips). Cover and refrigerate leftovers, which will keep 4 to 5 days.

CHILE CON QUESO (MICROWAVE)

Steps:

• Place vegetable oil, onion and garlic in a microwaveable container.
• Cook on high, uncovered, 1 to 2 minutes.
• Stir and continue to cook 1 to 2 minutes.
• Add cheese, stir and cook on medium power for 2 to 3 minutes.
• Stir and cook for 1 to 2 more minutes until cheese is melted.
• Pour into a fondue pot or serving dish. Serve warm.

MICROWAVE MEXICAN BEAN DIP

Steps:

• Combine all ingredients except the chips in a microwave safe glass dish.
• Heat in microwave for 5 minutes stirring 3 times.
• Serve with the corn chips.

SANDIE'S SEVEN-LAYER BEAN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix sour cream, cream cheese, and taco seasoning mix together in a bowl.
• Heat a large skillet over medium-high heat. Cook and stir beef with the cumin, oregano, garlic powder, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Spread refried beans into the bottom of a 9x13-inch baking dish. Layer ground beef mixture over refried beans, lightly pressing beef into beans; top with sour cream mixture.
• Stir salsa and salsa con queso together in a bowl; pour over sour cream mixture layer. Spread Mexican cheese blend, tomato, olives, and green onions, respectively, over sour cream mixture layer.
• Bake in the preheated oven until heated through and bubbling, about 30 minutes.