Easy Tamale Dip Recipe | Little Luna
The hearty tamale dipping sauce is filled with the familiar flavors of mouthwatering cheesy chicken tamales. Even better, it is easier to make, and it takes less than half the time!
Like most dipping sauces, the combination is simple, and you can share delicious dipping sauces at your next party. For more delicious dips, try the Buffalo Chicken Dip, 7 Layer Bean Dip, and Spinach Artichoke Dip.
Tamale in the form of a dipping sauce!
Since I can remember, our family has always liked tamales. I mean, we are Mexican (even though we don’t look like it!!!). The problem is that tamales are a lot of work, mainly because when we make them, we like to make at least 20-30 dozen (we have a large family and usually only make them once a year).
With this in mind, we are very happy to find this tamale dipping sauce recipe because it has the taste of tamales but in the form of dipping sauces. It’s also much easier to make! ! Another reason we like this recipe is that we like to try the new nachos dip.
We eat them often, and although we like our classic dipping sauce recipe, it is still good to change it. Our family liked this recipe very much and it disappeared very quickly. The husband even announced that this is his favorite dipping sauce recipe. You know what it means considering that he is a fanatical Big Dipper. 😉
How to make tamales dipping sauce
Prepare. Coat a 9-inch quiche pan or deep-dish pie pan with cooking spray and set aside.
mix. In a processor or blender, combine cream cheese, 1 cup cheese, corn, tomatoes, sour cream, garlic, and paprika until almost smooth.
mix. Stir the chicken by hand.
Spoon and top. Use a spoon to pour the mixture into the greased dish. Put the remaining 1 cup cheese on top. Drizzle with oil.
bake. Bake at 325 degrees for 45 minutes.
Decoration and service. Garnish with the required ingredients and eat.
Slow cooker instructions: You can make this dipping sauce in a slow cooker. You won’t get crunchy cheese toppings, but the taste will be just as delicious.
- First spray your slow cooker with non-stick cooking spray.
- Complete step 2
- Add all the ingredients to the slow cooker. Cook the dipping sauce for 2 hours at high temperature or 4 hours at low temperature. The chili is ready when it melts to a creamy shape.
- Add the last cup of cheese in the last 30-40 minutes of cooking time.
- You can decorate if you want.
Service and storage skills
Season them: You can make the dipping sauce spicy, or you can provide some spices on the side for people to add their own preferences. Some simple ingredients include: red pepper flakes, chili or hot sauce.
More dipping options: We like to eat this dipping sauce with corn chips, but you can also use other potato chips, such as French fries, biscuits such as Ritz biscuits, and even tortilla sticks.
Serve your tamales with delicious Mexican main dishes, such as:
Store: Store the leftover sip of wine in an airtight container, and then put it in the refrigerator. Reheat in the microwave for a few minutes. You can also freeze leftovers. Although its texture may be slightly different. Storage: Place in a sealed freezer-safe container, label it, and freeze for up to 2 months. Thaw in the refrigerator before reheating. Reheat slowly and stir frequently.
For more delicious dips and salsa, try:
Preparation time 5 minutes
Cooking time 45 minutes
Total time 50 minutes
Calories 429 kcal
Author Little Luna
- 8 ounces cream cheese
- 2 cups Mexican mixed cheese
- 14 ounces creamed corn
- 8 oz tomatoes dive
- 1/2 cup sour cream
- 2 cloves garlic
- 1 teaspoon paprika
- 1 1/2 cups shredded chicken
- Salt to taste
- 1 teaspoon olive oil
- Ingredients: sour cream, olives, coriander, etc.
Coat a 9-inch quiche pan or deep-dish pie pan with cooking spray and set aside.
In a processor or blender, combine cream cheese, 1 cup cheese, corn, tomatoes, sour cream, garlic, and paprika until almost smooth. Stir the chicken with your hands.
Use a spoon to pour the mixture into the greased dish. Put the remaining 1 cup cheese on top. Drizzle with oil. Bake at 325 degrees for 45 minutes.
Garnish with the required ingredients and ready to eat
Adapted from “Pillsbury Dump Can Recipes” magazine