Recipe by Kathy Rogers
"This quick, easy chili cheese dip is a little different from most, and is sure to be a favorite!"
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2 (8 ounce) packages
cream cheese, softened
1 (15 ounce) can
chili without beans
shredded Cheddar cheese
1 (13.5 ounce) package
nacho-flavor tortilla chips
I am always asked to make this dip for office parties; the recipe I use also includes a layer of salsa on top of the hormel chili, but only one package of cream cheese. This is quick, easy, and delicious.
Average...although me daughter liked this. Personally, I did not like the canned chili in this recipe. To try the recipe out I scaled down to 7 servings, added chopped pepperoni tomatoes after heating. If I were to make this again, I would use my own chili.
I have been doing this recipe for a few years now, ever since my friend did it at a party. She used black beans, but I prefer chili. A little variation I do on this, I add cut up green onions to the top and I bake it in the oven for about 20-25 mins on 325. I think baking it makes it less greasy. This is a great dip and everyone always loves it!!
This was great-and so simple!
I used a 7x11 baking dish and also baked in the oven at 325 for 20 minutes instead of using the microwave. If you want something quick and easy and tastes good, this is a good dish to make!
I have made this dip for years. I make mine with Hormel Chili WITH beans, I don't like it without the beans (tried it once cause I couldn't find my normal ingredient)....I also don't use that much cream cheese, 1 8oz block is plenty. This dip looks nasty...lol...but it is always requested and now all my friends have it at their own parties...I have NEVER seen any leftovers.
I originally adopted this recipe from a friend of mine. The ingredients are similar, except we use 1 can of chili for every package of cream cheese. We also add a jar of jalapeno peppers and a tsp cumin and chili pepper.
****A tip for tastier chips*** Typically instead of purchasing regular tortilla chips, I learned from a gf that you can achieve a restaurant style chip by purchasing tortilla shells (like burrito shells) at your supermarket. Make sure they are the Mexican version because regular ones will be crackly and very oily. Cut them in the desired size, and fry them in oil until lightly brown.
Very good! At first, I thought that cream cheese wouldn't be good in this, but it was perfect. Just like sour cream. Makes quit a bit! I used a 19 oz can of chili instead of the suggested 15 oz. And also used a 12 oz of shredded cheese instead of the 16 oz. Turned out perfect. Neext time, I'll add green onions and salsa. I will make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Chili Cheese Dip III
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 250
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