Reviewed: Dec. 13, 2003

I've also been making this recipe for years, and it's great!!! It's a huge hit with all my friends, coworkers, and family. We call it "macho nacho" dip! I use 1 cream cheese, 1 can chili no beans, and whatever mexican/cheddar shredded cheese I have, with unflavored tortilla chips. The low-fat cream cheese doesn't have quite as good of a texture, but it's not bad. I always do it in the oven - microwave doesn't get the cheese on top brown & bubbly! :-) If making for people you know like beans, chili w/ beans is great, but for potlucks/parties, I've found most people do NOT like beans!

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MYTQUINN88

Cooking Level: Expert

Home Town: Enfield, Connecticut, USA

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Reviewed: Dec. 9, 2003

I am making this again for football snacks this Sunday. I think this is best made with your own leftover homemade chili then it is just as good the first day as the second day. I also bake mine; I just like the cheese to get slightly browned. I have made this with a Monterey Jack and cheddar mixture, very good. Spreading a little sour cream over the chili before topping with cheese is also good.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: May 18, 2003

Good stuff! Goes perfectly with Frito Lay Scoops and sour cream. A great choice if you're in a hurry and need to make something for a party.

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JAMIESGIRL

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Reviewed: Feb. 20, 2003

Made this and everbody loved it!! I think next time tho I'll add an extra can of chili.

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DESTINZ

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Reviewed: Jan. 16, 2003

This was runny until I made my boyfriend go the store to get another can of chili. Once the second can was added, it wasn't bad. Also, I used the taco-blend cheese (and a little more of it) and added a can of diced green chiles for come kick. Now the taste got even better! Since I'm not a fan of those hormel canned chili, which is what I used, I might try this recipe again with my own leftover, homemade chili and see if there is even additional improvement. It's a good basic to start with though!

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DREGINEK

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Reviewed: Jan. 7, 2003

Excellent flavor and presentation! But best of all its so quick and easy, which is a must for a tasty hor d'oeuvre for unannouced company. Thanks for sharing, Kathy!

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MAGGIE MCGUIRE

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Reviewed: Nov. 10, 2002

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.

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KENKAT25

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Reviewed: Nov. 7, 2002

This recipe is easy and good, but I could literally feel myself getting fatter with every bite. Before it was finished, we had to cover it up so we couldn't see it.

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JenFen

Cooking Level: Intermediate

Home Town: Salem, Missouri, USA

Living In: Columbia, Missouri, USA

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Reviewed: Nov. 1, 2002

I used only half of cream cheese and chedar and it was great. I will make it again.

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DLANCASTER67

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Reviewed: Oct. 26, 2002

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.

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TIERNEYPHAM

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Reviewed: Sep. 27, 2002

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.

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VONDA99

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Reviewed: Sep. 25, 2002

When I made this recipe I was not sure how well I was going to like it. At first I thought it was not good and not much was eaten. I put it in the refrigerator and it has dissappeared. I tried it again and it is much better the second day.

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CAFEMAN

Cooking Level: Expert

Home Town: Wallace, South Carolina, USA

Living In: Cheraw, South Carolina, USA

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Reviewed: Sep. 23, 2002

MMMMmmmm...We had this for dinner the other night =). I will definately try the green onion/salsa suggestion as well as the baking - while the 5 minutes in the microwave was so tempting, the chili did get slightly greasy, and did cool down quickly. Ate this with Torengos which were good. While making this for dinner, we also made 2 small tupperwares of this for lunch the next day (with flour tortillas)- could NOT be easier!!!!!

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STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Sep. 6, 2002

Great to serve at a BBQ. Like other reviewers I used Chili with beans---I just mashed it with a potato masher before adding. Adding the diced green onions also adds a nice flavour. I have no idea what FRITO SCOOPS are, so I served it with TOSTITO corn chips. Yummy!

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rupps

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Reviewed: Aug. 31, 2002

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!

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KIMHUDD

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Reviewed: Aug. 23, 2002

My family has been making this dip for several years -- ever since I attended a potluck where someone else brought this. ALWAYS a hit!

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SMALKA

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Aug. 7, 2002

This chili dip is awesome! I have made it for several parties and everyone gobbles it up! This is definitely a keeper!

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STACIE995

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Reviewed: May 20, 2002

This was excellent. However, next time I will use chili WITH beans.

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LINDAG1947

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Reviewed: Feb. 3, 2002

Thank you so much for posting this recipe! It was so quick and easy! I served it at my Super Bowl party, and every one loved it. I'll definitely make this one again!

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COLLEEN GIRGENTI

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Reviewed: Feb. 2, 2002

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!!

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SLRED25

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Chili Cheese Dip III

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