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READY IN 35 mins

Nacho Dip II

Read Reviews (33)

"This is a quick and easy chili cheese dip. I often double the recipe, it's so good and a crowd pleaser. Enjoy." — Mary

Ingredients Edit and Save

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Original recipe makes 5 servings Change Servings

1 (8 ounce) package cream cheese, softened
1 (15 ounce) can chili without beans
1 (4 ounce) can diced green chiles, drained

8 ounces shredded Monterey Jack cheese
1 (14.5 ounce) package corn tortilla chips

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Directions

Preheat oven to 300 degrees F (150 degrees C).
Spread cream cheese into the bottom of a 9 inch pie plate. Layer chili, green chilis, and shredded cheese over the cream cheese.
Bake at 300 degrees F (150 degrees C) for 30 minutes. Serve hot with the chips.

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PREP 5 mins
COOK 30 mins
READY IN 35 mins

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Reviews More Reviews

Sep 21, 2003

This is the easiest thing to bring to a party or serve at home. You can whip it up in 5 min. Kids love it as do adults. I am asked to bring it to almost every party.

—VJONES

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Dec 31, 2006

I have been making this dip since the 1980's and it is a real favorite of mine. And, I never have any left over so, it must be a favorite with everybody else as well! I don't add the green chilies and I have used Hormel chili with beans and it is still delicious!

—BLUEDEVILRN1

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34 Ratings

Sep 17, 2005

Yummy! The family loved it. I used regular chili and just mixed it all together in a pan on the stove to warm because the kids were starving, and it turned out great.

—whatarat

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Sep 21, 2003

I have been making this dip for years. It always disappears fast. I use chili with beans. Friends always request me to make this dip for gatherings.

—Deneen

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Jul 13, 2010

Made the recipe exactly 'as is' and got rave reviews at the small potluck that I took it too. Would definitely make it again.

—Lynda

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Feb 18, 2006

Very good. I doubled the recipe and there was still only one bite remaining after our guests left! Great flavor and heat but not too much to overpower. Definitely a keeper. Thanks!

—KRISTEN5899

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Sep 21, 2003

This was excellent. Only had chili with beans, but it didn't detract at all. Didn't have a can of green chillis, so I chopped up some jalapeno, which added a really nice bite. Also, threw in about 1/3 cup of sour cream as a layer before the shredded cheese and it came out fantastic! Will definitely be making this from now on for informal get togethers!

—SIERRAMUM

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Nov 09, 2009

This was simple and everyone loved it. I used vegetarian black bean chili, and it was very good. I served it with triscits and blue corn chips.

—SKOONUS

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Nutrition

Calories
796 kcal
40%

Carbohydrates
62.1 g
20%

Cholesterol
102 mg
34%

Fat
50.7 g
78%

Fiber
5.8 g
23%

Protein
27 g
54%

Sodium
1152 mg
46%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Nacho Dip II

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 796
Calories from Fat: 456

% Daily Value *
Total Fat 50.7g 78 %
Saturated Fat 21.6g 108 %
Cholesterol 102mg 34 %
Sodium 1152mg 46 %
Potassium 414mg 12 %
Total Carbohydrates 62.1g 20 %
Dietary Fiber 5.8g 23 %
Protein 27g 54 %
** Sugars 2.3g
Vitamin A 37 %
Vitamin C 13 %
Calcium 68 %
Iron 40 %
** Thiamin 8 %
** Niacin 35 %
** Vitamin B6 16 %
Magnesium 53 %
** Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.