Please update your Google Reader! http://feeds.feedburner.com/howsweeteats/smSp
This dip is far from pretty.
But it is oh so good.
By the time I reached for a bite, it was gone. Full disclosure: I licked the dish. Guests or not, I have no shame.
I adapted this recipe from my friend Kelly — yes, the one with the adorable baby. The original calls for a can of chili, but I used some of my own chunky fire-roasted chili that I had frozen. If you’ve ever dug into an old freezer stash, you know the charm of homemade, decades-old containers of comfort food.
The recipe suggested layering chili over cream cheese, but we prefer dips mixed. So I stirred the chili into softened cream cheese until smooth and creamy.
Then I folded in a few handfuls of shredded cheddar to make it even more irresistible.
I spread the mixture into a shallow baking dish, added another layer of chili on top, and finished with a generous sprinkle of cheddar. Because more cheese is always the answer.
Into the oven it went to bake: cheesy, creamy, and chili-spiced. Plenty of comforting flavors in one easy dish.
Chili Dip
Ingredients:
- 1 (8 oz) block cream cheese, softened
- 1 1/2 cups chili (canned or homemade)
- 1 1/2 cups shredded cheddar cheese
Directions:
- Preheat oven to 375°F (190°C).
- In a bowl, mix the cream cheese with 3/4 cup of the chili and 3/4 cup of the cheddar until combined. Spread evenly into a shallow baking dish.
- Spoon the remaining 3/4 cup chili over the top, then sprinkle with the remaining cheddar.
- Bake for 15–20 minutes, until hot and bubbly and the cheese on top is melted.
- Serve warm with tortilla chips, crackers, or slices of French bread.
This dip disappeared fast. It’s simple, satisfying, and always a crowd-pleaser. Now, speaking of hotcakes, I’m getting hungry.