Chili Cheese Dip

I remember my mother making this style of dip once or twice and us kids just devoured it! Simple concept and not much is needed. However, because of the dishes simplicity, it's got to be a good chili and that's when I reminded myself I made some wonderful Tomato and Bean Chili the other day!

You can most definitely use canned chili from the grocery store or whip up your own recipe! A great chili makes for a great dip so make sure that whatever chili you decide to use for your own version of the dip is a chili that packs a punch flavour wise!

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Chili Cheese Dip



Prep Time: 6 Min

Cook Time: 35 - 40 Min

1. Preheat oven to 350 F

 

1. In a round, 1 ½ qt. baking dish, start by spooning the cream cheese into the dish. Use a spoon to evenly press the cheese into the dish.

 

1. Sprinkle ½ C of the shredded Cheddar over the cream cheese. Spoon the cold chili over the cheese and use the spoon to evenly spread the chili across the entire dish.

 

1. Top with the remaining ¼ C cheddar and the diced jalapenos.

 

1. Bake 35 – 40 Min until nice and bubbly.

 

                      Grocery List

• 3 Cups Prepared Hearty Tomato and Bean Chili, cooled overnight prior to use.
• ½ Jalapeno, seeded and diced
• ¾ C Old Cheddar Cheese, shredded
• 450g Light Cream Cheese