Oh my goodness, I ate way too much of this dip. It is just so good I could not stop eating it. Even though this dip has canned jalapeños and chilies, I did not find it overly spicy, the cream cheese helps to tame the spiciness so they just ad more flavor to this dip. I used my favorite brand of canned chili to make it easy, you could always use your favorite thick homemade chili if you prefer, it just needs to be thick of the dip will be too runny.
Layered Cream Cheese Chili Dip
Ingredients:
- 8 ounces cream cheese, room temperature
- 15 ounce can chili without beans
- 8 ounces shredded Colby jack cheese
- 4 ounce can diced green chilies
- 4 ounce can diced jalapeños
- tortilla chips
Directions:
- Preheat the oven to 375º F.
- In a 2 1/2 quart baking dish, spread the cream cheese into an even layer.
- Evenly spread the chilies and jalapeños over top of the cream cheese.
- Evenly spread the chili over the chilies and jalapeños.
- Sprinkle the cheese evenly over the chili.
- Bake for 20 minutes.
- Let cool for 5 minutes before serving with tortilla chips.
*Adapted from Just a Pinch.
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