Chili Dip
Chili dip: softened cream cheese spread on a dish, topped with a 15-ounce can of chili and shredded cheddar, microwaved 2 to 4 minutes until melted and 165°F, served with chips. Serves 8.
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Ingredients
- 8 ounces cream cheese softened; room temperature spreads more easily
- 1 can canned chili 15 ounces; chili with beans or beanless chili both work
- 1 cup cheddar cheese shredded; shred a block yourself, it melts better than the bagged kind
- tortilla chips for serving; potato chips also work
Instructions
- Spread the softened cream cheese over a microwave-safe plate or glass pie dish.
- Top the cream cheese with the canned chili, then the shredded cheddar.
- Microwave for 2 to 4 minutes, until the cheese is melted and the dip is hot all the way through. Check the temperature in more than one spot with a food thermometer; it should read 165°F.
- Serve the dip with tortilla chips or potato chips.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat to 165°F. Do not leave out more than 2 hours.
Nutrition
Serving: 1servingCalories: 212kcalCarbohydrates: 8.2gProtein: 8.1gFat: 16.7gSodium: 421mgFiber: 1.9gSugar: 2g
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