Chili Dip
8 oz cream cheese
2 15 oz chili beans cans
1/2 cup salsa
1/4 cup Monterey Jack cheese, shredded
1/4 cup Colby cheese, shredded
tortilla chips or crackers (for dipping)
Preheat oven to 350F/175C. Grease 10 inch (25.5 cm) deep dish pie plate or shallow 1 1/2 quart baking dish. Spread cream cheese in bottom of baking dish. Mix chili and salsa until blended, pour over cream cheese. Sprinkle with Monterey Jack and Colby cheeses. (Wrap and refrigerate at this point if making ahead.) Bake 25-35 minutes until bubbling and cheese melts. Serve hot or at room temperature. Serve as dip with tortilla chips or crackers.
2 15 oz chili beans cans
1/2 cup salsa
1/4 cup Monterey Jack cheese, shredded
1/4 cup Colby cheese, shredded
tortilla chips or crackers (for dipping)
Preheat oven to 350F/175C. Grease 10 inch (25.5 cm) deep dish pie plate or shallow 1 1/2 quart baking dish. Spread cream cheese in bottom of baking dish. Mix chili and salsa until blended, pour over cream cheese. Sprinkle with Monterey Jack and Colby cheeses. (Wrap and refrigerate at this point if making ahead.) Bake 25-35 minutes until bubbling and cheese melts. Serve hot or at room temperature. Serve as dip with tortilla chips or crackers.
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