The Super Bowl is tomorrow! You know what that means? FOOD! I don’t really have any plans for the game tomorrow. I’m trying to get over a cold so I’ll probably stay home and watch the game with my roomies. Want to know what will definitely be part of my plans though? This chili cheese dip. Well at least the half that I didn’t eat today will be joining me tomorrow. This is one of the easiest dips I’ve ever made. It’s been a go-to for my family for years, which is why I already blogged about it a few years ago. But I feel like it wasn’t getting the attention it deserves which is why I decided to post it again so you all could give it a try. 3 ingredients people. That’s right. Just 3. Cream cheese, chili, cheddar cheese. That’s a whole lot of C’s but a whole lot of goodness. Serve it with some chips and you’re good to go in less than 20 minutes!
1 (8 oz) package of cream cheese (I used reduced fat)
1 (15 oz) can of chili, no beans (I use Hormel)
1 to 1 1/2 cups Mexican cheddar cheese
Preheat oven to 350F. Place brick of cream cheese in an 8×8 inch baking plan. With a knife, spread the cream cheese out to create a thin layer. Then, spread the chili over the cream cheese. Sprinkle the cheese over the chili. Start out with 1 cup and then add more depending on how cheesy you like it. Bake for 13-15 minutes, or until cheese is bubbling and the dip is warmed. Serve with tortilla chips.
Source: my momma