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8oz block of cream cheese
1 can of chili
1 8oz pkg of shredded mexican blend cheese
In a glass pie plate or non-metal casserole dish, soften cream cheese and spread over bottom of dish, add chili spreading evenly then sprinkle the cheese on top. Microwave for 3 minutes or until cheese on top is melted. Serve with your favorite taco chips .....Enjoy!!
8oz block of cream cheese
1 can of chili
1 8oz pkg of shredded mexican blend cheese
In a glass pie plate or non-metal casserole dish, soften cream cheese and spread over bottom of dish, add chili spreading evenly then sprinkle the cheese on top. Microwave for 3 minutes or until cheese on top is melted. Serve with your favorite taco chips .....Enjoy!!
I have been making this dip for 20 years, I bet! It is very good, and usually there will be more than one person to ask for the recipe - which they are amazed at since it is so easy. (I always use Hormel chili WITH beans when I make this.)
1 lb Bulk Sausage browned & drained
1/2 cup Onion chopped - browned w/ sausage (OPTIONAL)
1/2 cup Bell Pepper chopped - browned w/ sausage (OPTIONAL)
1 Large Block Velveeta
16 oz Picante sauce
Combine all and keep warm. Serve w/ tortilla chips or fritos scoops. You can use hot, meium or mild sausage or picante sauce. I am a weenie, so I use mild.
Lately I've been on a roasting tomato and garlic tossed in olive oil and sea salt binge.
So good on salads and anything, actually.
Had some leftover, (plus eggplant sliced, also tossed in olive oil/salt/little oregano/basil and baked) and mixed with some cream cheese, a few capers, little olive juice and touch more olive oil and it made a really good dip.
Cut cherry tomatoes in half or cut regular into chunks, garlic into the size of small cloves, toss in olive oil/salt and spread on parchment/cookie sheet - hot oven about 450' for ten minutes, turn veggies over and about another ten. so tasty!
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