Chili Cheese Chip Dip

Chili Cheese Chip Dip might be just the American recipe you are searching for. For $1.28 per serving, you get a condiment that serves 4. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 440 calories, 11g of protein, and 27g of fat per serving. A mixture of chili beans, chili spices, cream cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. A few people made this recipe, and 85 would say it hit the spot. It is brought to you by Dessert Now Dinner Later. It is perfect for The Super Bowl. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 53%, this dish is solid. Try Corn Chip Chili Cheese Dip, for Crockpot Chicken and Bean Chili and Chili Cheese Dip, and Chili Cheese Dip for similar recipes.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Soften cream cheese in microwave, twice, for 30 seconds each time. Make sure you cover it, b/c it may splatter. Check the consistency with a spatula between the two 30-second intervals. It will mix well with the chili when it is very soft/spreadable. (Avoid lumps by doing this step.)In a small saucepan, heat chili & softened cream cheese. Flavor with preferred spices until desired heat (be careful if adding salt because the tortilla chips have salt on them & you don't want it to be overly salty.) Cook on medium heat until bubbly & heated through.Serve HOT with tortilla chips. (Stir often because a skin will develop on the top.)*OPTIONAL: Keep warm in a crockpot or heat it completely in a crock pot on LOW for 1-2 hours. Do NOT skip softening the cream cheese in the microwave though, because it may leave chunks of cream cheese.

 

Step by step:

1. Soften cream cheese in microwave, twice, for 30 seconds each time. Make sure you cover it, b/c it may splatter. Check the consistency with a spatula between the two 30-second intervals. It will mix well with the chili when it is very soft/spreadable. (Avoid lumps by doing this step.)In a small saucepan, heat chili & softened cream cheese. Flavor with preferred spices until desired heat (be careful if adding salt because the tortilla chips have salt on them & you don't want it to be overly salty.) Cook on medium heat until bubbly & heated through.

2. Serve HOT with tortilla chips. (Stir often because a skin will develop on the top.)*OPTIONAL: Keep warm in a crockpot or heat it completely in a crock pot on LOW for 1-2 hours. Do NOT skip softening the cream cheese in the microwave though, because it may leave chunks of cream cheese.

Nutrition Information:

covered percent of daily need