When I walked in the door from work I walked directly to the cabinet and starting scavenging. It super cold outside here in South Texas so I know something warm would hit the spot. I also want easy, as in 5 minutes prep time easy. Then I remembered a weekend or two ago coming across a recipe for Cream Cheese Chili Dip and y’all know how much I enjoy a dip (oh I do, I really really do). Bingo, Cream Cheese Chili Dip it is. I’m sensing a pattern here.
When it comes to ease this dip takes the cake or cheese as it were. Three ingredients is all it takes although the Wolf Brand Chili website actually lists more, oh well maybe one day, and when it comes to prep work it can’t get any simpler. I implore you to make this dip, when Baby Cakes walked through the door and asked what I was making I got a “oh, yummy” and it is, it may not be gourmet but it is yummy.
Cream Cheese Chili Layer Dip
recipe from the Wolf Brand Chili website
8 oz. cream cheese, room temperature
1 can chili, without beans
shredded cheddar cheese, use your discretion
Preheat the oven to 350.
Spread the cream cheese into the bottom of a small baking dish; spread the chili over the cream cheese and then the shredded cheese over the chili.
Bake for 20-30 minutes. Garnish with green onions if desired. Serve warm.
We tried it with tortilla chips, corn chips and well whatever the Cakes could get his hands on. This is a keeper for shore (yes I know the actual way to say that is for sure but my blog, my lingo).
I thought I'de give you a shot of what it looks like underneath the cheese.
Peace, Love, and Spinach Dip,