Chili Cheese Dip
- 8 oz cream cheese (left come to room temp, about 1-2 hours on your counter)
- 15 oz can chili (pick your fav, w/beans, w/out beans, vegetarian, chicken, etc - it's also delicious with homemade chili, I've tried it before with much success, use 2 cups)
- 8-16 oz shredded cheddar (use as much or as little as you like, you can also use those Mexican blends)
Preheat oven to 350. Spread cream cheese over the bottom of an oven proof dish. (I use foil pans for parties, either 8in square pans or 9in pie pans, and at home use the same size in your normal bakeware). Top cream cheese with chili. Sprinkle cheddar over top (I like to make sure my top is fully covered in cheddar). Bake at 350 for 30 minutes. Serve with tortilla chips. Enjoy!