Now that fall is here and football season has kicked off with the holidays getting a little closer on the horizon, I have been in the mood to make party food! At the parties or any holiday gathering, I would be pretty happy just hanging out by the app table. Bite size appetizers (like these Chicken and Waffles Bites), chips and dip? You’re my people. Last week I shared a creamy Southwest Green Chile Dip. This Sunday even though the hubs is traveling I decided to have a football watch get together to root for my beloved Texans- party of one. I made this hearty Chili Cheese dip and it was so good I had it for lunch. (Don’t judge.) 🙂
- 1 Can of your favorite chili
- 8 oz cream cheese at room temperature cut into cubes
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ can diced jalapenos drained (optional)
- 1 cup fresh grated sharp cheddar cheese
- Add chili to a medium sauce pan and begin cooking on low heat.
- Add cubes of cream cheese to chili and begin stirring to melt.
- Pour in the jalapenos, chili powder, and cumin.
- Stir to combine with chili and cream cheese mixture.
- When cream cheese is fully melted, add the sharp cheddar.
- Continue stirring until cheddar is melted and blended into the dip.
- Serve hot with your favorite chips.
I used Campbell’s Road House Chili because it was hearty with chunks of meat and beans, but if beans isn’t your deal, you can use any chili you like. The jalapenos add an extra kick but if you’re not a spicy food lover you can skip those.
This dip is so simple to make and is as easy as heating up a can of chili and grating a little cheese. It’s one of those dips that are so simple that if you have company “drop by” you can whip it up and impress them with your mad entertaining skills. This kind of dip is made for football parties. It’s think and cheesy and warm. You could even serve it on baked potatoes- or eat it for lunch. No judgement here.
This recipe was modified from Paula Deen’s Chili Dip recipe from The Southern Cooking Bible.