Sunday, July 18, 2010

Michelle's Mexican Dip

If you are looking for a no-fuss appetizer for your next get-together, look no further than Michelle's Mexican dip! It's a baked, cheesy dip that everyone loves. Warning: this dip won't last too long once it hits the buffet table!

1 (8 oz.) package of cream cheese
1 can Hormel chili with no beans
2 cups of shredded cheddar cheese
Tortilla chips

Kitchen Essentials:
Baking dish

Preheat oven to 350 degrees. Take cream cheese out of the refrigerator and let sit on the counter for 15-20 minutes, until softened.

Spread cream cheese on the bottom of the dish, making a thin, even layer. Top with equal layers of chili and cheese. Pop into the oven for 20-25 minutes until the cheese is melted. Serve with chips.

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