Chili Party Dip
Did you know the regular football season is over?
Yeah, I know, but I'm a Washington Redskins fan and I've never really payed attention to the regular season, because they never make it past there. THIS YEAR they made it one game closer! And, I mean Alex Smith, come. on. Either way, the Super Bowl is coming! And, that means I'm going to make a lot of different food and, definitely for a small group of people because, covid.
You know cold taco dip, you know hot taco dip, 7-layer dip and possibly pizza dip, but this all morphed together to birth the idea of a leftover hot chili party dip and people it rocks. We like chili around here, I've shared the recipe in multiple variations so it's come to be a staple. It's simple, it's flavorful, it's complex in ways, you get it. You make that. But there's always a ton leftover, and then you either eat chili for days (don't recommend) or you end up tossing it and that sucks, dude.
This baby uses our wonderful leftover chili, a whip of cream cheese, sour cream, and a layer of cheese perfectly melted for a tortilla chip scoop and a cold can of beer (or wine). Yay football! Go team!
What you need:
2 CUPS chili, you need to make chili the day before, enough to spread across the top
1/2 CUP sour cream
1 brick or 8 oz. softened cream cheese
1 1/2 CUPS shredded cheese, a combo or just plain cheddar
taco seasoning, to sprinkle into the cream cheese mix
optional sprinkling of diced up jalapeños
How to make it:
whip up the cream cheese, then add sour cream and whip that too
sprinkle taco seasoning, estimate of 1/2 TSP, mix again
spread the mix evenly across a lighting greased baking dish
using a spatula, layer over the cream cheese mixture a layer of the cold chili
finish by topping with the full 1 + 1/2 CUPS of shredded cheese
bake for 15 minutes
LOW broil until you see a bubbly, golden cheese
serve immediately, with some diced jalapeños if you want, and enjoy with tortilla chips! xo