Chili Cheese Dip
Break out the chili cheese dip - it's football season! This one goes fast, and that's a good thing because it's best served hot. You can make it with homemade spicy chili leftovers, or your favorite canned chili. Both are awesome.
What you'll need:
8 oz cream cheese
15 oz chili
8 oz cheddar cheese block, shredded
1 bag of tortilla chips
How to make it:
Preheat the oven to 375° F.
Spread cream cheese into a 9x13 baking dish.
Pour the chili and spread in an even layer.
Shred the block of cheddar cheese and sprinkle on the top.
It's important to buy block cheese and shred it yourself. Pre-shredded cheese has many fillers and preservatives (sawdust!) in it so the melting quality reduces substantially. The flavor and desirable outcome depend on that extra step.
Bake for 15-20 mins, or until the cheese starts to bubble.
Serve immediately with tortilla chips.
Feel free to top with diced jalapeños or cilantro if you like a little extra punch.
Enjoy on game day - or any cozy afternoon for that matter!