Cream Cheese Chili Dip Oven
Cream Cheese Chili Dip Oven. The first step is to spread the cream cheese in a baking dish or pie dish. Add can of chili, top with cheese.
Bake 20 to 25 minutes or until hot and bubbly. I use a potato masher to crush the ground beef into tiny pieces) drain excess fat, return to skillet and reduce heat to medium/low. Top with cilantro and fresh tomatoes.
In A Large Skillet Heat Chili Over Medium Heat.
Empty can of hormel chili and smooth. Top with cilantro and fresh tomatoes. Spinkle a cup or more of shredded cheddar cheese over the top.
Add Chili Onto Of The Cream Cheese Mixture.
In oven safe skillet over medium heat, brown ground beef. Serve with taco chips or corn chips for dipping. Sprinkle the rest of the cheese over the top.
Break Cream Cheese Into Pieces And Add To Chili.
In a pie pan, press cream cheese into bottom of pan. If you forget to leave the cream cheese out you can microwave it. Spread the cream cheese into the bottom of a 9″ x 13″ inch pan that has been sprayed with cooking spray.
Spread Green Chiles On Top Of The Cream Cheese, Spread The Canned Chili On Top Of That, Then Sprinkle Package Of Shredded Cheese Over The Top And Bake 15 To 20 Minutes Or Until Cheese Is Melted & Bubbly.
You want the cream cheese to be room temperature. Directions heat oven to 375°f. How to make chili cheese dip:
I Use A Potato Masher To Crush The Ground Beef Into Tiny Pieces) Drain Excess Fat, Return To Skillet And Reduce Heat To Medium/Low.
Spread mixture in the bottom of a dish. Add can of chili, top with cheese. Top with chili and shredded cheese.
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