I don't think you could: A) mess this dish up, or B) displease anyone by making this dish.
Nope. Not even a vegetarian. You can use vegetarian chili. And vegan cheese, if dairy isn't a part of your diet.
So there a recipe that can suit just about everyone. You're welcome.
I made chili and then needed to do something with some of the leftovers. Chili containing a pound (or more) of ground beef would feed both of us for dayssss. I like to cook too much to be eating leftovers everyday.
I used my extra large ramekin, but an 8x8 pan would also work. You can double this as easily as you could quadruple it. There are no real measurements. I put it together in 90 seconds, popped it into the toaster oven (oh yes, it was during that two-week period), and it was ready to go.
Chili Cheese Dip
makes an 8x8 pan
1 - 8oz. block cream cheese, softened
2-3 cups of leftover chili (or a can of chili)
1 cup of shredded cheddar or Mexican-blend cheese
Spread the cream cheese into the bottom of your pan. Layer on the chili and then sprinkle with cheese.
Bake at 350 degrees for 15-20 minutes. Broil for a few minutes until the cheese on top bubbles.
Serve with tortilla chips or crackers.
*You could also adapt this recipe by just tossing everything into the Crockpot and letting it all heat through and melt together.*
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| That's me cooking dinner in a hat and scarf because..well, you know. Shared at: The Stuff of Success |
