Chili Cheese Dip

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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.*

That's me cooking dinner in a hat and scarf because..well, you know.

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