Chili Cheese Dip

Last night, I found myself putting on the Green Bay/Seattle game. We don't like Russell Wilson at all and the most interesting thing about Green Bay is Aaron Rodgers, and he's not all that interesting.

The Steelers ended the season as an embarrassment but...as long as Denver did worse than Pittsburgh, I'm okay with it.

My issue is that I really like watching football. It's hitting me that we're about to fall into that void of February/March/April/May/June/July/August in which there is no football. I do get an actual depressed feeling, a major letdown, every year when the Superbowl is over.

I don't watch any other sports and...to be honest...I don't *like* any other sports. And the Summer Olympics are coming up. I despise the summer games. I love the Winter Olympics, though. I watch all the winter games and the summer ones are just so incredibly uninteresting to me. I've talked about this before. Watching "running" on a track isn't exactly thrilling.

Maybe I just like the competitive element of football...similar to The Bachelor. Hey, at least we have that to watch tonight, right?

And it's an election year. Competition all around, I suppose.

But this is perfect football food. I do like to make football food for the Superbowl, even if the Steelers aren't playing.

I made this using leftover chili from the recipe I posted on Thursday, but you can use any chili you have. Or even taco meat.

You'll notice there's no measurements here...

First, spread cream cheese into the bottom of a pie plate or a large ramekin.

Add the chili.

Sprinkle with shredded cheese.

Bake, covered with foil, at 350 degrees for about 20 minutes. Broil for a few minutes until the top is bubbly.

Top with cilantro. Serve with chips, and guacamole on the side. If you waited for the dip to cool completely, you could spread the guacamole on top.

I do like cooking for the Superbowl, no matter who's playing. So any new ideas are welcomed!