Email to Cat      

Hot Chili and Cheese Dip

Source of Recipe

From "Paula Deen's Southern Cooking Bible"


Recipe Introduction

"Now, sometimes a party might mean puttin' on your fancy dress and laying a table with canapés and cocktails. But other times it means having the gang over, turnin' on the game on TV, opening some cans of beer, and puttin' out the best hot chili and cheese dip in all of creation. Both kinds of parties are all right with me. Believe it or not, I keep all the fixings for this fantastic hot dip in the house just in case I can wrangle a free evening to spend with my daughter-in-law, Brooke, and my niece, Corrie. And without the boys around, we get that dip (and the clicker) all to ourselves!"

List of Ingredients

â—¦ 1 can (15 ounces) chili with beans
â—¦ 8 ounces cream cheese, at room temperature
â—¦ 1 teaspoon chili powder
â—¦ 1 cup shredded pepper Jack cheese (4 ounces)
â—¦ Tortilla chips, for dipping


Recipe

In a medium saucepan, combine the chili, cream cheese, and chili powder.

Cook over medium heat, stirring occasionally, until the mixture is smooth. Stir in the pepper Jack and cook until the cheese melts and the dip is hot, 3 to 5 minutes.

Very, very carefully pour the hot dip into a bowl for serving.
Make sure there are plenty of tortilla chips on hand for dipping.

Serves 6 to 8


• Couch Potatoes: If you end up with leftover dip (hah!) or if you just love potatoes as much as I do, try this as a baked potato topping, along with sour cream, scallions, and maybe some crumbled crisp bacon.