Here's a recipe I made for our St. Patrick's Day Dip-off Competition. This dip is so easy and a real crowd-pleaser. Homemade (real) chili makes it that much better. Can be easily layered and baked in a glass pie plate and/or prepared and refrigerated ahead of time.
Ingredients:
1 can Hormel chili with beans (any type) -- homemade makes it even better!
1 8 0z brick of cream cheese
1 TBSP Mexican seasoning (store-bought or make your own)
1/2-3/4 cup red chunky salsa (drain in strainer)
1 2-cup bag of shredded Mexican cheese (or any cheddar combo) - finely shredded preferred
1/3 cup (approx) of sliced green onions (using both white and green parts)
Soften cream cheese by bringing to room temperature or removing from pkg and microwaving on a dish for 10 seconds. Mix in the Mexican seasoning well and spread evenly on bottom only of pie plate. Layer with chili, then salsa, then shredded cheese. Sprinkled sliced green onions over the top, to your desired amount.
Bake in 350 degree oven, middle rack, uncovered for about 15-20 minutes, or until cheese in middle is melted and cheese starts bubbling around the sides. Serve with your favorite tortilla chips.
Enjoy the hot, melted goodness with your family and friends!
Maureen Lawson
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