Okay, so we have been spending all our time outside. Love this 70 degree weather! We have been in a rush to fix dinner, and well, this isn't exactly dinner, but it works in a pinch. It's great for parties too.
Mexican Chili Dip (originally from Sunny Hall)
Three cans of No Bean Chili (I use Hormel)
Three blocks 8oz cream cheese, softened
1 bag shredded Mexican style cheese
1 bag Tostitos Scoops (Fritos Scoops are great too!)
In a large Corningware type dish, spread the cream cheese on bottom. Pour the chili next, then top with cheese. Bake at 400 for 20 to 25 minutes. Serve with chips. It's so easy, but sooo good!
Subscribe to:
Post Comments (Atom)
1 comment:
Sounds good! Thanks for posting recipies, I am not that great in the kitchen, so I like easy things to do.
Post a Comment