Ingredients
- 8 ounces cream cheese, at room temperature
- 1 cup shredded Mexican cheese blend, divided
- 25 ounces Hormel Chili with beans (or bean-free chili, if preferred)
Instructions
- Preheat oven to 350°F (175°C) and spray a 1 1/2-quart baking dish with cooking spray.
- Spread the cream cheese evenly over the bottom of the baking dish.
- Sprinkle half of the shredded Mexican cheese over the cream cheese layer.
- Pour the chili over the cheese layer, spreading it evenly to the edges.
- Top with the remaining shredded cheese.
- Bake for 20–25 minutes, or until the dip is hot and bubbly.
- Remove from the oven and serve immediately with tortilla chips, crackers, or sliced bread.
Notes
- You can substitute with bean-free chili if you prefer a smoother texture.
- Make it spicier by using hot chili or adding jalapeños before baking.
- This dip reheats well in the microwave or oven.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 331
- Sugar: 3g
- Sodium: 849mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 76mg
