This recipe for Hot Taco Dip, by Kimberly Frank, is from The Taste of Tonawanda,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1(8oz.) cream cheese 1(16oz.)can Hormel chili (no beans) shredded cheese
Preheat oven to 350 degrees. Spread cream cheese in 9 inch round pan.Add the chili and smooth on top of the cream cheese.Sprinkle the cheddar cheese on top of the chili layer.(use amount of cheese you desire). Bake at 350 degrees for about 20 minutes or until cheese is melted. Dip in taco chips and enjoy.
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