"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Chili-cheese Dip Recipe

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This recipe for Chili-cheese Dip, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Hoke
Added: Thursday, October 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 (15 oz.) cans chili with beans
1 (8 oz) package cream cheese, softened
4 ounces pepper-jack velveeta cheese, chopped
1 (10 oz.) can hot tomatoes with green chiles, drained
Chopped black olives for garnish

Directions:
Directions:
Preheat oven to 350
In a large bowl, combine chili, cream cheese, Velveeta, and tomatoes with chiles. Microwave on high for 60 second intervals, stirring between intervals, for approximately 10 minutes. Transfer dip to oven proof pan or dish and bake for 15 minutes. Garnish with black olives. Serve with corn chips or chips of your choice.

Personal Notes:
Personal Notes:
If you do not like spicy, use mild (Rotel) tomatoes with green chiles. I also top with grated sharp cheddar cheese before placing in oven.

 

 

 

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