"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Chili Dip for Taco chips, by Janet Kerekes, is from The Kerekes Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can of premade chili (can be turkey chili) 1 Large Pkg. of cream cheese l Cup of shredded cheddar cheese 1/2 jar of salsa sauce (hot or mild)
Heat oven 350 F Spread softened cream cheese in a baking pan 8" round or square. Spread the chili over the cream cheese and top with cheddar cheese. Put in oven or microwave till the cheese melts. Remove and spread salsa over the top. Serve with Taco chips. Scoops work the best.
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