Our Daily Bread

Sunday, October 28, 2012

Mexican Dip

I have seen this recipe in many different places. It is a quick and tasty appetizer. The beauty of this recipe is that you can vary the layers. My favorite ingredients, though, are:
  • 8 oz. bar cream cheese
  • Hormel chili without beans (either size can will work)
  • 1 can green chilis (I have been known to substitute by chopping jalapenos.)
  • shredded cheddar cheese (or shredded Mexican cheese mix)
  • sliced black olives (optional)
Directions:
  1. Preheat oven to 350 degrees.
  2. Place bar of cream cheese in glass or ceramic pie pan, and microwave on high for 1 minute (if coming right out of refrigerator).
  3. Spread cream cheese to cover bottom of pie pan.
  4. Spread Hormel chili for next layer.
  5. Spread green chilis for next layer.
  6. Top with shredded cheese (as much as you want)
  7. Sprinkle with olives, if desired.
  8. Bake for 10-15 minutes, until cheese has melted thoroughly.
  9. Serve hot with tortilla chips, scoops, or Fritos.