Chili and Cheese Dip

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This is such an easy dip to throw together that everyone will love. It's also a great way to use up leftover chili!

Ingredients

  • 2 cans refried beans
  • 2 16 oz. cans chili or 4 C. homemade
  • 2 8 oz. pkg. cream cheese, softened
  • 8 green onions, chopped
  • Green chilies to taste (fresh or canned)
  • 1 large jar of salsa, your favorite kind
  • 8 oz. shredded Monterey Jack Cheese
  • 8 oz. shredded Cheddar

Directions

Preheat oven to 350 degrees. Mix the cream cheese and refried beans together and spread into a 9x13 lightly sprayed baking dish. Spread the chili over the bean mixture evenly. Pour the salsa evenly over the chili. Sprinkle the green onions and chilies over and top with the cheeses. Bake for 30 minutes or until cheese is bubbly. Serve with tortilla chips.

Tip: Next time you make chili, make more chili than you need for a meal and use the extra for the dip. You can even freeze it and thaw the day you make the dip. You can also use black refried beans for a nice change from the regular type. 

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