How Do You Make Cheesy Chili And Cream Cheese Dip?
The ultimate party food on a cold day, cheesy chili and cream cheese dip is so incredibly simple and good you may you may eat it all before the guests appear. If you have one of those little heated dip pots, like miniature slowcookers, this dip will work great in it. The only downside to this dip is the fact that it isn’t quite as great when it cools down, and it does cool down quickly. Just layer the stuff in the pot if you have one. If you don’t have one of those little pots, use a nice looking plate or platter that is microwave safe. Unwrap the cream cheese brick and set it on the plate. You can smooch it out with the back of a spoon, but I often just leave it like it is. Open the can of chili and dump it over the top of the cream cheese. Don’t worry too much about how it looks, just try to cover most of the top of the cream cheese and let it flow down the sides a little. This dish isn’t about looks so much as it is about taste. Top the chili coated cream cheese with shredded chedda
