Monday, February 7, 2011

Chili Cheese Bean Dip

This is one of the easiest and quickest crowd-pleaser, party apps-- ever. You can easily tailor it for vegetarians.

It can be made ahead and heated when ready to eat.

9x13 Baking Dish

Tostitos Scoops (or similar)

1 Cup Shredded Cheddar Cheese (I use a bit more)
2 Blocks Cream Cheese
2 Cans Refried Beans
2 Cans Hormel Chili

Open refried beans and spread evenly on bottom of baking dish. Sprinkle light layer (to taste) of shredded cheese.
On stove top, combine cream cheese and chili. Melt cheese and combine well. Stir frequently- don't let it boil.
When well mixed- pour evenly over refried beans.
Cover with remaining shredded cheese. (Should be a even, full layer.)

When ready to eat-- preheat oven to 350 and bake for 10-15 min. When heated throughout- turn broiler to low and lightly brown the top.

Serve hot with scoopable tortilla chips.



Sorry, there is no picture for this one...but, I'm sure you can imagine all of the oooey gooey cheesy goodness!

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