3 INGREDIENT CHILI CHEESE DIP
You will need:
-8oz. package of cream cheese (softened)
-2 cups (one 8oz. package) of shredded cheddar cheese
-15oz can of chili with beans (or without, but I think it tastes better with the beans)
-Tostitos Scoops or any other kind of tortilla chip for dipping
1. Preheat oven to 325 degrees if you are baking right away (this dip can also be refrigerated until ready to use, if needed). Spread the cream cheese in the bottom of an ungreased pie plate. It's easier if the cream cheese is softened, but honestly, there have been moments where I'm pressed for time and I just smashed the unsoftened cheese down with a spoon, so no biggie.
2. Dump the chili out on top of the cream cheese layer and spread it around.
You can serve this with any kind of tortilla chip but I think Scoops work best because you can literally scoop the delicious goodness into each bite.
People say you can heat this up by microwaving it, but I don't really recommend that if you want a nice, even melt all the way through. It also reheats really well if you have leftover. Just refrigerate and pop it back in the oven till you see the cheese start to melt again. Or you can easily microwave small bowls of it for yourself if you are reheating the next day (that's the only time I recommend microwaving).
If you feel the need to make this dip a tad bit healthier, you can use low-fat cream cheese, low-fat cheddar cheese (although it does not melt quite as nicely) and low-sodium chili with beans (or try vegetarian chili). Cut out the Tostitos and serve with celery sticks. Okay, so I don't really recommend that, but you know, you can do that if you want to.
Many thanks to Mr. Jersey Momma's awesome Auntie Cheryl for introducing me to this recipe so many years ago! Enjoy!