Cheesy Chili Dip I Food

PHILLY CHEESY CHILI DIP

PHILLY Cheesy Chili Dip image

Whip up a no-bake cheesy chili dip in just a little more than 10 minutes if you've got surprise guests. PHILLY Cheesy Chili Dip is great for game day, too.

Provided by My Food and Family

Categories Holiday 2008

Time 10m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 4

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (15 oz.) chili without beans
1 cup KRAFT Finely Shredded Sharp Cheddar Cheese
1 green onion, chopped

Steps:

Spread cream cheese onto bottom of microwaveable pie plate; top with chili and cheddar.
Microwave on HIGH 45 sec. to 1 min. or until dip is heated through and cheddar is melted
Sprinkle with onions.

Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 140 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 3 g

CHEESY CHILI DIP

Cheesy Chili Dip image

Three ingredients are all Amy adds to a few cups of chili to create this fast-to-fix snack. Simply zap the lip-smacking appetizer in the microwave, serve it with tortilla chips and stand back as the zesty party-pleaser disappears.

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 5 cups.

Number Of Ingredients 5

Ingredients

2 cups Four-Bean Taco Chili
1 cup salsa
1 can (4 ounces) chopped green chilies
1 package (16 ounces) process cheese (Velveeta), cubed
Tortilla chips

Steps:

In a microwave-safe bowl, combine the chili, salsa, chilies and cheese. Cover and microwave on high for 3-4 minutes or until cheese is melted, stirring occasionally. Serve with tortilla chips. ,

Nutrition Facts :

CHEESY CHILE DIP

Cheesy Chile Dip image

Finally, heat lovers get a hot pepper dip that delivers on its fiery promise.

Provided by Ananda Eidelstein

Time 1h

Number Of Ingredients 10

Ingredients

5 mini sweet peppers
4 jalapeño peppers
2 poblano chiles
1 red Anaheim chile or red jalapeño
1 large shallot, quartered
1 8-oz. pkg. cream cheese, at room temperature
1.5 cups sour cream
1.25 teaspoons kosher salt
8 ounces Monterey Jack cheese, grated (about 1¾ cups), divided
.5 cup jarred sliced banana peppers, chopped, divided

Steps:

Preheat broiler with oven rack 6 inches from heat. Place sweet peppers, jalapeños, poblanos, Anaheim chile, and shallot on a large baking sheet lined with aluminum foil. Broil until charred in spots, 10 to 12 minutes. Remove from oven; reduce oven temperature to 375°F. Let cool on baking sheet for 10 minutes.
Meanwhile, combine cream cheese and sour cream in a large bowl. Add salt, 1 cup cheese, and ¼ cup banana peppers.
Transfer pepper mixture to a cutting board. Trim tops of sweet peppers and chiles; cut in half lengthwise. Scrape with knife to remove seeds and ribs; discard. Chop chiles and shallot. (Wash your hands immediately and avoid touching your face.) Stir pepper mixture into cream cheese mixture.
Place dip in a broiler-safe 1½-quart baking dish or skillet. Top with remaining ¾ cup cheese.
Bake until bubbling and golden, 30 to 35 minutes. Increase oven temperature to broil. Broil until golden brown, 2 to 3 minutes. Let stand for 5 minutes. Top with remaining 1/4 cup banana peppers.

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