Chili Cheesecake Dip Food

CHILI CHEESE DIP

Steps:

• Preheat oven to 350°F.
• Stir together cream cheese and chili until combined (mixture will be chunky). Stir in 1 cup shredded cheddar cheese.
• Spread mixture in the bottom of a 9-inch pie plate or similarly sized pan. Sprinkle with remaining shredded cheese.
• Bake until hot and cheese is melted, 10-15 minutes. Serve with tortilla chips.
• For a spicier dish, drizzle dip with hot sauce (to taste) after baking.

CHILI CHEESECAKE DIP

Steps:

• Preheat the oven to 325 degrees.
• n a medium bowl, combine the tortilla chips and butter. Press into the bottom of a 9-inch springform pan.
• Bake for 15 minutes, remove from the oven, and let cool for a little while. ( It helps to place it in the fridge so the crust firms up.)
• In a large bowl, blend the cream cheese, eggs, chili powder and cumin with a mixer. Add the green chilis, jalapeno and both cheeses and blend with mixer. Pour over the crust and bake for 30 minutes at 325 degrees. DO NOT OVERCOOK. Remove from the oven and cool in the pan for 10 minutes. Run a knife around the edge of the pan. Let cool to room temperature.
• Spread the sour cream over the top and decorate with the tomatoes, green onions, black olives and cilantro. Refrigerate until serving. Remove the sides of the pan and serve with tortilla chips. This can be prepared 1 day in advance.

CHOCOLATE CHIP CHEESECAKE DIP

Steps:

• Beat cream cheese and butter together in a bowl until smooth. Add confectioners' sugar, brown sugar, and vanilla to the cheese mixture; stir. Stir chocolate chips through the cheese mixture.

CHILI CHEESE DIP III

Steps:

• Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with spicy nacho tortilla chips.