The Dip

This dip recipe probably dates back to 1995 or so and anyone who went to St. Luke's with me or was in any of our high school Spanish classes probably knows what I'm talking about. It is a simple recipe for a Mexican style dip but we always referred to it as "the dip".  I would say that 90% of the people in our small class knew how to make the dip and everytime there was a class party or event someone volunteered to bring the dip.  It is really easy & quick to make but it tastes really good.    

 

Ingredients:

(Makes 1 8x8 pan, to make a 9x11 pan triple ingredients)
1 block cream cheese
1 can chili with no beans
1-1.5 C shredded Mexican blend cheese

I like to make this in a disposable pan just because it's easy to take places and then just trash when it's done.  When the cheese hardens up it can be a pain to clean the pan.  But I will use a glass dish if baking to keep at home.

Spread bottom of pan with block of cream cheese (or 3 if using a large rectangle pan)

Cover with canned chili.  (This may be the only time I ever tell you to use canned chili)

Sprinkle top with generous amount of shredded cheese.

 Bake on 350 degrees until shredded cheese is cooked and bubbly and dip is heated through...approximately 30 minutes.

If the cheese starts to harden up on top you can always plop the whole thing back in the oven and reheat it.