Recipe: Modified Chili Cheese Dip

Thursday, February 28, 2013
I was recently invited to a Friday game night with friends.  It was a fiesta themed gathering and we were all asked to bring a dish.  Working full time and observing Lent put me in quite a pickle for preparing a meal.  I went on the hunt for easy, low fat meat-free cheese dip recipes but found nothing I could use!  So I had to modify a chili cheese dip recipe to meet my needs! It was quite the success so I decided to share!

Easy Chili Cheese Dip (vegetarian friendly)
Serves 8-10 people

(1) 8 oz. package of fat free cream cheese
(1) can of Amy’s Organic black bean chili
(1) 8 oz. package of shredded low- fat cheese (I used Mexican blend cheese)

Directions: Preheat oven to 350 degrees.
In a small casserole dish or aluminum pan spread cream cheese on the bottom to make the first layer. Pour the Amy’s chili in and spread over the top of cream cheese, making the second layer. Then sprinkle shredded cheese on the top so that it completely covers the chili.

Put the dish in the oven until cheese on top is melted (about 8 minutes). Take out, let dip cool slightly and serve with chips!

I was serving at an alternate location so I did everything but bake and popped it in the oven when I arrived at game night!

*You can swap Amy’s for seasoned ground beef/turkey, turkey chili, or whatever else you fancy!


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