Shelly's Recipe

Chili Dip

Category: Dips - Hot

6-8 servings

8 ounce package of cream cheese, chilled (but not softened to room temperature)
1 cup shredded Monterey jack cheese
1 bunch of scallions (approximately 2 ounces in weight) sliced with green tops and white bottoms separated
2 cups prepared chili, heated through
1 cup shredded yellow cheddar
1 single tomato, diced
2 tablespoons chopped cilantro (optional)
Nacho chips or scoops for serving

1.Preheat your oven to 375 degrees.

2.In a standard glass pie plate or the baking dish of your choice, place the cold cream cheese and with the back of a soup spoon, spread evenly to sides.

3.Top with jack cheese and sliced scallions (white part only)

4.Spread hot chili over mixture and top with shredded cheddar cheese.

5.Bake uncovered for 20 minutes. Remove from oven and sprinkle top with diced tomato, cilantro and sliced scallion tops. Serve with nacho chips and be prepared to get another one in the oven because the first one will be gone before you ever get a chance to turn the oven off.