Shelly's Recipe

CHEESE AND CHILI DIP

Category: Dips - Hot

1 (8 oz) pkg cream cheese, room temperature
1 container Boursin cheese, at room temperature
1 (15 oz) can chili (no beans)
3 oz shredded Mexican-style cheese
6 scallions, green and white parts, sliced
2 tbsp pickled jalapeño slices

Combine the cream cheese and Boursin cheese and blend until smooth. Spread evenly in a pie plate.

Place the chili in a microwave-safe glass bowl, cover with a paper towel and microwave on High (100 percent power) for 2 to 2 1/2 minutes, stirring at least once, until hot. Pour over the cream cheese mixture.

Top immediately with the shredded cheese. Garnish with the sliced scallions and serve with jalapeño peppers. Serves 12.

Note: If transporting the dip, cover with foil after adding the hot chili and shredded cheese. Reheat under a broiler for about 1 1/2 minutes before adding scallions.