I love a good, warm, cheesy dip as an appetizer. If it’s easy to prepare, that makes it even better! This Touchdown Chili Dip is a total crowdpleaser, it takes minutes to prepare, and scores big time on the flavor meter. I’ve always loved it as a tailgating treat during football season, but really, it’s delicious any time of the year.
- 2 cans Hormel Chili with beans
- 2 (8-oz) bars cream cheese
- 2 Roma tomatoes, diced
- 1/4 cup jalapeño, finely chopped (if using fresh, make sure to get rid of seeds)
- 1 (8-oz) bag shredded Mexican-blend cheese
- Tortilla chips, for serving
Preheat the oven to 350°F. Place the chili in an 11” x 8” dish. Cut each bar of cream cheese into 4 equal sized pieces. Flatten each piece in your hand, like a pancake, and then place them on top of the chili, making sure to cover it completely. Spread the tomatoes and the jalapeños over the cream cheese. Cover everything with the shredded cheese and bake for about 25 minutes, or until the shredded cheese is bubbly and starting to brown. Let the dip cool for about 10 minutes then serve with your favorite tortilla chips.