This dip is so easy it’s embarrassing, but we included it anyway because we love it. We usually make it in two smaller pans, one using chili with meat for me and one with vegetarian chili for Megan. This is the perfect after-school snack, taking less than ten minutes from walking in the door to munching away in front of the television.
Recipe information
Yield
makes one 10-inch pan
Ingredients
Preparation
Step 1
Spread the cream cheese evenly in the bottom of a 10-inch microwave-safe pan or dish. Spread the chili over the cream cheese and top with the cheese. Microwave on high for 4 to 5 minutes, or until the cheese is completely melted.
Step 2
Serve with the tortilla chips.
Kitchen Chemistry
Step 3
Here is some real kitchen chemistry. I got this from my AP Chemistry teacher and thought it was instructions for a lab experiment. It was titled “Edible polymers: A partial thermal degradation of carbon dioxide–foamed saccharides with protein inclusions.” The directions were to combine 1 1/2 cups sucrose, 1 cup glucose solution, and 1/2 cup H2O and bring to a boil. Add 3 tablespoons solidified mixed esters and heat to 250˚ F. Add 2 1/4 cups protein pellets and heat to 300˚F. Remove from the heat and stir in 1/2 teaspoon sodium chloride, 1/4 teaspoon sodium bicarbonate, and 3/4 teaspoon 4-hydroxy-3-methoxy-benzaldehyde. After wracking my brain trying to figure out what solidified mixed esters and protein pellets were, she told me the common names of the ingredients (sugar, corn syrup, water, butter, peanuts, salt, baking soda, and vanilla). It was a recipe for peanut brittle.
