South of the Border Mason-Dixon Dip

Name: South of the Border Mason-Dixon Dip
Yield: yields 4 to 5 cups
Ingredients: One 15-ounce can chili; Two 8-ounce packages cream cheese, softened; 2 cups grated sharp Cheddar cheese; 3 green onion tops, chopped

December 14, 2011

Recipe information

Yield
yields 4 to 5 cups

Ingredients

One 15-ounce can chili

Two 8-ounce packages cream cheese, softened

2 cups grated sharp Cheddar cheese

3 green onion tops, chopped

Preparation

Preheat oven to 350 degrees. Heat chili in a saucepan over medium heat for 5 minutes (or microwave for 2 to 3 minutes). Press softened cream cheese into the bottom of a 1 1/2-quart casserole dish. Pour heated chili over cream cheese and sprinkle grated cheese over top. Bake for approximately 20 minutes, until mixture is hot and bubbly. Remove from oven and top with chopped green onion tops. Serve immediately with tortilla chips.

Paula Deen's Kitchen Classics

TagsDip American Cream Cheese Cheese Dairy Cheddar Snack Gluten Free Nut Free Easy 5 Ingredients or Fewer Oven Bake Super Bowl Cookbooks

Recipe notes

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