There are only a few more days till the Superbowl? Have you figured out your game day menu yet? I haven’t even considered it yet, but I do know there will be dip. You can’t really have a football party – or any party for that matter – without dip. This Cincinnati chili dip is one of my favorites.
It was introduced to me by one of my favorite people ever – our old neighbor/my stand-in big sister/best friend/mom of the kids I used to babysit for who are now so grown up/I’m not sure how else to say how awesome she is – who is from just outside of Cincinnati in Kentucky. She made it for my baby shower and my sister’s baby shower and so many other occasions. It’s so good, and its always the first thing gone.
I made it for the first time myself last time we had girls’ weekend in Green Lake, and it I made it last week again just for fun. It’s seriously delicious and so easy to make. It only takes 3 ingredients and two of them are cheese. Can you guess what the other is?
Yep. It’s Cincinnati chili. From a can. How easy is that? If you can’t find Cincinnati-style chili in a can at your grocery store, you can order it from Amazon, or make it yourself with this recipe. So go out and grab yourself a bag of tortilla chips because you are going to have lots of dipping to do this Sunday.
Cincinnati Chili Dip
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12 -16
- 2 8-ounce bricks cream cheese, softened
- 1 8-ounce bag shredded cheddar cheese
- 2 10-ounce cans Cincinnati-style chili
- Preheat oven to 350˚F (180˚C).
- In a large baking dish, spread cream cheese in an even layer. Add the chili in an even layer and top with shredded cheddar.
- Bake for 10 minutes or until edges are bubbling.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg