Thursday, March 22, 2007

Mexican Dip recipe

In honor of March Madness (play resumes tonight), I thought I'd share one of our family's favorite appetizer/dinner dips! Chad and I love to make this for special sports events, but we often find the excuse to make it anytime! BUT--before you read the recipe, make sure to cheer for the Memphis Tigers tonight! We play Texas A&M--one of Baylor's biggest rivals!! Sorry, Mandy, but I'd love to see those Aggies lose tonight! :)

Mexican Dip
1-8oz. bar of cream cheese (we use reduced fat, but both taste great)
1 can Hormel chili--no beans
1 jar picante sauce or salsa
3/4 onion, chopped
jalapeno slices
grated cheddar cheese (to melt on top--amount is up to you)
Frito Scoops

Spread the cream cheese in a round baking dish. Then layer the chili on top. Follow with the next layer, which is salsa, then the onion, then the jalapeno slices. Finally top with cheese. Put in the oven at 4oo for about 15-20 minutes--until cheese is nicely melted. Serve with Frito Scoops--they are the right size for good dipping!

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