Makes:
6 quarts
Total Time:
35 min
Submitted by:
Category:
Appetizers
Sub Category: Hot Dips
what you need
- 2 cans (8 oz. each) chili beans (1 spicy, 1 regular)
- 1 stick Velveeta Cheese
- 1 stick Philadelphia Cream Cheese
- 2 large tomatoes
- Scallion (to preference)
make it
1. Open and empty cans of chili into a 6 quart pot. Add stick of Velveeta and stick of cream cheese to chili - bring to a simmer. Stir continuously to ensure cheeses melt into mixture.
2. Dice tomatoes (2 cm cubes or to preference). Add to pot once the cheeses have completely melted. Allow mixture to remain on stove top for another 3-5 minutes after the tomato is added.
3. Remove from stove top and allow to come to room temperature - chop scallion and add to dip as a garnish.
Notes
As the ingredients are added, the dip rises in the pot therefore be sure to take this into consideration when selecting the pot size. Chili on its own is about half of the mixture.
