Layered dips are great party appetizers. Easy to assemble, this warm Chili-Cheese Dip has layers of cream cheese, chili, cheese and veggies - the perfect dip with crisp nacho chips.
What do I need ?
Original recipe yields 32 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 can (425 g) chili
1 cup Cracker Barrel Shredded Tex Mex Cheese
1-1/2 cups chopped tomatoes
1/3 cup sliced green onions
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How do I make it ?
Spread cream cheese onto bottom and up side of 9-inch microwaveable pie plate or quiche dish; top with chili and shredded cheese.
Microwave on HIGH 3 min. or until dip is heated through and cheese is melted.
Top with tomatoes and onions Serve with tortilla chips or Christie Crackers.
Kraft Kitchen Tips!
Use Your Oven
Heat oven to 350°F. Assemble dip in ovenproof baking dish. Bake 20 to 25 min. or until dip is heated through and shredded cheese is melted. Serve as directed.
Mix 1 seeded and chopped fresh jalapeno pepper with chili before spreading over cream cheese.
Prepare as directed, using Philadelphia Light Brick Cream Cheese Spread and/or 1 can (16 oz.) refried beans for the chili.
Substitute 1 can (16 oz.) refried beans for the chili.
Calories From Fat
% Daily Value
Fat 4 g
Saturated fat 2.5 g
Cholesterol 15 mg
Sodium 120 mg
Carbohydrate 2 g
Fibre 1 g
Sugars 1 g
Protein 2 g
Makes 4 cups or 32 servings, 2 Tbsp. (30 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.