Unexpected guests? No stress! You can whip up this cheesy no-bake chili dip in just a little more than 10 minutes.
What do I need ?
Original recipe yields 24 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 Old Cheddar Cheese
1 green onion, chopped
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How do I make it ?
Spread cream cheese onto bottom of microwaveable pie plate; top with chili and cheddar.
Microwave on HIGH 45 sec. to 1 min. or until dip is heated through and cheddar is melted.
Sprinkle with onions.
Kraft Kitchen Tips!
Prepare using your favourite variety of canned chili - with or without beans, regular or spicy.
Serve as a Topper
Place unwrapped block of cream cheese on microwaveable plate; top with chili and cheddar. Then, microwave and garnish with onions before serving as directed.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 3.5 g
Cholesterol 20 mg
Sodium 170 mg
Carbohydrate 3 g
Fibre 1 g
Sugars 1 g
Protein 3 g
24 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.