This dip is so simple, so delicious, and so basic it’s ridiculous. And of course I have a story to go along with it.
A long, long time ago, in a far away land…Just kidding. Actually, it was a long time ago. The late 80’s to be exact. I was working for a travel company and long before we had the internet and email (most people didn’t even have a home computer) we had instead the live system running on the airline computer. I worked in the group sales department but I was friendly with some of the people who worked in the ticketing department.
While I was chatting with one of the girls doing the ticketing, I looked at her computer screen and saw this list of recipes. No pictures, nothing fancy, just a listing of recipes.
I immediately said, “What’s that?”
“Recipes,” the girl responded. “A lot of the ticketing agents post their recipes for the other agents to swap.”
I was entranced with the idea. Imagine getting recipes, free, over the computer from people all over the world you didn’t know! Who knew how simple that would become and you wouldn’t need to be a ticketing agent to have access to it.
I saw this recipe posted by one of the agents and I immediately asked the girl to print it out for me. I’ve made it ever since. That was back in 1989. I remember the year well because I had just started dating my husband. This has been a staple in our household and must be made for every gathering no matter how big or small. I’ve never come across anyone who doesn’t love it.
It’s very popular now, but every now and again I come across someone who has never had it or heard of it. So because of that, I’m posting the very simple recipe.
I saw last year on the Kraft website (at least I think it was Kraft) that they had an updated version of this. It kinda made me laugh actually. They just took a block of cream cheese, left it whole, poured some chili and shredded cheese over the top and heated it up. I thought how crazy! Why not just spread the cream cheese out instead of leaving it in a honking big block. Here we will be spreading out the cream cheese. It’s the right way to make it. Trust me!
Now this recipe calls for canned chili. I normally don’t eat canned chili, unless it’s in this recipe. It just works for this dip and tends to hold up better. But I have tried it with some homemade chili, and it’s equally delicious. It just tends to be a bit runny, but the taste is still great! You can try it with your own homemade chili, or try my simple version of Chili .
Hot Chili Dip:
- 1 Block of Cream Cheese
- 1 Can of Chili
- 1/2 Cup of Salsa
- 2 Cups Shredded Cheddar Cheese
Heat oven to 350.
In a 9″ pie plate, spread the block of cream cheese out with the back of a spoon.
Top with the chili.
Spread the salsa on top of the chili and then top with the cheese.
Bake in the oven until everything is melted and hot. So simple and so delicious! Serve with tortilla chips, or Frito’s Scoops!