Mexi-Cheesy Chip Dip

A definite crowd pleaser, and not too spicy for those who usually shy away from chili or salsa dips. Served with tortilla chips. Best served warm, but still retains a good dipping consistency when cold or at room temperature. This dip can be served in a "bread bowl" (a hollowed out round loaf).

Original recipe makes 8 to 10 servings

Ingredients

1 (8 ounce) package cream cheese, softened
8 ounces process cheese food, cubed
1 cup salsa
1 (15 ounce) can chili without beans

  • PREP

    2 mins

  • COOK

    10 mins

  • READY IN

    12 mins

Directions

  1. Mix cream cheese, processed cheese food, salsa, and chili in a large saucepan over a medium-low heat. Stir until the mixture has melted and become well blended.

Nutrition

Calories: 256 kcal
Carbohydrates: 7.2 g
Cholesterol: 65 mg
Fat: 20.1 g
Fiber: 1.2 g
Protein: 12.7 g
Sodium: 915 mg

Related Recipes:

TJ’s Creamy Salsa Shannon’s White Cheese Dip Cheesy Beef Nachos Cheesy Chicken Pockets Jeff’s Chili Con Queso Mexi-Italian Salsa Cheesy Pizza Dip Hot Cheesy Spinach Dip Cheesy Taco Dip Cheesy Chili Dip II