You may also like
Ingredients
- 2 blocks (8 Oz. Block) Regular Cream Cheese
- 2 cans (10.5 Oz. Can) Chili Without Beans (I Use Hormel)
- 2 bags (8 Oz. Bag) Shredded Sharp Cheddar Cheese
Method
- Spread soften cream cheese carefully on the bottom of two 8-inch pie plates.
- (I often use disposable pie plates.)
- Spoon a generous amount of chili over the cream cheese layer.
- Sprinkle a generous helping of sharp cheddar cheese over the chili.
- (No chili should be visible after the cheese is placed on top.)
- Bake in a 350-degree oven for 25 minutes or until hot and bubbly.
- Serve with Tostitos, Fritos, or toast points.
- Be ready to have lots of compliments thrown your way!
