Cheesy Chili Dip

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‘Tis the season! Football that is! You can have this dip ready in about 10 minutes, how great is that?

My Father-In-Law will be visiting tomorrow, I plan on serving this along with sub sandwiches and Honey BBQ Chicken Wings before we head to my son’s football game. And last weekend I served it with Southwestern Burgers.

Ingredients  (for a single amount, I usually at least double)

• 4 oz. Cream Cheese, softened
• 1 (15 oz) can Chili without bean  (I’ve made it with beans also)
• 1 t. Southwestern Seasoning (this is Pampered Chef, but you could easily substitute)
• 4 oz. Monterey Jack Cheese, shredded
• 1 garlic clove, pressed
• 1 small tomato, chopped
• 1 green onion, thinly sliced (I left these off)
• 1/4 c. pitted ripe olives, chopped (left these off too)
• Sour Cream, optional

Directions

In a medium bowl, combine, chili, cream cheese and seasoning mix. Shred cheese into bowl, mix well.  Press garlic over chili mixture and mix well. Spread over bottom of 8″ Mini-Baker. Bake for 20-25 min. (I doubled the recipe and cooked it in the microwave for 5 min.) Chop tomato, olives and onion, sprinkle over top of chili mixture after baking. Serve with sour cream and torilla chips or corn chips.

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