- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.FAKOYWxZ.dpuf Simply Rice and Beans: Chili with Beans Dip

Wednesday, October 30, 2013

Chili with Beans Dip

Let the games begin!!  During football season I like to make easy appetizers.  Nothing too complicated, as I like to enjoy the games too.  This is a dip that you can make ahead of time and just keep it in the refrigerator until game time.

If you are having friends over to watch the game just make this dip and some Crispy Chicken Wings, they will be really happy.

You can use any chili with beans brand.  I always buy Hormel, but there are other great brands in the supermarket.  If you don't like beans, get the chili without the beans.

I used sharp cheddar, but you can substitute for Velveeta cheese, even cream cheese.  Make it you own and add whatever you want.   The Rotel Original Diced Tomatoes and Green Chilies should be right by the chili in the supermarket isle.  There are a few different ones, you can get mild, hot or chunky.

Bake it in the oven until the cheese has melted and is bubbling away.  Get your favorite tortilla chips and a big scoop of sour cream.

This dip is a hit with my family, specially my hubby and nephews.  Make a couple of them, because I promise you..one is not enough..Enjoy!!!


2-15 oz cans of Hormel Chili with Beans 
2-10 oz cans of Rotel Original Diced Tomatoes and Green Chilies
2 cups of shredded sharp cheddar cheese
sour cream

Preheat oven to 400 Degrees F

In a deep baking dish, spread the chili with beans, then top with the Rotel original diced tomatoes with green chilies.  Spread to cover the chili, then top off with the cheese.  Place in the oven and bake until the cheese has melted.  Enjoy with tortilla chips.

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