Mexi-Cheesy Chip Dip

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).

Ready in: 12 m

Calories: 256

Ingredients

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

    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.

    Directions

    • Prep2 m
    • Cook10 m
    • Ready In12 m
    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.

      Footnotes

      • Partner Tip
      • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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