Sunday, December 30, 2007

South of the Border Mason-Dixon Dip

From "The Lady & Sons Savannah Country Cookbook"

1 15oz can chili
2 8oz pkgs cream cheese, softened
2 C grated sharp cheddar cheese
3 green onion tops, chopped

Preheat oven to 350. Heat chili in a saucepan over medium heat for 5 minutes. Press softened cream cheese into the bottom of a 1 1/2 quart casserole dish. Pour heated chili over cream cheese and sprinkle grated cheese over top. Bake for approximately 20 minutes, until mixture is hot and bubbly. Remove from oven and top with chopped green onion tops. Serve immediately with tortilla chips.

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