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A couple of weeks ago I made a huge batch of chili for my son-in-law in thanks for him digging us out of two snowstorms. In the event that I make chili for him again (hopefully not for the same reason) I will use Hormel Chili with Beans. I was pleasantly surprised when I used it for this 7-layer dip.
I have tried canned chili before and it was all beans, no meat and very little flavor. This one was good and with my schedule this week the recipe I chose was perfect. There are to-do lists an arm’s length long when we’re getting ready for a holiday, so it’s not uncommon for us to rely on take-out. During these busy times I want the bulk of my time in the kitchen spent preparing for the big meal.
This dip came together quickly. From this:
To this, in 30 minutes.
A half hour later I was back to crossing tasks off my list. I added some chopped cilantro as garnish and served it with tortilla chips. This recipe also makes a lot so there if the Mr. wants a late night snack there will be some left.
Now that I think about I really could have called my son-in-law over to grab a bite. Don’t tell him I made this OK.
- 1 (8 ounce) package cream cheese, softened Philadelphia Cream Cheese Original
- ½ cup milk
- 3 cups shredded Cheddar cheese, divided
- 1 (15 oz) can HORMEL® Chili No Beans, heated
- 1 cup shredded lettuce
- ½ cup sliced green onions
- ½ cup sliced ripe olives
- ½ cup chopped tomato Crackers or chips (optional)
- In small bowl, blend together cream cheese, milk and 2 cups shredded cheese.
- Spread mixture onto large serving platter.
- Spoon warm chili over cheese layer.
- Continue to layer remaining ingredients (lettuce, remaining cheese, onions, olives and tomatoes).
- Serve with crackers or chips for dipping.