American Cuisine · Appetizers & Side Dishes

Nacho Chile Cheese Dip


I’m sure there’s a way to make cream cheese, chili, cheese look appetizing but I am not that talented. 

Here’s a recipe to add to the list of party/tailgate food (or to eat despite the end of basketball season – the party is where the food is at, not where the game is)

If you’re fortunate to have a slow-cooker at home, use it for this recipe. Keeping the dip warm creates the oos-and-ahhs from guests and prevents the cheese from getting chunky!

Adapted from

1 (8 ounce) package cream cheese, softened
1/2 chopped and seeded jalepeno (white parts removed)
1 (15 ounce) can chili without beans
1 (4 ounce) can diced green chiles, drained
8 ounces shredded Monterey Jack cheese
1 (14.5 ounce) package corn tortilla chips

1. Preheat oven to 300 degrees F (150 degrees C).
2. Dunk and mix all the ingredients together! 
3. Bake at 300 degrees F (150 degrees C) for 30 minutes. Serve hot with the chips.




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