Spicy Creamy Chili Dip
This is a sponsored post for National Canned Food Month. All opinions are 100% mine.
Hey guys!! I going to talk to you a little today about Cans Get You Cooking and National Canned Food Month (and share some yummy recipes with you!) So we all already probably have a pretty good supply of canned food in our pantry.
And why wouldn’t we? Canned foods are an amazing help in creating quick meals and in helping with always having basic ingredients on hand to help make any meal.
I love having canned foods on hand because not only do they make meal prep and planning easier but fruits and veggies are harvested and canned within hours thus locking in all their yummy goodness and nutrition.
Speaking of Cantry, I wanna talk a little bit about Cantry Thursdays. So we figure by around Thursdays your produce has probably seen it’s last days and ideas might be running low which makes Cantry Thursdays a perfect way to figure out dinner that night. By keeping a well stocked Cantry you will always have plenty of yummy ingredients to make a spectacular meal for your family.
Now onto that yummy recipe I promised you! This is one of my favorite summertime appetizer recipes! This Spicy Creamy Chili Dip is sooo easy to make, uses just 4 ingredients and can be made in the microwave!
It starts with a block of cream cheese and then comes 2 canned products I ALWAYS have on hand Old El Paso Green Chiles which add amazing flavor to everything, and Hormel Chili which is good for toppings hot dogs and so many other things!
I add the green chiles to the softened cream cheese and spread that out in a pie dish.
I top it with the chili.
Next comes the shredded pepperjack cheese.
Now you can cover this with a few paper towels and throw it in the microwave for a few minutes until melted or you can pop it in the oven for a bit.
Either way this dip could no be easier to make!
Spicy Creamy Chili Dip
- 8 oz block cream cheese, softened
- Small can Old El Paso Green Chiles
- Can of Hormel Chili, with or without beans
- 1 1/2 cups shredded pepperjack cheese, or cheddar for less spice
- Mix the green chiles with the softened cream cheese and spread down the bottom of a pie dish.
- Top the cream cheese mixture with the chili.
- Now top with the shredded cheese.
- Heat up in microwave (covered with paper towels to prevent splatters) in 1 minute increments or in the oven at 400 for 10-15 minutes until bubbly.
It is also a delicious spicy twist on a classic dip we always have around the pool. This is such a yummy staple for my family and I know I can whip it up in minutes thanks to always having a great stocked Cantry!
Serve this at your next get together with a big bowl of tortilla chips and watch it disappear!
This dip is just one of the many reasons I love having a pantry stocked full of canned goods. With a proper Cantry you can have appetizers, meals and even desserts in no time without worrying about not having the right ingredients, everything you need is right in your pantry!
What are some of your favorite summer recipes with canned products?
Could I do this in a mini crockpot? If so, how long do you think I should cook it?
I think you could throw it all in the crock pot and once melted just keep it on warm.