Ingredients
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  • 2 15 ounce cans chili with beans
  • 1 8 ounce package cream cheese, softened
  • 4 ounces pepper-jack Velveeta cheese, chopped
  • 1 10 ounce can hot tomatoes with green chiles, drained
Garnish:
  • chopped black olives
Directions
1. 
Preheat oven to 350 degrees F.
2. 
In a large bowl, combine chili, cream cheese, Velveeta, and tomatoes with chiles. Microwave on HIGH (100 percent power) for 60-second intervals, stirring between intervals, for approximately 10 minutes, or until hot.
3. 
Transfer dip to three small cast-iron skillets or one large cast-iron skillet.
4. 
Bake for 15 minutes. Garnish top with chopped black olives to resemble lines on a basketball, if desired. Serve with corn chips.
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