Ingredients30 m servings 491 cals
- 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.
Per Serving: 491 calories; 35.3 g fat; 24.7 g carbohydrates; 19.4 g protein; 87 mg cholesterol; 942 mg sodium. Full nutrition
ReviewsRead all reviews 9
This was very good. I've had canned chili before and it left a bad taste in my mouth, literally and figuratively. This dish came together quickly and I would recommend it. My only change was to...
This was overall a great recipe and perfect for a crowd or a snack on a quiet night at home. I was able to cut the recipe in half and make this as an appetizer for my husband and I to share. I r...
"Thanks Hormel for the product!" Obligatory disclaimer, aside, this was a super easy dip to toss together. I've never used canned chili before, but would use it again to make this dip in a pinc...
This was a quick & easy crowd pleaser! I added cilantro and chipotle pepper powder. I brought it to a potluck and brought home an empty plate!
Made as written except I used the chili with beans and I loved everything about this. I'm not even a big fan of cream cheese but couldn't wait to eat the leftovers for breakfast today. If I had ...
I cut the recipe in half exactly (using the chili with beans), and rather than using it as an appetizer I made it our "salad" for hamburger patties that I grilled tonight. It worked out perfect...
I thought this was really easy to make. I heated up the chili the first day. It made it easier to spread. However, on day two, I thought it tasted much better after sitting in the fridge all...