Please update your google readers!

This dip is ugly.

But it is oh, so good.

Well, honestly, I can’t even say because by the time I tried to have a bite, it was gone. But who are we kidding? We all know I licked the dish. Who cares how many guests were around? I have no shame.

I adapted this recipe from my friend Kelly – you know, the one with the adorable baby??

It calls for a can of chili, but I happened to have some of my own chili, frozen. Now that is true Mother Lovett fashion there. I wish you all could have seen her freezer, fully stocked with pie crust from 1994 and cookies from 2002. That she still ate.


The recipe called for the chili to be layered on the cream cheese. Do you know what we (my husband and I. And the mysterious creature in the house who eats all the cookies. Who isn’t me.) decided?? We much prefer our dips mixed.

So I mixed up some chili and cream cheese in a bowl.


And added a few handfuls of cheddar to make it more fattening delectable.


Spread it into a dish.


And then I topped with another layer of chili. So good.


More cheddar on top. Because I was feeling extra skinny.


That’s a joke.

A bad one.

Trust me.

Into the oven it went to bake. Cheesy, creamy, and chili-ed. Lot’s o’ C’s going on there.

Chili Dip

1-8oz block of cream cheese, softened

1 1/2 cups chili

1 1 /2 cups shredded cheddar

Preheat oven to 375.

In a bowl, mix cream cheese, 3/4 cup chili, and 3/4 cup cheddar cheese. Spread in dish. Top with remaining chili and cheese. Bake at 375 for 15-20 minutes.

Serve with chips, crackers, and french bread.


This went like hotcakes! It’s really simple and is sure to be a hit.

Now speaking of hotcakes, I’m getting hungry.