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Catch 'em & Cook 'em: Super Bowl Chili Cheese Dip

February 3, 2016
By Capt. Dick May , Pine Island Eagle


1 (15 oz) cans chili with beans

1 (8 oz) cream cheese softened

4 oz Pepper Jack Velveta Cheese chopped

1 (10 oz) can hot tomatoes with green chilis drained

Garnish: chopped black olives

How to:

1. Preheat oven to 350 degrees.

2. In a large bowl, combine chili, cream cheese, Velveeta and tomatoes with chilis. Microwave on high for 60-second intervals, stirring between intervals, for approximately 10 minutes or until hot.

3. Transfer dip to a cast iron skillet. Garnish top with chopped olives and bake for 15 minutes.

Serve with corn chips.

Serves 10

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered at Go to Cookbooks then to Food and Wine category. Type in "Capt. Dick's Seafood and Southern Country Cooking" and click. A picture of the cookbook, price and info for ordering will be displayed.



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