A favorite dip learned in college, made with cream cheese, chili, and cheese, perfect for potlucks. It can be baked or made in the microwave, making it a simple and delicious dish that’s always a crowd-pleaser.
1: Preheat your oven to 350° F.
2: Spread the cream cheese evenly in an oven/microwave safe dish.
3: Spread the canned chili evenly over the cream cheese layer.
4: Generously top with shredded cheese.
5: Pop into the oven and bake for 20-30 minutes, or until cheese is melted and the dip is bubbling.
6: When done, remove from the oven, top with chopped cilantro, and enjoy with warm tortilla chips.
