Sunday, April 6, 2008

Cincinnati-Style Chili Party Dip

This recipe came from Elizabeth Green. From the Mrs. Ivy 4th grade cookbook that I edited.

1 8-ounce cream cheese

1 can or 1 frozen package of Cincinnati’s Skyline Chili (it can be substituted with 12 ounces of the chili recipe shared above!)

8-ounce package of shredded mild cheddar cheese

Diced tomatoes

Chopped lettuce

Black olives

Diced onions

Spread cream cheese on the bottom of an 8-by-8 inch casserole dish. Pour heated chili over cream cheese. Cover with shredded cheese. Top with tomato, lettuce, diced olives and onion. Serve with nacho chips or corn chips.

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