Sunday, November 17, 2013

Cincinnati Chili Dip

Anyone that knows me is aware of my slightly unhealthy obsession with Cincinnati chili.  I think I was raised on the stuff.  My dad went to college in Cincinnati, as did I, and he is the responsible party for introducing me to the delicious greek delicacy.  Everyone has their favorite: Skyline, Gold Star, Price Hill Chili, Camp Washington, the list could go on for days.  I've been eating this stuff for so long that I can't even remember my first bite.  All I know is that I love it.  On top of spaghetti loaded with cheese, on top of a hot dog, loaded with cheese or in this delicious dip scooped with tortilla chips and of course, loaded with cheese.

*Sidenote:  I just watched someone on food network put hard boiled eggs in their stuffing and gravy.  I'm not sure how I feel about this.

Sorry for that blog interruption.  Just felt as though I had to share.  Back to the dip...  I had experienced cheese coneys and 3-ways (get your mind out of the gutter) but until I met my best friend Jen, I had never heard of this dip. Her introduction to this heavenly creation is only one of the reasons I love her.  You'll definitely hear more Jen or Lange family stories as I continue this journey.   Most every weekend I would go to her house and hang out with her neighbors. For every gathering the "Greenacres" crew had, someone would make this.  It never lasts very long so make sure you're close to the front of the line.

Not only is this a crowd pleaser, it is super easy.  Three ingredients.  That's it. Football is about to start which means my work is done here!

Cincinnati Chili Dip


1 8 ounce block of cream cheese, softened
1 can of your favorite Cincinnati style chili (frozen works, too)
1 bag of grated cheddar cheese

Spread cream cheese in the bottom of a 9x13 pan.  If your cream cheese isn't completely softened you can place it in the pan and stick it in the oven for a few minutes until it's spreadable.  Cover with the can of chili and then sprinkle with the cheese.  Bake in a 375 degree oven until cheese is melted and bubbly, about 20-30 minutes.  Use as a dip with tortilla chips.

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