This Easy 3 Ingredient Chili Cheese Dip is perfect when you need a gluten free appetizer with short notice. Spread a block of cream cheese on the bottom of a pie plate, top with your favorite gluten free canned chili, sprinkle with shredded cheese and bake until the cheese is melted and golden. Serve with corn tortilla chips and enjoy!
Printable Recipe:
Ingredients:
1 8 oz. Block of Cream Cheese, softened
1 10-15 oz. Can of Chili, (Gluten Free)
1 8 oz. Bag of Shredded Cheese (use your favorite blend)
1 Bag Corn Tortilla Chips
Directions:
1. Spread the softened cream cheese into the bottom of a pie plate or other oven proof dish.
2. Top with the chili and sprinkle shredded cheese over the top.
3. Bake at 350ĀŗF for 20-25 minutes until the cheese is melted and the dip is hot and bubbly.
4. Enjoy with corn tortilla chips.
Gluten Free Canned Chili Options:
HORMEL No Bean Chunky Chili, 15 Ounce –
Stagg Classic Chili with Beans, 15 oz –
Amy’s Chili with Vegetables, Medium, Vegan, USDA Organic, 14.7 Oz
0:00 | Intro
0:37 | Making the Chili Cheese Dip
3:41 | Tasting the Dip and Outro
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