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 Hot Chili Dip Recipes don’t get much easier than this! This dish is great for parties, sportsball snacks and even a simple dinner if that’s what you’re needing. Hot Chili Dip comes out the over ready for toppings and tortilla chips: it’s a hearty, fun and warming winter dish. If you’re looking for something easy-peasy but satisfying, this is your recipe. It’s a perfect way to use up any leftover chili, too, and has lots of options for customizing. Speaking of great food, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. Hot Chili Dip 8-ounces vegan cream cheese (we love (Kite Hill), room temperature 5 - 6 cups your favorite veggie chili, homemade or purchased ⅔ cup shredded vegan cheddar or cheddar blend In a 9-inch pie plate or 9-X-9 square baking pan, spread the cream cheese on the bottom. Spread chili on top of that, packing down a bit with the back of a spoon to pack it in. Spread cheese on top. Bake for 20 minutes. When it’s removed from the oven, sprinkle with your favorite toppings. Some ideas are chopped scallions, vegan sour cream, chopped tomatoes, sliced olives, minced cilantro and pickled peppers. © 2013-2019, Vegan Street |
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