December 29, 2009

Hormel Chili Based Nacho Dip (Very Popular!!)

Yesterday as I left work I checked in with the members of our busy family and found out only one child would be home at dinner time and she had just ate a late lunch/early dinner with friends so she wasn't hungry. My last call was to my husband to find out what his work schedule was and when he would be home. Typically home between 9:00 - 11:30 pm, I was surprised to find out he was going to be home by 7:30 pm - which is a very strange time. My confusion was quickly solved when I told him I was deciding what to make for dinner as it was just him and I.

"Good! Make football food because there's a game on!"

No wonder he switched shifts and got off work early. A big NFL game for his team played last night. Football food in our house means appetizers, finger foods and nacho dips. Things he and the kids love and request during every game. My appetizers, foods and dips change often depending on my mood and what's on hand. I currently had Hormel Chili on hand as I bought 3 cans to use in a nacho style dip for Christmas Eve Day in the crock pot but we had so much food already I didn't make it. Bingo! Perfect hot food for my husband during the game.

Play with this recipe!!!! Add and delete what you like - just start with some basics and build on it. You can't go wrong.

Basic Chili Bean Dip

3 cans Hormel Chili - with NO beans (hot or regular or mixture of both)
1 lb. Velveeta cheese (less or more is up to you)
1 block cream cheese
1 small jar salsa

This is the basic and tastes great. Place in a crock pot, heat on low for a couple hours and stir. Once the cheese melts you are good to go. Serve with tortilla chips.

Optional additions

Black Beans - rinsed and drained
Corn - drained
Green Olives - (I use about 1/3 c sliced)
Black Olives
Cheddar Cheese - grated
Jalapeno Peppers
Chili Peppers
Banana Peppers
Refried BeansPrint Friendly and PDF