Shakin & Bakin Foodie Blog

We eat a lot of Mexican food or Mexican inspired food here in our home and it's one of our favorite cuisines. Often times preparing Mexican style food can be a time consuming process, so when I find a quick and easy recipe for a delicious tasting appetizer, I file the recipe into my favorites and make it often.

This taco dip can be used several different ways once you have it prepared. We like to serve it with nachos, tortilla chips, as a dip for burritos, as a veggie dip...etc. However you want to use it...that is up to you.

Homemade Taco Dip Recipe

8 oz. package cream cheese, softened
7 oz. can chili
3 or 4 oz. can chopped chilies (chili peppers)
1 small green onion, finely chopped
8 oz. block sharp cheddar cheese, grated

Let cream cheese stand at room temperature for 10 minutes. Spread the cream cheese in a thin layer in the bottom of a pie pan. Spread the chili over the top and then spread the chopped chilies & onion on top of that...making layers as you go along. Finally...sprinkle the grated sharp cheddar cheese on top.

Preheat oven to 350 degrees F. Place pie pan in the oven and bake for 10 to 13 minutes. Remove and let stand for 15 minutes before serving. All leftovers should be refrigerated and will keep up to 3 full days in the refrigerator.