Over the Christmas holidays I started playing with this dip. Its a play on a regular dip. The regular dip has cream cheese on the bottom, a can of chili next, and is topped with shredded cheddar cheese.
It was really quite an easy recipe as long as you have some leftover chili. I have made this with regular chili as well as vegetarian chili. Both equally as delicious.
Now I have a stash of one cup packages of chili in my freezer to be able to pull out and make this yummy, simple dip whenever we want it.
I hope you and your guests enjoy it as much as we have.
Chili Cheese Dip With Goat Cheese
Preheat oven to 350 degrees.
Approx. 100 grams goat cheese
1 c. chili regular or vegetarian
1/2 c. non-dairy shredded cheese (I use Daiya cheddar)
Crumble goat cheese into the bottom of a 5 or 6 inch dish. Spread chili on top.
Sprinkle cheese on top.
Bake in the oven for about ten minutes or until bubbly. Your can also put into the microwave for approximately two minutes.
Serve with tortilla chips or crackers.
And watch it disappear!!!