You know you’re a jaded Northeastern when: instead of buying bread and milk for the impending blizzard you pick up ingredients for chili dip.
We knew that when we headed up to Connecticut, we’d get a bit snowed in from Nemo. We also knew that it wouldn’t be long before the plows got things clear. Since our hotel room had a microwave and refrigerator, I added the ingredients for this to our supply kit.
We ended up not making it during our time snowed in – there was a 24-hour diner attached to the hotel that stayed open – but it never hurts to be prepared!
Cheesy Chili Dip
8 oz. cream cheese, softened
1 can (14.5 oz.) chili with beans
1 c. shredded Mexican cheese
Spread the cream in a pie plate. Top with chili and cheese.
Microwave on high for 5 minutes, until Mexican cheese is melted and bubbly.
Serve with tortilla chips.
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