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.