Because spring/this month/this year isn’t yet busy enough, March Madness has descended on Ohio — and I’m pretty sure it’s state law that if you live here, you’re a basketball fan.
Since our team was playing at the ungodly hour of 11 p.m. Friday evening, I decided gametime snacks were in order. This dip is one of my new favorites since it’s a) ridiculously easy and b) ridiculously good. It also warms over well, if you actually have any leftover. Aside from the “which type of tortilla chip is best” debate it spurs (Correct answer: Tostitos Scoops, please and thank you.), this recipe is a party go-to for us now. Shoutout to my awesome sister-in-law for causing the addiction and sharing this :).
Easy Mexican Hot Layer Dip
1 (8 oz.) block cream cheese, softened
1 can Hormel chili, no beans
5 slices Kraft American Cheese Singles (I’ve also used Kraft Deli Deluxe American Cheese or shredded cheddar)
Spread cream cheese on bottom of ungreased 9″ square glass baking dish. Pour chili over top and spread evenly. Top with cheese, cutting to fit edges as needed. Bake in preheated 350 degree oven for 30 minutes, or until cheese is brown and bubbly (watch it so it doesn’t burn, especially if using thinner cheese slices). After removing from oven, sprinkle with a few handfuls of shredded sharp cheddar cheese, if desired. Let sit 5 minutes, then serve with tortilla chips or crackers of your choice.