Baked Layered Tex-Mex Dip
Blue Ribbon Recipe
This one will make a great tailgate or party dish. I think the tomatilla salsa adds to the great taste. Have the chips ready for everyone to dig in! The Test Kitchen
- 2 c
- chili with beans
- 2 c
- four cheese Mexican cheese blend divided
- 8 oz
- softened Neufchatel cheese
- 1/2 c
- mild/medium/hot salsa
- 2/3 c
- tomatilla salsa
- tortilla chips for dipping
- 1/4 c
- chopped scallions/green onions for garnish
How to Make Baked Layered Tex-Mex Dip
- 1Preheat the oven to 375 degrees. Spray a 2 quart baking dish with cooking spray and set aside. In a medium size mixing bowl, using a hand mixer, whip together the softened cream cheese and tomato salsa until the cream cheese is smooth. This usually takes about 2 minutes. The tomato pieces will remain chunky. Next, using a large spoon or spatula, mix in 3/4 cup of the shredded cheese. Mix together just until blended. Pour the cream cheese mixture into the bottom of the baking dish. Sprinkle with 1/3 of the remaining shredded cheese.
- 2Spread the tomatilla salsa over the cream cheese, and sprinkle with 1/3 of the remaining shredded cheese.
- 3Spread the chili over the tomatilla layer, and sprinkle the last 1/3 of the shredded cheese on top. Place into the oven and bake for 30-35 minutes or until bubbly. Remove from the oven and sprinkle chopped scallions on top for garnish. Serve with tortilla chips. Yield: approximately 1 1/2-2 quarts
I had leftover chili in my freezer from a recent batch of my Slow Cooked Southern Style Chili with Beans. I also made my own tomatilla salsa. For a time saver, both can be purchased at the grocery store.