Chili Dip
"Look for thicker nacho chips or nacho chip scoops that won’t easily break when scooping out the dip. The thin ones are good with queso (see recipe here) but for a hearty thick dip like this, you need a sturdy chip!...."
INGREDIENTS
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8 ounce package of cream cheese, chilled (but not softened to room temperature)
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1 cup shredded Monterey jack cheese
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1 bunch of scallions (approximately 2 ounces in weight) sliced with green tops and white bottoms separated
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2 cups prepared chili (see our Quick and Easy Chile recipe here or see Jack’s Chili recipe here), heated through
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1 cup shredded yellow cheddar
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1 single tomato, diced
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2 tablespoons chopped cilantro (optional)
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Nacho chips for serving
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