Chili Dip with Homemade Chips

Chili Dip with Homemade Chips

For the Dip:
  • 2 packages of cream cheese 
  • 2 cans of Hormel chili with no beans 
  • 1 bag of shredded cheddar cheese
  • Lettuce, chopped
  • Tomato, chopped

Coat the bottom of a glass dish with cream cheese.
Top cream cheese with Hormel chili; spread with spatula.
Top chili with mozzarella cheese.
Bake on 350 until cheese browns and bubbles slightly.

For the Chips:
  • 10 corn tortillas
  • Peanut oil

Cut corn tortillas into triangles.
Heat up peanut oil to 350 degrees
Once heated place a couple of corn tortillas into oil until slightly brown.
Place on paper towels and salt chips.