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.