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.

Enjoy!