If you shop at Rite Aid, you probably a few cans of Hormel Chili. I tried it and gave my not-so-raving review here. Many of you told me that it wasn’t so bad in this dip (see comments). Honestly, I didn’t believe you. I mean, I really didn’t believe you. I thought for sure you had burnt off all your taste buds.
Alas, I was wrong. Yep. Please do not tell my husband I admitted to the world I was wrong. The Hormel Chili dip was tasty. In fact, Evan asked me to make more. No problem kiddo, we have about 12 cans of it.
So here is my adaptation of the recipe.
- 2 cans of Hormel Chili with Beans
- 1 block of cream cheese
- 1/2 red onion – chopped
- small can of diced tomatoes with green chiles
- 1/2 Green Pepper Chopped
- 1 cup of Shredded Mexican Cheese
- Pinch of Cilantro
- Pinch of Cumin
- Salt and Pepper to Taste
Drain Chili and diced tomatoes. Mix Chili and cream cheese. Mix in all other ingredients, except the shredded cheese. Add shredded cheese to top. Bake at 375 for about 15-20 or until cheese is bubbly. Serve with tortilla chips. (note make sure you drain the chili and tomatoes off a bit, otherwise dip will be runny)
I promise, it doesn’t even taste like the same stuff.