Hot Chili Dip

I know that a “dip” is usually considered an appetizer or maybe even a snack.

But I have to confess that this is one dip we eat as a main dish!

My sister-in-law shared the recipe with me years ago and it’s been a family staple ever since.

The original recipe calls for a can of chili – but my favorite way to make it is using left-over homemade chili. Sometimes I’ll even freeze that little bit left in a batch just to make this dip.

You can bake it, layer it in a crock pot or even pop it in the microwave. Don’t worry too much about exact measurements – just use what you have. It’s an easy recipe to double or triple if you’re feeding a crowd.

Chili Dip

8 ounces cream cheese, softened
1 can refried beans
8 ounces sour cream
1 can Hormel chili (or homemade)
8 ounces cheddar cheese

Spread the cream cheese in the bottom of a greased 8 x 8 baking dish. Layer the remaining ingredients in order. Bake at 350 degrees until the cheese is melted.

Serve with tortilla chips and – if you want to be fancy – peppers, onions, black olives, tomatoes, lettuce, and salsa.

Enjoy!

Chocolate Fruit Cups

Are you looking for a sweet idea to add to your Valentine’s celebration?

These little yummy little chocolate cups are an easy – but very fancy treat!

They are just sweet enough to compliment fruit, but could also hold some decadent chocolate mousse or rich creamy ice cream.

Dagmar whipped these up in just a few minutes – then put the dough in the fridge until she needed it.

The possibilities for fillings are endless – especially for Valentine’s Day! You could try whipped cream and strawberries, or a medley of berries with a drizzle of chocolate on top.

Chocolate Fruit Cups

2/3 cup (10 2/3 tablespoons) cold butter, cut in pieces
1/3 cup dark brown sugar
3 tablespoons unsweetened cocoa powder
1 1/2 cup flour
1 egg white

Combine the butter, brown sugar and cocoa over low heat. When the butter is melted, remove from the heat. Slowly sift the flour and cocoa over the butter mixture.

Stir. Add just enough egg white to bind the mixture.

Gather into a ball, wrap in waxed paper and refrigerate for at least 30 minutes.

Grease 8 – 3 inch tartlet pans (we used muffin tins). Roll the dough out between two pieces of waxed paper. Cut out 8 rounds using a 4-inch round cookie cutter (we used one with a fluted edge to make them extra fancy!)

Put the dough in the tarlet pans and prick the bottoms.

Refrigerate for 15 minutes while you preheat the oven to 350 degrees.

Bake until firm, 20-25 minutes.

Cool, then remove from the pans.

Fill with whipped cream, or ice cream, or fruit!

We used a cream cheese and Cool Whip combination and topped with fruit.

Enjoy!

Chocolate Fruit Dip

With the weather being so dark and gloomy the last few days – I’ve tried to lift our spirits by making the evening meal a little more fun.

It’s amazing how heads perk up when you place something new and yummy on the table – especially if it contains chocolate!

This recipe had caught my eye in a magazine a few years ago – but I had never tried it.

Silly me!

A creamy chocolate cheesecake like mixture that you dip fruit in – hello! Why did I wait so long?

The kids laughed and teased each other while consuming large quantities of fruit and dip. I just sat back and smiled.

It worked!

Chocolate Fruit Dip

1 package (8 ounces) cream cheese – softened
1/3 cup sugar
1/3 cup baking cocoa
1 teaspoon vanilla
2 cups Cool Whip

In a mixing bowl, beat the cream cheese and sugar until smooth. Add the cocoa and vanilla; mix well.

Carefully fold in the Cool Whip until smooth.

Serve with an assortment of fruit.

This makes about 2 cups.

Quick, easy, and so delicious!

Enjoy!

PS: I’ve linked this post up with my friend Lisa over at Stop and Smell the Chocolates for her Chocolate Friday fun!