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    You are in: Home / Recipes / Janet's Chili Dip Recipe
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    Janet's Chili Dip

    Janet's Chili Dip. Photo by gailanng

    1/4 Photos of Janet's Chili Dip

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    looneytunesfan's Note:

    This recipe fills up a 9x13 pan completely. I am testing recipes for a large gathering so I made this. The two of us eat some every day and will be very sorry when it is gone! I've been eating on crackers, DH with tostada chips. This is delicious. I found it on another recipe site and I don't know who Janet is, but she is an excellent cook!

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    Ingredients:

    Yield:

    9X13 pan

    Units: US | Metric

    • 2 (16 ounce) cans refried beans
    • 2 (16 ounce) cans chili with beans (I used beans) or 2 (16 ounce) cans chili without beans (I used beans)
    • 2 (8 ounce) packages cream cheese, softened
    • 1 bunch scallion, chopped
    • 1 (4 ounce) can diced green chilies (Original recipe says to your taste. The entire can worked just right for me)
    • 1 (24 ounce) jar salsa (I used medium heat and chunky, original recipe says hot or mild)
    • 1 (8 ounce) package shredded monterey jack cheese
    • 1 (8 ounce) package shredded mild cheddar cheese

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Mix the cream cheese and refried beans together well and spread with a spatula into a 9X13 baking pan.
    3. 3
      Spread the 2 cans of chili over the bean mixture.
    4. 4
      Pour the jar of salsa over the chili.
    5. 5
      Sprinkle the diced green chilies over the salsa.
    6. 6
      Sprinkle the onions over the green chilies.
    7. 7
      Sprinkle both cheeses over the onions.
    8. 8
      Bake in oven for 30 minutes or until cheese is bubbly.
    9. 9
      NOTE: Janet uses the microwave for 15 minutes or until the cheese is just melted.
    10. 10
      I used the oven.

    Browse Our Top Beans Recipes

    Ratings & Reviews:

    • on December 19, 2009

      45

      Great make ahead for a party. I halved this and it still made about 14 servings. I used medium salsa, but would use hot next time as it was still very mild with the cream cheese. Easy and very good. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 05, 2009

      55

      I made this dip this afternoon for the teenagers in my son's band and they loved. I halved the recipe and left out the chiles and green onions since I wasn't sure about personal preferences. I am sure I will be making this again and will definitely use the chiles and green onions.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 24, 2009

      55

      Wonderful dip! I also made half a batch in my 11x7 pan, it was also full. Thanks for sharing this!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

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    Nutritional Facts for Janet's Chili Dip

    Serving Size: 1 (3710 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 5488.1
     
    Calories from Fat 3318
    60%
    Total Fat 368.6 g
    567%
    Saturated Fat 219.1 g
    1095%
    Cholesterol 1177.8 mg
    392%
    Sodium 17304.4 mg
    721%
    Total Carbohydrate 318.0 g
    106%
    Dietary Fiber 101.4 g
    405%
    Sugars 43.7 g
    174%
    Protein 263.7 g
    527%

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