Longhorn Chili Dip
- Reviews 5
Ready In: 1 hr 10 mins
Serves: 6
Yields: 5 cups
Ingredients
- 1 cup cottage cheese
- 1 (15 ounce) can chili with beans
- 1 teaspoon ground cumin
- 3 ounces sharp cheddar cheese, shredded
- 1 teaspoon hot sauce
- 1 tablespoon fresh lemon juice or 1 tablespoon fresh lime juice
- 1⁄4 teaspoon paprika
- 1⁄2 teaspoon Mexican oregano
- 16 ounces cream cheese, softened
Directions
- Preheat oven to 350° F. Lightly grease a 1 1/2-quart casserole.
- Cream the cottage cheese in a blender or food processor or with an electric mixer.
- Stir in the chili, cumin, cheddar cheese, hot sauce, lemon or lime juice, paprika and oregano.
- Transfer mixture to prepared casserole and bake for 30 minutes.
- Let cool completely.
- Beat cream cheese with a mixer or by hand then stir in cooled chili mixture.
- Serve chilled or room temperature with dipper(s) of choice (I prefer tortilla chips).
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