“This is a really easy, super yummy mexican dip that you can make in five minutes, or under. My mom passed this on to me, and it's been a hit every time I make it.”

Ingredients Nutrition

  • 1 (8 ounce) package cream cheese (you can use Neuftaschel for less calories)
  • 1 (9 ounce) canof hormel no-bean chili (substitute for spicy if you like heat)
  • 1 (12 ounce) bagof mexican blend shredded cheese (Sharp Cheddar works as well)
  • 1 (8 ounce) jar jalapenos


  1. Pre-Heat oven to 350 degrees.
  2. Spread the cream cheese on the bottom of a glass baking dish. Pour the hormel chili over the cream cheese, and spread evenly. Add cheese on top of chili (as much or as little as you like). Bake in the oven for 15 minutes and garnish with jalapenos. For a different twist, you can spread refried beans on top of the cream cheese, and then add the remaining ingredients. You can also garnish with salsa instead of jalapenos.
  3. Some people like to blend ingredients together after removing from the oven. I prefer to keep the dip in tact.
  4. Serve with Hint of Lime chips (or any of the new flavored brands out there) and enjoy!

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