Longhorn Chili Dip
"I adopted this from the Recipezaar account and made a couple additions after making it. Suggested items for dipping: tortilla chips, veggies, and/or bread sticks. Cooling time is included in cooking time."
photo by Darkhunter
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Yields:
-
5 cups
- Serves:
- 6
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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Reviews
-
Made exactly as given, & this is definitely a great dip! Shared it with a neighbor couple (a little bit of it, that is) as well as with my son & DIL & everyone had nothing but raves for it! I particularly likeed it with celery as with those large & sturdy corn scoops! Will be making this recipe again, for sure! Thanks for sharing it! [Made & reviewed in Zar Chef Alphabet Soup tag] -
Delicious, flower! Like Andi, I could have eaten this straight from the bowl (but didn't!). Be warned! This makes a ton of dip! But be assured, also, that it won't last long. I used lemon juice this time, but think I will opt for the lime next time. Thnx for sharing your delicious recipe, flower. Made for French Country Kitchen Herb of the Month - Paprika -
A great dip that is totally delicious and so yummy I am not sure you wouldn't of eaten the whole bowl. I loved the use of cottage cheese here, and used a 1% cottage cheese with with the light cream cheese. I did halve this recipe, even cutting down on the beans a bit, and added spring onions as suggested by another reviewer. The paprika really added a nice taste, and we added more then our fair share of "hot sauce". Really looking forward to making this again, this will be great at football party time! Thank you, flower7. Made for *SSC - Pet Parade. July 2008. -
Wonderful dip! I used small curd cottage cheese, only a few drops of hot sauce, and lime juice. A nice creamy dip with wonderful southwestern flavors! Before serving I sprinkled more paprika and green onions on top. Very easy to put together, we will be making this again! -
Tastes like the cream cheesy "dip" part of store bought deli taco salads. Adding chopped red onion would add flavor and texture.
RECIPE SUBMITTED BY
flower7
Galena, Ohio
I have a degree in archaeology from a small Ohio college and I work for the Ohio History Connection. My passions are art, music, books, food, history, and cats/animal welfare. I also love photography. I have a 1,000 (plus) piece collection of vintage flower pins from the 1960's, hence the username ha. I also have small collections of vintage butterfly pins, vintage tablecloths, and vintage glass Christmas ornaments. (Can you tell I love vintage?) I took a trip to the Netherlands in March 2006 and fell in love! I doubt it will happen but if I ever have the opportunity I would love to live there.
