It is truly mind boggling to me to think that another year has come and gone. We are almost to the end of 2018, and in a couple weeks we will be ringing in the start to another new year. I seriously don't know where the time goes.
With the hustle and bustle of the holiday season, you might not want to think about another party or get together, but tis the season!
Are you hosting a Christmas or New Year's Eve party? Are you searching for something easy and yummy to add to your menu? Then you've come to the right place.
As many of you know, every year on December 31st, we stay in, where it's warm and safe with our boys. I put out a huge buffet of appetizers, or "nibbly bits" as Alex used to call them, and we eat all night long. Some years it's just us, and others my parents stop by. Either way, there is enough food to feed our neighborhood (and probably yours too!) and we enjoy every single bite.
We have our favorites I am always sure to include on the menu, and then I try to add a couple new things too. But, in order to make sure that works, I have to recipe test early. I actually made this for the first time back in October, and the boys told me it had to be added to our NYE extravaganza!
This can be whipped up in almost no time, so if you have the ingredients on hand, it can become a life saver. Serve it up with some chips, crackers, or even some frozen taquitos! The dipping possibilities are endless.
With the hustle and bustle of the holiday season, you might not want to think about another party or get together, but tis the season!
Are you hosting a Christmas or New Year's Eve party? Are you searching for something easy and yummy to add to your menu? Then you've come to the right place.
As many of you know, every year on December 31st, we stay in, where it's warm and safe with our boys. I put out a huge buffet of appetizers, or "nibbly bits" as Alex used to call them, and we eat all night long. Some years it's just us, and others my parents stop by. Either way, there is enough food to feed our neighborhood (and probably yours too!) and we enjoy every single bite.
We have our favorites I am always sure to include on the menu, and then I try to add a couple new things too. But, in order to make sure that works, I have to recipe test early. I actually made this for the first time back in October, and the boys told me it had to be added to our NYE extravaganza!
This can be whipped up in almost no time, so if you have the ingredients on hand, it can become a life saver. Serve it up with some chips, crackers, or even some frozen taquitos! The dipping possibilities are endless.
I hope your holiday season is in full swing, and filling up with love, magic, friends, family and delicious food too!
Baked Chili Cheese Dip
1 (15 oz.) can chili with beans
8 oz. cream cheese, room temp
2 c. shredded extra sharp cheddar cheese, divided use
1/2 tsp. garlic salt
1/4 tsp. chili powder
1/4 tsp. cumin
Dried Chives
Preheat oven to 375. Grease a 9 inch pie plate. In a large skillet heat chili over medium heat. Break cream cheese into pieces and add to chili. Stir until combined and melted. Add 1 cup shredded cheese and stir until melted. Add garlic salt, chili powder and cumin. Stir and cook for flavors to combine, about 3 minutes. Transfer to pie plate. Spread evenly. Sprinkle with remaining shredded cheese. Bake for 15-20 minutes until bubbly and heated through. Garnish with chives.
8 oz. cream cheese, room temp
2 c. shredded extra sharp cheddar cheese, divided use
1/2 tsp. garlic salt
1/4 tsp. chili powder
1/4 tsp. cumin
Dried Chives
Preheat oven to 375. Grease a 9 inch pie plate. In a large skillet heat chili over medium heat. Break cream cheese into pieces and add to chili. Stir until combined and melted. Add 1 cup shredded cheese and stir until melted. Add garlic salt, chili powder and cumin. Stir and cook for flavors to combine, about 3 minutes. Transfer to pie plate. Spread evenly. Sprinkle with remaining shredded cheese. Bake for 15-20 minutes until bubbly and heated through. Garnish with chives.
Inspired by South Your Mouth
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