YIELDS 4 TO 5 CUPS
Ingredients:
• One 15-ounce can chili
• Two 8-ounce packages cream cheese, softened
• 2 cups grated sharp Cheddar cheese
• 3 green onion tops, chopped
Preparation:
Preheat oven to 350 degrees. Heat chili in a saucepan over medium heat for 5 minutes (or microwave for 2 to 3 minutes). Press softened cream cheese into the bottom of a 1½-quart casserole dish. Pour heated chili over cream cheese and sprinkle grated cheese over top. Bake for approximately 20 minutes, until mixture is hot and bubbly. Remove from oven and top with chopped green onion tops. Serve immediately with tortilla chips.
This appetizer recipe was published in 'Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!'
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