Fast and easy chili and cheese dip made with only four whole food ingredients. Flavorful and hearty dish that will please the whole family.
Spread cream cheese evenly on the bottom of the 13X9 baking dish.
Layer chili evenly on top of the cream cheese.
Sprinkle shredded cheddar cheese on top of the chili.
Chop optional jalapeno slices and place them evenly on top of the cheese.
Bake uncovered in a 350 °F/ 177 °C oven for about 30 minutes or until the cheese is melted and bubbly.
Serve with your choice of chips for dipping. I enjoy sourdough tortilla chips. Cover and refrigerate when cooled. Reheat for leftovers.
I recommend jarred jalapeno slices as they are much milder than freshly sliced.
Slices of banana peppers may be substituted for the jalapenos as an even milder option.