Sunday, August 21, 2011

Skyline Chili Dip



     A version of this might be on the back of the box but I wanted to share this great dip because it gets so many rave reviews when I make it. 
     Skyline chili is a birthright in Cincinnati, Ohio. It's practically an unknown in the South however. I was introduced to Skyline Chili when I was doing a clinical internship for school. It's classically served a-top a bed of spaghetti noodles. Not until I was walking through the frozen food section of my local Publix supermarket did I cross paths with this great and unique tasting chili again. 
     Having eaten for several weeks, I decided to try the dip recipe (listed on the back of the box) for an upcoming party. It was devoured in under 10 minutes. The recipe was ask for several times, and I would tell them exactly where I got it and what to do. Since it was such a hit, and few folks around here know about it, I decided to share it. Check your local stores to see if they carry Skyline chili or if they can get some for you (It runs ~$2.99 around here for a 13.25 oz frozen package). It will be a guaranteed hit! 



SKYLINE CHILI DIP
2 (6 oz) pkg Cream cheese, softened
1 (13.25 oz) pkg Skyline Chili, thawed/cooked
1/4 C onion, finely diced
1-2 C Sharp Cheddar cheese, shredded (Use more if desired)
Heat your frozen chili in the microwave as instructed on the package. Allow it to cool for 5-10 minutes. During it's cooking/cooling time...Evenly spread softened cream cheese in a 9" x 13" casserole dish. Sprinkle finely diced onions (as even as you can) on the cream cheese layer. Open the thawed chili and carefully spoon chili onto the cream cheese and onion layers. Spread the chili until it completely covers the bottom layers. Evenly sprinkle on shredded cheese on top of the chili layer. When you are ready to serve, microwave for 2 minutes or heat in an oven at 350° until cheese melts. Serve warm with Santitas Tortilla Chips ($2 Only!) or any chip of your choice. *Note - Sometimes I will half this recipe and make two smaller casserole dishes. Eg. 4" x 8" instead of 9" x 13". I will keep one in the fridge while the other one is eaten. Once it's gone, I will pop the fresh one in the microwave. This tends to ensure a hot dip for my all of my guest whenever they may arrive. Either way, there is never any of this dip left. That makes cleaning super easy!

Print Friendly and PDF

Photo tutorial after the link...



SKYLINE CHILI DIP


2 (6 oz) pkg Cream cheese, softened
1 (13.25 oz) pkg Skyline Chili, thawed/cooked

1/4 C onion, finely diced
1-2 C Sharp Cheddar cheese, shredded (Use more if desired)

Place soften cream cheese into a 9" x 13" casserole dish.

Use an icing spatula or large spoon to spread softened cream cheese along the bottom. 

Evenly spread softened cream cheese in a 9" x 13" casserole dish.

Finely dice an onion. I use an Ulu for this... get one if you don't have it! Best cutting/dicing tool hands down! (Check my Amazon store below if your interested.)

Sprinkle finely diced onions (as even as you can) on the cream cheese layer.

Remove chili from microwave and carefully take off the plastic.

 carefully spoon chili onto the cream cheese and onion layers. 

 Carefully spread the chili over the cream cheese layer.

 Cover the layer until you can no longer see the cream cheese and onion layer.

Evenly sprinkle on shredded cheese on top of the chili layer.

When you are ready to serve, microwave for 2 minutes or heat in an oven at 350° until cheese melts.




Serve warm with Santitas Tortilla Chips ($2 Only!) or any chip of your choice.









No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...