1 teaspoon olive oil
1/4 large onion, chopped
2 cups of your favorite chili (See Note)
8 ounces cream cheese (can use Neufchatel or low-fat), cut into 1-inch cubes
1 can (4 ounce) diced green chiles
1/2 teaspoon Tabasco sauce (or more to taste)
Kosher salt, to taste
- In a medium saucepan over medium heat, heat the olive oil. When hot, add the onion and cook until softened.
- Stir in chili, cheese, chiles and Tabasco sauce. Cook until cheese is melted and the dip is heated through. Season to taste with salt.
- Serve warm with tortilla chips.
Note: I prefer to use our homemade chili (usually leftover) in this dish. You can also use purchased; when I don’t have homemade on hand, I like to use Whole Foods organic turkey chili.
Gluten Free: If using purchased chili, check the ingredients to confirm there is no gluten.