Ingredients
Scale
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
Instructions
- In a medium saucepan over medium heat, heat the olive oil. When hot, add the onion and cook until softened.
- Stir in chili, chiles and Tabasco sauce. Cook until dip is hot.
- Stir in cheese; cook, stirring until cheese melts.
- Season to taste with salt.
- Remove from heat and spoon into heatproof serving bowl. Serve warm with tortilla chips.
Notes
Note on chili: 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 1 can of Whole Foods organic turkey chili.
Gluten Free: If using purchased chili, check the ingredients to confirm there is no gluten.
- Category: Appetizers, Quick & Easy, Gluten Free
- Method: Stovetop
- Cuisine: Hearty