Hot Chili and Cheese Dip

By debbreck

From Paula Deen's Southern Cooking Bible

Ingredients

• 1 can (15 ounces) chili with beans
• 8 ounces cream cheese, at room temperature
• 1 teaspoon chili powder
• 1 cup shredded pepper Jack cheese (4 ounces)
• Tortilla chips for dipping

Preparation

Step 1

In a medium saucepan, combine the chili, cream cheese and chili powder. Cook over medium heat, stirring occasionally, until the mixture is smooth. Stir in the pepper Jack and cook until the cheese melts and the dip is hot, 3 to 5 minutes.

Very,very carefully pour the hot dip into a bowl for serving. Make sure there are plenty of tortilla chips on hand for dipping.

**If you end up with leftovers, try this as a baked potato topping, along with sour cream, scallions, and maybe some crumbled crisp bacon.