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Cheese Bean Dip

Cheese Bean Dip

35 Min(s)
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1 serving
Original recipe yields 1 serving
2 cans (8 oz. each) chili beans (1 spicy, 1 regular)
1 stick Velveeta Cheese
1 stick Philadelphia Cream Cheese
2 large tomatoes
Scallion (to preference)
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Let's Make It
1
1. Open and empty cans of chili into a 6 quart pot. Add stick of Velveeta and stick of cream cheese to chili - bring to a simmer. Stir continuously to ensure cheeses melt into mixture.
2
2. Dice tomatoes (2 cm cubes or to preference). Add to pot once the cheeses have completely melted. Allow mixture to remain on stove top for another 3-5 minutes after the tomato is added.
3
3. Remove from stove top and allow to come to room temperature - chop scallion and add to dip as a garnish.
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