Roy and Karen Nishimoto of Kaneohe often make an easy snack for their grandchildren. Years ago, they learned the recipe from a friend, Cathy Cavaletto.
Their chili and cream cheese dip is a three-ingredient snack or meal, made in the microwave.
Use any type of canned chili, your own homemade chili or leftovers from Zippy’s — vegetarian, turkey, beans or without beans, spicy or mild. Pour it over a block of cream cheese and microwave until the cream cheese is soft. My microwave does the trick in just four minutes.
It is delicious, with the cream cheese adding creaminess and a mild contrast to the salty chili. Serve it with any type of corn chips and enjoy.
If you want to get fancier, of course you can. Add cheese, chopped onions or other vegetables, pickled jalapenos or more.
Your dinner can be ready in 10 minutes!
Chili and Cream Cheese Dip
- 1 (8-ounce) package cream cheese
- 1 (15-ounce) can chili, any variety
- Corn chips, for serving
Place cream cheese in a microwave-safe bowl. Top with chili, cover and microwave on high until cream cheese is soft, 3-4 minutes. Serve with corn chips to scoop the dip. Serves 3 to 5.
Optional toppings: Shredded cheddar cheese, chopped onions, parsley, salsa, chopped tomatoes, sliced olives, pickled jalapeno peppers
Nutritional information unavailable.
“Easy Kine” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via instagram at brightlightcookery. Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.
