The Freshman Cook: Skyline Chili Dip!

Help! My roots are showing!!! This weeks appetizer is made up of a Cincinnati favorite, and a family and  personal favorite as well. I actually can not remember a time when I did not eat this chili. Even when I moved  2000 miles away I continued to eat it by way of dry ice packages sent in the mail, and visits from friends who dare not show up without chili in hand. This dip was not something I ate then, but I discovered it when it was served at a party I attended when I went back to Cincinnati for a visit. What a treat! It is delicious. Well, that was many years ago, and now you can find Skyline Chili in cans and in supermarkets all around the midwest, and even in parts of the south. That helps a little bit with the craving we occasionally get here in the west, because now friends just bring cans when they visit.

Skyline Chili Dip!

6 oz. Cream Cheese-softened

7.5 oz Skyline Chili

1/4 cup Diced Onions

6 oz. Shredded Cheddar Cheese

Dice your onions.

Spread cream cheese on the bottom of your pan.

Top the cream cheese with the onions.

Top with heated chili.

Top with shredded cheddar.

Heat in oven for 10 minutes at 350 degrees.

Serve the deliciousness!!

The recipe for this dip is printed on the cans of chili. When

I made the above, I cut the recipe in half, except for the onion.

I used the full recipe of onion. There are a lot of knock off

recipes for this chili floating around the web. I will post one in the future.

If you want to make this, and can’t find  Skyline chili, any chili will do.

It won’t be Skyline Chili Dip, but it will be good.

You can order some at

Thanks for joining me today!

Tomorrow we will be cooking a Pasta Salad that

is perfect for your football buffet!

Go Team!!!

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