Dynasty Dip
- 1/4 cup finely chopped onion
- 1 tablespoon canola oil
- 1 (16-ounce) can baked beans
- 1 (15-ounce) can HORMEL® Chili No Beans
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1 cup shredded sharp Cheddar cheese
- 1/4 chopped chives or green onions
- as desired crackers or corn chips
Instructions
In medium saucepan over medium heat, cook onion in oil 1 to 2 minutes or until onion is translucent. Add baked beans, chili, brown sugar, pepper, dry mustard and salt. Bring to a boil, stirring occasionally. Remove from heat. Stir in cheese until melted.
Garnish with chives. Serve hot with crackers or corn chips.
City of Angels Chili Dip
- 1 (15-ounce) can HORMEL® Chili Turkey No Beans
- 1 (1-pound) package pasteurized prepared white cheese product, cut into 1-inch cubes
- 1/4 cup water
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 cup finely diced white onion
- 12 cup chopped fresh cilantro
- 1 jalapeño pepper, sliced
Instructions
In medium microwave-safe bowl, stir together chili, cheese product, water, chili powder, cumin, garlic powder, and pepper; cover. Microwave on HIGH 4 to 5 minutes or until hot and cheese is melted, stirring once.
In small bowl, combine onion and cilantro. Garnish dip with onion mixture and sliced jalapeño pepper.
Crescent City Chili Dip
- 1 tablespoon canola oil
- 6 ounces andouille sausage, sliced
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced celery
- 1/4 cup finely diced onion
- 1 clove garlic, minced
- 1 (15-ounce) can red beans, rinsed and drained
- 1 (15-ounce) can HORMEL® Chili No Beans
- 2 teaspoons Creole/Cajun seasoning
- 1/2 teaspoon cayenne
- 2 cups shredded Cheddar cheese
- 4 green onions, sliced
- as desired baguette slices
Instructions
In medium saucepan over medium heat, heat oil. Add sausage and cook 2 to 3 minutes or until lightly browned. Add bell pepper, celery, onion and garlic. Cook 1 to 2 minutes or until vegetables are softened.
Add red beans, chili, Creole/Cajun seasoning and cayenne. Bring mixture to boil. Remove from heat. Stir in cheese until melted.
Garnish with green onions. Serve with baguette slices.
KC BBQ Chili Dip
- 1 (15-ounce) can HORMEL® Chili No Beans
- 1 (1-pound) package pasteurized prepared cheese product, cut into 1-inch cubes
- 1 1/2 cups burnt ends, divided
- 1/4 cup water
- 1 teaspoon cayenne
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 cup barbeque sauce
- 1/4 cup chopped green onions
Instructions
In medium microwave-safe bowl, stir together chili, cheese product, ¾ cup burnt ends, water, cayenne, chili powder, cumin, and salt; cover. Microwave on HIGH 4 to 5 minutes or until hot and cheese is melted, stirring once.
Garnish with remaining burnt ends, barbeque sauce and green onions.
Chef’s note: Use your favorite burnt ends and barbeque sauce.
For more game day favorites from the Hormel® chili brand, visit www.hormel.com/Brands/HormelChili.