Categories: Appetizers, Dip, Paula Deen

Ingredients

• 1 (15 ounce) can chili with beans (Wolf Brand)
• 8 ounces cream cheese , at room temperature
• 1 teaspoon chili powder
• 1 cup shredded monterey jack pepper cheese (4 oz.)
• tortilla chips , for dipping

Directions

1. In a medium saucepan, combine the chili, cream cheese, and chili powder.

2. Cook over medium heat, stirring occasionally, until the mixture is smooth.

3. Stir in the pepper Jack cheese and cook until the cheese melts and the dip is hot, 3-5 minutes.

4. Very carefully, pour the hot dip into a bowl for serving.

5. Serve with plenty of tortilla chips for dipping.

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