Chili dip!

It's eatin-outside season! Fire up the grill, get that lemonade just right, make sure that beer is cold and the charcoal hot, and get to eatin! But an entire meal can't be sustained ONLY on the grill. Wait, yeah it can, but it can be a serious pain in the ass. So, today I've decided I'd give you a recipe for dip. Chili and cheese dip. A hot dip, so you don't have to worry about it being outside. Sound good? Ok, let's go!

 What ya need:
  • 15 oz. of chili (you can make your own or go canned, it's all up to you)
  • 16 oz of cream cheese, softened (that's 2 standard 8oz packages)
  • 2 cups of finely grated sharp cheddar cheese
  • 3 finely chopped green onions

 Ok, so:
Get your oven going at 350 degrees Fahrenheit. Grab a saucepan and heat your chili at medium to medium-low heat (so it doesn't overcook) until warm. That should take about 5 minutes. Then grab a medium-sized (1.5 qt) casserole dish. Take your cream cheese and press a layer down onto the bottom of the casserole dish. Promptly pour the warm chili over the top of the cream cheese. Then top the chili with the grated cheddar. At this point, put the casserole dish in the oven and bake for about 15-20 minutes. Once that cheddar starts looking all bubbly, pull that sucker out of the oven and top with the green onions. Reach over for your favorite tortilla chips and get to snackin. This dip is best served hot, so plan on making it immediately before you plan on serving it. Have a pleasant fatty attack with this one!

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