Time 1h10m Yield 5 cups, 6 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350° F. Lightly grease a 1 1/2-quart casserole. Cream the cottage cheese in a blender or food processor or with an electric mixer. Stir in the chili, cumin, cheddar cheese, hot sauce, lemon or lime juice, paprika and oregano. Transfer mixture to prepared casserole and bake for 30 minutes. Let cool completely. Beat cream cheese with a mixer or by hand then stir in cooled chili mixture. Serve chilled or room temperature with dipper(s) of choice (I prefer tortilla chips).
Time 20m Yield 5 serving(s) Number Of Ingredients 4 Steps:
Spread cream cheese on bottom of casserole dish. Sprinkle diced onions (optional). Pour Skyline chili over onions (opt.) and cream cheese. Cover with cheddar cheese. Conventional oven: Heat at 350 degrees until cheese is bubbling but not brown, about 10 minutes. Microwave oven: Heat on high for 2 minutes or until cheese is melted. Serve warm with Corn chips or Fritos corn chips.
Time 10m Yield 32 Number Of Ingredients 3 Steps:
In a medium, microwave safe bowl, mix cream cheese, chili without beans and diced tomatoes with green chile peppers. Microwave cream cheese mixture on high 1 minute. Remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.
Time 10m Yield 15 Number Of Ingredients 4 Steps:
Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with spicy nacho tortilla chips.
