Chili Dip -- Quad-Cities Online Recipe Book
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Chili Dip

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Ingredients

1 package (8 ounces) cream cheese, at room temperature
1 can (15 ounce) Hormel chili with beans
Tortilla chips
3 tablespoons salsa (mild or hot)
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey jack cheese

Instructions

Microwave method: Spread cream cheese in the bottom of a microwave-safe nine inch pie plate. Top with the canned chili with beans and drizzle with the salsa. Heat in microwave on high power until hot, about two minutes. Sprinkle evenly with cheddar cheese, then add the Monterey jack cheese. Cook on high just until cheeses melt, about three minutes. Serve as a hot dip with the chips. Can be kept hot in a crock pot on low setting, if desired, instead of serving in pie plate.

Betty Blaser
Rock Island



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  Today is Wednesday, Aug. 20, the 232nd day of 2014. There are 133 days left in the year.
1864 -- 150 years ago: Quite a number of Negroes have lately been brought here by abolition offers returning from the army in violation of the laws of the state.
1889 -- 125 years ago: Miss Tillie Denkmann, of Rock Island, was making plans to accompany a Davenport family on a tour of Europe.
1914 -- 100 years ago: The German advance into Belgium was going apparently without serious check. The American ambassador at Berlin published a denial of the charge that Americans had been ill-treated in Germany.
1939 -- 75 years ago: Seventy-two members of Rock Island High School's 1939 graduating class are preparing to enter college — 34 of them at Augustana.
1964 -- 50 years ago: One of the oldest buildings in Milan, which for a number of years has housed the Milan Hotel, will be razed to make way for a modern, two-story office structure.
1989 -- 25 years ago: Some are blaming it on the sudden influx of insects and the extreme humidity. Still others say the invasion was inspired by a recent movie. But whatever the reason, the Quad-Cities is swarming with bats.




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