This chili cheese dip is a magnet for good times. Put it on the table during game day, an afternoon bbq, or bring it to a potluck and guaranteed it won't be there long. It's big on flavor from the cheddar cheese, salsa, chili, and fresh lime juice — plus there's a secret ingredient – any guesses?
1 ½ cupshomemade or storebought chili, 1 15-ounce can
⅓ cupsalsa
1tablespoonlime juice, fresh is best
Cherry tomatoes, minced onion, cilantro, and jalapeño, to serve
Corn chips or tortillas, for dipping
Instructions
Place the cauliflower and chicken stock in a medium-sized pot over medium-high heat. Bring it to a boil then reduce the heat, cover the pot, and simmer for 10 minutes, until the cauliflower is very soft.
3 cups chopped cauliflower, 1 cup chicken stock
Transfer the cauliflower to your blender and blend on high speed until smooth. If needed, add a little of the stock from the pot to get it to blend well. Don't add too much though as you don't want runny cheese sauce.
Discard any stock left in the pot then pour in the pureed cauliflower. Add the cream cheese, shredded cheese, chili, and salsa and then heat the cheese sauce over medium heat until the cheese is melted and bubbly.
4 ounces cream cheese, 2 cups shredded cheddar cheese, 1 ½ cups homemade or storebought chili, ⅓ cup salsa
Stir in the lime juice and top with any or all of the toppings. Serve with chips on the side for dipping.
1 tablespoon lime juice, Cherry tomatoes, minced onion, cilantro, and jalapeño, Corn chips or tortillas