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Meaty Chili Dip

This was dinner tonight and was well received. I added a small can of sliced black olives and served it topped with taco cheese, and with tortilla chips to scoop with.

Meaty Chili Dip

1 pound ground beef
1 medium green pepper, chopped
1 cup water
1 can (6 ounces) tomato paste
1 package (3 ounces) cream cheese, cubed
1 envelope chili seasoning mix
Corn chips

In a large skillet, cook beef and green pepper over medium until meat is no longer pink; drain. Add the water, tomato paste, cream cheese and chili seasoning mix. Bring to a boil. Reduce heat; simmer, uncovered until cheese is melted.

Transfer to a small slow cooker to keep warm (and serve from). Serve with corn chips. For the best dipping, use large corn chips. Yield: 3 cups.

Taste of Home’s “Slow Cooker Classics”, 2006.

Taste of Home’s “Slow Cooker Classics”, 2006.


Comments on: "Meaty Chili Dip" (2)

  1. […] check it out:   Meaty Chili Dip . Come back tomorrow for Freezer Food Friday Possibly related posts: (automatically generated)Slow […]

  2. I’m adding this to my “to make” list! Sounds yummy!!!

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