Chili Cheese Skillet Dip With Garlic Cheese Bombs
Servings 8
Ingredients
Garlic Cheese Bombs:
- 1 1/4 teaspoon active dry yeast
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup warm water
- 2 cups all-purpose flour
- 16 squares cheese about 1/2-inch each I used processed queso blanco, but mozzarella works too
- 3 tablespoon butter melted
- 1 teaspoon minced garlic
Chili Cheese Dip:
- 8 oz cream cheese softened
- 1 can HORMEL® Chili No Beans
- 3/4 cup shredded mozzarella cheese divided
- 1/2 cup shredded Cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup sour cream
- 1/4 cup sliced grape tomatoes
- 2 tablespoon chopped green onions
- 2 tablespoon chopped cilantro
Instructions
Garlic Cheese Biscuits:
- Dissolve yeast, sugar and salt in warm water. Stir in the flour and knead until smooth and elastic.
- Place dough in a well-oiled bowl and turn the dough to coat it with oil. Cover the bowl and let the dough rise for one hour.
- Cut the dough into 16 pieces. Wrap one piece of dough around each square of cheese.
- Put the cheese filled dough balls around the edge of a 12-inch, greased, oven-safe skillet and brush them with melted garlic butter.
Chili Cheese Dip:
- Beat the softened cream cheese.
- Add the chili, 1/2 cup shredded mozzarella cheese, shredded Cheddar cheese, shredded Monterey Jack cheese and sour cream. Stir until combined.
- Spread the chili cheese mixture in the center.
- Sprinkle with 1/4 cup shredded mozzarella cheese.
- Bake at 400 degrees for 20-25 minutes until golden brown.
- Top with tomatoes, green onions, and cilantro.
