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Chili Cheese Skillet Dip With Garlic Cheese Bombs
Course
Appetizer
Prep Time
1
hour
hour
30
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
1
hour
hour
55
minutes
minutes
Servings
8
Author
Tonia Larson
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.