For this past Super Bowl Sunday, we had some friends and family over to watch the game. I really wanted to make my mom’s Chili Bean Dip. My mom would make this for my sisters and me when we were kids, and I have since made it my own family tradition. I specifically make it if we are watching a football game. Made with chili beans and cream cheese, it is a hearty dip and perfect for noshing. I didn’t make it this time though, because I figured that everyone was bringing something to share, and I didn’t want to overdo it.
I shouldn’t have worried. My sister brought it! It was gone before half time.
What makes this dip an extra special treat is if you make your own baked tortilla chips to go with it.
Take about eight corn tortillas and cut them into fourths. If the chips look a little big, you can cut them up further. I don’t recommend going to small though, because they shrink a bit during baking.
Spread a little olive oil over them. Here is where I goofed, you should probably spread the oil on before you cut, but I forgot to do that for this specific picture. (The recipe below shows the correct order.) Then, sprinkle a little sea salt to taste over all the chips.
Bake for about 15 minutes.
While the chips are in the oven, start in on the dip. This particular recipe shows how to do this part with a slow cooker, but you can do this in a pot on the stove top if you want the dip finished a little faster.
Into a two-quart slow cooker, put in chili beans, cream cheese, and a scoop of plain Greek yogurt. You can make it with your favorite store-bought chili beans, or better yet, if you’ve made basic chili beans and have some leftover in the freezer, use that.
Notice how the chili beans start out a rich, red color. As it cooks, the cheese and yogurt mellow out the spiciness and add a creamy, cheesy finish. I like using Greek yogurt instead of sour cream, because it adds a bit of tangy flavor.
Cooking in a slow cooker makes it easy to transport and stay warm if you are bringing a dish to a potluck.
Baking chips like this is a little more work. To make enough for several servings, you’ll have to make a couple of batches of baked chips. It is so easy to do, though, and the flavor is so much better than store-bought.
- 32 corn tortillas
- 1 cup extra virgin olive oil
- sea salt to taste
- 2 (15 oz) cans of chili beans
- 1 (8 oz) brick of cream cheese
- ½ cup plain Greek yogurt (or sour cream)
- Preheat oven to 400 degrees.
- Start with baking the chips. Put about ¼ cup of olive oil in a little bowl and using a pastry brush, brush the oil over the tortillas.
- Cut tortillas into fourths and place evenly on a greased baking sheet.
- Sprinkle with salt and bake for 12-15 minutes, depending on how golden and crispy you want the chips. Repeat process until you've used all the tortillas.
- While that is baking, put chili beans, cream cheese, and Greek yogurt in a 2 quart slow cooker and turn on low for two hours, occasionally stirring to combine.