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I’d like to thank my sister for this fabulous camping recipe because I truly cannot remember the last time we ate appetizers while camping. These babies were whipped up after a long afternoon of fishing and hanging around the beach in the gorgeous sunshine that we had at the lake last weekend. We soon realized shortly after reaching our campsite that we had completely skipped lunch while lounging in the sun and our rumbling stomachs roared their disapproval over this fact.
Karami had brought the ingredients and we decided that this five-minute appetizer was just the thing we needed to eat so that we could actually make it until supper time.
Four ingredients.
One pot.
Five minutes.
It just doesn’t get any better than this!
We used no-fat cream cheese, a can of Staggs classic chili and Tex Mex cheese to go along with our multigrain scoops chips. If you’d like to make this vegetarian, simply pick up a can of vegetarian chili!
Place a layer of cream cheese on the bottom of the pan or pot that you are going to use. Make sure it’s BBQ safe!
Pour the can of chili onto the cream cheese and spread out evenly to cover it up.
Sprinkle as much cheese as you want on top, covering the whole area.
Place in a heated BBQ and warm up for 5-7 minutes, until the cheese is melted on top.
We cooked ours a lot more and I loved it. My sister on the other hand, prefers a discernible layer of cream cheese on the bottom and the ingredients not all melded together, so this is only a few minutes in the BBQ to melt the cheese and heat up the dip.
To serve, either take a spoon and fill each little cup – which I did- or take a bowl of dip and use your scoops to scoop up the dip.
I simply couldn’t believe how darn good this was.
This is definitely going to make the permanent list for camping food!
Do you have any camping appetizers that you like to make? Snacks that just aren’t marshmallows or chips straight out of the bag?
Thanks for stopping in everyone!
Love,
Karlynn
Cheater Tex-Mex Chips N’ Dip
- Prep Time
- 5 minutes
- Cook Time
- 7 minutes
- Total Time
- 12 minutes
- Course
- Appetizer
- Cuisine
- American
- Servings
- 6
- Calories
- 242
- Author
- Karlynn Johnston
Ingredients
- 1 eight ounce package cream cheese
- 15 ounces can chili
- 1-2 cups shredded Tex Mex Cheese
- 6.25 ounces bag tortilla chip “scoops”
Instructions
- Place a layer of cream cheese on the bottom of the pan or pot that you are going to use. Make sure it’s BBQ safe!
- Pour the can of chili onto the cream cheese and spread out evenly to cover it up.
- Sprinkle as much cheese as you want on top, covering the whole area.
- Place in a heated BBQ and warm up for 5-7 minutes, until the cheese is melted on top. (This can also be done in the oven at home, same time and cook at 375 degrees).
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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angela hammill says
yep a staple on our camping trips now …delicious
JustSomeSaltandPepper says
Mmm, this sounds tasty. It’s been about14 years since I last went camping. I really should go again! But until then, I can try to make these in the oven.
thekitchenmagpie says
JustSomeSaltandPepper It works just fine in the oven as well!
KitchenMagpie says
TheCampGal Thanks sweetie! It’s SO GOOD and easy! I’m making it again this weekend 🙂
Rambling Tart says
What a marvelous idea! 🙂 I never have appetizers while camping either – but would totally go for this. 🙂
thekitchenmagpie says
@Rambling Tart I thank my sister for this one! It could pass for dinner if you added veggies ;)