I always have a nice spread for football Sunday. My husband and I each have our favorite teams, which we always watch if we can. But, even if the games we want to see aren’t being aired, we watch whatever is on. So basically I put out food by 12:30 on Sunday and everyone can graze and eat as they wish. We watch all three broadcasts pretty much every Sunday during the season.
So this week, the Tangy Chili Bean Dip was part of the spread.
What surprised me is that this is a cold dip. The ingredients seem like they would be good as a warm dip.
Either way, it really was unexceptional. Very little flavor. And it’s very thick, so you can’t really scoop it up with the tortilla chips.
I tried to save it by heating it up a bit. It still wasn’t worth the effort.
TANGY CHILI BEAN DIP
4 Cups Shredded Sharp Cheddar Cheese
1 Can Bean With Bacon Soup
½ Cup Jalapeno Relish
¼ Cup Chopped Bell Pepper
Fresh Chopped Parsley
Combine first three ingredients and beat well. Stir in pepper. Pack into a crock or serving bowl. Cover and refrigerate at least 1 hour. Sprinkle with parsley. Serve with tortilla chips.
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