this past weekend phillip and i spent some time in dadeville, alabama visiting my childhood friend adam at his parents’ lakehouse. at lake martin we lounged in the water drinking beers, took the jet ski for a whirl, ventured to chimney rock, and enjoyed the company of friends both old and new. after this long day of relaxation and fun, we arrived back at the house hungry and lazy. well, the dip that adam’s mom tina whipped up was the perfect appetizer for a bunch of hungry and lazy twentysomethings. this recipe is so easy and so delicious that i insist you go out to the store, acquire all of the ingredients, and make it right now!
so, how easy is it? let me tell you.
step one: grab an 8-ounce block of cream cheese out of the fridge (no need to let it soften).
step two: moosh that cream cheese evenly across the bottom of some kind of microwave-safe dish (i think a square or circle casserole dish would do nicely).
step three: grab a can of your favorite chili. with beans, sans beans, beef, turkey, whatever your taste buds desire.
step four: evenly spread the chili on top of the cream cheese.
step five: suffocate the chili layer with shredded cheese of your choice. i prefer to put so much on that you can’t see the chili through the cheese. true confessions: i love cheese.
step six: microwave your masterful creation for about 3-5 minutes, depending on how powerful your microwave is and depending on how melty you want the cheese. we nuked ours long enough so that the cheese kind of bubbled around the edges. mm.
step seven: devour the entire dish without any regrets because you’re at the lake and it’s the weekend and that’s acceptable.