I have to be honest, guys. I’m kind of kicking myself with this recipe because it would have been PERFECT for the big game last month. A hot, crusty loaf of bread smothered in spicy chili and two types of ooey gooey cheese melted over top… now does that sound like football food or what? Regardless, this recipe is really delicious, and I think you’re going to love it!
The idea for this recipe came to me as a play on my boys’ favorite dip in the entire world… Chili Cheese Dip. I posted the recipe for it years ago, and despite the fact that the photos are horrendously ugly (seriously, go look at how bad they are!), that chili cheese dip has almost become my most popular recipe of all time! And really, it doesn’t surprise me… just 3 ingredients and a couple minutes in the microwave gives you the most addictive appetizer your taste buds have ever experienced. So naturally, I wanted to revamp the recipe for you a bit and combine it with another popular Love Grows Wild recipe… Ranch Bread.
The result is a toasted cheesy bread made with my beloved chili cheese dip ingredients: cream cheese, Cheddar cheese, and HORMEL® Chili No Beans. The chili is super convenient for quick and easy recipes like this and adds a great spicy kick to the bread. My family doesn’t do overly spicy foods, so the subtle heat in the HORMEL® Chili No Beans is perfect for us. Now that the kitchen remodel is finished (hallelujah!), I thought I’d give you a little play-by-play on how I make this recipe: