Lovely name, ehh? But since when did I ever try to convince you that I was classy, prim and proper? You love me like I am, right? Low class, strange, and always doing my best (such as that may be) to give you a giggle.
The first time I made this dip was not long after I started the blog. Lately, I’ve been getting quite a few people coming to it and while that makes me happy, it has, yet again, one of those photos that makes me cringe, cry copious tears of embarrassment, and
want to gouge my eyeballs out so that I don’t have to see it again. Yes, it’s that bad. I love the post I made to go with it because it’s one of my funnier ones (has cuss words; you’re forewarned) but I know that the photo makes baby kitten throw themselves off cliffs. So, it was time to remake this one. Partly because I’ve changed it a little over the years and partly, well, that photo *cries more*
This is one of the worlds easiest dips to make. Why is it called white trash, you ask? Because it’s fairly cheap to make and uses canned chili 😀 and because this is so not something you’d serve at a classy party with champagne and caviar. This is more beer, chips and family and friends you love gathered together. Perfect for a game or for family movie night, for a Christmas buffet, what have you.
This is creamy, meaty, a little bit spicy (easy to adjust), cheesy, great for digging into when you have the munchies.
You know the drill…. 🙂
White Trash Dip
- 1 15 ounce can of your favorite chili
- 2 8 ounce packages cream cheese, softened
- 2 cups sharp cheddar cheese, shredded
- 2 teaspoons finely minced jalapeno (omit if you use the typically spicy chorizo, unless you really like the bite) plus extra for garnish
- 1 lb chorizo sausage, cooked and crumbled (you can also use bacon, which is how I originally posted it)
- 4 green onions, plus extra for garnish
- Preheat oven to 350 degrees. Lightly grease a 2 quart serving dish (I used a souffle dish). Combine all the ingredients in a large bowl, then scoop into the serving dish. Smooth top.
- Bake at 350 until browned on top and bubbly, about 15 to 20 minutes. Garnish with green onions and jalapeno. Serve hot.
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