Ugh, I’m digging into the Halloween candy again! Just sitting here devouring Nerds, hoping the sugar hits my brain enough to push me into creative mode so I can finish putting together a photography session.
Now I need something salty like this dip. Too bad I photographed it back in August. If I’d kept it around it would’ve truly been Halloween worthy. Perfectly set right next to the porch skeleton and his bride.
I’m only kidding! I’m not that nuts. Isn’t it nice though to have some salty savory type treats to balance out all the sugary candy goodness around Halloween? This dip is both fast to throw together and pleasing to big and small goblins and ghouls.
On another note, If you’re attending the Foodbuzz Festival the following week, Marc from No Recipes and I will be leading two sessions. I hope you’ll sign up for one of them.
Marc will be tackling lighting, SLRs and point and shoots. I’ll be talking about composition, shape, texture, tension and photography rules to draw the eye to your shots. Marc and I will then break off into two groups and take our food blogging friends aside to teach them some hopefully new techniques.
It should be fun for all of us. I can’t wait to see some of you there!
Howling Good Chili Cheese Dip Printer Version
Kids and adults alike will dive into this cheesy meaty dip.
8 ounce package shredded Mexican Style Cheddar Jack
2 tablespoons all purpose flour
1 cup milk
1 teaspoon chili powder
1 teaspoon sweet paprika
1/4 teaspoon onion powder
1/4 teaspoon salt
15 ounce can chili, no beans
1 bag tortilla chips
Sweet mini peppers
5.75 ounce can colossal or jumbo black olives
1. In a bowl toss together the cheese and flour. Set aside.
2. In a 3 quart saucepan heat the milk, chili powder, paprika, onion powder, and salt over medium high stirring frequently until bubbles start to form around the sides of the pan. Add the cheese and stir until melted. Add the chili and stir until warmed through.
3. Serve warm with tortilla chips, sweet mini peppers and colossal sized black olives.
Yield 8 servings. Prep time 10 minutes.
Recipe from Yum Food and Fun for Kids October 2010 by Laura Flowers.