Sunday, October 24, 2010

Howling Good Chili Cheese Dip

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.


Veronica said...

Oh yes, sounds perfect for a Halloween spread to balance out all the sweetness! It's different that I expected--no Velveeta or cream cheese, which is nice for a change!

Chelsea said...

Wow, this looks awesome! Perfect for snacking while watching football games :)

Chef E said...

I just had the best Texas Red chili at a diner up north on Saturday night- I thought I had died and gone back to Texas, lol, now this, your killing me!

Susi's Kochen und Backen said...

What a great fun dip! Love the skull plates in the background of your picture! I'm truly sad that I can't go to the FB festival, I would have so signed up to hear you speak! Maybe next year :o)

The Cooking Photographer said...

Susi I'll try to put all the info on here when it's over so that you don't miss anything.

I wish you could go!


Joanne said...

Ahh so wish that I was going to the FB festival! You and marc are some of my faves.

Oh this dip is glorious. i might just make up a batch so it can even out all the candy I'll be eating.

Monet said...

I so wish I could make it out to the festival...I would certainly be at your class/workshop! And I so wish I had a bowl of this dip in front of me now. It looks so much better than what I'm eating for lunch. Thanks for sharing sweet girl!

blackbookkitchendiaries said...

this looks amaizing... thank you for sharing.

Patricia @ ButterYum said...

My SIL makes a similar dip using cream cheese instead of pepper jack. I think the pepper jack would add a lot more flavor. I'll have to file this one away to try sometime. Thanks for sharing!!


Jessica said...

You would be so embarrassed by my recipe for "cheese dip." It's basically a hunk of Velveeta with miscellaneous leftovers thrown in. This sounds just as easy and MUCH more delicious!

It will actually be PERFECT for a party we have this weekend, too!

Xiaolu @ 6 Bittersweets said...

Mmm with an appetizer like this, I'm not sure I'd have room left for the main course. Yummm.

Food GPS said...

Good meeting you at the Foodbuzz Fest. Thanks again for dispensing valuable photography advice at the breakout session. This photo sure looks familiar.

Anonymous said...

Pretty nice post. I just stumbled upon your blog and wanted to say that I have really enjoyed browsing your blog posts. In any case I’ll be subscribing to your feed and I hope you write again soon!

The Cooking Photographer said...

Thank-you! I hope you come back soon.


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