Chili Cheese Dip (Printable Recipe Version)

Crispy pastry, spicy chili, and melty cheese—straight from the oven and totally satisfying.

# Ingredients You’ll Need:

→ Dip Stuff

01 - 480 ml chili, no beans, ready-made or homemade
02 - 115 g cream cheese, soft
03 - 120 g cheddar, shredded, split in half

→ Toppings

04 - Green onions, sliced thin
05 - Jalapeño rings, if you want it spicy

→ Meat & Dough

06 - 8 hot dogs, each chopped into three
07 - 1 package (225 g) croissant dough, cut into triangles and then into thirds

# Steps to Make It:

01 - Scatter some green onions and jalapeño rounds over the top if you like things hot. Enjoy right away while it’s still warm.
02 - Slide the whole thing back in for 8 to 10 minutes. You’re looking for golden dough and a bubbly dip in the middle.
03 - Take the pan out and pour the chili cheese mix right in the center. Sprinkle with the rest of the cheddar.
04 - Mix together half the grated cheddar with the chili and cream cheese in a big bowl until it’s nice and smooth.
05 - Snuggle all your dough-wrapped hot dog pieces in a tight ring around the dish’s edge. Bake for about 18 minutes, until they start to brown.
06 - Cut each hot dog into three chunks. Tear the croissant dough into little triangles. Roll each hot dog piece up in a triangle of dough.
07 - Warm your oven to 190°C top and bottom heat. Lightly coat a 26-cm oven-safe skillet or a round baking dish with nonstick spray.

# Extra Information:

01 - Want more kick? Toss in extra jalapeños. Try swapping in your favorite cheeses in the dip.