chili cheese dip (Printable Recipe Version)

Golden pastry, bold chili and gooey cheese baked together make this a comforting oven snack.

# Ingredients You’ll Need:

→ Dough & Meat

01 - One pack (225 g) of croissant dough, break into triangles and split up each piece
02 - Eight hot dogs, chop each into three chunks

→ Dip Stuff

03 - 115 g cream cheese, soft
04 - 480 ml chili, skip the beans, use ready-made or make your own
05 - 120 g cheddar, grate fresh and split up

→ Toppings

06 - Green onions, slice thin
07 - Jalapeño rings, toss on if you want

# Steps to Make It:

01 - Once it’s baked, throw on those sliced green onions and any jalapeño circles you like, then dig in while it’s piping hot.
02 - Put the pan back in for another 8 to 10 minutes. You want the dough to turn golden and the dip to get a bit bubbly.
03 - Take your pan out. Spoon the chili-cheese mix into the center and spread the leftover cheddar on top.
04 - In a bowl, stir together chili, cream cheese, and about half your cheddar. Make sure it’s totally blended.
05 - Arrange the dough-wrapped hot dogs all around the pan edge in a tight circle. Bake for 18 minutes until they’re starting to go golden.
06 - Slice those hot dogs into thirds, then open your dough and tear off small triangles. Wrap each dog piece in a dough triangle.
07 - Flip your oven to 190°C top and bottom heat. Lightly coat a 26-cm baking or oven-proof pan with some cooking spray.

# Extra Information:

01 - Spice things up by tossing in jalapeños if you like. Switch up the cheese in the dip for a fun twist.

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