Simple warm dip that is very addictive.
- Carbohydrate 16.2676360156793 g
- Cholesterol 409.556285248 mg
- Fat 127.583473218065 g
- Fiber 0.44167385667758 g
- Protein 24.2693278020013 g
- Saturated Fat 72.1009686611629 g
- Serving Size 1 1 Serving (397g)
- Sodium 1329.28396148428 mg
- Sugar 15.8259621590018 g
- Trans Fat 17.9281691498599 g
- Calories 1287 calories
Step-by-step
- In a large mixing bowl blend ingredients with mixer until a smooth consistency. (Some small chunks of cream cheese is ok)
- Poor mix into a greased oven-safe bowl.
- Place into a preheated oven at 350 degrees for 45 minutes.
- Let cool for ½ hour before serving.
Operating without a food processor requires softening the 8 ounces of cream cheese completely to room temperature for at least two hours before mechanical mixing begins, ensuring the dense dairy proteins integrate smoothly with the canned chili without leaving large, unblended lumps.
- Use an electric hand mixer on medium speed to incorporate air into the dairy base, which lightens the heavy fat load of the 127 grams of fat per serving and creates a cohesive emulsion that resists separating under high heat.
- Bake the mixture in a greased ceramic or glass oven-safe bowl at 350 degrees Fahrenheit for 45 minutes, allowing the Maillard reactions between the cheddar cheese proteins and chili spices to develop deep savory notes while the moisture from the green chilis evaporates.
- Allow the baked dish to rest for 30 minutes before serving to let the dairy fats solidify slightly, dropping the internal temperature enough to achieve a thick, scoopable viscosity rather than a runny sauce.
- Adjust the seasoning profile carefully with ground cumin, black pepper, and pepper sauce during the initial mixing phase rather than after baking, because heat alters how the human palate perceives capsaicin and sodium levels.
Proper thermal management prevents the oils from breaking out of the cheese emulsion during the baking cycle. Letting the dish cool for the full half-hour window transforms the texture from molten grease into a stable, cohesive spread.
