My daughter served this dip for us at our Easter family meal.
The next time you serve chili to your family, save that last cupful and freeze it for this dip.
Your guests will be impressed!
Find a shallow ovenproof casserole or glass pie plate about 8 or 9 inches in diameter.
Spread the bottom of the casserole with 1 large package cream cheese (use the brick cream cheese, not the kind that comes in a tub)
Cover the cream cheese with 1 - 2 cups of leftover chili.
Grate cheddar cheese generously over the top.
Bake at 350º for about 20 minutes or until it begins to bubble around the edges.
Serve with tortilla chips and watch it disappear!