***Hot Chili Cheese Dip & Cumin Spiced Baked Tortilla Chips***

Hot Chili Cheese Dip and Cumin Spiced Baked Tortilla Chips



Having the gang over to watch the game? Serve this winning Hot Chili Cheese Dip with our Cumin Spiced Baked Tortilla Chips (recipe also below) and you are sure to score big with any crowd. Preparing this recipe in the slow cooker is a great way to have hot, cheesy goodness without spending all day in the kitchen. Serve straight from the slow cooker to keep the temperature warm.

Using reduced fat cream cheese and lean ground meat help keep the calories and fat under control. Our The Bean & The Leaf Hill Country Chili Powder has a flavor that is deep, complicated and loaded with spicy peppery heat without being overly hot. Hand blended from Ancho Chile powder, New Mexico Chile powder, cumin, granulated onion, Mexican oregano, Chipotle Chile powder, granulated garlic and allspice.

Ingredients:

1 medium finely chopped onion
1/2 tsp The Bean & The Leaf Organic Granulated Garlic
2 teaspoons Sutter Buttes Arbequina Olive Oil
1 LB lean ground beef or ground turkey
1 can diced tomatoes without sodium, drained
1 Tablespoon The Bean & The Leaf Hill Country Chili
Powder
1 8-ounce packages cubed low fat or Neufchatel cream
cheese
2 2-1/4-once cans sliced and drained black olives
1 teaspoon The Bean & The Leaf Hill Red Pepper Flakes
1 teaspoon Cracked The Bean & The Leaf Hill Black
Tellicherry Peppercorns

Directions:

In a medium skillet saute onion and garlic in oil until tender
Add ground beef (or turkey) to the pan and cook until meat is cooked through. Drain any excess fat from the meat
Transfer to a 3-qt. slow cooker
Stir in the tomatoes, cream cheese, olives, red pepper and pepper. Cover and cook on low for 4 hours or until heated through, stirring occasionally.
Serve with tortilla chips or make a batch of Cumin Spiced Tortilla Chips. Recipe below.

Cumin Spiced Baked Tortilla Chips

Ingredients:

8 6" white or yellow corn tortillas
Pan Spray or 1 Tablespoon of Olive Oil
1 teaspoon Ingredients:

Directions:

Preheat oven to 375 degrees
Stack tortillas and cut into 6 wedges.
Spread wedges in 1 layer onto a baking sheet (Use 2 baking sheets or cook in batches, but do not stack or overlap the chips)
Lightly spritz the chips with pan spray or brush 1/2 of the oil onto the chips. The oil is intended to give the spice something to sick to - so go light with this step. No need to 'grease' them up.
Sprinkle 1/2 of The Bean & The Leaf Ground Cumin over chips. Turn the chips and repeat with oil and Ground Cumin
Bake for 7-8 minutes, turn and bake an additional 7-8 minutes.
Chips are done when they are crisp and slightly browned. Chips will continue to crisp a little when removed from oven, so be careful not to over bake them.
Serve warm or store in an airtight container for up to a week.

Serve and Enjoy!