I made salsa one day and it was a bit spicy. So, thinking that I could speak a little Spanish to my Hispanic friend, I told her that the salsa was muy caliente.
"Is it hot or spicy?" she asked.
"Spi-cy." I said, slowly.
"Then it is muy picosa," she said.
Ahhh....there is a difference. So that is why the name of my recipe is Caliente Chili Dip--because it is a heated dip; no picosa. Decades ago I attended a women's conference and this item was one of the many finger foods served to us that day. Everyone loves it and it was requested for our recent Super Bowl Bash--well, if you call me, my husband, my daughter, and my two grandsons who are 4 and almost 2 a BASH. Yeah. But it was still fun.
1 15-oz. can Chili with Beans
1 15-oz. can Chili, No Beans
8 oz. cream cheese
1 small can diced green chilies
1. Put all the ingredients in a non-stick skillet or pan. Cook over medium to medium-high heat until the cream cheese is completely melted. Stir to mix well.
2. Serve with Fritos Scoops, to get more dip in your chip.
TIPS: For a healthier version, use Turkey Chili and neufchatel cheese (low fat cream cheese). When serving, I like to use a chafing dish, so that the dip stays hot (caliente).