Attention Tamale Fans! Whip up this warm dip in mere minutes for your next gathering. Your guests are going to love Chili Cheese Tamale Dip. This warm and flavorful dip offers all the flavors of beef tamales, smothered in chili cheese-y goodness, topped with a crunch. Easy to make, easy to serve, and easy to devour!
15oz.can no-beans chilimay use chili with beans, if preferred
1/2tsp.granulated garlic
1/2 tsp.granulated onion
10 3/4oz.can cream of mushroom soup
1cupshredded cheddar cheese
1cupcorn chips
1/4cupchopped scallions, optional
Instructions
Preheat the oven to 350 degrees F. Spray a 2-quart baking dish with nonstick spray. Open the can of tamales and remove the paper wrappers from each tamale. Place the tamales into the prepared baking dish. Use a small parking knife to slice each tamale into 1-inch pieces.
In a mixing bowl, combine the chili with the cream of mushroom soup, garlic, and onion, mixing well; spread this mixture evenly over the tamales. Cover the baking dish with foil.
Bake the tamale dip, covered, on the center oven rack for 25-30 minutes or until hot throughout. Remove the foil during the last 10 minutes of baking time. Sprinkle the warm tamale dip with cheese, then cover with foil just until the cheese on top melts.
Top the tamale dip with corn chips and chopped scallions. Serve the dip with tortilla chips for dipping.