Dip and Bones

Tuesday, October 5, 2010

Chips and dip is a classic snacky food. This chili con queso recipe is one of my favorites from childhood. My grandma used to make this recipe when her grandkids would come to visit. With only two ingredients and virtually no prep this is one your children will be able to make themselves as soon as they can use the microwave. The orangy-brown coloring of the dip is an added Halloween bonus. These cute bone chips are cut from tortilla shells and can be served with any salsa or dip your kids will eat.

Serves: 4
Start-to-Finish: 30 minutes
Recipe By: Ruth Jones


Bone chips:
1 (30 count) pkg corn tortillas
vegetable oil

Chili con queso:
1 (8-oz) pkg cream cheese
1 (16-oz) can chili (with or without beans; whatever your preference)


1. In a medium, microwave-safe bowl mix cream cheese and chili.
2. Microwave on high for 5 minutes stirring every minute until the cheese is melted and the mixture is smooth.
3. Set aside chili con queso dip.
4. Using a cookie cutter, cut out corn tortillas into the shapes of bones (I was able to get two bones from each tortilla shell).
5. Heat vegetable oil in a fry pan over medium-high heat until popping.
6. Fry tortilla cut-outs for 2 minutes a side, or until crispy and browned.
7. Serve chips with chili con queso dip.