Due to an unfortunate accident at a roller rink that resulted in a sprained ankle and crutches, this week's column is going to be a little different.
I am, unfortunately, not as mobile on crutches as I had hoped I would be, so I haven't been able to cook for this week's column. However, I do have a delicious new recipe that's perfect for Sunday's big game.
Birmingham Patch Editor Laura Houser, an Ohio native, was the first to introduce me to Skyline chili dip. It's a wonderful blend of beef and spices, including cinnamon, that when mixed with shredded cheddar cheese and cream cheese, creates a very addictive warm dip that's easy to make and easy to serve.
The only caveat of this recipe is that you need a can of Skyline chili. This is sold at only a few select and stores in Michigan. Luckily for me (and you), the Meijer in White Lake stocks this delicious Ohio treat.
To make Skyline Dip, you'll need the following:
- 12 oz. cream cheese
- 1 15-oz. can of Skyline chili
- 12 oz. thinly shredded cheddar cheese
Preheat your oven to 350 degrees Fahrenheit. In a 9-by-12 pan, spread the cream cheese evenly along the bottom of the pan. Next, pour the can of chili over the cream cheese and spread evenly. Sprinkle the top with the shredded cheese and bake in the oven for 10 minutes or until the cheese on top is melted. Let cool slightly, then serve warm with a bag of your favorite tortilla chips.
Need more recipe ideas? Check out these finger-friendly foods and dips: