Cheesy Chili Taco Dip with Homemade Bagel Crisps

• Produce

  • 1 4 oz. can Green chilies

• Canned Goods

  • 1 15 oz. can No-bean chili

• Baking & Spices

  • 1 tsp Garlic salt
  • 2 tbsp Taco seasoning

• Oils & Vinegars

  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 1 bag Thomas' mini bagels

• Dairy

  • 6 tbsp Butter
  • 8 oz Cheddar cheese
  • 8 oz Cream cheese

Found on iwashyoudry.com

Ingredients

• 1 bag Thomas’ Mini Bagels
• 6 tablespoons butter, melted
• 3 tablespoons olive oil
• 1 to 2 teaspoons garlic salt
• 8 oz. cream cheese, softened
• 15 oz. can of no bean chili
• 4 oz. can of diced green chilies
• 2 tablespoons taco seasoning
• 8 oz. shredded cheddar cheese

Directions

• Preheat oven to 350 degrees.
• Thinly slice the mini bagels so they are about 1/4 inch thick discs.
• Combine the melted butter, oil and garlic salt in a shallow dish and dip each bagel slice in the mixture and let any excess drip off before placing in a single layer on a baking sheet. Bake for 7 to 8 minutes, flip the bagel crisps over and bake for an additional 5 to 7 minutes, or until the crisps are a golden brown.
• Remove from baking sheet and let cool.
• Keep oven on. Meanwhile prepare the dip by spreading the cream cheese in an even layer in a 9 inch pie pan. Top with the chili, green chilies and then sprinkle the top with the taco seasoning before spreading the shredded cheese all over the top. Bake the dip for 10 to 15 minutes, or until the cheese is melted and bubbly.
• Optionally, you can microwave the dip mixture for 3 to 4 minutes, until the cheese is melted.