Cheesy Chili Taco Dip with Homemade Bagel Crisps
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
- 6 tablespoons butter melted
- 3 tablespoons olive oil
- 8 oz. cream cheese softened
- 2 tablespoons taco seasoning
- 1 bag thomas’ mini bagels
- 1 to 2 teaspoons garlic salt
- 15 oz. can of no bean chili
- 4 oz. can of diced green chilies
- 8 oz. shredded cheddar cheese
- Carbohydrate 1.89603062500274 g
- Cholesterol 83.8298437598108 mg
- Fat 28.9984659417439 g
- Fiber 0.124549994945526 g
- Protein 8.83075031253879 g
- Saturated Fat 17.0894977524189 g
- Serving Size 1 1 Serving (69g)
- Sodium 381.822812526295 mg
- Sugar 1.77148063005721 g
- Trans Fat 2.51124881277379 g
- Calories 300 calories
Preheat oven to 350 degrees.Thinly slice the mini bagels so they are about ¼ 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.
