This is a sponsored post from Cost Plus World Market
I have a bit of a confession to make. Since I was a child I have secretly coveted southern accents and have wanted to move down south just so that I could pick up my own beautiful accent. Is that strange? There’s just aways been something about southern culture that has really drawn me in, including the music! In honor of “The 50th Annual CMA Awards” that are coming up on November 2nd, I decided that I was going to put together a little appetizer recipe to celebrate. Country music fans, meet my Texas Chili Dip!
For the longest time I have found that during the highs and the lows of my life there has always been a country song that I feel speaks exactly to how I’m feeling at a particular moment. No, I’ve never desired to take a ‘Louisville slugger to both headlights’ but I just feel like country musicians always seem to have the right words for everything. Do you feel that way?
I’m super excited to be teaming up with Cost Plus World Market for the first time today to bring you my Texas Chili Dip recipe AND an opportunity to enter “The CMA Awards” Sweepstakes presented by Cost Plus World Market. You could win their Grand Prize Package including a trip for 2 to “The 50th Annual CMA Awards” this year in Nashville on November 2nd, 2016. The prize includes accommodations at the Opryland Hotel in Nashville and a $1,000 World Market gift card. Plus, Three First Prize Winners will enjoy a $500 World Market Gift Card! The sweepstakes ends on 10/21/2016 so don’t wait to enter!
If you’re like me and you plan to be glued to your television the night of November 2nd for “The 50th Annual CMA Awards” you might want to invite a few friends over for some Southern snacks. I stopped over at Cost Plus World Market last week and picked up some fun entertaining essentials to create this post including this ceramic baker with wood trivet lid that came in all sorts of fun colors. I also found this fun hammered metal serving tray that I thought was perfect for bringing my dip and chips to my coffee table.
Watch “The 50th Annual CMA Awards” Wednesday, Nov. 2 at 8/7c on ABC!
- 1 8 oz. package cream cheese, room temperature
- 1 pound ground beef
- ½ cup onion, diced
- 1 15 oz. can mild/medium chili beans, drained
- 1 package Frontera Texas Original Taco Skillet Sauce
- 1 cup Mutee Tomato Puree
- ½ cup sharp cheddar cheese, shredded
- 2 tablespoons chives, minced
- Frontera Thin and Crispy Restaurant Style Tortilla Chips
- Preheat the oven to 400 degrees F.
- Prepare the chili by browning the ground beef and onions in a medium pot. Season with salt and pepper. Drain the meat and return to the pan.
- Add in the Frontera Texas Original Taco Skillet Sauce, 1 cup of Mutee Tomato Puree and the chili beans. Stir to combine.
- Press the cream cheese into the bottom of an 8" round baking dish. Spoon the chili on top of the cream cheese and spread evenly to cover the pan. Sprinkle the cheese on top of the chili and bake for 10-15 minutes, until the cheese is melted.
- Sprinkle the chives on top of the cheese and serve immediately with tortilla chips.