An easy recipe for Game Day Hashbrown Chili Dip.

Easy Recipe


• 1 carton (4.2 oz.) Hungry Jack Premium or Cheesy Hashbrown Potatoes
• 2 cups shredded cheddar or Monterey jack cheese (regular or reduced fat)
• 1 package (8 oz.) cream cheese, softened (regular or reduced fat)
• 1 can (14 oz.) chili
• 1 cup frozen or canned corn kernels
• 1 can (10 oz.) Southwest-style diced tomatoes, drained
• 1/4 cup sliced green onions

Heat oven to 400 F. Fill hashbrowns carton to fill line with hot tap water. Let stand 12 minutes. Drain any excess water. Combine hashbrowns and cheese in a bowl and set aside. Spread softened cream cheese on the bottom of a 2-quart or 9-by-9-inch casserole dish. Layer chili, corn, tomatoes and green onion over cream cheese. Spread hashbrown mixture over the top of the casserole; spray top of potatoes generously with cooking spray. Bake until bubbly and golden brown, about 20 minutes. Serve warm with soft tortillas or tortilla chips and hot sauce if desired.

— Brandpoint