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deflate-gate chili cheese dip w/ mini footballs

smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

Last year, as everyone knows, the Patriots had to deal w/ inflategate, lol. The Patriots are my team..yay..so me and my daughter decided for this year we would come up w/ a dip that we could make deflated footballs to use to dip. We tried several things and finally came up with a winner. These are so tasty and fun..just dip the footballs into the dip and watch them "deflate." Hahaha. All the men that taste tested this gobbled it up...so no pic :-(, hopefully will have 1 soon:-)

yield 4 serving(s)
prep time 25 Min
cook time 30 Min
method Bake

Ingredients For deflate-gate chili cheese dip w/ mini footballs

  • 8 oz
    softened cream cheese
  • 1 can
    refrigerated biscuits, i used pillsbury
  • 1/2 lb
    deli-style mozzarella cheese, diced
  • 2 c
    shredded mexican style cheese
  • 2
    10 oz cans chili sauce
  • 1 Tbsp
    dried italian seasonings

How To Make deflate-gate chili cheese dip w/ mini footballs

  • 1
    Heat oven to 375. Open can of biscuits and place on a clean work surface. Cut each biscuit into 4 pieces. Place 1 diced cube of mozzarella cheese inside each biscuit piece.
  • 2
    Fold dough of biscuit over cheese and then using your hands, roll the little ball of dough into a mini football, ( really just an elongated ball.) Repeat w/ remaining biscuit pieces and cheese cubes.
  • 3
    In a medium sized microwave safe bowl, mix cream cheese, chili sauce and shredded cheese. Microwave on high for about 40 seconds, stir. Continue cooking and stirring until all is smooth. Pour mix into a 8" x 8" baking dish. Place the mini footballs on top of chili mix. Sprinkle w/ the Italian seasonings. If you want, you can lightly cover the top w/; some foil to prevent the dough from cooking too fast. Bake about 30 mins or until biscuits are cooked. Serve hot.
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