For serving: Tortilla chips, hunks of bread, raw veggie sticks
Preheat oven to 350 degrees. Grease a 2-quart baking dish with nonstick cooking spray.
In a large bowl, combine chili, cream cheese and 1 cup of shredded cheddar.
Pour dip into the the prepared baking dish. Sprinkle remaining cheddar evenly over the top.
Bake in the preheated oven for about 20 minutes or until heated through and bubbly and cheese is melted.
Let cool a few minutes before serving. Garnish with sliced scallions and serve with chips or hunks of bread for dipping.
Make Ahead: You can prepare the chili dip up to a day in advance. Cover tightly and store in the fridge until ready to bake. Let it sit out while you preheat the oven.How to store: Any leftover chili dip should be promptly stored in an airtight container and refrigerated for up to 3-4 days.How to freeze: Cool completely, then store in an airtight container in the freezer for 2-3 months.How to reheat: Reheat dip on the stovetop or in the microwave. If frozen, thaw completely in the refrigerator first.